Blueberry Biscuits with Vanilla Blueberry Sauce

I love mornings in my kitchen because the sun is brightly shining on that side of the house; it’s peaceful and quiet – the day hasn’t fully been awakened yet. 

It’s there I feel God’s presence as I cook and bake, listening to the birds chirp their morning chorus, and smelling sweet aromas as the breeze blows through our kitchen window. 

Eventually, Frog Price stirs and comes down to the kitchen wondering what creation he’ll see this morning. 

This weekend, he enjoyed these Blueberry Biscuits with Vanilla Berry Sauce. 

These are not your traditional biscuits – made with white whole wheat flour and half and half rather than heavy whipping cream & butter – and did I mention they are stuffed with berries?  Not to be confused with a muffin, these biscuits are not sweet.  But flavorful they are – especially with the blueberry vanilla sauce. 

Frog Prince and I enjoyed them on our lovely Saturday morning in our sun-filled kitchen.  I hope you also get to enjoy them in yours!    

Blueberry Biscuits with Vanilla Berry Sauce – Adapted from Better Homes & Gardens

Ingredients

• 2 C white whole wheat flour {we used King Arthur}
• 2 tsp. baking powder
• 2 T sugar
• 1/4 tsp. salt
• 1/4 tsp. nutmeg {slightly heaping}
• 1 C blueberries {we used fresh}
• 1 1/4 C half and half
• 2 C  berries (blueberries, raspberries or both)
• 2 T water
• 1 tsp. corn starch
• 1 T honey
• 1 tsp. vanilla

Directions

In a large bowl, mix together the 2 C white whole wheat flour, 2 tsp. baking powder, 2 T sugar, 1/4 tsp. salt and 1/4 tsp. {heaping} nutmeg.  Mix well. 

Toss in the blueberries and get them coated by the flour.  This helps prevent the berries from squishing! 

Carefully add in the 1 1/4 C half and half and stir until just moist and all ingredients are incorporated. 

The dough will be wet at this point.  Feel free to toss in up to 1/8 C additional flour. 

Prepare a flat surface by placing a piece of parchment paper or a baking mat on your counter top or cutting board.  Sprinkle that surface with flour and spread it out with your hands so you have a lightly floured surface in front of you. 

Carefully dump out the biscuit dough onto the floured surface.  Make sure you have flour on your hands as well. 

My dough was quite "wet” at this point, so all I did was shape the dough into a 1-inch thick rectangle, about 8 inches square.  But, if your dough is less wet, the directions indicated that you should fold the dough four of five times, working in from each corner. 

Once you’ve achieved your 1-inch thick 8x8inch square, then use a floured knife or pizza cutter to cut the dough into 12 pieces (a 4x4 grid).  Don’t worry if you slice a few berries in the process. 

Transfer the parchment paper to a cookie sheet and bake at 425 on the upper rack for 17-20 minutes, until lightly browned on the top.

While the biscuits bake, prepare the berry sauce.  To make, place 1 C of berries in a saucepan or microwave safe bowl.  Add in 1 tsp. of corn starch and toss the berries to coat.  Then, add in 1 tsp. honey and 2 T water.  Heat until the berries are warmed and the skins of the blueberries pop.  The sauce should thicken slightly too.  You can do this over medium heat, stirring often, on the stove, or in the microwave; heating in 30 second intervals and stirring after each.

Stir in the remaining 1 C berries and 1 tsp. of vanilla. 

Cut apart the biscuits to serve and drizzle the vanilla berry sauce over the top. 

Enjoy!