• Ingredients: 28
  • Serves: 16

Buttery blueberry ginger biscuits with all-purpose flour, divided, baking powder, granulated sugar, salt, , buttermilk, divided, fresh blueberries, crystallized ginger, finely chopped, melted butter, as needed, confectioners’ sugar, softened butter, for brushing.


  • 2 1/4 cups all-purpose flour, divided
  • 1 tsp. baking powder
  • 1 tbsp. granulated sugar
  • 1/4 tsp. salt
  • 1/4 cup chilled butter, roughly cut into 1/4-inch pieces and 1/4 cup chilled butter, roughly cut into 1/2-inch pcs.
  • 1 cup buttermilk, divided
  • 3/4 cup fresh blueberries
  • 1 tbsp. crystallized ginger, finely chopped
  • 2 to 4 tbsps. melted butter, as needed
  • Confectioners’ sugar
  • Softened butter, for brushing

For dough:

  • 1 1/2 cups warm water
  • 1 tbsp. sugar
  • 1 package active dry yeast
  • 4 cups all-purpose flour
  • 1 1/2 tsps. salt

For fingers:

  • 10 drops green food coloring
  • 48 sliced almonds or peanut halves
  • 8 drops red food coloring, diluted with 1/4 tsp. water
  • 1 large egg beaten with 1 tbsp. water
  • 1/2 tbsp. pretzel salt or coarse sea salt

For dip:

  • Special equpment: Stand mixer with paddle attachment and dough hook; 1 or 2 small paintbrushes


  • 1/2 cup butter
  • Freshly grated Parmesan cheese
  • Fresh Italian parsley sprigs

For plating

  • Special equipment: cheesecloth; a deep-fat thermometer

For assembly


  1. Step 1 Fork-sift or whisk 2 cups of flour, baking powder, sugar, and salt in a large bowl, preferably wider than it is deep, and set aside the remaining 1/4 cup of flour.

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  2. Step 2 Scatter the 1/4-inch-size pieces of chilled fat over the flour and work in by rubbing fingers with the fat and flour as if snapping thumb and fingers together (or use two forks or knives, or a pastry cutter) until the mixture looks like well-crumbled feta cheese.
  3. Step 3 Scatter the 1/2-inch-size pieces of chilled fat over the flour mixture and continue snapping thumb and fingers together until no pieces remain larger than a pea.
  4. Step 4 Shake the bowl occasionally to allow the larger pieces of fat to bounce to the top of the flour, revealing the largest lumps that still need rubbing.
  5. Step 5 If this method took longer than 5 minutes, place the bowl in the refrigerator for 5 minutes to rechill the fat.
  6. Step 6 Make a deep hollow in the center of the flour with the back of your hand. Pour 3/4 cup of the buttermilk into the hollow, reserving 1/4 cup buttermilk, and stir with a rubber spatula or large metal spoon, using broad circular strokes to quickly pull the flour into the liquid.
  7. Step 7 Mix just until the dry ingredients are moistened and the sticky dough begins to pull away from the sides of the bowl.
  8. Step 8 If there is some flour remaining on the bottom and sides of the bowl, stir in 1 to 4 tablespoons of reserved milk, just enough to incorporate the remaining flour into the shaggy wettish dough.
  9. Step 9 Lightly sprinkle a board or other clean surface using some of the reserved flour. Turn the dough out onto the board and sprinkle the top lightly with flour.

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  10. Step 10 With floured hands, fold the dough in half, and pat dough out into a 1/3- to 1/2-inch-thick round, using a little additional flour only if needed.
  11. Step 11 Flour again if necessary, and fold the dough in half a second time. If the dough is still clumpy, pat and fold a third time.

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  12. Step 12 Pat dough out into a 1/2-inch-thick round for a normal biscuit, 3/4-inch-thick for a tall biscuit, and 1-inch-thick for a giant biscuit.
  13. Step 13 Brush off any visible flour from the top. For each biscuit, dip a 2 1/2-inch biscuit cutter into the reserved flour and cut out the biscuits, starting at the outside edge and cutting very close together, being careful not to twist the cutter.

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  14. Step 14 The scraps may be combined to make additional biscuits, although these scraps make tougher biscuits.
  15. Step 15 Toss the blueberries with the ginger. Push 6 blueberries into each biscuit round; don’t allow the blueberries to touch each other.

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  16. Step 16 To skillet-fry, heat an iron skillet until hot and add the melted butter. Using a metal spatula, move the biscuits to the skillet.

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  17. Step 17 Cook 2 minutes or until lightly browned on the bottom. Turn the biscuits over with the spatula and cook an additional 2 minutes.

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  18. Step 18 To bake, preheat oven to 425 degrees F. Move the biscuits to a greased cake pan and bake them on the top rack of the oven for a total of 10 to 14 minutes until light golden brown.
  19. Step 19 After 6 minutes, rotate the pan in the oven so that the front of the pan is now turned to the back, and check to see if the bottoms are browning too quickly.
  20. Step 20 If so, slide another baking pan underneath to add insulation and retard browning. Continue baking another 4 to 8 minutes until the biscuits are light golden brown.
  21. Step 21 When the biscuits are done, remove from the oven and lightly brush the tops with softened or melted butter.

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  22. Step 22 Turn the biscuits out upside down on a plate to cool slightly. Serve hot, right side up, and sprinkle with confectioners’ sugar if desired.

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  1. Step 23 Peaches, raspberries, blackberries, and other soft fruits (cut blueberry-sized if necessary) do beautifully in this recipe as well.

Variation: Green Onion Biscuit

  1. Step 24 Melt 2 tablespoons butter in a 10-inch skillet over low heat. Evenly distribute 1 teaspoon granulated sugar and 1/2 of a sliced green onion.

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  2. Step 25 Pat biscuits into the skillet, overlapping the biscuits slightly. Sprinkle with more sliced green onion.

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  3. Step 26 Cover skillet and cook 5 minutes over medium heat. Turn biscuits over with a pancake turner. Add 2 more tablespoons butter.

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