My husband loves blueberries. He also loves just about any kind of biscuits. So when I showed him this recipe from my Better Homes and Garden magazine, he wanted me to try it out ASAP!
At first I thought these were cream-filled biscuits, but they’re not. They just get their name from the fact that you use whipping cream instead of milk and butter. So you get the richness of butter without having to cut it up into the mix.If you’d like to try it out yourself, here is what you’ll need:
2 cups flour
2 tsp baking powder
2 TBSP sugar
1/2 tsp salt
1/4 tsp grated nutmeg
1 cup blueberries
1 1/2 cups whipping cream
First, mix everything except the cream, and then add the the cream. Mix only until the dough is moist–you will get a lighter result. Turn the dough onto a floured surfaced and fold 4-5 times, turning each time. Form it into an inch high “square” and put onto a parchment-lined baking sheet.
Slice into the squares with a pizza cutter, but do not separate. Bake at 425 degrees in the upper half of the oven (not the very top rack, though) until golden.
If desired, you can make the blueberry sauce to go with it. We had some blueberry syrup to use, so I didn’t make it this time. To make it, simply simmer 1 cup blueberries with 1/3 cup sugar and 2 TBSP water. Cook and stir until sauce is thickened. Remove from heat and stir in another cup of blueberries and 1 tsp vanilla. Serve with biscuits.