Blueberry Biscuits

I mentioned in passing earlier this week that I made biscuits for our friends who came to town. It was those friends who turned me on to something very important: BoBerry Biscuits.

Just like KFC is popular everywhere, or Canes in Texas. Carolina has Bojangles. And Bojangles makes something called Boberry Biscuits, which is essentially a blueberry scone. And really, what is a scone but a much sweeter biscuit.

But just like that, I was inspired (doesn’t take much), and I couldn’t get the idea of making a blueberry biscuit out of my head.

I just sort of followed the same recipe I used to make normal biscuits, but I added sugar and some cream cheese. You know, to jazz things up a little bit!

First I mixed all the dry ingredients together, then added in the cubed and chilled butter and cream cheese. I used my hands to cut the butter/cream cheese into the flour until the mixture started to resemble crumbs.

Then, I formed a little well in the middle of the flour mixture and poured in all the milk. Still using my hands, I gradually mixed the flour mixture in with the milk until everything was combined, but not over mixed.

On a heavily floured cutting board, I dumped the dough, sprinkled some flour on top, then added the blueberries.

I folded the dough a few times to get all the blueberries incorporated. I then flattened out the dough and cut out circles using the rim of a drinking glass (I don’t have a biscuit cutter).

I placed the circles of dough on a baking sheet so that they were all just barely touching. I find that this helps them fluff UP instead of OUT. After about 15 minutes in the oven, I took them out and let them cool.

These were delicious and not overly sweet like a scone. Still very light and flaky like a biscuit should be. These are wonderful on their own, or with some butter and honey. Probably not a good idea to smother gravy all over these guys, but, to each his own!

Blueberry Biscuits by Follow the Ruels
Ingredients
2 cups flour
1 tbsp baking powder
1 tbsp sugar
1/2 tsp salt
1/4 tsp baking soda
3 tbsp cold butter, cubed
2 tbsp cold cream cheese, cubed
1 cup butter milk (or a little less than 1 cup milk and 1 tsp vinegar)
1/2 to 1 cup fresh or frozen blueberries

Directions
1. In a large bowl, mix together flour, baking powder, sugar, salt, and baking soda.
2. Add in the butter and cream cheese and cut into the flour mixture using a pastry cutter, two knives, or your fingertips, until the mixture resembles small crumbs.
3. Make a well in the middle of the flour and butter mixture, and pour in milk. Gradually mix in all the flour until just combined. Te mixture will be very sticky.
4. Turn out the dough onto a floured surface, place the blueberries on top of the dough, and gently fold the dough into itself a few times, until the blueberries are incorporated. 
5. Flatten the dough into a 1 to 1 1/2 inch thick disc, and use a biscuit cutter or other circular rimmed object (like a glass) to cut out circles of dough.
6. Place the dough on a baking sheet or round cake pan so that the edges of each biscuit are just touching.
7. Bake at 450 degrees for 15-20 minutes, or until golden brown on top.
8. Remove from oven and let cool for 5-10 minutes.

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