Blueberry Shortcake

We received our first recipe request from one of our lovely followers; summer dessert. Blueberries are filled with vitamin c and has one of the highest antioxidant capacities.  Let’s not forget that it’s also the second most popular type of berry in the States, right after strawberries (of course!).  This recipe calls for a unique biscuit ingredient, nutmeg, which fills the kitchen with a wondrous scent of spice.  The contrast of the warm biscuit and chilled berries is a great way to spend your summer afternoon soaking up the spice, juice, and the sun.

*Adapted from Flavours of Prince Edward Island*

Nutmeg Biscuits
4 cups all-purpose flour
2 tbs baking powder
1/2 cup sugar
2 tbsp nutmeg
2 % milk
1 egg (gently beaten)
brown sugar

4 cups fresh or frozen (do not thaw) blueberries
1/2 cup sugar
4 tbsp Grand Marnier, amaretto, or vanilla essence 

1. Preheat oven to 400 ºF.  Line a baking sheet with parchment paper.
2.  Combine dry ingredients and cut in the butter and mix until it resembles rough breadcrumbs.

3.  Gradually add milk so the dough becomes moist and sticky.
4.  Scatter flour on a clean work surface and roll the dough to a 1″ thickness.  Cut the dough into desired shape.
5.  Brush tops of biscuits with egg and sprinkle with brown sugar and bake for 13 minutes or slightly golden.

7. While biscuits are baking, place berries in a bowl and mix with the rest of the ingredients and let them stand for 15-20 minutes.

For those non-American readers, this is an example of a cookie biscuit.



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