Blueberry biscuits from Cook's Country Magazine, Apr/May 2021 (page 23)

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Notes about this recipe

  • sarahawker on May 28, 2021

    These were okay. I probably wouldn't make them again - giant muffin-y biscuits that seemed to stick around the house far longer than any other sweet ever would.

  • Kinhawaii on May 28, 2021

    Tender & moist cake-like biscuit, not too sweet. I am not sure if it’s because I didn’t get good deep cuts before I baked it but at 40 minutes it was nice & brown, but quite uncooked within, with the cuts disappearing into what looked like a giant biscuit. I tried to deepen the cuts, covered it loosely with foil -it ended up taking almost 60 minutes to cook. Next time I will make sure I get good initial cuts or grooves. These are very generously sized. The honey butter topping was nice.

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