3 cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon baking soda
1 teaspoon salt
½ cup sugar
1/3 cup vegetable shortening
1 large egg, beaten
¾ cup buttermilk
1 cup fresh blueberries
3 tablespoon unsalted butter, melted
3 tablespoons confectioners’ sugar
¼ teaspoon cinnamon
Juice and zest of 1 lemon
Preheat oven to 400 degrees. In a medium bowl, combine flour, baking powder, baking soda, salt, and sugar. Cut in shortening until mixture resembles coarse meal. Combine egg and buttermilk and gently stir into flour mixture until just moistened. Fold in blueberries. Turn dough onto a lightly floured board and knead 4 or 5 times. Roll or pat dough to 1½-inch thickness and cut with a 2½-inch biscuit cutter. Place biscuits on a lightly greased baking sheet, and bake for 15 minutes or until biscuits are golden brown. Remove from oven. Whisk together butter, confectioners’ sugar, cinnamon, lemon zest, and lemon juice. Brush over warm biscuits.
Yield: 15-16 biscuits
Adapted from Come on In! Junior League of Jackson
