Sweet Cream Blueberry Biscuits with Basil Butter

• 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

1. Add Flour and Cinnamon to a large bowl
2. Gently Fold in the Blueberries until coated well
3. Pour in Heavy Whipping Cream and gently mix until all flour is wet
4. If some of the flour is dry add extra Cream or mix until all flour  mixture is wet and sticky not a sloppy mess
5. Scoop dough onto lined cookie sheet and place 1 inch apart
6. Sprinkle with Raw Sugar (to your taste)
7. Bake in a 450-degree oven for 12-14 minutes until golden brown and done in the center. Serve Warm