I like to do something special Christmas morning for my family, but I also have other things to do. These biscuits, served with scrambled eggs, make it special without taking much time.
Making the biscuits with cream, you don’t have to cut in cold butter, saving an extra step and time. The dough doesn’t require much work to bring it together. Then baking as one spread-out piece so you don’t have to cut it up until after its baked. I add whole wheat, which helps make it more filling, so everyone stays full longer. Starting the sauce first gets everything ready at the same time.
Note: You can use fresh or frozen berries for this recipe. For frozen berries, increase baking time by 5 minutes or so.
In a small sauce pan combine: 1 cup blueberries, 1/3 cup raw sugar, 2 Tbs water, 1/2 tsp ground cinnamon. Bring to a simmer and cook until berries have popped and sauce begins to thicken (about 10-15 minutes). Turn off heat and add additional cup of blueberries and allow to cool slightly. Makes about 1 1/2 cups of sauce.
1 cup each whole wheat and unbleached AP flour
1 Tbs baking powder
1/2 tsp salt
1/4 to 1/2 tsp fresh grated nutmeg
1 tsp ground cinnamon
2 Tbs raw sugar
1 cup blueberries
1 1/2 cups whipping cream
While waiting for your sauce to cook….
Preheat oven to 425 F.
In a large mixing bowl, combine dry ingredients and stir. Add blueberries and toss. Add cream and stir until dough just comes together. Move dough to a floured surface and fold over 2-3 times. Place dough on a cookie sheet lined with parchment paper. Spread dough out with your hands until its about 1 inch thick, about an 8 x 8 inch area. You can score dough at this time if like. Bake for 20 minutes or until biscuits are lightly browned. Remove from oven and cut or pull into individual servings. Serve warm with blueberry sauce.