This recipe will give you 6 2 inch or 4 larger size buttermilk biscuits.
Prep Time 10 minutes minutes
Cook Time 15 minutes minutes
Total Time 25 minutes minutes
This dough is not exactly kneaded, but it is folded over and over on itself to make layers. For the best results, use White Lily flour. It is a softer flour with less protein so you can handle it a little more without roughening up the gluten. To make the biscuits as scones, add 2 tablespoons of sugar to the recipe and about ¼ teaspoon of vanilla. After you press the dough down, spread blueberries gently over the dough and press lightly. You can use fresh or frozen. Fold the dough over, being careful not to crush the berries. Shape into a 3 ½ inch wide half-circle and cut the half circle into 4 triangles. Bake on a parchment lined baking sheet for 15 minutes.