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.

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.
~BHG - April Garden Issue

5 comments:

  1. I love making scones! And these look incredibly fluffy! I will definitely make these and slather on some butter. Yum!

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  2. It looks amazingly delicious!!

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  3. Oh My...I am just finishing supper and these would be perfect! Thank you for sharing on Thursday's Treasures Week 35. I hope to see you again next week. <3 and hugs! http://www.recipesformyboys.com/2012/05/thursdays-treasures-week-35.html

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  4. Had to pin this, can't wait for my blueberries to come in, I will be making these, just perfect. And the sauce just puts them over the top! Thanks for sharing.

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  5. I make these all the time, though I generally add the fruit at the end of kneading, and I often use other fruit, even frozen berries work well (add a few minutes on to the cooking time). Add lemon peel, add orange peel, drizzle with a little icing.

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