Sort ingredients
ts6364
QR Code
Listen
Pdf
Place ½ cup of the butter in a 13-x 9-inch baking dish. Place dish in oven; preheat oven to 375°F.
Meanwhile, stir together blueberries, cornstarch, lemon zest and juice, and ½ cup of the sugar in a large bowl, tossing well to coat. Set aside.
Whisk together flour, salt, and remaining 1 tablespoon sugar in a large bowl until no lumps remain. Using a pastry blender, cut shortening and remaining 6 tablespoons cold butter into flour mixture until fully coated and butter is the size of peas.
Gradually add soda; stir until just combined. (Batter should be wet but hold some structure.)
Carefully remove baking dish from oven. Arrange blueberry mixture over butter in dish. Using 2 spoons, dollop biscuit dough over blueberry mixture, about 2 tablespoons each. Sprinkle dough evenly with turbinado sugar.
Bake in preheated oven until filling is bubbly and biscuits are browned, about 40 minutes. Let cool slightly, about 15 minutes. Serve with ice cream.