There is a restaurant chain Bojangles that is ubiquitous in South; I MUST seek one out any time I cross the Mason-Dixon line. The chain has a sweet buttermilk biscuit called the Bo-Berry, and when I found a recipe for Blueberry Biscuits that referenced these on Food52, I knew I had to try them. I changed a few parts of the recipe and added lemon (because I always add lemon). This is somewhere between a flaky buttermilk biscuit and cakey blueberry muffin. If you follow only one thing in this recipe, let it be this: YOU MUST KEEP THE BLUEBERRIES AS CLOSE TO FROZEN AS POSSIBLE! Putting the batter in the freezer throughout the process as instructed will ensure you have nice round, intact blueberries that don’t burst when you’re mixing and forming your biscuits. These biscuits would be equally as good with dried blueberries, but when fresh blueberries are in season, there’s really nothing better.
[tasty-recipe id=”33710″]
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