Blueberry Cobbler with Sugared Star Shortcakes

Southern Living
Blueberry Cobbler with Sugared Star Shortcakes Recipe
Photo: Becky Stayner; Styling: Buffy Hargett
Make a shortcut version of blueberry cobbler by spooning the blueberry mixture over refrigerated biscuits cut into star shapes.
Makes 10 servings

Ingredients

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2 pt. fresh blueberries
1/2 cup granulated sugar
1 tablespoon lemon juice
1/8 teaspoon almond extract
2 (12-oz.) cans refrigerated buttermilk biscuits
1 tablespoon coarse sparkling sugar
Sweetened whipped cream

Preparation

Total: 18 Minutes

1. Preheat oven to 400°. Combine first 4 ingredients in a medium saucepan. Cook over medium-high heat 5 minutes or until bubbly and sugar dissolves. Remove from heat.

2. Separate biscuits, and flatten each into a 3 1/2-inch circle. Cut with a 3-inch star-shaped cutter, and place on a lightly greased baking sheet; sprinkle with sparkling sugar, pressing to adhere. Bake at 400° for 8 minutes or until lightly browned.

3. Place 1 biscuit on each serving plate. Spoon blueberry mixture over half of biscuits; top with remaining biscuits. Serve with whipped cream.

Note: We tested with Pillsbury Grands! Jr. Golden Layers Buttermilk Biscuits.

Created date

June 2010

Nutritional Information