I first tried blueberry biscuits at a guest home while on a brief trip with my kindergarten-aged spouse.
After relocating to Utah from North Carolina, I developed this recipe. I had a strong need for a blueberry pie (thank you, Bojangles), but I couldn’t find one anyplace in this state.
I dashed to the market, got a basket of fresh blueberries, and crossed my fingers that I could work my culinary magic and reproduce their delectable cookies.
COOKIEING INGREDIENTS 2 cups flour 1 cup cold milk 13 cup sugar 5 tablespoons butter (chilled or frozen) 4 teaspoons baking powder 1 teaspoon salt 3 ounces fresh or dried fruit
As a garnish
1 cup powdered sugar 18 cup water 12 teaspoon lemon juice 1 teaspoon vanilla
Sweet Blueberry Biscuits Recipe
- Preheat the oven to 450 degrees Fahrenheit. In a large mixing basin, combine the salt, sugar, flour, and baking powder. Mix in the chilled milk and blueberries with the dry ingredients. (Place a stick of butter in the freezer for about an hour before beginning to bake cookies.) Remove the frozen butter and cut it into bits.Evenly distribute the frozen powder bits on the sponge cake base. Fold and mix the cookie dough and berries together.
- Repeat until all of the frozen butter bits are dispersed equally throughout the batter. Roll out the dough to about 1/4 to 1/4 inch thick on a floured work surface or baking sheet. Cut around 6 biscuits from the dough with a cutter.Cook the cookies for 7-12 minutes.
- In the microwave, melt 1 tablespoon of butter and brush it lightly over the warm biscuits.
- Combine with honey to decorate and flavor biscuits.
