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Blueberry in a Biscuit
(recipe, Williamsburg Farmers Market)
In June of 2009, Executive Chef Denis Callinan of the College of William & Mary demonstrated this recipe at the Market's Chef tent.
- 1 qt. Fresh Blueberries
- 2 Tbsp. sugar
- 1 oz. Grand Marnier
- ¾ cup chilled whipping cream
- 2 Tbsp. sugar
- ½ cup all-purpose flour
- 1½ Tbsp. sugar
- 1½ tsp. baking powder
- ¼ rounded teaspoon salt
- ¼ tsp. baking soda
- ½ stick (¼ cup) cold unsalted butter, cut into ½-inch cubes
- ¾ cup well-shaken buttermilk
- 1 Tbsp. milk or cream for brushing biscuits
- Mix blueberries sugar and Grand Marnier (optional but will aide in bring out the blueberry juice) in a bowl.
- Beat whipping cream, sugar, in a bowl until peaks form.
- Put oven rack in middle position and preheat oven to 425°F.
- Sift together flour, sugar, baking powder, salt, and baking soda onto a sheet of wax paper, then sift again into a bowl.
- Blend in butter with your fingertips until mixture resembles coarse meal.
- Add buttermilk and stir with a fork until a dough just forms (dough will be moist).
- Turn dough out onto a well-floured surface and knead gently 6 times. Pat out dough on a floured surface with floured hands, reflouring surface if necessary, into an 8- by 5½-inch rectangle.
- Trim all 4 sides with a knife, dusting knife edge with flour before each cut. Cut rectangle in half lengthwise, then into thirds crosswise to form 6 (2½-inch) squares, flouring knife between cuts.
- Transfer biscuits with a metal spatula to an ungreased baking sheet, arranging them 2 inches apart, and brush tops with milk or cream. Bake until pale golden, 12 to 15 minutes.