Blueberry Hill

I think I remember a dirty joke from my elementary years that had something to do with blueberry hill…

Moving on.

The point of today’s lesson is not, in fact, vulgar in nature– it is that blueberries can easily turn an already delicious biscuit into something ambrosial. Case in point:

Homemade Buttermilk Biscuits with

Warm Blueberry Compote

It even looks like something the gods would eat…

Homemade Buttermilk Biscuits



11/2     cup all-purpose flour
2           tsp baking powder
1/2       tsp salt
1/4       tsp baking soda
1 1/2    cups cake flour (or pastry flour)
9           Tbs cold vegetable margarine, cubed (or 1/2 cup + 1 tbs)
1 1/2    cups vegan buttermilk (I made my own by mixing  1 1/3 cup almond milk with 3 tsp of apple cider vinegar)
2           Tbs Earth Balance, melted
WHISK together all-purpose flour, baking powder, salt, and baking soda in a bowl. Set aside.
PULSE together (in a blender) cake flour (or pastry flour), margarine, and butter. Blend just until the fats are mixed with the flour and form pea-sized flakes. Add the all-purpose flour mixture and blend until barely mixed. DO NOT OVER MIX!
ADD the buttermilk to the butter/flour mixture and slowly pulse just until mixed. Again, do NOT over mix.
TURN the dough onto a lightly floured surface and knead just until the dough starts to hold together. Pat (don’t roll) the dough into a 1 inch thick circle. Using a SHARP knife or biscuit cutter, cut the dough into ten or twelve pieces. (I cut them into squares and a few triangles…)
BAKE the biscuits on a prepared baking sheet and bake until golden brown, about 15-18 minutes. Brush the tops of the biscuits with melted butter during the last few minutes of baking.
Once again, do NOT over mix the dough! This will make the biscuits tough by breaking down the wheat flour and forming gluten strings (what makes dough stretchy). You want light and fluffy! 🙂
Make sure you use a SHARP knife or cutter to cut the dough. If not, the dough will be compressed, will not rise properly, and will be too dense. Also, don’t twist the cutter if you’re using a round cutter.

Blueberry Compote


2         cups frozen blueberries
1/2     cup turbinado sugar
1         Tbs margarine (unsalted, or if salted, omit the rest of the salt)
pinch of salt
ON MEDIUM HIGH HEAT, mix together blueberries, sugar, butter, and salt in a small pot. Stir until the blueberries become soft and dark blue. Using a masher, mash the berries into a pulp, leaving a few for texture. Bring to a simmer and continue stirring until the sauce thickens and sticks to the spoon.
Serve immediately over fresh, hot biscuits!

14 October 2010. Tags: , , , . Food and Recipes.

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