My latest favorite biscuit is really a cross between a biscuit and a scone. Biscuits and rolls and muffins tend to rise more than scones. The texture of these cheese scones (or biscuits if you prefer) were perfect; not too dry, not overly moist with a slight crunch from the outside of the scone. I will certainly be making these again soon. Probably I could eat the whole batch during the course of the day if I didn't care about my waistline.
|Blueberry Cottage Cheese Biscuits|
|Recipe by Lisa Turner|
Published on September 7, 2011
Simple, light and fluffy blueberry biscuits with just a little sweetness — a great snack or addition to lunch or dinner
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Some scone recipes from Lisa's Kitchen you are sure to enjoy:
Jalapeno Cheddar Scones
Santa Fe Scones
Apple Cheddar Scones
On the top of the reading stack: The Cat's Table by Michael Ondaatje
Audio Accompaniment: Pan American - "Right of Return"