Mixed Berry Biscuits are fluffy biscuits loaded with berries. Perfect with a cup of coffee.
For the longest EVER I could not make a biscuit to save my life. I mean, like even my Bisquick biscuits were crap.
Hard little lumps of too much flour and not enough rise, or clumps of butter that weren’t distributed, yielding a bite of butter followed by a bite of dry bready clump.
It was a sad situation.
But somewhere along the way I started making scones, which are basically just biscuits, AND THEN like magic my biscuits got better. Perfectly light and fluffy, butter in all the right spots, and not a heavy rock of flour to be found.
My secret is not fancy flour or lard (like my boyfriend’s very southern grandma swears by); it’s not even the buttermilk that I usually love so much for its rich tang.
The trick to good biscuits or scones is coldcoldcold butter and a box grater. Like the one you use for cheese. I swear by it.
The box grater shaves the cold butter down into these perfect little pearls that combine with the flour to make coarse flour-covered crumbles that are uniform throughout. No more dry brick-like pockets of unbuttery flour.
No more lame biscuits. And it doesn’t require one single fancy thing on your part.
I use this same method in my jalapeño cheddar buttermilk biscuits and my favorite little spring onion scones. It works wonders with these cranberry orange scones and should definitely be used with these fluffy buttermilk biscuits.
Two forks or a pastry cutter --- step aside. The box grater method is here to stay.
It makes these Mixed Berry Biscuits the perfect combination of buttery and fluffy.
I also did something a little bit crazy with this recipe: I swapped buttermilk for evaporated milk.
You know the stuff you only ever use for pumpkin pie? Yep. That. It’s awesome! I really like the slight sweetness. It works really well with all the fresh berries.
Butter. Berries. Biscuits. That is breakfast love.
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