I confess that I’m more than a little intimidated by the prospect of baking biscuits. They seem a bit time-consuming for such an anti-morning person like myself. All that dough-shaping and biscuit-cutting and such is just a lot to ask so early in the day.
Behold the beauty of drop biscuits. There’s mixing. All in one bowl, I might add. There’s scooping. There’s baking. That’s all that’s required to get you on your way to homemade biscuits.
The inspiration for these came from a couple of things. First, I had a beautiful container of blueberries sitting in my refrigerator just begging to be baked up into something delicious. Secondly, I recently remembered sour cream biscuits that a friend used to make. I put those two ideas together and after just a little bit of time and effort, we were eating incredible blueberry biscuits.
If you have a large cookie scoop or ice cream scoop, it will be your best friend for dropping the dough onto the baking pans. I have this 3-tablespoon scoop that works perfectly for getting the dough cleanly onto the pans and ready to bake.
Besides their simplicity, the other real beauty of these is how adaptable they are. Use different berries if you want. Or, leave them out all together and just serve them with your favorite preserves. If you want savory biscuits, cut the sugar by half and add some spices and maybe some cheese instead of fruit. I love to add garlic powder, freshly ground pepper, and parmesan cheese for a perfect soup companion.
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup butter, softened and cut into small pieces
- 1/2 cup sour cream
- 1/2 cup milk
- 1/2-3/4 cup blueberries
Preheat oven to 375°. Line baking sheet with parchment paper.
Whisk together flour, sugar, baking powder, and salt. Add butter and mix with a for, a pastry blender, or your hands. Stir in sour cream. Stir in milk. Dough will be sticky. Gently stir in blueberries, trying not to break any of the berries. (If a few break, it's absolutely fine.)
Drop dough by roughly 3 tablespoons (not quite 1/4 cup) onto prepared baking sheets. Bake for 20 minutes, or until biscuits are lightly browned and feel set when tapped on top.