Berry Biscuits (Inspired by Bojangles Bo-Berry Biscuits)
Recipe by Local Roots recipe contributor, Emily Hanhan, @nomnivorous
Makes 20 Biscuits
2 1/4 cups (280 grams) all-purpose flour
1 cup freeze-dried raspberries, lightly crushed (20 grams)
1 tablespoon granulated sugar
1 tablespoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon table salt
9 tablespoons (125 grams) butter, frozen
1 cup blueberries (6 ounces)
1 cup (8 fluid ounces) buttermilk
½ teaspoon vanilla extract
¼ cup (57 grams) powdered sugar, sifted
1 tablespoon completely crushed freeze-dried raspberries
1½ teaspoons water
- Preheat oven to 400 °F and prepare a sheet pan - either cover with a sheet of parchment paper or spray with oil spray.
- In a large mixing bowl, whisk together flour, raspberries, sugar, baking powder, baking soda, and kosher salt. In a small bowl or a liquid measuring cup, mix together the buttermilk and vanilla extract.
Using a grater with large holes, grate the frozen butter into the dry mixture. (If the butter gets to warm as you grate it, you may need to pop the stick of butter back into the freezer. If you work fast, it shouldn’t happen.) Once all the butter is grated, stir the butter into the flour mixture until it is evenly dispersed. Add the blueberries to the butter and flour mixture and stir again.
- Add the buttermilk to the mixture and stir together with a rubber spatula. The dough will come together to some degree but it may still look a little loose. You want it mixed enough so all the flour is hydrated but you do not want to overwork the flour or crush the berries.
- Using a large spoon or big ice cream scoop, scoop about a ¼ cup of the dough onto the pan. I baked a smaller batch of biscuits on a pan clustered together but for a full batch of biscuits, it’s probably easier to space them out on sheet pan(s).
- Bake for 15-20 minutes, until the tops are golden brown.
- While the biscuits are baking, make the glaze. In a small bowl, whisk together the powdered sugar, crushed berries, and water. If the glaze seems too thick, feel free to add a bit of water until it’s at a movable texture. If the glaze seems too thin, add in a little more sugar to thicken.
- Once the biscuits are done, remove them from the oven and let cool for 5-10 minutes. Drizzle the glaze on the biscuits and serve warm or room temperature.
Biscuits are best eaten the day they’re baked but if you want to work ahead, you can freeze the scooped out, unbaked dough and bake them directly from the freezer.