Since blueberry season has begun, I couldn't help but go overboard and buy several baskets from my local farmers market. While I enjoyed one basket raw, I used the rest to make these mini blueberry shortcakes with lemon and thyme biscuits.
The moist biscuits are simple to make. The final dish is not too sweet, so the pure flavor of blueberries shines through in each bite. Although the original recipe calls for a larger biscuit, I decided to use a shot glass (instead of a cookie cutter) to make them mini. The shortcakes are delicious with a dollop of heavy cream or scoop of ice cream. To try these bite-sized blueberry shortcakes, read more.
Filling Makes 30 mini blueberry biscuit shortcakes.
4 cups fresh blueberries (rinsed, drained well)
2/3 cup powdered sugar
2 tablespoons water
3/4 cup chilled buttermilk
1 tablespoon finely grated lemon peel
1 teaspoon chopped fresh thyme
2 1/4 cup all purpose flour
1/2 cup packed golden brown sugar
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons chilled unsalted butter, cut into 1/3 inch cubes
1 tablespoon raw sugar
Vanilla ice cream or fresh whipping cream
Makes 30 mini blueberry biscuit shortcakes.