How was your blueberry crop this year? Ours was nonexistent. First, a freeze in late December and then brutal storms in early spring killed all the berries on my bushes. Thankfully, the grocery stores have filled the gap this year.
This morning, I made blueberry biscuits for Saturday breakfast.
Ingredients:
2 cups self-rising flour
A little less than 1/4 cup lard
2 generous pats of salted butter
3/4 cup milk
1/2 cup fresh blueberries
What to do:
Preheat oven to 400°.
In a medium bowl, combine the self-rising flour and the lard and butter, using a pastry blender. If you don’t have a pastry blender, use two knives in a crisscross action to incorporate the lard and butter into the flour. Next, add in the blueberries, coating well in the flour mixture. Make a well in the middle and pour in the milk. Stir together. Turn out the dough onto a lightly floured surface and press lightly into a circle. Then flatten, with the heel of your floured hands gently, folding over and reshaping about six times. Again, do all of this with a light hand. Flour a rolling pin and roll out the dough to about 1/2 inch thick.
Spray a baking pan with vegetable spray. Using a 2 inch round cutter, cut your biscuits and place them in the prepared pan, with the sides of the biscuits touching. The sides touching helps the biscuits to rise.
Place biscuits in the heated oven and bake for 12 to 15 minutes, till the tops are lightly golden.
After baking, I brushed the biscuits with additional melted butter and sprinkled them with a teaspoon of white sugar. This step is optional. Serve warm.
Try it. Let me know what you think. By the way, do you like my dishes? Hobby Lobby find on sale!
Blueberry Biscuiit Blessings from the Exile’s Kitchen.
theexileskitchen 