Oh wow. Sour cream? that sounds..interesting. I may have to try this, and don’t be so discouraged by biscuits! To get them extra flakey, cut the butter in bigger chunks. The flakiness is amazing! You will taste the difference, since butter makes everything better.
Blueberry Sour Cream Drop Biscuits are a delicious way to add fresh berries to your breakfast baking!
What’s better than flaky, buttery biscuits? How about flaky, buttery biscuits studded with dried blueberries? There’s a little extra sugar in these biscuits, but most of the sweetness comes from the berries.
You could use pretty much any dried fruit you like in this: cranberries, chopped apricots, cherries.
There are a lot of different methods for shaping biscuits, from drop biscuits that aren’t shaped at all, to gentle patting and prodding to rolling them with a rolling pin.
These use the rolling pin method. I like this method for biscuits that have large pieces of butter. Buy rolling the dough, the butter flattens out, just like in pie crust, and the folding creates flaky layers.
INGREDIENTS:
2 cups all-purpose flour
2 tablespoons granulated sugar
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INGREDIENTS:
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
DIRECTIONS:
Preheat oven to 375°F. Line a baking sheet with parchment paper.
Whisk together the flour, sugar, baking powder, and salt. Add the butter and mix with a for, a pastry blender, or your hands.
Stir in the sour cream. Stir in the milk. Dough will be sticky. Gently stir in the blueberries, trying not to break any of the berries. (If a few break, it’s absolutely fine.)
Drop the dough by roughly 3 tablespoons (not quite 1/4 cup) onto prepared baking sheets. Bake for 20 to 25 minutes, or until biscuits are lightly browned and feel set when tapped on top.
From: http://easyrecipesly.com/the-greatest-blueberry-biscuits/