When you give your toddler the choice between a locally baked ooey-gooey cinnamon apple breakfast bread or baking your own biscuits, and he chooses baking your own biscuits despite how appealing you made the ooey-gooey bread sound…then, you march straight to the kitchen, roll up your sleeves, and start searching for ingredients for your baking project. After sighing and thinking it would have been so much easier to buy that loaf of bread, you smile and cherish the thought that you have a little food lover on your hands!
I’m so glad that he chose the biscuits. These were fun to make together and very easy (bonus!). I love how rustic looking they turned out and how scrumptious they tasted slathered with butter and topped with raspberry jam. They were the perfect accompaniment to our sautéed greens topped with fried eggs dinner.
And, just as soon as he finished the last biscuit, he said “We can make these again soon. Right, mama?”
2 cups white whole wheat flour
2 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 cup blueberries
2 cups organic whipping cream
Preheat oven to 425 degrees.
In a large mixing bowl, combine flour, baking powder, sugar, salt, and nutmeg. Add blueberries and toss gently in the flour mixture until coated. Gently fold in the whipping cream (it should look lumpy- the key to light and fluffy biscuits, like pancakes, is not overworking the dough).
Lightly flour your countertop and knead you dough (about four turns) into an 8×8 inch square, about 1 inch thick. With a pizza cutter, carefully cut the dough into 12 biscuits making sure not to cut all the way through (leave the dough as one large piece).
Transfer the dough onto a parchment lined baking sheet and bake for 20-25 minutes, or until golden brown and cake tester comes out clean. Serve warm with butter and jam.