Lemon-Blueberry Skillet Biscuits
These fluffy lemon-blueberry skillet biscuits, infused with thyme and drizzled with a sweet glaze, are the perfect balance of tangy and sweet for any occasion.
Ingredients
- 1 cup + 1 Tbsp. all-purpose flour, separated
- 1 cup cake flour
- 1 Tbsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. fine salt
- 1 Tbsp. sugar
- 1/2 cup blueberries
- 1 lemon, zested
- 1 stick unsalted butter, grated (very cold)
- 1 cup Cruze buttermilk (very cold)
- 1 Tbsp. fresh thyme leaves, chopped
- 1/2 cup powdered sugar
- 2 tsp. lemon juice
- 2 tsp. milk
- 1/2 tsp. fresh thyme, finely chopped
- Pinch of salt
Instructions
- Preheat oven to 425°. In a large bowl, sift flours, baking powder, baking soda, salt, and sugar. In a separate bowl, mix blueberries with lemon zest and 1 tablespoon flour. Set aside.
- Grate cold butter into the flour mixture and mix until it resembles coarse crumbs. Work fast so the butter stays cold. Reserve a dash of lemon zest.
- Then, gently fold in the lemon zest and blueberry mixture. Pour in cold buttermilk, sprinkle in 1 tablespoon of thyme, and stir until just combined.
- Turn the dough out onto a lightly floured countertop. Using floured hands, shape dough into a rectangle the size of a piece of paper. Fold the dough into thirds and repeat, lightly rolling and dusting the dough three times.
- Pat the dough into an inch-thick rectangle slightly larger than your skillet and cut seven biscuits using a 2¾ inch biscuit cutter.
- Place the biscuits in a 10.25-inch Lodge skillet, so they are just touching. Brush with buttermilk and bake for 15-20 minutes, or until golden brown and risen.
- Remove the biscuits from the oven, drizzle with glaze, and garnish with reserved lemon zest and extra fresh thyme as desired.