Move over bundt cakes, loafs and breads, blueberry has a new vehicle and it’s flaky, buttery, moist and deeelicious. Enter these ahhhmazing Blueberry Brie Sliders.
I know what you’re thinking and no, there’s no meat involved. The filling here are fresh in season blueberries, dressed in a maple balsamic glaze nicely tucked into a buttery biscuit. Did I mention that the biscuit has brie in it?
Yes my friends, this is a flavor packed explosion and only the flavor enthusiasts need apply.
We are in full on blueberry season. Blueberries are one of those fruits that aren’t in season for long, nor do they have a long shelf life, so as soon as you get ‘em, use them.
Ok I bought the blueberries, brought them home, had a bit of a stare down and wasn’t sure what to do with them. At first I was going to make a bundt cake (yawn?). Maybe a cobbler? Been there done that.
I wanted something that had a bit more oomph, some chutzpah so started thinking of some unique flavor combos.
Waaaait aaaa minute! It had been a while since I had brie…and I had blueberries…so what’s a cheese lovin’ gal to do?? Eureka! BISCUITS!!
So at this point I’m salivating.
Biscuits are one of my all time fav foods to eat and make. I have been known to hit up an ahem – Louisiana kitchen every now and again for their biscuits…certainly not more than once per week…
There are so many variations to biscuits and techniques out there to make them light, airy and fluffy.
Frozen butter which I’ve shredded using a box shredder is just one way (more on that below)…
Here are 4 techniques that I have found work best for me:
Handle with light hands
The less you handle and fuss around with the dough, the better. Use a light touch when stirring and when you are forming the dough before cutting into pieces.
Make sure your ingredients are COLD
Typically when baking you want your butter to be at room temp. Not so with biscuits. Biscuits are speeecial so require special treatment. This means cold butter. When the butter is cold it allows for air pockets to form inside the dough which makes for a lighter fluffier biscuit. In fact I recommend freezing your butter and using a box cutter to shred the butter. That’s what I did in this recipe. If you are using buttermilk make sure it is cold as well.
Use a pastry cutter or two knives when adding in butter
You could use your hands but I’d advise against it as your hand will warm the butter and we want our butter to be what?? COLD
Create layers in your dough
This is THE only way you’ll achieve a nice fluffy layered biscuit.
After you turn your dough onto your surface, form into a rectangle about 1 inch thick. Then fold it as you would a letter, tri-fold style. From there cut out your biscuits with a cutter. I use one that’s about 3”.
These lovely little biscuits are best enjoyed with some tea at brunch or perhaps even as a dessert. I liked that these biscuits were nice and light and didn’t leave feeling heavy or stuffed after eating them.
What are some of your techniques for creating amazing biscuits?
- 1 1/2 cups all-purpose flour
- 1 1/2 cups cake flour
- 4 teaspoons baking powder
- 1 tablespoon sugar
- 1 ¼ teaspoon salt
- ¼ teaspoon baking soda
- 1/2 cup frozen unsalted butter, shredded
- 1 cup COLD buttermilk
- 115 grams brie cheese, cut into ½ inch pieces
- 2 cups fresh blueberries
- 2 - 3 tablespoons maple syrup or agave syrup
- Drizzle balsamic vinegar
- 1 cup heavy cream
- 1 tablespoon confectioner's sugar
- 1 teaspoon vanilla extract
- Preheat oven to 425°F . Line a baking sheet with a silicone mat or parchment paper.
- In a bowl, using a small whisk or fork, combine flours, baking powder, sugar, salt and baking soda.
- Shred frozen butter using large side of box shredder. Add butter to dry mixture gently stirring well to coat mixture until the mixture forms coarse crumbs the size of small peas.
- Slowly add in the buttermilk and mix gently with wooden spoon or fork just until the flour mixture is moistened.
- Turn the dough out of bowl onto a lightly floured surface pressing it gently a few times until it binds together. Using a light hands, roll the dough into a rectangle about 1 inch thick. Fold into a tri-fold similar to how you would fold a letter prior to placing in an envelope.
- Dip a 3-inch cutter in flour to cut out each biscuit. Mold the scraps together and to cut out more biscuits.
- Place sliders on baking sheet, spacing no more than 1 inch apart. Bake until the sliders are golden, about 15 minutes.
- Remove the sliders from the oven and let them cool for few minutes on baking sheets. Cut sliders in half and top bottom half with whipped cream, then 1 - 2 tablespoons of blueberry mixture.
- Place blueberries into small bowl. Add maple syrup and slight drizzle of balsamic vinegar. Set aside.
- Make sure metal bowl and whisk are cold. You can place them in the freezer before you make your biscuits.
- In a large metal bowl with whisk attachment, whip cream until stiff peaks just start to form. Add in vanilla and sugar until stiff peaks form again. Don't over-beat or else cream will become lumpy.
- Makes 12-14 sliders.