The best blueberries are the wild ones from the coast of Maine. They're tangy and small and they explode with flavor. They taste like the how the end of summertime in Maine feels, kind of bittersweet. We add Wild Maine Blueberries to our Cream Cheese Biscuit dough to make our Blueberry Biscuits, a taste of Maine if you've ever had one. You'll never go back to muffins and scones once you taste one. Mmmmm, still warm with a pat of butter? Makes my mouth water just thinking about it.
When wild Maine blueberries are in season the hillsides "Downeast" are covered with them. My grandfather and I pick till our arms hurt. Once we return home with our spoils the question arises, what in the world am we going to do with all these blueberries?? (I like to freeze them for year round pancake and oatmeal additions). My grandfather guilts every one of my family members into accepting them, sometimes a 5-gallon bucket full. We have to start thinking about pies and looking through the recipe book for the dog-eared family Blueberry Muffin recipe. Sometimes I don't feel like rolling out dough and just want to eat something GOOD when I return home. Well, if you need more immediate Indian summer satisfaction with no baking required like me, try this Blueberry Shortcake recipe.
- The Biscuit Girl
- 6 Robinhood Meetinghouse Blueberry Biscuits
- 1 qt Wild Maine Blueberries
- 4 tablespoons of sugar (plus a little extra)
- 1 pt whipping cream
- 1 tsp of vanilla extract
Wash Blueberries well and sugar to taste while still wet. Set aside.
Preheat oven to 350 degrees. Place frozen Robinhood Meetinghouse Blueberry Biscuits on a baking sheet and bake until golden brown, about 20 - 25 minutes. Let cool.
Whip cream with sugar and vanilla to soft peaks.
Split biscuits and top with blueberries and their juices. Add a dollop of whipped cream and serve.