I’ve been baking a little this summer, but not too much.  It’s hot outside, and the last thing I want to do is stand in the kitchen baking bread when there is so much great produce everywhere you look.  I got a huge crate of blueberries from Costco though, and this recipe was calling my name.

 

My grandmother used to always make blueberry biscuits for my cousins and me when we were kids.  Hers are white and fluffy and more delicious than I can describe.  As I’ve become used to whole grain breads, my tastes have changed, and I don’t crave white flour anymore (with the exception of tomato sandwiches which are an excuseable sin on whole wheat bread).   If I’m being honest, my grandmother’s blueberry biscuits are better in that light and fluffy way, but my whole wheat remodel of this old recipe came out pretty good in a different fashion.  They are filling and delicious, and my favorite thing about milling my own wheat is that it has a real taste – not just fluff.  Store-bought whole wheat flour can’t quite match it, but they will still be good.

We’ve made these twice in the last week, so I’m writing the recipe here for me to come back to … and to share with you, too!

 

Whole Wheat Blueberry Biscuits

2 1/2 cups whole wheat flour (freshly milled if you can)

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 cup butter (half a stick)

3/4 cup milk

3/4 cup blueberries

1 tablespoon sugar

Sprinkle sugar over the blueberries, and let them sit.  Mix flour, baking soda, baking powder, and salt.  Use a box grater to grate the butter into the flour, and then lightly stir so that it is crumbly.  Gradually add the milk, and then add the blueberries.  Stir lightly.

Roll out onto a clean, floured surface – trying not to squish the berries.  Cut biscuits with a glass and arrange in a pan.

Bake at 475 degrees for about 15 minutes if they are closely arranged like the photo above.  Cook for only 10 minutes if they are spread out on a cookie sheet.

 

**If you really want to top these with something even better, mix 1/4 cup of powdered sugar with 2 tablespoons of milk to create a glaze for the top.  Enjoy.