Monday, March 23, 2009

Biscuits with Blueberry Compote

I'm very excited to be posting my first item on my new food blog!

These are technically biscuits, though scones would work well in this recipe too. Truth be told, I was intending to make scones, but was a little spaced out and ended up forgetting to sweeten my dough.... So I whipped up the blueberry compote to add a little pizazz to the dish. Boy, did it do the trick! It was so delicious and so easy. If only I could get such great results every time I'm forgetful!

Biscuits adapted from Heaven's Banquet by Miriam Hospodar

3 cups unbleached white flour
2 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
6 tablespoons unsalted butter (cut into small pieces)
1/2 cup buttermilk
1/2 cup water

Preheat oven to 400. Butter a baking sheet.

Mix dry ingredients together. Add butter, and work in with a pastry cutter until mixture looks like coarse meal. Add buttermilk and water. Mix until all of the flour mixture has been incorporated and dough is formed. 

Roll out on floured surface to about 1/2 inch thick and cut with biscuit cutter - or - separate into 2 balls, flatten flatten by hand to about 3/4 inch thick and cut into 6ths with sharp knife. Place biscuits on prepared sheet. Glaze with buttermilk. 

Bake until top is golden brown - 15-20 min. 
Makes 12-18 biscuits

Blueberry Compote

I just kind of threw this together, so measurements are approximate. 

1 1/2 cup fresh or frozen blueberries
3 tablespoons maple syrup
2 1/2 teaspoons unsalted butter
1/8 - 1/4 tsp salt

Place all ingredients in a small saucepan and cook on med low heat for about 20 min or until blueberries break down and mixture thickens.

Serve warm over biscuits. 


No comments:

Post a Comment

Related Posts with Thumbnails