blueberry biscuits

 I need to go grocery shopping. I won't give you the whole list of what I need, but I will say I've run out of eggs. 

This makes breakfast difficult. Most of our favorites require at least one egg. 

Thankfully, these blueberry biscuits do not. 

I'll never be a food photographer, will I? 

I guess I depend on berries a lot for breakfast. Strawberry soup. Blueberry pancakes, muffins, biscuits, or scones. Berries of all sorts thrown into smoothies. We like berries. We liked these biscuits too.

The recipe:
2 cups flour (I think I used about 1/2 cup all-purpose, and 1.5 cups white wheat)
2 tsp. baking powder
maybe 1/2 tsp salt (I didn't measure very well)
1/3 cup sugar
1/4 cup butter 
1 cup milk (I used vanilla almond milk)
3/4 cup frozen blueberries (I may have used slightly more)

Combine the flour, baking powder, salt, and sugar. Cut butter into the flour using a pastry blender (or two forks. Or a food processor). Once the mixture resembles those course crumbles you need for biscuits, toss in the blueberries and mix in the milk. You want a soft dough that pulls away from the side of the bowl.

If you roll and cut biscuits, do that. Roll out on floured surface to about 1/2 inch thickness and cut with a biscuit cutter. I do drop biscuits instead. Drop by spoonfuls on a greased baking sheet.

Bake at 450 degrees for 10-12 minutes.

The recipe said the yield was 10 biscuits, but I got 12.

P.S. I started writing this post on Friday. Thankfully, I've been to the grocery store since then. Pickings were getting quite slim.