The latest edition of Better Homes & Gardens has the most delicious and easy recipe perfect for a spring Sunday morning breakfast: Blueberry Cream Biscuits with Mixed Berry Sauce.
This simple biscuit recipe is studded with fresh juicy blueberries and topped with a delicious berry sauce for even more flavor. There is no butter or shortening in these biscuits and no need to roll the dough before baking.
The recipe calls for shaping the dough into a 7″ x 8″ square then cut into 12 squares. I like my biscuits browned all over so I used a scoop to create 12 separate drop biscuits that I topped with colored sparkling sugar for a little color and sweet crunch. Here is how you can make your own.
You can find the basic recipe here. Start by preheating the oven to 425 degrees. Line a baking sheet with parchment or Silpat and set aside.
Biscuits: In a large bowl whisk together flour, baking powder, sugar, salt and freshly grated nutmeg. Toss in 1 cup of fresh blueberries with flour mixture. Stir cream (I added 1/2 teaspoon of Vanilla Bean Paste to the cream for a little extra flavor) into flour/blueberry mixture until moistened and dough comes together.
I used an ice cream scoop to portion out 12 portions of dough onto the prepared baking pan and topped with a little colored sparkling sugar.
Bake the biscuits for 17 to 20 minutes or until golden brown. Serve with Mixed Berry Sauce.
Mixed Berry Sauce: In a medium sauce pan combine 1 cup of berries (I used a raspberry, blueberry, blackberry mix) with 1/3 cup sugar and 2 tbsp. water and bring to a simmer.
Cook until sauce has thickened. Remove from heat and stir in 1 tsp. vanilla extract and another 1 cup of berries. Serve warm or room temperature with biscuits.
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