Hey America, here are some red, white and blue biscuits to celebrate your 237th birthday on July 4th.
They are fluffy, light and a slight variation on my most favorite buttermilk Southern biscuit. I added in a touch more flour and a full cup of berries, and extra sugar. They have a bit of crunch on the outside, yet are soft and light on the inside.
I’m not the only one who likes the patriotic twist of red white and blue. A few years ago Recipe Girl posted 100 red white and blue dishes, and 5 red white and blue drinks here. If that’s not enough, there is a red white and blue Pinterest Board.
Two of my favorite red white and blue desserts include this Blackberry Strawberry Tart with Lime Basil and this Blueberry Strawberry Tart.
The Process
You can use frozen berries or fresh berries. Keep in mind that these are not berry muffins and are not intended to be. I make my biscuits in a wooden bowl and I pat them down and cut from the same bowl. I always cut right from the middle and then cut each biscuit around that center. I can get 12 medium sized biscuits from this recipe.
I will brush with milk and sprinkle a little sugar on them before placing them in the oven, which is why you see the crunchy golden topping.
I understand that Americans eat 150 million hot dogs on July 4th. What will you be eating? Biscuits maybe?
- 2¼ cups White Lily flour (or soft wheat) not self-rising
- 1 tablespoon baking powder
- 2 tablespoons sugar
- 1 teaspoon salt
- 5 tablespoons butter, very cold
- 1 cup berries (if frozen, thawed)
- ¾ cups buttermilk
- pinch of baking soda
- milk for brushing on top
- sugar for sprinkling on top
- sugar to sprinkle on biscuits
- Preheat oven to 450 degrees.
- Mix 2 cups flour, baking powder, salt, sugar together.
- Add in very cold butter into the flour mixture. Either cut in or use hands.
- Add in berries. Mix gently.
- Add baking soda to buttermilk.
- Add buttermilk to mixture. Mix with wooden spoon, adding in a little more flour (no more than ¼ cup) r as needed so the mixture isn't too wet. It will be wet to a degree, but must be dry enough to cut into ten medium sized biscuits. Place biscuits in cast iron pan or baking sheet with sides touching.
- Brush biscuits with a little milk and sprinkle with sugar.
Tammy says
July 2, 2013 at 8:07 amWhat an awesome idea, Angela. The dough looks beautiful, and I cannot image how delicious these biscuits must be.
I’m really in the mood for July 4th this year and my party menu just keeps growing…there are so many festive recipes out there to try! Hope you have a safe and fun holiday!
Toodles,
Tammy<3
Teresa Blackburn says
July 1, 2013 at 8:46 amAngela, I love the way the biscuits look! You are inspiring me to make some interesting biscuits with berries. Delicious, delicious, divine. Happy 4th!
angela says
July 2, 2013 at 2:06 pmThank you Teresa. The colors just work don’t they?
Norma - Platanos, Mangoes and Me! says
June 30, 2013 at 4:20 pmYes Angela I think you are right. They look delicious…
sippitysup says
June 30, 2013 at 12:48 pmSometimes I wonder where biscuit stops and scone starts. There must be a ket factor of definition. Do you know? GREG
angela says
June 30, 2013 at 3:43 pmThat’s a great question and one I was thinking about myself. Yes, I think I know. Scones are made with regular flour and cream. They are more crumbly. Biscuits are made with soft flour and buttermilk (or milk in some cases). They don’t make much of a crumb. Biscuits can hold meat, cheese, etc. Scones really can’t. At least this is how I see the differences.