Red, White and Blueberry Biscuit Shortcake!

Happy Flag Day!

I’m rolling out the Red, White & Blue in celebration with a patriotic biscuit for shortcake!

Enjoy these biscuits two ways: For breakfast/ brunch, served with Basil-Honey Butter, and for dessert, layered with whipped cream and berries as a patriotic shortcake!

The original recipe is from Southern Living. I posted the recipe as written with a few changes I made: I lowered the baking temperature from 475 to 425, added some blueberries in addition to strawberries, and brushed the biscuits with melted butter during last few minutes of baking time, sprinkling them with sugar. (Use regular sugar or a sprinkle of sanding sugar.)

The dough was a sticky mess to roll out, to avoid the mess, I recommend working the dough until it comes together in your bowl and make drop biscuits. Scoop the batter out onto a parchment lined baking sheet, using an ice cream scoop or a quarter cup measure, instead of rolling the dough out.

Red, White and Blueberry Biscuits, recipe adapted from Southern Living

Makes 12 Biscuits

Ingredients

1/2 cup (4 oz.) salted butter, *frozen

(*freezing the butter prevents it from getting too soft while forming the dough)

2 1/2 cups (10 oz.) self-rising flour

1/4 cup granulated sugar

1/4 teaspoon baking powder

1 cup chilled heavy whipping cream

3/4 cup chopped fresh strawberries

1/4 cup blueberries

2 tablespoons salted butter, melted

Sugar for sprinkling top of biscuits, if desired

Directions

Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper. Grate the frozen butter using large holes of a box grater. Toss together grated butter, flour, sugar, and baking powder in a large bowl. Chill 10 minutes.

Make a well in the center of the butter mixture. Add the heavy cream, and stir 10 times. Add the berries, and stir 5 times. (Dough will be loose and flaky.)

Turn the dough out onto a lightly floured surface, and gently knead 3 to 4 times. Lightly sprinkle flour over top of dough. Using a lightly floured rolling pin, roll dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Starting at 1 short end, fold dough in half so short ends meet. Repeat rolling and folding procedure 4 more times.

Roll the dough to 1-inch thickness. Cut dough with a floured 2 1/2-inch round cutter, and place on prepared baking sheet, rerolling dough scraps and flouring as needed.

Bake in preheated oven until lightly browned, about 15 minutes. During last few minutes of baking time, brush biscuits with melted butter and sprinkle with sugar. Serve with Basil-Honey Butter.

Basil-Honey Butter, adapted from Southern Living

The basil-honey butter is sweet and savory, perfect for these biscuits for brunch and would be delicious served with cornbread too!

Ingredients

1/2 cup (4 oz.) salted butter, softened

2 tablespoons chopped fresh basil

1 teaspoon lime zest

1 tablespoon honey

 Stir together all ingredients, serve with biscuits.

Print Recipe

Red, White and Blueberry Biscuit Shortcake

Enjoy these biscuits two ways: For breakfast/ brunch, served with Basil-Honey Butter, and for dessert, layered with whipped cream and berries as a patriotic shortcake!

Prep Time25 minutes mins

Cook Time15 minutes mins

Course: bread, Dessert

Cuisine: American

Keyword: biscuits, blueberries, dessert, patriotic, shortcake, strawberries

Servings: 12 biscuits

Ingredients

• 1/2 cup (4 oz.) salted butter, *frozen (*freezing the butter prevents it from getting too soft while forming the dough)
• 2 1/2 cups (10 oz.) *self-rising flour
• 1/4 cup granulated sugar
• 1/4 teaspoon baking powder
• 1 cup chilled heavy whipping cream
• 3/4 cup chopped fresh strawberries
• 1/4 cup blueberries
• 2 tablespoons salted butter melted
• Sugar for sprinkling top of biscuits if desired

Basil-Honey Butter

• 1/2 cup 4 oz. salted butter, softened
• 2 tablespoons chopped fresh basil
• 1 teaspoon lime zest
• 1 tablespoon honey

Instructions

• Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper. Grate the frozen butter using large holes of a box grater. Toss together grated butter, flour, sugar, and baking powder in a large bowl. Chill 10 minutes.
• Make a well in the center of the butter mixture. Add the heavy cream, and stir 10 times. Add the berries, and stir 5 times. (Dough will be loose and flaky.)
• Turn the dough out onto a lightly floured surface, and gently knead 3 to 4 times. Lightly sprinkle flour over top of dough. Using a lightly floured rolling pin, roll dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Starting at 1 short end, fold dough in half so short ends meet. Repeat rolling and folding procedure 4 more times.
• Roll the dough to 1-inch thickness. Cut dough with a floured 2 1/2-inch round cutter, and place on prepared baking sheet, rerolling dough scraps and flouring as needed.
• Bake in preheated oven until lightly browned, about 15 minutes. During last few minutes of baking time, brush biscuits with melted butter and sprinkle with sugar. Serve with Basil-Honey Butter.

Basil-Honey Butter

• Stir together all ingredients, serve with biscuits. Is great served with cornbread too.

Notes

The original recipe is from Southern Living. These biscuits are good for breakfast/ brunch, served with Basil-Honey Butter. For dessert, serve them layered with whipped cream and berries as shortcake. I posted the recipe as written with a few changes I made: I lowered the baking temperature from 475 to 425, added some blueberries in addition to strawberries, and brushed the biscuits with melted butter during last few minutes of baking time, sprinkling them with sugar. (Use regular sugar or a sprinkle of sanding sugar.) The dough can be a sticky mess to roll out, to avoid the mess, work the dough in the bowl and make drop biscuits using an ice cream scoop or a quarter cup measure, scooping the batter out onto a parchment lined baking tray, instead of rolling the dough out.

 

*Self-rising flour is flour that has baking powder and salt added to it and is a staple in many Southern recipes. It’s traditionally made from a softer, lower protein version of all-purpose flour that makes for tender biscuits.

How to make self-rising flour out of all-purpose flour:

For every cup of self-rising flour called for in your recipe, measure flour carefully. You want 1 level cup all-purpose flour.

Add 1½ teaspoons baking powder and ¼ teaspoon kosher salt.

Enjoy these biscuits to serve Red, White and Blueberry Shortcake. Layer with whipped cream and berries. If you have an immersion blender, you can use it to whip cream in about 20 seconds, quick and easy! Take a peek at this easy method, here.

You can find a Stars & Stripes Salute for National Flag Day and to celebrate the Red, White & Blue, here.

Happy Flag Day,

Long May She Wave!

Thank you for your visit!

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