Blueberry Biscuits

It's still blueberry season and, wanting to bake something other than the traditional muffins, I was delighted to come across a "prize winning" recipe for blueberry biscuits in the 1931 Grand Union Recipe Book.  This gem was contributed by Mrs. F.M. Gardner of Brockport, N.Y.  They are really good, hardly sweet at all as was typical of older recipes, but they have a lovely texture and flavor.

Mrs. Gardner's instructions read: Mix as for ordinary biscuits. Apparently everyone in 1931 knew that biscuit dough is made by cutting the butter into the flour (as opposed to cakes, when softened butter is mixed with sugar, or brownies, where the butter is melted).  Anyway, I used a food processor for this step, but I'm sure she used a pastry blender or two knives.

Add the blueberries -- gently -- to the dough.

Pat out on a lightly floured surface.

Cut out biscuits with a biscuit cutter, or similar, say a juice glass.

Place on a baking sheet.

Enjoy!

Here's the recipe as it appeared in the book.  I've written the instructions below.  I used all-purpose flour (not pastry flour) and just a little less than one cup of milk.

Blueberry Biscuits

2 C. flour
4 t. baking powder
1/2 t. salt
3 T. sugar
4 T. cold butter
7/8 C. milk
3/4 C. blueberries

Preheat oven to 400 F.

Combine all the dry ingredients. Using a food processor, a pastry blender or two knives, cut the butter into the dry mixture until it resembles cornmeal.  Add the milk slowly and combine.  Gently fold in the blueberries. Pat the dough on a lightly floured surface and cut biscuits to the desired size.  Bake about ten minutes (or more or less, depending on the size.