I came across today's recipe in this month's Better Homes & Gardens magazine. I was intrigued by the combination of fruit in biscuits...and curious when I saw that the recipe was very similar to my cream scone recipe.
So yesterday, we enjoyed these for breakfast, recipe adapted ever so slightly. Delicious. The kiddos asked for more. We even had breakfast for dinner last night to finish them off (along with delicious omelettes!)
They recommend serving them with a blueberry sauce...but I think a sweetened butter or a dab of mascarpone cheese would be delicious too!
Blueberry Cream Biscuits
2 cups flour
2 tsp. baking powder
2 Tbsp. raw sugar
1/2 tsp. salt
1/4 tsp. nutmeg
1 cup blueberries
1.5 cups heavy whipping cream
more sugar for sprinkling
1. Preheat oven to 425 degrees. Line a baking sheet with parchment and set aside.
2. In a large bowl, mix together flour, baking powder, salt, sugar, and nutmeg. Add blueberries and stir gently. Stir in cream until the flour mixture is moistened.
3. Place dough onto a floured surface and gently fold the dough, 3-5 times. Place the dough on the parchment and press the dough into a 7-8 inch square shape, about 1 inch thick. Using a floured knife, cut 12-16 biscuits, leaving the dough intact. Sprinkle more raw sugar over top of biscuits.
4. Bake for 17-20 minutes, until browned. Allow to cool slightly.
5. Separate biscuits and serve.