14 July 2016

Blueberry Chocolate Chip Drop Biscuits

100_7947I'm not a big fan of biscuits.

I know, I know.  How very un-Southern of me.

But it's true.  Now, I'm not saying I never eat them.  I can quite adequately tear down some biscuits slathered with an inch of sausage gravy.  Who couldn't?

And actually, that illustrates my point about my relationship with biscuits.  I usually find them to be dry.  Very dry.

Then I tried these biscuits – these easy, mix 'em up in one bowl, drop biscuits. Not dry at all.

Blueberry Chocolate Chip Drop Biscuits and More

I love my pastry cutter / blender to cut butter into a dry mixture.  You can also use a fork, or your hands.

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I was gifted a gallon of fresh off the no-pesticide vine blueberries about a week ago, so adding those plump bursts of juiciness into these biscuits was a must.

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Then I threw in a few chocolate chips.  I was first introduced to the combination of chocolate and blueberry when I made some fudgy blueberry brownies a couple of years ago.  Since I was a bit blown away by the flavor, I don't think the combination gets enough attention.

Give these jewels a try.  I doubt you'll be disappointed.  If you want to kick the sweetness up a notch – and eat these babies for dessert – try drizzling some honey over them.  O. M. G.

Blueberry Chocolate Chip Drop Biscuits

100_5397Original recipe by Jennifer at Bake or Break.

Ingredients

  • 2 cups all-purpose flour
  • 2 tbsp organic cane sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup butter, softened and sliced
  • 1/2 cup sour cream
  • 1/2 cup whole milk
  • 1/2 cup fresh blueberries
  • 1/4 cup mini semi-sweet chocolate chips

Instructions

  1. Preheat oven to 375 degrees. Lightly butter a baking sheet. [Note: I baked these in a toaster oven!]
  2. Whisk together flour, sugar, baking powder, and salt. Cut in butter. A pastry blender makes it super easy. You may also use a fork or your hands.
  3. Stir in the sour cream, then stir in the milk. Fold in blueberries and mini chocolate chips, trying not to break too many blueberries.
  4. Drop dough onto prepared baking sheet. Original recipe calls for "3 tablespoons (not quite 1/4 cup)" per biscuit. I used a flatware tablespoon, heavily mounded with dough. Pretty easy to eyeball.
  5. Bake for 20 minutes then check. You're looking for a light brown color and a biscuit that is firm to the touch. Try not to over bake. My little oven didn't require more than 22 minutes.

Yield: 1 dozen

Shared at This Is How We Roll, Thrifty Thursday, From the Farm, Happiness is Homemade, Tasty Tuesdays, and Simple Saturdays.

Disclosure: This post contains affiliate links, which means I may receive a very small commission if you click a link and buy something. This helps pay for the RV, supports our mountain homestead dream of owning land, as well as my blogging activities, and makes the dogs happy.  Hopefully, the purchase benefits you, too!  The price you pay will be no different than if you arrived at the same destination through any other link. My opinions are my own, to be sure. If I link to a product and say I like it -- I truly like it! Thanks for reading, following, and supporting Stephlin's Mountain.

From my mountaintop to yours!

3 comments:

  1. Replies
    1. They're even better than I expected. Thanks for stopping by!

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  2. These look delicious. We perennially pick blueberries in the late summer. Might have to try these!
    Thanks for visiting Nickers and Ink Poetry and Humor.
    Happy A-Z.

    ReplyDelete

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