Berry biscuits & sauce

A recipe I tried this weekend from BHG (better homes & gardens) that was delicious & has room for variability.

Berry Cream Biscuits with Sauce
* 2 c all purpose flour
* 2 tsp baking powder
* 2 TBSP sugar
* ½ tsp salt
* ¼ tsp nutmeg
* 1 c fresh blueberries (not frozen)
* 1 ½ c whipping cream
* Berry sauce

Preheat to 425°. In a large bowl blend flour – nutmeg. Toss berries with flour to coat. Stir in cream until just moistened.
Turn dough out onto a lightly floured board. Gently lift & fold dough 4-5 times, while rotating the dough. Be careful to not pop the blueberries. Place on parchment paper lined baking sheet. Form biscuits in a 8″ square about a 1″ thick. Flour a knife or pizza cutter & cut into 12-16 little squares but don’t pull apart. Bake for 17-20 min until golden brown. Pull apart to eat. Serve with berry sauce.

Berry Sauce
* 2 c blueberries in separate c. (Can use defrosted frozen no sugar added fruit)
* ⅓ c sugar
* 1 tsp vanilla
* water

In a saucepan bring 1 c berries, sugar & 1 TBSP water to a simmer. ( if using fresh berries add a 1TBSP more water) cook until berries pop & a thickened sauce appears. Remove from heat & add vanilla & remaining berries.

Substitutions
I used organic sugar which worked fine.
To make dinner biscuits leave out sugar & berries.
Use your fresh berry of choice: cherries (whole w/o pits), blackberries, cranberries, raspberries, strawberries (large chunks)
Frozen berries are great for the sauce but need to be completely thawed. They have more liquid so be slow to add water to berry sauce.
Berry sauce would be great on: sundaes, trifles, parfaits, pancakes, waffles, torte, pie, etc.

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