Blueberry Cream Cheese Biscuits

Blueberry Cream Cheese Biscuits Are tender, gentle, And Flaky Biscuits which might be best For Breakfast Or Brunch. you will Love those clean selfmade Biscuits, specifically while you Serve Them With Salted Vanilla Butter!

selfmade biscuits are one in every of our favourite weekend breakfast treats. you could’t beat a heat biscuit right out of the oven, specially when you slather that biscuit with butter and homemade jam.

Our new favored breakfast biscuits are these Blueberry Cream Cheese Biscuits from Jessica’s new cookbook, The quite Dish. when our boys saw the biscuits in her stunning new cookbook, they begged us to make them for breakfast. We desired to make and eat them too, so it become an smooth promote

Ingredients :

• 2 3/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 4 ounces cold cream cheese
• 1/2 cup cold unsalted butter cut into small pieces
• 1 1/4 cups cold buttermilk
• 2/3 cup fresh or frozen blueberries
• 6 tablespoons unsalted butter softened
• 1 teaspoon vanilla bean paste
• 1/4 teaspoon fine sea salt

Instructions :

1. Preheat the oven to 425 degrees F.
2. To make the biscuits, 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 coarse little crumbs form. Make a well in the center and pour in the buttermilk. Stir with a large spoon until just combined. Fold in the blueberries. Use your hands if needed to bring the dough together.
3. Pat the dough into a circle that is about 1 1/2 inches thick. This will make tall biscuits and that is what you want. Using a biscuit cutter, cut the dough into rounds and place on a nonstick baking sheet. Bring the extra dough together and cut more biscuits, using all of the dough.
4. Bake for 10-12 minutes or until the biscuits are golden and high. Let cool slightly before serving.
5. To make the vanilla butter, in a bowl mix the butter, vanilla bean paste, and salt until combined. Serve the butter on the warm biscuits. You can keep this at room temperature or store it in the fridge for a few days.