BLUEBERRY BISCUITS.
Another recipe from Baking With Dorie found on-line:
I made a half-batch for starters, using semi-frozen, garden blueberries (the recipe is probably better suited for smaller, wild blueberries). I opted to cut the dough mass into 4 squares, rather than using a round biscuit cutter. The biscuits spread a little, but still were eye-appealing. Given these were more on the cakey side and less on the flakey side, with no opportunity to laminate the dough, I’m tempted to try them again using a scoop to portion.
What’s not to love here? They were delicious – crunchy on the outside, tender on the inside with plenty of blueberry flavor. Today served simply with homemade peach jam, I think the suggestion to serve these with whipped cream as a shortcake base is a good one, and when we’ve got fresh seasonal fruit this summer, I’ll do just that.
