• Skip to main content
  • Skip to primary sidebar

Parsley Thyme & Limoncello

  • Home
  • About
  • Recipes
    • appetizers & snacks
    • beverages
    • breads
    • breakfast
    • burgers, sandwiches & wraps
    • canning & dehydrating
    • desserts
    • family life
    • fermentation
    • gluten free
    • grill & smoker
    • home remedies
    • homemade lotions, creams, etc
    • instant pot & slow cooker
    • jams & jellies
    • main dishes
      • beef
      • fish & seafood
      • pork
      • poultry
      • wild game
      • others
      • view all
    • pasta & rice
    • pickles & relishes
    • salads & slaws
    • sauces & gravies
    • side dishes
    • soups stews & chowders
    • spices & blends

BLUEBERRY BISCUITS WITH VANILLA SAUCE

March 12, 2018 by Debbie Leave a Comment

Biscuits, blueberries, vanilla sauce, and hot coffee …..what’s NOT to love?!?

This is a great recipe to have on hand. It’s perfect for breakfast, brunch, or even an afternoon snack.

INGREDIENTS
2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
1 stick butter, very cold and cut into cubes
3/4 – 1 cup buttermilk
1 cup frozen blueberries
1 cup powdered sugar
3 tablespoons milk
1/2 teaspoon vanilla extract

In a large bowl, combine the flour, sugar, baking powder, and salt. With a dough blender or fork, cut the butter into the flour mixture until the butter is about the size of peas throughout. Add 3/4 cup buttermilk and mix until it comes together and pulls away from the sides of the bowl. If the mixture is too dry, add a little more buttermilk until it just wet. Gently fold in the blueberries until thoroughly integrated through the dough.

DSC_0723

On a floured surface, fold the dough over itself a couple of times and knead. (You only have to do this 2-3 times.) Do not overwork the dough. Press the dough flat until it is about one inch thick. With a cookie cutter, cut into biscuits and place on a buttered cast iron pan. By the time I got around to cutting them out, the blueberries had begun to thaw. Oh well, life happens and they tasted just as delicious even if they weren’t gorgeous! (Maybe I shouldn’t have put this photo in?)

DSC_0729

Bake in a preheated 450-degree oven 15-20 minutes or until the biscuits are cooked through. About halfway through the cooking time, slather the biscuits with melted butter. Trust me, you will not regret it!

Meanwhile, prepare the vanilla sauce by mixing the powdered sugar, milk, and vanilla in a bowl. Whisk until it is perfectly smooth.

Allow the biscuits to cool in the pan about 10 minutes before spooning the sauce over them. That will give you just enough time to make a fresh pot of coffee!

DSC_0751
DSC_0747
DSC_0757
DSC_0758
Super easy…super delicious…super addictive!
 
 

Filed Under: breads, breakfast Tagged With: blueberries, brunch

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 193 other subscribers

Previous Post: « AVOCADO & HUMMUS TAQUITOS
Next Post: RABBIT STEW »

Reader Interactions

Leave a Reply Cancel reply

Primary Sidebar

Hi! I'm Debbie...a wife, mother, grandmother, and someone who is striving to live the simple life by returning to the basics. This means cooking healthy, from scratch meals for our family and friends, learning to preserve foods, making soaps and lotions, raising animals on our mini-farm, and an assortment of other things.

Learn more...

  • Facebook
  • Instagram
  • Pinterest

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 193 other subscribers

Recent Posts

  • HOMEMADE OLIVE TAPENADE
  • BUTTERSCOTCH PEANUT BUTTER HAYSTACKS
  • ELDERBERRY SYRUP
  • TURKEY TETRAZZINI
Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy

Copyright © 2021 Parsley Thyme & Limoncello on the Foodie Pro Theme

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Latest Posts

HOMEMADE OLIVE TAPENADE

BUTTERSCOTCH PEANUT BUTTER HAYSTACKS

ELDERBERRY SYRUP