Buttermilk Biscuits with Blueberry Butter

March 18, 2013 § Leave a comment


I have a serious thing for butter. Like serious.

Senior year of college I went to South Beach on spring break with a bunch of friends. We rented a condo with a “full” kitchen, thinking we’d save some money by cooking a bit. Cooking consisted of making ramen and eating it out of water glasses (because there were no bowls), so needless to say there wasn’t too much going down in the kitchen. But before we left I had visions of whipping up big breakfasts for the group before heading to the beach everyday. And that breakfast prep would require butter. Not a ton- just a stick or so to get us through the week. So why buy a full pack when we got there? No no no- I would just bring a stick of butter in my suitcase. Makes perfect sense, right? Yeah, my roommate pretty much vetoed that plan.

So needless to say I kind of love butter, and this recipe really brings out that love by having it be the star in both the biscuits and the biscuit spread The combo brings together to of my absolute favorite food bloggers- Deb and Ashley– so you really cannot go wrong here. I’d recommend either doubling the batch of biscuits or planning on making some pancakes that same week to use up all the butter. Or you could just slather it on toast- that would be pure heaven.


Buttermilk Biscuits from Smitten Kitchen

Makes 10-12 biscuits

  • 2 1/4 cups  all-purpose flour
  • 1 1/2 tablespoons sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon table salt
  • 3/4 teaspoon baking soda
  • 9 tablespoons chilled unsalted butter, cut into small chunks
  • 3/4 cup buttermilk

Preheat oven to 400 °F and cover baking sheet with parchment paper. Whisk flour, sugar, baking powder, salt and baking soda in large, wide bowl. Using fingertips or a pastry blender, work butter into dry ingredients until the mixture resembles a coarse meal, Add buttermilk and stir until large, craggy clumps form. Reach hands into bowl and knead mixture briefly until it just holds together.

Transfer dough to floured counter and pat out until 1/2 to 3/4-inch thick (err on the thin side if uncertain, as the tall ones will literally rise and then tip over, like mine did the day I photographed these). Using a round cutter (2 inches for regular sized biscuits, 3 inches for the monstrous ones shown above), press straight down — twisting produces less layered sides — and transfer rounds to prepared sheet, spacing two inches apart.

Bake until biscuits are golden brown on top, about 12 minutes. Cool slightly, then serve warm.

Blueberry Butter from Not Without Salt

  • 1 stick butter, salted (or add 1/4 tsp salt), softened
  • 1 1/2 Tablespoons Confectioner’s sugar
  • 3/4 cup fresh blueberries

Combine the butter and the sugar. Mash the blueberries with the butter until the butter is lightly colored from the blueberry skins. You still want to maintain lots of nice blueberry chunks, so be careful not to over mash. Store in the fridge for up to one week.


Let’s Talk About You (and Coffee Cake)

January 3, 2013 § Leave a comment

I realize this decadent sour cream coffee is probably the last thing you want to see after all the holiday cookies and cakes, but I couldn’t help but share. The photo just came out so well! That and when you are ready to take a break from your post holiday detox, this cake is a phenomenal way to start. Just make sure you have 10+ people around because this thing is downright huge.

Now, moving on to more important matters. I want to talk about you. Up until recently I had this funny idea in my head…

NYC Entertaining: A Holiday Bagel Brunch

December 18, 2012 § Leave a comment

I am so excited to bring you guys the next edition of our NYC Entertaining series! When Jen and I were dreaming up concepts for our holiday post, we got really fixated on the idea of doing a bagel brunch. The concept obviously feels very New York, but I also love it, because…

Roasted Cranberry and Winter Citrus Muffins

December 17, 2012 § Leave a comment

It’s no secret around here that I’m an absolute Greek yogurt addict. I ate it for breakfast with homemade granola for probably two years straight. I love making salad dressings with it. It’s always present in my smoothies. And to top it all off- I love using it in baked goods. I find muffins and quick breads to be really good candidates when using Greek yogurt instead of oil or butter. So when Chobani offered to send me a variety of their yogurts…

Pumpkin Bran Muffins with Almond Streusel Topping

October 19, 2012 § Leave a comment

If you had read all my posts last week, it would have seemed like it was pretty smooth sailing over here. There was some killer pumpkin oatmeala drool inducing grilled cheese, some gorgeous candlelight inspiration, and the last of the photos from our recent trip to Italy. And everything was technically fine, I was just in a funk. A major funk. One night I got dinner with two friends…

Weekend in Rocky Point

August 13, 2012 § Leave a comment

Hello! And happy Monday. We had such a glorious weekend. On Friday afternoon, we hopped in the car with our friends Nick and Aliza and headed out to Rocky Point Long Island to spend the weekend with another set of friends, Alicia and Ricky. Aliza, Alicia, and I grew up together, and by some miracle have ended up with significant others that have just as much fun hanging out as we do. Does anyone else feel like that can be kind of rare? In any event…Weekend in Rocky Point

Summer Squash and Feta Cakes

July 16, 2012 § Leave a comment

This year, for the first time ever, we joined a CSA. Each Monday we pick up a slew of vegetables which we eat throughout the week. It’s definitely keeping our vegetable intake high, as we have to really work to get though the week’s share without letting anything go to waste. But I’m definitely on board with that kind of pressure!

For the last two weeks we’ve been getting these massive squash. I’m kicking myself for not taking a picture, they’re seriously huge! The thing is though…

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