Blueberry-Ginger Slab Biscuits

biscuit butter ginger oat lemon egg sour cream buttermilk vanilla blueberry lemon juice breakfast christmas brunch bake vegetarian

Tara O'Brady

Makes 12

Source

Ingredients

Nonstick vegetable oil spray or unsalted butter (for pan)

2 Tbsp. baking powder

2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt

½ tsp. ground ginger

4½ cups (563 g) all-purpose flour, plus more for surface

½ cup (45 g) plus 2 Tbsp. old-fashioned oats

¼ cup (50 g) plus 4 tsp. sugar

½ cup (1 stick) chilled unsalted butter

1 Tbsp. finely grated lemon zest

1 large egg

1 cup sour cream (not low-fat)

¾ cup buttermilk

1 tsp. vanilla extract

½ cup blueberry or blackberry jam

2 tsp. fresh lemon juice

½ cup fresh or frozen blueberries, preferably wild

¼ cup chopped candied ginger

Method

Preheat oven to 425°F. Lightly coat a 13x9" baking pan or dish with nonstick spray. Whisk baking powder, salt, ground ginger, 4½ cups (563 g) all-purpose flour, ½ cup (45 g) oats, and ¼ cup (50 g) sugar in a large bowl to combine. Grate butter into dry ingredients on the large holes of a box grater, then lightly toss to coat. Add lemon zest and toss again. Freeze 10 minutes.

Whisk egg, sour cream, buttermilk, and vanilla in a medium bowl to combine. Add all but 1 Tbsp. egg mixture to flour mixture and mix with a fork just until combined. Set remaining egg mixture aside for brushing over biscuits. Knead mixture in bowl with your hands until it roughly comes together.

Turn out dough onto a lightly floured surface and gently pat together. Dusting with flour as needed, gently roll out to a 16x12" rectangle.

Stir jam and lemon juice together in a small bowl. Spread over half of dough, staying just shy of edges. Scatter berries and candied ginger over. Fold side of dough without toppings up and over filling and gently press to seal. Using a bench scraper or a knife, cut biscuits into 12 portions. Arrange portions as they were cut in prepared pan. Brush with reserved egg mixture and sprinkle top with remaining 2 Tbsp. oats and 4 tsp. sugar.

Bake biscuits until puffed and golden, 30–35 minutes. Transfer pan to a wire rack and let cool 10 minutes before serving.