As promised, I’m back with the recipe for the Homemade Blueberry Biscuits served porch side.
And just when you thought I might finally stop posting about blueberries, I’m going to have just a couple more recipes.
Y’all, I went bonkers with the blueberries.
Even after freezing and gifting several pints of blueberries, I STILL had blueberries.
I made a cast iron skillet cobbler that is all kinds of wonderful.
Meanwhile, can you say a little prayer that my husband and I don’t turn blue?
You know how they say if you eat too many carrots, your skin starts turning orange?
I’m not kidding, it’s crossed my mind that we might start turning blue.
Hopefully, I’ll get rid of these blueberries before we become the Smurfs.
What’s great about these biscuits is there’s no rising involved and they are virtually fool-proof.
So even if you’re not a biscuit maker, these will give you all sorts of confidence to convince yourself otherwise.
And…..they’re sweet enough on their own that you really don’t need to butter or jelly them.
BUT, if you insist- I’ve provided some Blueberry Jelly.
Can’t. Stop. Making. Blueberry. Everything.
I think I’ve learned my lesson about going crazy at the Blueberry Farm.
- 2 cups flour
- 2 tsp baking powder
- 2 tbsp sugar
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- 1 1/2 cups whipping cream
- 1 cup fresh blueberries
Preheat oven to 425 degrees.
In a large mixing bowl, combine first six ingredients. Add one cup of blueberries and toss to coat in the flour mixture. Gently fold in the whipping cream, just until mixed (don't over mix, dough will look really lumpy).
Flour your countertop and gently knead the dough into a rectangle shape and about 1 inch thick. Cut into 8-10 squares (depending on how large/small you want your biscuits).
Transfer each biscuit square onto a cookie sheet lined with parchment paper. Bake at 425 degrees for about 20-25 minutes until golden brown and a toothpick comes out clean.
But since we’re talking about all things blueberry, if you have a favorite recipe send it my way!