Blueberry Biscuits with Cinnamon Butter
February 5, 2019 by Nicole Collins
“Well, butter my buns, and call me a biscuit!” – Today’s recipe
Did anyone watch that season of Next Food Network Star a couple of years ago where Chef Jason made that quote famous?
He is such a trip. He had the FUNNIEST one liners. You never really knew what kind of expression he was going to spit out from week to week, but obviously the judges were into it. Because, he ended up winning.
I didn’t just reach back in time for that quote. I went deep into the archives for inspiration for today’s recipe too!
You see, I love to read cookbooks. And, I’ve got a pretty solid collection of cookbooks. But, some of my favorite cookbooks are the ones that are older than me.
Somehow, I’ve accumulated this collection of REALLY old cookbooks. I was 100% sure that I’d stolen them from my mom when I moved out of her house and that they were some beloved, passed down family cookbooks. But, a couple of years ago she busted that myth.
I was talking to her one day about one of the books I got from her that I’d been thumbing through, and she was like “what cookbooks?” We had a full out debate about it, because I was positive that I’d swiped them from her kitchen cabinets and she was positive that she had no idea what I was talking about.
To this day, I truly have NO idea where these super old cookbooks came from.
I love old cookbooks, though. They have sooooo much character. Some of these cookbooks I have are local church and employee collaboration cookbooks, so I feel like they must be true “grandma” style recipes. When I want a classic recipe, I usually turn to them first.
Today’s recipe is adapted from my 1981 edition of the Fannie Farmer’s Cookbook. This book is old, and yellow, and barely staying together. The first copyright listed in the book is 1906! But, with a few small tweaks, we’re modernizing a classic today.
Today, we’re making Blueberry Biscuits with Cinnamon Butter!
I went to the Fannie Farmer’s Cookbook for a classic buttermilk biscuit recipe. I thought it was really interesting, because the base recipe was actually called a Baking Powder Biscuit. And, then there were adaptations to the recipe written below.
The cookbook’s biscuit recipe called for shortening, but I swapped that out for some ice cold butter. I also modernized the method a smidge by calling to use a pastry cutter instead of the fork method written in the recipe. Obviously, both versions work. Other than that, the biscuit recipe is a pretty basic flour, fat, buttermilk, baking soda/powder mix.
Until, I put my Yummy Muffin spin on it, that is!
I thought, why not switch these up a bit and throw some blueberries in here! You guys know I live for salty/sweet mixes, and adding blueberries accomplishes just that. Biscuits can be pretty heavy with all that butter and flour, but the blueberries add a nice sweet yet tart pop of freshness to the biscuit.
And, of course, what’s a biscuit without butter?!?!?!?! So, we’re making a super special butter to schmear on our biscuits.
At first, I thought about adding some cinnamon to the biscuit dough. But, then I thought we might be entering “muffin taste” territory, and decided it would be much more delicious in the butter.
You guys ever had that incredible butter from Texas Roadhouse that they serve with their table bread? Think along those lines. It’s a simple mix of some salted butter, a healthy scoop of cinnamon, some powdered sugar, and a dash of vanilla all blended together and ready to melt all over your blueberry biscuit.
Can I get a YUM, please!
The biscuits are rich and moist with that pop of juice from the berries, and the butter is rich and decadent with that perfectly sweet spice. It’s such a match made in breakfast heaven! And, they really don’t take much effort at all. I promise!
Alright guys. Please promise me that you’re going to make a batch of these biscuits stat. I want your bellies to be as happy as mine right now.
‘Til then…let’s eat!
Blueberry Biscuits with Cinnamon Butter
Serves: 8 Print
For the Blueberry Biscuits:
2 cups all purpose flour, plus more for dusting
½ tsp salt
2 tsp baking powder
½ tsp baking soda
½ tsp cream of tartar
1 tbsp sugar
1 stick (8 tbsp) unsalted butter, cubed and cold + 1 tbsp, melted
2/3 cup buttermilk
¾ cup blueberries
For the Cinnamon Butter:
1 stick salted butter, softened to room temperature
1 tbsp cinnamon
¼ cup powdered sugar
¼ tsp vanilla extract
Preheat oven to 425 degrees. Brush melted butter on the bottom and sides of a 9 inch cake pan. Set aside.
In a mixing bowl, add flour, baking soda, baking powder, cream of tartar, salt, and sugar. Stir to combine. Use a pastry cutter to cut in unsalted butter until the mix resembles coarse meal (The butter will looks like tiny peas). Add buttermilk, and stir gently until everything is combined. Gently stir in the blueberries.
Dump biscuit mix onto a lightly floured surface. Knead the dough 14 times. Pat the dough out into a circle until it's about ½ inch thick. Use a 2 inch biscuit cutter to cut into rounds. Place biscuits in prepared cake pan. Pat out remaining scrap dough, and repeat until you have 8 biscuits. Bake for 18-20 minutes until biscuits are golden brown.
Make the Cinnamon Butter: In a mixing bowl, use a hand mixer to beat salted butter, powdered sugar, cinnamon, and vanilla until combined. Serve with Blueberry Biscuits.
*Biscuit recipe adapted from the 1981 edition of the Fannie Farmer's Cookbook.
*Kneading means to work the dough by pressing it with your palms, fold it over itself, turn, and repeat.
*You want the butter to be really cold before you mix it with your dry ingredients for the biscuits. I cut mine in to cubes, then put it back in the fridge til I'm ready to add it to the mix. That way, it's as cold as it can be.
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