| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cklive16 | 2 | servings | |
INGREDIENTS
| 2 | c | Picked-over blueberries |
| 1 | ts | Freshly-grated lemon zest |
| 1/3 | c | Sugar |
| 1 | tb | Fresh lemon juice |
| 1 | ts | Cornstarch |
| 2/3 | c | All-purpose flour |
| 1 | ts | Baking powder |
| 1/8 | ts | Ground cardamom |
| 1/2 | c | Heavy cream |
INSTRUCTIONS
Preheat oven to 400 degrees and butter an 8-inch (1 1/2-quart) glass pie plate. In a bowl toss together blueberries, zest, sugar, lemon juice and cornstarch until combined well and transfer to pie plate. Into another bowl sift together flour, baking powder, cardamom and a pinch of salt. Add cream and stir until mixture just forms a dough. Drop dough in 5 mounds on blueberry mixture and bake in middle of oven until biscuits are golden and cooked through, about 25 minutes. This recipe yields 2 servings. Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-8684) Formatted for MasterCook by Joe Comiskey, aka MR MAD - MAD-SQUAD@prodigy.net 04-10-1999 Recipe by: Sara Moulton Converted by MM_Buster v2.0l.
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