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.
Variations & Tips
– 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.
Continue Reading in next page
