| 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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