Now that I have the family Drop Biscuit recipe down pat. I can't help but experiment a little. This weekend I decided to sweeten the recipe up by adding a little sugar and some fruit. I used some blueberries from my freezer. It worked beautifully! These biscuits have just a hint of sweetness. They are not sweet like a blueberry muffin, they are more like a scone. Delicious just plain, no need for butter. They are great hot from the oven or at room temperature. I did notice that they browned a little faster. Any raised pieces of dough will get dark. So the second time I made them I patted down any peaks in the dough and that help them brown evenly. I am really excited about how this worked out. I can't wait to try some other fruits in this recipe. I have several flavor combinations in mind all ready. Be sure to come back for something "peachy" real soon.
Blueberry Drop Biscuits for One
Makes 2 biscuits
1/2 cup all-purpose flour
3/4 tsp baking powder
1/4 tsp salt (table salt not kosher)
4 tsp. sugar
1/4 cup fresh or frozen blueberries (do not thaw)
2 Tbsp. + 1-1/2 tsp. milk (2% works fine)
4 tsp vegetable oil
Preheat oven to 450 degrees.
Whisk together flour, baking powder, salt and sugar. Add blueberries and toss in the flour. Add oil and milk. Stir until just combined. Drop large spoonfuls on ungreased baking sheet, forming 2 biscuits. Pat down any peaks in the dough with your fingers. Bake 10 to 12 minutes until golden brown.