Cornmeal-buttermilk Blueberry Biscuits

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• Servings: 12
• 2/3 cup fresh blueberries, picked over
• 1 3/4 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 2 tablespoons sugar
• 1/4 cup yellow cornmeal
• 8 tablespoons unsalted butter, cut into chunks
• 3/4 cup thick buttermilk
• extra flour (for sprinkling)

Recipe

• 1 in a small baking pan, place the blueberries in one layer. freeze them for 30 to 45 minutes or until firm.
• 2 set the oven at 400 degrees. have on hand a large, heavy baking sheet.
• 3 in a mixing bowl, sift the flour, baking powder, baking soda, cream of tartar, salt, and sugar. whisk in the cornmeal. scatter the chunks of butter over the mixture. using a pastry blender or two round-bladed table knives, cut the fat into the flour until it is reduced to the size of large peas.
• 4 pour the buttermilk over the flour mixture, scatter over the blueberries, and use a spatula to stir lightly but thoroughly to form a dough. bring the dough clumps together with your fingertips. the dough will be moderately moist but workable.
• 5 turn the dough out onto a lightly floured counter. with a rolling pin, roll it into a 3/4-inch-thick slab, keeping a square shape.
• 6 with a straight-edged chef's knife, cut the dough into 12 rectangles that are about 1 3/4-inches long. place them 1-inch apart on the baking sheet (if you prefer firmer sides), or 1/2-inch apart (for softer sides).
• 7 bake the biscuits for 15 to 18 minutes, or until set and golden. transfer to a wire rack to cool slightly.