Big, bold blueberry lemon cookies made in a quick and easy way that no one else does!
– 3 cups all purpose flour – 1/2 cup sugar – 2 tsp baking powder – 1/2 tsp baking soda – 1 ¼ tsp salt – 10 Tbsp cold butter, cut in piece – 1 ½ cups buttermilk – 3 Tbsp lemon juice – 1 ½ cups blueberries LEMON BUTTER, OPTIONAL – 1/2 cup butter, at room temperature – zest of 1 lemon
Heat the oven to 400F. Lightly grease and line your pan with parchment paper to lift biscuits at cutting time.
Mix flour, sugar, baking powder, baking soda, and salt. Cut cold butter in. I use a food processor for convenience.
Pulse until crumbs and all butter bits are included. Put in a basin. Add the blueberries halfway through mixing the buttermilk and lemon juice, then gently fold until all the flour is gone.
Do not overmix; biscuits need gentleness. Shaggy dough. Put the dough in the pan and pat it out evenly using floured fingers.
Smooth using an offset spatula. Get those corners! Divide biscuits into 9 squares using an oiled bench scraper. Keep them in pan.
Bake till golden, 40–45 minutes. Lift biscuits with parchment paper slings after 5 minutes of cooling in the pan.
Cut along the lines you made, and serve warm with lemon butter. The soft butter and lemon zest should be mixed together fully. Put the butter in a small jar or glass.