Tuesday, May 22, 2012
Blueberry Cream Biscuits
This recipe is foolproof - there's no blending in butter, no rolling. Using cream is like having butter and milk combined. They are just as good for dinner if you make them without the berries and sugar.
2 cups all-purpose flour
2 tsp. baking powder
2 Tbsp. sugar
1/2 tsp. salt
1/4 tsp. grated nutmeg
1 cup blueberries
1-1/2 cup heavy cream
1 recipe Blueberry Sauce, follows
Preheat oven to 425 degrees F.
In a large bowl stir together flour, baking powder, sugar, salt and nutmeg. Toss blueberries into the flour mixture. Stir cream into the flour mixture just until moistened.
Turn dough onto a floured surface. Gently lift and fold dough four or five times. Do not overwork the dough.
Place dough on a parchment lined baking sheet or spray with nonstick spary. Form dough into an 8-inch square about 1-inch thick. Using a pizza cutter or knife, cut 12 biscuits, leaving biscuits intact.
Bake in upper half of oven for 18 to 20 minutes or until golden brown.
Cut or pull apart and serve with blueberry sauce.
In a medium saucepan combine 1 cup blueberries, 1/3 cup sugar and 2 Tbsp water. Bring to a simmer. Cook and stir until blueberries pop and sauce has thickened. Remove from heat and stir in 1 tsp. vanilla and another 1 cup of blueberries.
Serve warm or at room temperature.
This is also great on pancakes.
Enjoy for breakfast with softened butter.
Sharing with Thursday's Treasures - Recipes for my Boys
~BHG - April Garden Issue