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.
I love my pastry cutter / blender to cut butter into a dry mixture. You can also use a fork, or your hands.
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.
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
Original recipe by Jennifer at Bake or Break.
- 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
- Preheat oven to 375 degrees. Lightly butter a baking sheet. [Note: I baked these in a toaster oven!]
- 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.
- Stir in the sour cream, then stir in the milk. Fold in blueberries and mini chocolate chips, trying not to break too many blueberries.
- 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.
- 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
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