Original Recipe HERE
My mom brought several pounds of freshly picked blueberries on her most recent visit, and my first instinct was to made them into a dessert. Without much time to spend on making them, and not wanting to go to the store to buy ingredients, I tried this recipe. Without any butter in it, I was concerned that they'd be too light - fine for some occasions, but I prefer a denser biscuit for shortcake. These were a great solution. It yielded 7 biscuits that were 3" each and one mini-biscuit for *N*. To serve, I split it in half, scooped mascerated blueberries on top, and added an unhealthy amount of Redi-Whip (yes, taking the lazy route).
Ingredients for Cream Biscuits
2 cups all-purpose flour, plus more for dusting the surface
1 Tablespoon baking powder
1/2 teaspoon salt
1 Tablespoon sugar
1 1/2 cups heavy cream
Ingredients for Blueberries
2 cups fresh blueberries
1/4 cup sugar
3 Tablespoons lemon juice
1) Add blueberries, sugar, and lemon juice to small sauce pan. Allow to simmer until some blueberries begin to burst and reach a thick syrup-like consistency (leave some blueberries whole). Taste-test and add more sugar or lemon juice if desired. Remove from heat and allow to cool.
2) Preheat oven to 425°F. Line baking sheet with parchment paper.
3) Sift two cups flour, baking powder, salt and sugar into large bowl.
4) Fold in 1 1/4 cups cream. If dough is not soft or easily handled, fold in remaining 1/4 cup cream, little by little.
5) Turn dough onto floured surface, mound into a ball and, using your hands, press it to a thickness of about 3/4 inch.
6) Cut into rounds approximately 2.5" diameter and arrange on baking sheet at least 1" apart. Gather dough scraps and continue to make rounds.
7) Bake until golden, 12 to 15 minutes.
* Add dry ingredients
* Whisk dry ingredients
* Measure and add blueberries (watch for kidnapped berries)
* Press out dough
* Cut biscuit rounds