These Blueberry Cream Biscuits are served with blueberry sauce for maximum berry flavor. This easy recipe is great for summer weekend breakfasts!
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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
For the Biscuits
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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