Like about every other female human I know, I absolutely LOVE Pinterest. I started using it the month before Sophie was born and it was so nice to finally transfer all my bookmarks (and there were hundreds) into a visual format. SO much better! One of the other benefits of Pinterest is being able to see what other people whose work or style I admire are pinning. It’s the land of a million good ideas!
And that’s where we got the idea for these beautiful biscuits.
Although the inspiration biscuits were beautiful, I just adapted my favorite recipe for buttermilk biscuits by adding in a bunch of blueberries and topping them with a little coarse sugar. They were fabulous! I loved that they weren’t too sweet, were light and tender, and were NOT dry. (That’s always my problem with scones…too dry…)
I’ll be honest, they’re so good plain I ate mine sans toppings, but they’re the perfect vehicle for something like blueberry compote, your favorite jam, lemon curd, or a flavored butter. They’re perfect for breakfast, brunch, or breakfast for dinner (our favorite).
We made ours with fresh blueberries, but I think frozen would work just fine. The only side effect of using frozen blueberries (don’t thaw them) is that you’ll have slightly more bleeding from the berries, which isn’t a problem in my book.Print
Inspired by Pink Pistachio, recipe my own.