Blueberry drop biscuits

The blueberries at my garden are dribbling in, slowly, on the cultivated bushes. Also, I am seeing some ripening on the wild bushes that dot our landscape on Crow Mountain. Whatever kind of blueberries you choose to use, make sure you wash and pick through them for discolored ones or ones that may be rotten. You surely don’t want to ruin a perfectly good biscuit! Crow Mountain Orchards may be getting some berries soon and I think this recipe would easily substitute blackberries or raspberries as well.
Personally, I like a slightly sweet biscuit with a big summer salad topped with grilled chicken, fish, beef or pork but you can also make them for a weekend breakfast or brunch treat served up with bacon and eggs -if you still indulge in bacon! This is not the least caloric biscuit I have seen but not the most calorie-laden either.  The “drop” method makes it go quickly instead of rolling them out and cutting them. As much as possible, please use organic ingredients!

2 &1/3 cups self rising flour plus 2 tablespoons for coating the berries (coating the berries prevents them all settling to the bottom and burning)
1/3 cup light brown sugar
1 &1/3 teaspoons baking powder
1/3 teaspoon baking soda
1/3 teaspoon salt
1/2 cup or 4 ounces cold, unsalted butter, cut into  pieces
1 &1/3 cup fresh berries, blueberries, blackberries or raspberries or a mixture
3/4 -1 cup buttermilk  ( I prefer reduced fat.)

Preheat oven to 450 degrees F.  In the bowl of a food processor, pulse flour, sugar, baking powder and salt until well mixed.   Add the butter and pulse until the mixture resembles coarse cornmeal. Coat the berries with the  2 tablespoons reserved flour.  Set aside. Slowly add the buttermilk to the mixture in the processor bowl until well moistened, being careful not to get too wet. Turn out into another bowl and gently fold in berries with a spatula.  
2) Spray or grease a 1/4 cup measuring spoon and drop biscuit batter onto a parchment lined baking sheet or a well seasoned cast iron griddle or skillet.  Bake in the preheated oven until golden brown - 10-12 minutes. Cool slightly before serving. Enjoy!

Dunham's Sports

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