Washington Blueberry Polenta Cream Biscuits

By Pastry Chef Brittany Bardeleben

Yield – 8 biscuits

Ingredients
1 ½ cups all purpose flour
½ cup polenta, or coarse ground cornmeal
¼ cup sugar
2 ¼ teaspoons baking powder
¾ teaspoon kosher salt
Zest of 1 lemon (optional)
4 tablespoons unsalted butter, ice cold and cut into 1/4” cubes
1 cup Washington blueberries, frozen until solid
6 fluid ounces heavy cream, plus more for brushing on the tops of biscuits

Preheat oven to 375 degrees.

In the bowl of a standing mixer fitted with the paddle attachment, combine the dry ingredients and the lemon zest, if using.

Add the cold butter and mix until butter has broken down to the size of small pebbles.

Slowly add the heavy cream and mix just until dough starts to come together. Add the frozen blueberries and mix for on low speed for 1-2 seconds – just long enough to disperse them throughout the dough.

Turn out onto a floured surface and press any runaway blueberries back into the dough. Pat into a 6” circle and slice into 8 wedges (you can also roll out with a rolling pin until it’s ½” thick, and cut using cookie cutters).  Place the biscuits on a sheet pan lined with parchment paper and brush with additional heavy cream. Sprinkle liberally with sugar (I like crystal sugar, but granulated sugar or turbinado sugar are also great choices. Or you can chose to leave them naked and drizzle the freshly baked biscuits with a glaze, or dust them with powdered sugar).

Bake the biscuits until golden brown and firm to the touch, about 30-35 minutes.  Rotate the sheet tray halfway through bake time to encourage even browning.

Enjoy!