Treat of the Week: Blueberry Biscuits

Cookie of the Week is now Treat of the Week.

I got bored with just making cookies, so I decided to expand the possibilities. Now you might find anything from cakes, to pies to ice cream. Just as long as it’s sweet and yummy.

We are in the throws of winter here. The thermometer reads 10 below this morning, and everything is buried under almost three feet of snow. Everywhere you look it’s white, gray and brown.

This is the time of year when cabin fever starts to set in. Oh, how I long for those warm, sunny days of summer.

Fortunately I have little bit of summer tucked away in my freezer. Plump, juicy blueberries. Their bright flavor and color perks up any winter day.

First I was going to make blueberry scones. But then I remembered that  our American biscuit is the cousin of the British scone.  And I love biscuits. So I went in search of a blueberry biscuit recipe. Here’s the one I tried.

Blueberry Biscuit Recipe

2 1/4 cups all-purpose flour, divided
1/2 cup granulated sugar
1 tablespoon baking powder
1 teaspoon fresh grated lemon peel
3/4 teaspoon salt
1/4 teaspoon soda
1/3 cup shortening
1 egg, lightly beaten
3/4 cup buttermilk
1/2 cup unthawed frozen blueberries (keep frozen right up until adding to dough)

Topping:
3 tablespoons butter, melted
3 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
dash ground nutmeg

Mix 2 cups of the flour with the sugar, baking powder, lemon peel, salt, and soda in a large bowl. Cut in shortening until mixture resembles coarse meal. Mix egg and buttermilk, then stir into the flour mixture. Stir in the frozen blueberries. Sprinkle remaining flour on the counter top. Scrape dough out onto the flour; flour fingers and gently knead 6 or 7 times, just until dough begins to hold together. Pat dough into a rectangle or round 1/2-inch thick. Cut out rounds with a floured 2-inch cutter or glass. Place biscuits 2 inches apart on a lightly greased baking sheet. Bake in center of a preheated 400° oven for 12 to 15 minutes, or until lightly browned. Combine topping ingredients and brush over the warm biscuits.

From Southern Food

These were so good! They didn’t raise as much as a regular biscuit. I think all the juice in the blueberries might have interfered with the leavening. So they look more like a scone, but they’re a lot lighter and more moist than a scone. And the cinnamon and sugar topping adds  just the right touch. Warm out of the oven with a little butter, Oh, yum! These are even better than blueberry muffins if you ask me.

There’s only one change I’d make to the recipe. The dough was really sticky because of the blueberries. It calls for these to be rolled and cut. But the batter consistency really was more drop biscuit dough. I think making these as drop biscuits might help them raise a little more.

Rolled or of dropped, try these out. I don’ t think you’ll be disappointed.