Sort of like a blueberry shortcake, but in this case, there are blueberries baked into the biscuits themselves. Yum. The original recipe from Better Homes and Gardens magazine called for heavy cream, but this works great with plain milk and that’s how I make these now.
Ingredients:
2 cups all-purpose flour, plus more for flouring work surface 2 teaspoons baking powder 2 tablespoons granulated sugar 1/2 teaspoon salt 1 cup blueberries 1 1/2 cups milk, or as needed
Preparation:
Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Lightly grease the parchment paper.
In a large bowl, whisk together flour, baking powder, sugar and salt. Add blueberries and toss together. Stir in enough milk to make a dough that’s not too sticky. Turn dough out onto prepared baking sheet and form into an 8-inch square. Score the dough into 16 squares, leaving them still attached. Bake until golden brown, then remove from oven and pull biscuits apart. Top with Blueberry Sauce.
Blueberry Sauce
2 cups blueberries, divided
1/3 cup granulated sugar
2 tablespoons water
1 teaspoon vanilla
In a medium saucepan combine 1 cup blueberries, sugar and water. Bring to a simmer and cook until blueberries pop and sauce has thickened. Remove from heat, then stir in the vanilla and remaining blueberries. Serve warm or at room temperature.