Blueberry Shortcakes with Lemon and Thyme Biscuits

By Nanatimesthree

Ingredients

• BERRIES
• 4 cups fresh blueberries,(22 ounces), rinsed and well-drained
• 2/3 cup powdered sugar
• 2 tablespoons water
• BISCUITS
• 3/4 cup chilled buttermilk
• 1 tablespoon finely grated lemon peel
• 1 teaspoon chopped fresh thyme
• 2 1/4 cups flour
• 1/2 cup packed brown sugar
• 1 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons chilled unsalted butter, cut into 1/3 inch cubes
• 1 tablespoon raw sugar

Preparation

Step 1

BERRIES

Combine all ingredients in large saucepan. Stir over medium heat until berries are slightly softened and syrup coats spoon, about 10 minutes. Transfer to medium glass bowl.

BISCUITS

Position rack in center of oven and preheat to 425. Line large rimmed baking sheet with silicone baking mat, smooth side up, or parchment paper. mix buttermilk, lemon peel, and thyme in small bowl. Whisk next 5 ingredients in large bowl to blend, breaking up any large clumps of brown sugar with fingertips. Add butter and rub in with fingertips until mixture resembles course meal. Add buttermilk mixture and stir with fork just until blended. Transfer dough to lightly floured work surface. Knead gently just until dough comes together, 4 to 5 turns. Pat dough out to 3/4 inch thick round. Using 3-inch diameter cookie cutter dipped in flour, cut out dough rounds. Gently gather dough scraps and pat out to 3/4-inch thickness. Cut out additional rounds, for 6 rounds total. transfer dough rounds to prepared baking sheet, spacing apart. Sprinkle dough rounds with raw sugar.

Bake biscuits until golden and tester inserted into center comes out clean, about 15 minutes. Cool slightly.

Using serrated knife, carefully cut biscuits horizontally in half. Place bottom half of each biscuit on each of 6 plates. Spoon blueberries and syrup over, dividing equally. Cover with ice cream if desired.