Blueberry Biscuits

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. In a large bowl, whisk together the 2 cups of flour, baking powder, sugar, and salt.

3. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

4. Gradually add the milk, stirring just until the dough comes together. Be careful not to overmix.

5. Gently fold in the blueberries, trying not to crush them as you mix.

6. On a lightly floured surface, turn out the dough and knead very lightly just a few times until it holds together.

7. Pat the dough into a 1-inch-thick round. Using a biscuit cutter or a glass, cut out biscuits and place them on the prepared baking sheet.

8. Brush the tops of the biscuits with heavy cream and if you like a little added sweetness, sprinkle with a bit of sugar.

9. Bake for 15-18 minutes, or until they are golden brown on top.

10. Allow the biscuits to cool slightly on a wire rack before serving.

– For a zestier twist, add the grated zest of a lemon to the dough to complement the blueberries.
– If blueberries aren’t in season, feel free to substitute with frozen blueberries (do not thaw), keeping in mind they may dye the dough a bit.
– For those with a sweeter tooth, a simple powdered sugar glaze can be drizzled over the top of the biscuits once they’ve cooled down a bit.
– Remember, the key to flaky biscuits is cold butter and working quickly to keep the dough cool. If the dough gets too warm, pop it in the fridge for a few minutes before continuing.
– And always handle your dough with love but also with efficiency – too much handling will result in tough biscuits, and we want them as tender as a heart warmed by a morning sunbeam.