Blueberry Cream Cheese Biscuits
They are soft and delicious and are not limited to a single dish in which they can be cooked. We had fun creating blueberry cookie pizzas, rolls stuffed with cream cheese and fresh blueberries as well as these amazing Danish.
Ingredients
For the Biscuits:
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 3/4 cups all-purpose flour
- 1 tablespoon baking powder
- 4 ounces cold cream cheese
- 1 1/4 cups cold buttermilk
- 1/2 cup cold unsalted butter cut into small pieces
- 2/3 cup fresh or frozen blueberries
- For the Vanilla Butter:
- 1/4 teaspoon fine sea salt
- 1 teaspoon vanilla bean paste
- 6 tablespoons unsalted butter softened
Instructions
First, preheat the oven to 425 degrees F.
Then, to make the cookies, in a large bowl, combine the flour, baking powder, baking soda, sugar and salt. Add the cream cheese and butter and use a fork, pastry blender or your hands to mix until small coarse crumbs are formed. Make a well in the center and pour the buttermilk. Stir with a large spoon until everything is well mixed. Fold the blueberries. Use your hands if necessary to bring the dough together.
Tap the dough into a circle about 1 1/2 inches thick. It will make great cookies and that's what you want. Using a cookie cutter, cut the dough into rings and place on a non-stick baking sheet. Gather the extra dough and cut more cookies, using all the dough.
Bake 10 to 12 minutes or until cookies are golden and tall. Let cool slightly before serving.
To make the vanilla butter, in a bowl, mix the butter, the vanilla pod paste and the salt until well blended. Serve the butter over the hot cookies. You can keep it at room temperature or keep it in the fridge for a few days. Happy Cooking Time.
