It’s funny, I kind of have a love/hate relationship with blueberries. I don’t like them by themselves, or “raw”, but I like them baked in things – but only small ones. I’m weird I know.
But…since I have a large bag of freshly frozen farm picked blueberries in my freezer, I thought I would try this Blueberry Biscuit recipe out. God bless Pinterest.
This recipe actually comes from an awesome blog entitled Pink Pistachio (I can only hope my blog will one day be to this caliber). My recipe is almost identical, but I added cinnamon to my batter per usual.
These super easy biscuits turned out yummy, almost scone-like (which I loved) and the blueberries of all sizes were delicious! I can’t wait to try this with other berries that are in season. I bet any and all would be delicious!
Enjoy!
Blueberry Biscuits
2 C flour
2 t baking powder
2 T sugar
1/2 t salt
1/4 t nutmeg
1/2 t cinnamon
1 1/2 C whipping cream
1 C blueberries (or berry of choice)
Preheat oven to 425.
In a mixing bowl combine flour, baking powder, sugar, salt, nutmeg and cinnamon. Stir. Add the berries and toss in the flour. Gently fold in the cream, just until mixed (dough should look lumpy – don’t overwork). Lightly flour your counter and gently knead (about 4 flips) into an 8 inch square (1 inch thickness).
Using a pizza cutter or knife divide dough into 12 portioned biscuits – making sure not to cut all the way through, leaving the square as one whole piece. Transfer dough onto a parchment (or Silpat) lined baking sheet and bake for 20-25 minutes or until golden brown and toothpick comes out clean. Serve with flavored butter and jam/jelly. Great with coffee!
Mmmmmmmmmmmmmmmmm.
