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When the weekends come, I like to make breakfast. Weekday mornings are rushed and, though we both eat breakfast, the meals are less than memorable. There isn’t time for experimenting, for baking, for fun. So Saturday and Sunday mornings are for fun.

This Sunday I woke with a craving for biscuits. It happens sometimes. B doesn’t complain. I lay in bed under the warm covers and thought about what I had on hand: all-purpose flour, organic sour cream that was nearing the ends of its life, some half-and-half leftover from mashed potatoes made on Thanksgiving. Blueberries! Probably just enough too.

These drop biscuits have been in my to-make stack for quite some time. Originally from Bake or Break, they’re light and airy and perfect for a lazy morning with some tea. I made a couple changes, incorporating my current favorite technique of grating the butter on a cheese grater and adding a lemony glaze. Enjoy.

Blueberry-Sour Cream Drop Biscuits

Inspired by Bake or Break

Biscuit Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt (I used kosher)
  • 1/4 cup butter, placed in the freezer while you measure out the other ingredients
  • 1/2 cup organic sour cream (Our current favorite is Organic Valley)
  • 1/2 cup milk
  • 1/2-3/4 cup blueberries (I used frozen)

Glaze Ingredients

  • Zest of 1 small lemon
  • 1/4 cup powdered sugar
  • 2 to 3 tablespoons milk
  • Dash of vanilla extract

Method
1. Preheat oven to 375°.

2. Prepare biscuits: Whisk together the first 4 ingredients in a large bowl. Grate cold butter over bowl using the large holes of a box cheese grater. Gently stir butter into flour mixture using a fork. Stir in sour cream and milk. (Batter will be very sticky.) Stir in blueberries. (I didn’t worry about the blueberries streaking the batter; you shouldn’t either. They’ll still taste divine.) Drop by scant 1/4 cupfuls onto a parchment paper-lined baking sheet.

3. Bake at 375° for 20 to 22 minutes or until light golden brown on top. Remove from oven, and let cool 2 minutes.

No glaze yet.

4. Prepare glaze: Stir together all ingredients until smooth. Drizzle over warm biscuits. (You might not use all the glaze, but this makes enough for you to be as generous as you choose to be. The glaze soaks in pretty quickly, so drizzle right before you’re going to serve.) Serve immediately.

My camera battery died right as I was taking this shot, so it’s not the best quality.

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