The big secret with super good biscuits is having a light touch. You can’t mess this one up. No rolling – no blending butter. Try it and you will love this one forever. Besides, blueberries are a super food.
- 2 cups flour
- 2 tsp. baking powder
- 2 tbsp. sugar
- pinch of salt
- 1/4 tsp. nutmeg
- 1 cup blueberries
- 1 1/2 cups whipping cream
Preheat oven to 425 degrees. In a large bowl, stir the dry ingredients together. Toss the blueberries in the flour mixture and stir the cream into the flour until JUST moistened.
Turn the dough out on a floured surface. Gently lift and fold dough about five times. Place on a parchment lined cookie sheet and form the dough into a 8 inch circle about 1 inch thick.
Using a floured pizza cutter, cut 12-14 biscuits leaving the biscuits intact. Bake in the upper half of the oven for 18-20 minutes until golden. Cut or pull apart when ready to serve with the Blueberry Sauce (recipe follows).
- 2 cups blueberries, divided
- 1/3 cup sugar
- 2 tbsp. water
- 1 tsp. vanilla
In a saucepan combine the ingredients and bring to a simmer. Cook and stir the berries until the berries pop and becomes thickened.
Remove from the heat and add 1 tsp. vanilla and the remaining berries. Serve warm.
Invite a few friends over, make a fresh pot of coffee/tea and enjoy.