Blueberry Biscuits Ingredients: 2 cups flour 2 tsp baking powder 2 Tbsp. sugar 1/2 tsp salt 1/4 tsp nutmeg 1 1/2 cups whipping cream 18 ounces fresh blueberries (1 cup for biscuits, 2 cups for compote)
Instructions: 1. Preheat oven to 425ºF. 2. In a large mixing bowl, sift together: flour, baking powder, sugar, salt, and nutmeg. 3. Add one cup of blueberries and toss in flour. 4. Gently fold in cream, just until mixed (dough should look lumpy; the key to making them light and fluffy is not overworking the dough). 5. Lightly flour your counter and gently knead (4 flips) into an 8 inch square (1 inch thickness). 6. Using a pizza cutter or knife divide dough into 12 portioned biscuits (making sure not to cute all the way through, leaving the square as one whole piece). 7. Transfer the dough onto a parchment lined baking sheet and bake (upper half of oven) for 20-25 minutes or until golden brown and toothpick comes out clean. 8. Serve with fresh blueberry compote.
Blueberry Compote Ingredients: 1/4 cup sugar 2 Tbsp. water 1/2 Tbsp. fresh lemon juice 2 cups blueberries 1 tsp vanilla extract
Instructions: 1. While biscuits are baking, prepare the compote. 2. In a small saucepan combine: 1 cup blueberries, water, lemon juice, and sugar. Turn stove to medium-high heat. 3. Stir constantly and bring to a boil. Boil until blueberries burst. 4. Reduce heat to medium-low, stirring continuously. Simmer until sauce thickens (will take until the time biscuits are finished baking). 5. Remove from heat and stir in 1 cup fresh blueberries and the vanilla extract. 6. Serve warm with biscuits.