- 8
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
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.