Hey guys! Well, it’s still raining. Our backyard has become a wetland. Seriously, I’m waiting for a blue heron to take up residence. So, we spent the morning at the library and had a quick picnic lunch outside between rain storms. And now we’re home, the girls are settled in with a movie, and I’m crossing my fingers that soccer is canceled tonight because I can’t even imagine what the field looks like. Anyway, it’s a good day to bake, so I’m offering you a recipe that comes in handy for quick breakfasts and overnight guests.
I blogged a recipe for healthy blueberry muffins awhile ago, and they are indeed delicious. Our local Aldi store had blueberries on sale for 99 cents this week, so I bought some with the express purpose of baking more of those muffins with ’em. But then I thought I’d try putting blueberries in biscuits this time. The result wasn’t too sweet, or too dry. Very much like a biscuit, except with a hint of fresh blueberry flavor. Pretty good, in my humble opinion.
Whole Wheat Blueberry Biscuits
2 c. whole wheat flour
4 tsp. baking powder
3 T. sugar
1/2 tsp. kosher salt
1/2 tsp. cream of tartar
1/2 c. unsalted butter, chilled
3/4 to 1 c. buttermilk
3/4 c. fresh blueberries
Combine flour, baking powder, sugar, salt, and cream of tartar in large bowl.
Cut in butter until the mixture resembles coarse crumbs.
Mix in buttermilk, only until mixture starts to hold together. If mixture looks too dry, add up to 1/4 c. more buttermilk a little bit at a time.
Turn out onto a surface dusted with white flour and pat into a disc. Roll out to about 3/4 inches thick, and cut with a biscuit cutter.
Bake on parchment-lined cookie sheet at 475 for about 10 minutes or until lightly browned.
Hope you enjoy these with your morning tea or coffee!