Cream Cheese and Blueberry Biscuits From The Careless Cook

 

Cream Cheese and Blueberry Biscuits From The Careless Cook

 

Why does The Careless Cook stick with making biscuits?  Well, he doesn’t!  There are plenty of recipes on www.stroudallover.blogspot.com.  If you’ve subscribed, you’d know that, but if you haven’t yet taken the plunge, dive in!  The water is fine and calm and has no political waves.  The blog is FREE!

 

But, after all that blather, I have to admit I am fond of biscuits.  Biscuit recipes are like a book of short stories. And recently, I’ve been tasked with supplying food to the multitudes, otherwise known as the famished multitudes.  Sure, I could stand still and become a monogamous cook, but then the complaints would rain down, as if they had to read the same story over and over.  I prefer to turn the pages.

 

Today’s recipe has something in common with many of The Careless Cook’s recipes.  It’s mostly done with a food processor.  Total time:  30 minutes to make, and 12 minutes to bake.

 

So, crank your oven up to 425ºF, put down that second Breakfast Bloody Mary and let’s get started.

 

Cream Cheese and Blueberry Biscuits from The Careless Cook

Also Vanilla Butter

 

Ingredients

 

3 cups flour (I used unbleached bread flour, but all purpose flour works just as well)

1 teaspoon baking soda

1 tablespoon baking powder

1/3 cup white sugar

½ teaspoon salt

1 ¼ cups buttermilk, or use regular milk, or oat milk, or coconut milk, or cream (I used buttermilk because I had some in the frig)

4 oz cold cream cheese

1 stick (1/2 cup) cold butter, chopped into small pieces

1 cup frozen blueberries (keep them frozen)

 

Puttin’ It Together

 

Put all the flour and other dry ingredients in the food processor and mix well.

 

Break the cream cheese into bits and add to the processor, along with the small bits of butter. Turn the processor back on and mix well.  The result should look a little crumbly.

 

Add the buttermilk and mix until a dough forms.  Too sticky?  Add flour  a little at a time.  You want the dough soft, not dry.

 

Flour your counter and turn the dough out.  Press or roll the dough until flat and about an inch thick.

 

Now it’s time to scatter the blueberries and press them into the dough. Fold the dough over on itself, again and again until the blueberries are well distributed.

 

Cut to your preference (I did rounds) and put the biscuits on an ungreased baking sheet.  When you bake, I suggest setting the timer for ten minutes for a quick check and add another two minutes if you need to.  You want the tops to be browned. Now, paint on the Vanilla Butter.  Voilà! 

 

Vanilla Butter

3 tablespoons of melted butter

splash of vanilla

1 or 2 teaspoons sugar

 

Now you can get back to that Bloody Mary and enjoy the smiles of the hungry, multitudinous masses who have already swarmed your kitchen.