More BLUEBERRY BISCUITS.
I wish we could embed posts – this is a follow-up to my prior post on Dorie’s Blueberry Biscuits. I’ve been using Greek yogurt to make these. For my revisit, I used 3 extra Tablespoons of buttermilk, giving me a slightly looser dough. It was a bit easier to work in the frozen blueberries – there was less smashing of the berries and without all that juice, the dough was decidedly less sticky and easier to handle. Instead of patting and cutting, I used a #14 cookie scoop. The result was 10 generous biscuits from a full recipe. I brushed four of those with buttermilk, topping with raw sugar and baking immediately. The rest went naked into the freezer for another day.
I am very happy with the result. Quick and easy to make, and super tasty. I just need our strawberries to ripen so I can make shortcake with them.
