Sweet Cream Blueberry Biscuits with Basil Butter
Fluffy biscuits bursting with fresh blueberries, added in with a drizzle of sweet cream. Served warm with a side of fragrant basil butter, adding a unique and delightful twist to this classic treat. Perfect for breakfast, brunch or a sweet treat.
INGREDIENTS
- 2 cups Self-Rising Flour - SGC# 053872
- ½ Teaspoon Restaurant Marketplace ground cinnamon - SGC# 191520
- 6 ounces Fresh Blueberries (washed and stemmed) - SGC# 196188
- 8 ounces of Hiland Heavy Whipping Cream - SGC# 195486
- Raw Cane Sugar (for sprinkling) - SGC# 051631
Basil Butter:
- 1 stick Unsalted Real Butter (softened) - SGC# 054130
- 1 Tbsp Fresh Basil (Chopped) - SGC# 193458
Method:
- Finely Chop Fresh Basil and whip into softened butter
- Add Kosher Salt to taste
INSTRUCTIONS
- Add Flour and Cinnamon to a large bowl
- Gently Fold in the Blueberries until coated well
- Pour in Heavy Whipping Cream and gently mix until all flour is wet
- If some of the flour is dry add extra Cream or mix until all flour mixture is wet and sticky not a sloppy mess
- Scoop dough onto lined cookie sheet and place 1 inch apart
- Sprinkle with Raw Sugar (to your taste)
- Bake in a 450-degree oven for 12-14 minutes until golden brown and done in the center. Serve Warm
