Cornmeal-Buttermilk Blueberry Biscuits

1. 1

   In a small baking pan, place the blueberries in one layer.

2. 2

   Freeze them for 30 to 45 minutes or until firm.

3. 3

   Set the oven at 400 degrees.

4. 4

   Have on hand a large, heavy baking sheet.

5. 5

   In a mixing bowl, sift the flour, baking powder, baking soda, cream of tartar, salt, and sugar.

6. 6

   Whisk in the cornmeal.

7. 7

   Scatter the chunks of butter over the mixture.

8. 8

   Using a pastry blender or two round-bladed table knives, cut the fat into the flour until it is reduced to the size of large peas.

9. 9

   Pour the buttermilk over the flour mixture, scatter over the blueberries, and use a spatula to stir lightly but thoroughly to form a dough.

10. 10

    Bring the dough clumps together with your fingertips.

11. 11

    The dough will be moderately moist but workable.

12. 12

    Turn the dough out onto a lightly floured counter.

13. 13

    With a rolling pin, roll it into a 3/4-inch-thick slab, keeping a square shape.

14. 14

    With a straight-edged chef's knife, cut the dough into 12 rectangles that are about 1 3/4-inches long.

15. 15

    Place them 1-inch apart on the baking sheet (if you prefer firmer sides), or 1/2-inch apart (for softer sides).

16. 16

    Bake the biscuits for 15 to 18 minutes, or until set and golden.

17. 17

    Transfer to a wire rack to cool slightly.

* Per serving · 4 servings · Values may vary.