Blueberry Cream Biscuits
These Blueberry Cream Biscuits are served with blueberry sauce for maximum berry flavor. This easy recipe is great for summer weekend breakfasts!
When you hear the word ‘biscuit,’ what do you think? If you’re in the UK, you probably think of a crunchy sweet treat – i.e. a cookie. For me, though, a biscuit means a buttery, flaky baked good that is typically eaten for breakfast. I grew up in the South, also known as the land of buttermilk biscuits and sweet tea.
Biscuits were a common breakfast item when I was a kid, and I continue to make biscuits on a regular basis now that I’m older. I love ’em! Split a good buttermilk biscuit and add some sausage and gravy? That’s the ultimate comfort food! Or just keep it simple and spread a good peach jam on a buttermilk biscuit – I’m not sad about that, either.
Blueberry Cream Biscuits
These Blueberry Cream Biscuits took me by surprise. My sister whipped up a batch of these biscuits when we were visiting her last summer. The first thing I noticed was that they are square. Biscuits are supposed to be round, right? Eh, not a big deal. I’ve made square biscuits before. Spoiler: they taste the same as round biscuits.
But no butter? And no buttermilk? That’s right. These Blueberry Cream Biscuits rely on whipping cream as the fat instead of butter. Thus the name – cream biscuits. Normally the steam from the melting butter leavens biscuits while they bake. In order to leaven these cream biscuits, a bit of baking powder is included in the dry mixture.
All together, these cream biscuits are different than what I’m used to in a ‘traditional Southern biscuit.’ However, they are delicious! My sister folded raspberries into her version, but we had some extra blueberries in the fridge, so I went the blueberry route.
And to take it one step further, I paired these Blueberry Cream Biscuits with a simple blueberry sauce. Tear pieces off the biscuits and dip ’em into the sauce. Spread the sauce on top of the biscuits. No matter how you do it, this is one heck of a tasty combo!
If you’ve ever made traditional buttermilk biscuits before, then you’re no doubt used to cutting the butter into the dry mixture. Cream biscuits are different. You just pour in the heavy whipping cream and stir until everything is well combined.
As a result, the dough is a bit on the wetter side than you might think. It’s a sticky, wet dough, but don’t let that discourage you here! That leads to wonderful little craggy bits on top of the biscuits as they bake. Mmmm…craggy bits of deliciousness!
If you’re looking for a super easy and fun summertime breakfast idea, then put these Blueberry Cream Biscuits on the agenda. You can prep the biscuits + the sauce in about 15 minutes, then you can get the dishes washed while everything is cooking. Nice and easy. Just the way I like my weekend mornings! Happy baking!
Did you make a batch of these Blueberry Cream Biscuits at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Blueberry Cream Biscuits
Ingredients
For the Biscuits
- 2¼ cups all-purpose flour
- 2 Tbsp granulated sugar
- 2½ tsp baking powder
- ½ tsp ground ginger
- ½ tsp salt
- 1 cup fresh blueberries
- 1½ cups heavy whipping cream
For the Blueberry Sauce
- 2 cups blueberries divided
- ¼ cup granulated sugar
- 5 Tbsp water divided
- 1 Tbsp lemon juice
- 1 Tbsp cornstarch
- 1 tsp vanilla extract
Instructions
For the Biscuits
- Preheat oven to 425°F.
- Using a large mixing bowl, add flour, sugar, baking powder, ginger and salt; stir until well combined.
- Add blueberries; toss until well combined.
- Add cream; gently stir until well combined.
- Turn dough out onto a floured cutting board. Press dough into a rough square and then fold over. Turn dough a quarter turn and repeat process 3-4 times, pressing dough out gently after each turn.
- Transfer dough to a parchment-lined baking sheet.
- Using a pizza cutter, cut dough into 12 biscuits. (Note: Do not separate biscuits after cutting them apart. Just cut through the dough at this step.)
- Bake for 16-18 minutes, or until tops of biscuits are golden brown.
- Cut or pull apart biscuits and serve with blueberry sauce (recipe below).
For the Blueberry Sauce
- Using a medium saucepan, add 1 cup of blueberries, sugar, 4 tablespoons of water and lemon juice; stir until well combined.
- Place over medium heat and bring to a low boil, stirring often.
- Using a small bowl, whisk together the cornstarch with remaining tablespoon of water. Slowly pour this mixture into the saucepan, stirring while you pour.
- Continue simmering for 2-3 minutes, or until the sauce thickens noticeably.
- Remove sauce from heat and stir in vanilla extract and remaining cup of blueberries.
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cant wait to make this soon for me for the biscutis can i use coconut cream i never had blueberry cream biscuits before perfect for my after office snacks love your recipes as always brightens up my day everyday after work
sorry i meant biscuits not biscutis btw cant wait to make this for me soon
No worries at all, Ramya – I knew what you meant! This recipe should work well with coconut cream, but I haven’t tried it myself. Let me know how it turns out?? Happy baking!
as ramya suggests, these could be interesting with coconut cream! love blueberries!
Exactly! I think coconut cream could be a fun twist here. I’ll have to give that a try to see if it works – although I suspect it will work just fine! Cheers, Sherry!
These blueberry cream biscuits look so tender and delish! Love how easy it is to make too, no cutting in the butter!
These biscuits are SO easy to make, Michelle – it’s crazy. I mean I do love the classic Southern biscuit with butter cut into the dough…but for the simplicity? These win on that front! You can make a batch on Saturday morning without much thought at all!
[Almost] everything is better with cream, and these biscuits are no exception! But I am a little bit surprised that you didn’t add a splash of Bourbon or something else into this luscious blueberry sauce. C’mon David, you’ve got to make another batch of this then! 🙂
Haha – I tend to agree with you, Ben. I’ll also add that [almost] everything is better with butter and bacon and cheese, too. 🙂 I have to admit that I didn’t think about adding bourbon to these biscuits – that’s a fun idea. I might have to go with a savory biscuit (bacon/cheese), but it could work!
When I hear ‘biscuit’ I think of the Southern style, flaky with mile high layers – one of my favorites. But cream biscuits like these are new to me. Like a scone, but easier. Definitely putting these on my summer baking list. Thanks, David!
I’m with ya, Marissa – the classic Southern biscuit will always be my favorite! But for the simplicity of whipping up a batch in a jiffy? These win on that front! You can get a batch of these ready for Saturday morning breakfast without much thought at all!
Delicius recipe, thank you! Wishes from Lithuania!
Thanks so much! I’m glad you enjoyed this recipe, and thanks for stopping by! 🙂