Blueberry Biscuits

Be it brunch or breakfast, these blueberry biscuits are the best bite you’ll take. Say that three times fast, ha!

You will love how easy the biscuits come together, but you’ll love the taste even more. Fresh out of the oven, these biscuits are fluffy pillows of blueberry goodness. Homemade blueberry compote slathered on top adds an extra sweet richness that sets these biscuits over the top.

If you haven’t made biscuits before, don’t feel intimidated. You’re just mixing a couple ingredients in a bowl, kneading (or flipping) them around on a floured surface a couple times, and baking them. Ok, there may be one or two more steps to the process, but that’s basically it!

*Bonus! If you want to make these biscuits dairy free, simply scroll to the bottom and read my notes on dairy free substitutes.

Biscuit Ingredients:

• 2 cups flour
• 2 tsps baking powder
• 2 tbsp sugar
• 1/2 tsp salt
• 1/4 tsp nutmeg
• 1 1/2 cups whipping cream
• 1 cup blueberries

Directions:

Preheat oven to 425. Combine flour, baking powder, sugar, salt, and nutmeg in a large bowl. Toss in blueberries then gently fold in whipping cream until just combined. Lightly flour your counter and gently knead your dough on the counter and shape into an 8 inch square that is about 1 inch thick.

Using a sharp knife, divide dough into 12 pieces but do not cut all the way through the dough. Transfer dough to a parchment lined baking sheet and bake for 20 to 25 minutes until biscuits are just golden on top.

Blueberry Compote Ingredients:

• 2 cups blueberries, divided
• 1 tbsp lemon juice
• 2 tbsp sugar
• 2 tbsp water
• 1 tsp vanilla extract

Directions:

Add 1 cup blueberries, lemon juice, sugar, and water to a pot over medium high heat. Stir constantly until mixture comes to a boil, then reduce heat slightly. Continue stirring until mixture begins to thicken. Then remove from heat, add last cup of blueberries and vanilla extra and stir. Serve on the side or over top of your blueberry biscuits and enjoy!

*Dairy free substitutes:
These biscuits can be easily made dairy free if you need to! Simply swap the heavy whipping cream for the same amount of Silk Dairy Free Heavy Whipping Cream (can be found at Walmart). Or! Use the solidified coconut milk from a can of full fat coconut milk. You can pop the can in the fridge for a while for the cream to separate then open your can and skim the solidified coconut cream off the top. Do not shake can before opening!
With either dairy free substitute, I have found that you may need to add an extra tbsp or two of flour to the dough to help with stickiness.