Blueberry Cream Biscuits with Blueberry Lime Butter

35 minutes
12 biscuits
intermediate

Jackie Garvin is the author and chef behind Syrup and Biscuits, a blog about the goodness of people, food and memories. You’ll find recipes and food related stories about Southern culture and history.

Ingredients

  • 2 cups (level)  soft winter wheat self-rising flour
  • 1/2 teaspoon ground cinnamon (optional)
  • 6 ounces fresh Wish Farm blueberries, washed and stemmed
  • 8 ounces heavy whipping cream, cold
  • demerara (raw cane sugar) for sprinkling
For the Blueberry Lime Butter
  • 1/2 cup unsalted butter, softened
  • 2 tablespoons blueberry preserves
  • 1 teaspoon lime juice
  • 1 teaspoon lime zest
 

Directions

  • Add flour and cinnamon (if using) to a large bowl.
  • Gently fold in blueberries until they're coated with flour.
  • Pour in heavy whipping cream and gently stir with a large wooden spoon until all the flour is wet.
  • If some of the flour remains dry, add in a little more cream or milk. You want the dough moist and sticky but not sloppy wet.
  • Scoop out the dough with a standard size ice cream scoop. Place the scoops of dough 1 inch apart on a large baking sheet covered in parchment paper or a baking mat.
  • Sprinkle each biscuit with demarara sugar.
  • Bake in a 450 degree oven for 12 to 14 minutes or until the tops have started to brown.