(cheerful music) - When you're getting
into the world of baking, I always recommend taking
up biscuits as a project. You learn how to make a biscuit. You can make 'em fluffy or flat or flaky or just about anything, and you can switch up
flavors very easily. Now, Morgan's here and she's going to show
us a great sweet biscuit that hails from the south. - Yeah, so I'm gonna show you how to make a blueberry biscuit. So I didn't want this
to eat like a muffin. I wanted to eat like
a flaky biscuit, so it's really
important to start with the right ratio
of dry ingredients. So here I have three
cups of all-purpose flour and to that I'm gonna
add 1/2 cup of sugar. There was a balance of
trying to get these sweet, but not too sweet, so this is definitely
a little bit more sugar than an average biscuit, but
not near as much as a muffin. I have two teaspoons
of baking powder, 1/2 teaspoon of baking soda, and then 1 1/4
teaspoons of salt. So I'm just gonna whisk this
until it's nice and combined. And what would a biscuit
be without butter? I have 10 tablespoons
of chilled butter that I've cut up
into 1/2" pieces. And I'm just using
unsalted butter. I tend to bake with
unsalted butter, just so you can
control the salt. Now, I am gonna just
get my hands in here and smash the butter. So you just want to go in and just smash it
between your hands and break it up into
irregular pieces. Here I have 1 1/2
cup of blueberries. So you can use
frozen if you want. We have instructions
for that on our website. - Okay, perfect. - So I'm just gonna
fold these in nicely and make sure they're
totally incorporated. With biscuits, you don't
want to over-mix it. That can make a tough biscuit. We don't want tough
biscuits in here. So I'm trying to get all
the dry things together before I add any liquid 'cause that's when you
start making tough biscuits. Here I have 1 2/3 cup
chilled buttermilk. Fold this in gently. Again, trying to be gentle here
to avoid making them tough. So I really don't want
any flour streaks, but I don't want to
over-mix it at all. - Lovely, so just until the little pockets
of flour are gone? - Yes, perfect. So I'm gonna let this hang
out for just a second. Gonna move on to our pan. So I have an 8x8"
baking pan here and the only thing
to make these better would be more butter. - Yes! - I'm gonna brush just a
tablespoon of melted butter all over the edge of this and the edges of the
biscuits are going to frizzle and fry in this butter, so I
will have nice buttery edges all over these
blueberry biscuits. And now the batter. So I'm just gonna
press this out. Make sure it's nice and even. One more thing, so I
have a bench scraper and I'm gonna spray it with
non-sick cooking spray. So I'm gonna just go ahead and actually score where
my biscuits are gonna be. - [Host] Oh! Pre-stamping. - Pre-stamping. This will make it easier to
cut them apart at the end. It'll kind of give
me some guidelines on where my biscuits are. - Very nice. - Virginia Willis is a
Southern cookbook author. She explained that
biscuits are like people and they rise better together, so I always picture that
when I bake these biscuits. - Instead of stamping them
and having them set apart, they bake better
together, you're right. - Also, when you
roll out biscuits and you have to re-stamp
and re-roll them, you can risk
overworking the dough and you can make 'em
a little more tough. So I'm just gonna bake
these in a 400 degree oven. It's gonna take
about 40 minutes. I'm gonna check 'em with a
paring knife when they're done and it should come out clean and they should be nice
and golden by then. (cheerful music) - [Host] (gasping)
Look at that crust! - So delicious. Smells so buttery. - It smells unbelievable. I will get the door. - Thank you, thank you! - Oh! (chuckling) - So I do want to check these 'cause they look
nice and golden, but I also want to go
in with a pairing knife. See, nice and clean. - [Host] No crumbs attached. - [Morgan] No crumbs attached. - [Host] That's what we want. - So I do need to let these
cool five more minutes before I can turn 'em out. And while I do that, I'm just gonna make a little
more zhuzh to dress 'em up. - [Host] Love it! - So I've got two
tablespoons of butter, a tablespoon of honey, and
just a little pinch of salt, so we're gonna
make honey butter. So I'm just gonna microwave
this until the butter's melted. It'll take about 30 seconds. Okay, so it's been five minutes and I'm gonna flip these out. So I'm just gonna put another
wire rack on top of 'em. Just make it nice
and easy on myself. - [Host] Ooh! Cake!
- Cake. (both laughing) And, one second,
wait for it, biscuit! - [Host] Biscuit! - And.. - Oh, you can really smell it once it comes out
of the pan, oh yeah. - A little glisten,
a little shine. I love this because
now when you eat this, if you get this little bit, you get a salty sweet
honey butter bite. - [Host] All the good words. - [Morgan] All the good words. - [Host] Oh, that's beautiful. - All the magical things. And you want to make sure to
go ahead and use all of this. If it feels like too
much, that's a good thing. - [Host] Ugh, gorgeous! - Almost time to eat. It's a little doughy
inside right now. We just have to let it
cool 10 more minutes. - Those look beautiful. And the aroma here
in the kitchen. Fresh biscuits, nothing better. - Yes, thank you so much. I'm very excited. So it's been our 10 minutes. We made ourselves these
helpful little lines earlier. It's like color
within the lines. Cut within the lines. I'll give you this guy. This is nice and big, fluffy. - [Host] Lovely! Can we just marvel at the
size of these for a moment? - [Morgan] I don't
skimp on my biscuits. - [Host] That is some
healthy-sized biscuit there. I am very appreciative of that. - [Morgan] A lot of
blueberries in here too. I'm making sure you're
getting your antioxidants. Biscuits are good for the soul. - All right. Mm! So soft. - Yeah, they're
buttery, they're rich. They've got a nice little
salty sweet thing going on. - [Host] That's it. They're not too sweet. They're not dessert. - No, I want this to
be a savory biscuit, but also still balanced, sweet, have the blueberries
come through. - Oh, and that top,
that craggy, crisp top. These are biscuit heaven. You should open up
a place, sell these, and call it Biscuit Heaven. - I like that. Great idea! - So you're
definitely gonna want to make these biscuits at home. Smash cold butter
into a flour mixture, use the pat-in-the-pan biscuit
method to shape the dough, and brush on lots of honey
butter for a sweet glaze. So from Cook's Country,
biscuit heaven on a plate. It's the all time great
flakiest blueberry biscuits. Thanks for watching
Cook's Country from America's Test Kitchen. So what'd you think? - Leave a comment and let us know which recipes
you're excited to make, or just say hi. - Now, you can find links to
today's recipes and reviews in the video description. - And don't forget to
subscribe to our channel. - See you later. - Alligator. (chuckles)
