Blueberry Shortcakes with Blueberry Sauce

By Hklbrries

Ingredients

• Blueberry Sauce:
• 1/3 cup water
• 2/3 cup sugar
• 8 tsp cornstarch
• 1 tsp vanilla extract
• Pinch of salt
• Pinch of ground cinnamon
• 5 cups frozen blueberries, slightly thawed (or fresh)
• Biscuits:
• 4 cups flour
• 4 tbsp sugar
• 2 tbsp baking powder
• 1 to 2 tsp salt
• 2/3 cup butter, softened
• 1 1/2 cups milk or buttermilk
• 1 cup frozen or fresh blueberries
• Whipped cream, for serving

Details

Servings 8

Preparation

Step 1

For the sauce, combine 1/3 cup water (1 cup with fresh berries), sugar, cornstarch, vanilla, salt and cinnamon in a saucepan. Bring to a boil over medium-high heat, stirring constantly; boil for 1 minute. Stir in berries and cook until glazed, 30 seconds. Transfer to a bowl and let cool. Cover and refrigerate for 1 hour or overnight.

Preheat oven to 450 F.

For the biscuits, combine flour, sugar, baking powder and salt in a bowl. Cut butter into the flour mixture until it resembles small peas. Stir in milk, then berries.

On a lightly floured surface, pat or roll dough to 1/2-inch thickness. Cut out 8 biscuits with a (2 1/2-inch round) biscuit cutter. Place on an ungreased cookie sheet 1 inch apart. Bake until golden, 12 to 15 minutes. Let cool on a wire rack.

Pour the sauce over sliced biscuits and top with whipped cream.