Sweet Country Blues Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

Dry ingredients

In a large bowl whisk together 2 1/4 cups all-purpose flour, 1 tbsp baking powder, 3 tbsp granulated sugar and 1/2 tsp salt until evenly combined.

Cut in butter

Add 1/2 cup cold unsalted butter cubes to the dry ingredients. Using a pastry cutter or two forks, cut the butter in until mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Add buttermilk and blueberries

Pour in 3/4 cup buttermilk (see note) and gently fold until dough just comes together. Gently fold in 1 cup fresh or frozen blueberries, being careful not to overwork the dough. If dough seems dry, add remaining buttermilk 1-2 tbsp at a time until it holds.

Shape biscuits

Turn dough onto a lightly floured surface, pat to about 1-inch thickness. Using a 2.5-inch biscuit cutter or a glass, cut 8 biscuits; press scraps together gently to cut remaining rounds. Place biscuits on prepared baking sheet so sides touch slightly for taller biscuits.

Egg wash and bake

Whisk 1 egg with 1 tbsp milk and brush the tops of biscuits. Bake in preheated oven until golden and cooked through, 12–15 minutes. Transfer to wire rack to cool slightly.

While biscuits bake, prepare glaze: in a small saucepan warm 1/2 cup blueberry preserves over low heat until loosened, about 1–2 minutes. Remove from heat and whisk in 3/4 cup powdered sugar, 1 tsp lemon juice and 1 tsp warm water until smooth. If glaze is too thick, add up to 1 tsp more warm water. Keep warm or refrigerate briefly to thicken slightly; rewarm before glazing if needed.

When biscuits are warm (not piping hot), brush a thin layer of the blueberry glaze over the top of each biscuit so it soaks into the surface and creates a shiny, sweet finish.

Mix sausage seasoning

In a medium bowl combine 1 lb ground pork, 1 tbsp brown sugar, 1 tsp kosher salt, 1/2 tsp ground black pepper, 1 tsp dried sage, 1/2 tsp dried thyme, 1/2 tsp smoked paprika and 1/4 tsp crushed red pepper flakes. Mix with clean hands until seasonings are evenly distributed but do not overwork the meat.

Form patties

Divide the seasoned pork into 8 equal portions (about 2 oz each) and gently shape into round patties slightly larger than the biscuits, about 3 inches across and 1/2 inch thick. Make a slight depression in the center of each patty so they cook flat.

Cook patties

Heat 1 tsp olive oil in a large skillet over medium-high heat. Add patties in a single layer without crowding and cook 3–4 minutes per side until nicely browned and internal temperature reaches 160°F (71°C). Work in batches if needed. Transfer cooked patties to a plate and let rest 2 minutes; keep warm.

Split each glazed blueberry biscuit horizontally. Brush cut surfaces lightly with 2 tbsp melted unsalted butter.

Place one warm country-seasoned pork patty on the bottom half of each biscuit. Spoon an additional small drizzle of blueberry glaze over the patty if desired for extra sweetness and shine.

Top with the biscuit top, press gently, garnish with a pinch of fresh thyme leaves if using, and serve immediately while warm.