One of my most favorite things about the summer is the abundance of berries.
Strawberries, blackberries, raspberries and blueberries in particular. I just can't get enough of them.
Every year we pick enough blueberries to freeze and last us the winter. They always seem to just run out when the next years picking is about to begin. I spend an entire day picking and then freezing berries every July. It makes me happy when I open my freezer and see bags and bags of berries just waiting to go into pancake batter or a delicious baked goods.
Out of all the berries, it's a total toss up for me as to which one is my favorite. I think it's a tie between the strawberry and the blueberry.
You go berry picking too?
What's that you say? You'd love to find a new recipe for those berries? You'd like an easy biscuit recipe? You want to be able to substitute any berry you fancy in said recipe?
You want it to be easy, delicious, practically no-knead?
Well I have the perfect recipe for you! These biscuits were amazingly good and so quick to make. I did make a few changes from the original recipe, I increased the sugar (imagine that!) It had a scant 2 tablespoons and even with the sweet berries it just need a tad more. If your sweet tooth is even more sugary than mine, add in even a bit more sugar.
Blueberry Cream Biscuits
The key to theses melt in your mouth biscuits is a light touch. Don’t overwork the dough.
adapted from a recipe in Better Homes & Garden Magazine
2 cups all-purpose flour
2 teaspoons baking powder
6 tablespoons sugar
½ teaspoon salt
¼ teaspoon grated nutmeg
1 cup blueberries
1 ½ cups whipping cream
Oven to 425. In a large bowl stir together the flour, baking powder, sugar, salt and nutmeg. Toss the blueberries with the flour mixture. Stir in the cream until just moistened.
Turn the dough out onto a floured surface. Gently lift and fold four or five times, making a quarter turn between each fold. Place the dough on a parchment lined baking sheet. Form into a 7 to 8 inch square approximately 1 inch thick. Using a floured pizza cutter or knife, cut 12 to 16 biscuits, leaving the biscuits intact. Bake in the upper half of the oven for 17 to 20 minutes or until golden brown. Cut or pull apart to serve.
I’m going to make this savory too. I’m going to add garlic, chives and Parmesan cheese the next time I make it.
I'll post it when I do!
6 comments:
Oh...I MUST make this...SOON! Looks scrumptious!! Like you, I LOVE berries!!
These look devine and heck blueberries are a super food, so that must mean they count as a health food, he he! Becks xxx
When I looked at the picture I smiled - what a lovely recipe - so delicious I can't wait to try it :)
Mary x
I'm planning to make these in the morning. I've already got my flour (SR biscuit flour) measured out and added the nutmeg and some lemon zest to it. It should scent the flour overnight.
I make cream biscuits (sans blueberries) quite often and sometimes I sub some full fat buttermilk for the heavy cream. It doesn't seem to make much difference and the buttermilk gives it a nice flavor. Tomorrow, I'm going to add a small container of pear/honey full fat yogurt instead of some of the cream and cut back on some of the sugar. Should be good!
wow. These biscuits look amazingly delicious and so moist. They look like they're baked perfectly. yum.
What beautiful biscuits. Berries are everywhere, you're right and I'm going to give your recipe a try. Thanks so much.
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