Blueberry Slab Biscuits

Anybody else missing the fresh berries of summer? This is perfect timing, then, because this slab biscuit (read: a super tasty quick bread variety that tastes and looks like a flaky biscuit, but comes together much easier) will scratch that itch perfectly with frozen berries, too! Sure, next time you have fresh berries, feel free, but ... wouldn't you rather just pop those straight into your mouth? I thought so!

The recipe below includes honey butter to paint onto the biscuits when they come out of the oven. You can omit, if you'd rather, and sprinkle the top of the unbaked biscuits with coarse sugar before baking.

Note: If you can cut smaller biscuits, too, if you'd like. Just score the size you prefer before baking. The timing will be the same.

Blueberry Slab Biscuits

Yield: 9ish large biscuits

Ingredients

Biscuits

1 tablespoon unsalted butter, melted

10 tablespoons unsalted butter, cut into ½-inch pieces and chilled

3 cups all-purpose flour (sub in half whole wheat, if you prefer)

1/4 cup sugar

2 tsps baking powder

½ tsp baking soda

1 ¼ tsp table salt

7 ½ ounces (1½ cups) blueberries, frozen (not thawed)

1 ⅔ cups buttermilk, chilled

Honey Butter

2 T unsalted butter, softened

1 T honey

Pinch table salt

Directions

For the biscuits:

Adjust oven rack to middle position and heat oven to 425 degrees. Brush bottom and sides of 8-inch square baking pan with melted butter; set aside.

Whisk flour, sugar, baking powder, baking soda, and salt together in large bowl. Add chilled butter to flour mixture and smash butter between your fingertips into flat, irregular pieces. Add blueberries and toss with flour mixture. Gently stir in buttermilk until no dry pockets of flour remain.

Using rubber spatula, transfer dough to prepared pan and spread into even layer and into corners of pan. Using bench scraper or a straight-edge flat sturdy spatula sprayed with vegetable oil spray, cut dough into 9 equal squares (2 cuts by 2 cuts), but do not separate.

Slide pan into oven, and bake until browned on top and paring knife inserted into center biscuit comes out clean, 40 to 45 minutes.

Meanwhile, make the honey butter by combining butter, honey, and salt in small bowl. Stir to combine; set aside.

Once biscuits are baked until golden brown, remove pan from oven and let biscuits cool in pan for 5 minutes. Turn biscuits out onto baking sheet, then reinvert biscuits onto wire rack. Brush tops of biscuits with honey butter (use all of it). Let cool for 10 minutes. Using serrated knife, cut biscuits along scored marks and serve warm.

Enjoy!