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The Saco Pantry

Tradition and innovation from cup to cupboard.

Blueberry Buttermilk Biscuits

Recipe Courtesy of To Di For Baking

Melt in your mouth buttery biscuits studded with fresh-picked juicy blueberries, tart citrus zest, and dusted with cinnamon sugar. This family recipe was a summertime staple when I was growing up!

My siblings and I would wait anxiously for the call alerting us that blueberries were finally ripe and ready for picking. Then we’d pile just as many of us would fit in my Mother’s suburban and head on over to the blueberry patch. Between sibling bickering, wars from throwing blueberries over the hedges, and sampling along the way, it’s a wonder we made it home with any berries at all. If you’ve ever been berry picking, you know that it is customary to charge by weight. Mrs. Brown, the sweet little old lady who owned the berry patch always joked about weighing us kids on the way in & on the way out and charging us the difference. She had a point! I’m pretty sure there are more blueberries in our bellies than in our buckets.

Nevertheless, we’d get home and get to work sorting, washing, and drying the berries… taking care to freeze some for our winter supply. I don’t know how many batches of these biscuits we would make in a summer… but with a family of 11 kids I can promise you, it was A LOT! They are best just as they come out of the oven. Slather them with more butter (because that’s how we do it in the South) or tart lemon curd!

To Di For

Meet our SACO Pantry Baking Partner

To Di For Baking Diana, affectionately known as “Di”, is a passionate baker who enjoys whipping up culinary creations in her Madison, WI based bakery specializing in gourmet cupcakes and delicious treats.

 

To Di For Blueberry Buttermilk Biscuits
 
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Author:
Recipe type: Bake goods
Ingredients
For the Biscuits:
  • 2 Cups All Purpose Flour
  • 1 Tablespoon Baking Powder
  • ¼ teaspoon Baking Soda
  • 1 teaspoon Salt
  • ½ Cup Sugar
  • 1 teaspoon Orange or Lemon Zest
  • ⅓ Cup Unsalted Butter
  • 1 Egg
  • ¾ Cup water + 3 Tablespoon Saco Cultured Buttermilk Blend
  • ½ Cup Blueberries (fresh or frozen)

For the topping:
  • Melted butter
  • 3 Tablespoons Sugar
  • ⅛ teaspoon Nutmeg
  • ½ teaspoon Cinnamon
Instructions
  1. Preheat oven to 400 and line a baking sheet with parchment paper.
  2. Combine flour, powder, soda, salt, sugar and citrus zest in a large bowl. Cut in the butter
  3. Combine egg and buttermilk. Add wet ingredients to dry ingredients, stirring just until the dough comes together. Gently stir in blueberries.
  4. Turn onto lightly floured work surface. Knead briefly (don’t overwork) and bring the dough together in a ½” thick round. Use 2½” biscuit cutters to cut out biscuits and place them on the baking sheet.
  5. Bake for 15 minutes or until golden brown.
  6. While biscuits are baking, combine sugar, nutmeg and cinnamon. As soon as the biscuits come out of the oven, brush with butter and sprinkle with sugar mixture
  7. Enjoy!!!
Notes
I like to freeze the butter and then grate it using a cheese grater. This seems to be the trick for getting the butter chunks to be just the right size. Alternatively, you can use a pastry blender, two knives, or even your fingers (no judging here!)

If you don’t have a biscuit cutter you can dip a clean water glass in flour and use it instead!

After cutting my biscuits and placing them on a baking sheet I usually freeze them for 10 minutes. Flash freezing before baking helps the biscuits keep their shape and not spread out too much.

 

Saco Cheese n’ Herb Biscuits


Saco Cheese n’ Herb Biscuits
 
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Serves: 16 biscuits
Ingredients
  • 3 cups all-purpose flour
  • 4½ tsp baking powder
  • 2 Tbsp sugar
  • ½ tsp salt
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • ¾ cup shredded cheddar cheese
  • 2 tsp oregano flakes
  • ¼ tsp powdered thyme
  • 2 tsp parsley flakes
  • ¼ tsp garlic powder
  • ¾ cup solid butter-flavored shortening
  • 1 egg
  • 1 cup water
Instructions
  1. Preheat oven to 400°F.
  2. In a large bowl combine flour, baking powder, sugar, salt, Saco Cultured Buttermilk Blend, cheese, and herbs.
  3. Using pastry blender, cut shortening into mixture to form coarse crumbs.
  4. Combine egg and water and stir into dry mixture with fork until smooth.
  5. Turn out onto floured surface; knead lightly.
  6. Roll to ½ inch thick. Using floured biscuit cutter, cut into biscuits.
  7. Place on lightly greased baking sheet and bake for 10-12 minutes or until well risen and browned. Cool on rack.
  8. Best served warm.

 

Buttermilk Biscuits

recipe-Biscuits

Buttermilk Biscuits
 
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Serves: 20 biscuits
Ingredients
  • 3 cups flour
  • 6 Tbsp SACO Cultured Buttermilk Blend
  • 3 tsp baking powder
  • 1 tsp soda
  • 1 tsp salt
  • 1 Tbsp sugar
  • 7 Tbsp vegetable shortening
  • 1¼ cups water
  • 2 Tbsp butter, melted
Instructions
  1. Preheat oven to 450°F.
  2. Sift flour, Saco Cultured Buttermilk Blend, baking powder, soda, salt and sugar into a large bowl. Cut in shortening with a pastry blender until mixture is the texture of coarse meal.
  3. Make a well in center of flour mixture and pour in water; mix lightly with a fork, just until dry ingredients are moistened and dough holds together.
  4. Turn out onto lightly floured surface and knead lightly two or three times, then roll out with a floured rolling pin to ½ inch thickness.
  5. Cut in rounds with a floured biscuit cutter.
  6. Place biscuits on an ungreased cookie sheet.
  7. Bake for 10 minutes or until biscuits are puffed and golden brown.
  8. Remove from oven and brush tops of biscuits with melted butter.

 

Buttermilk Scones


Buttermilk Scones
 
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Serves: 12 servings
Ingredients
  • 3 cups all-purpose flour
  • 3 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1 Tbsp baking powder
  • 1 Tbsp SACO Cultured Buttermilk Blend
  • 1 Tbsp SACO Cultured Buttermilk Blend
  • 1 cup butter, room temperature
  • 1 cup butter, room temperature
  • 6 Tbsp granulated sugar
  • 6 Tbsp granulated sugar
  • 3 large eggs
  • 3 large eggs
  • ⅓ cup water
Instructions
  1. In medium mixing bowl stir together flour, baking powder and Buttermilk Blend.
  2. In the large bowl of an electric mixer, beat butter until creamy.
  3. Add sugar and beat 3 to 5 minutes until pale and fluffy.
  4. Add eggs, one at a time, beating after each addition.
  5. Scrape sides of bowl; reduce speed to low.
  6. Add flour mixture and mix just until blended.
  7. Scrape sides.
  8. Add water and mix just until blended.
  9. Remove bowl from machine.
  10. Scoop ⅓ cup cupfuls of dough onto an ungreased cookie sheet, placing mounds about 2 inches apart. (An ice cream scoop speeds scooping.)
  11. Loosely cover dough with plastic wrap and refrigerate about 45 minutes (or freeze and, when hard, remove to a plastic bag and freeze for up to 6 weeks).
  12. Preheat oven to 350°F.
  13. Uncover scones and bake 15 minutes.
  14. Reduce heat to 325°F and bake an additional 13 minutes, or until pale golden brown.
  15. Cool, uncovered, on a wire rack.Variations: Once dough is mixed, you can fold in things such as SACO Chocolate Chips, flavored chips, nuts, raisins, dried cranberries, coconut, dried fruit, or whatever your taste buds desire! Note:
  16. If you do not have a large electric mixer, simply use a sturdy bowl and a hand electric mixer to make dough.
Nutrition Information
Calories: 279 Fat: 16g Saturated fat: 10g Trans fat: 0g Carbohydrates: 30g Sugar: 6g Sodium: 245mg Fiber: 1g Protein: 4g Cholesterol: 41mg

Our Location

Saco Foods
1845 Deming Way
Middleton, WI 53562
+1 (608) 662-2662