Mimsy Were the Borogoves

Food: Recipes, cookbook reviews, food notes, and restaurant reviews with a heavy emphasis on San Diego. Unless otherwise noted, I have personally tried each recipe that gets its own page, but not necessarily recipes listed as part of a cookbook review.

Biscuits in blueberry syrup

Jerry Stratton, February 15, 2012

Very quick to make, even if you don’t have biscuits handy, by making quick southern biscuits, simple syrup, and—perhaps the biggest timesaver—using a whipped cream maker. The only ingredients are biscuits, blueberries, sugar, water, and whipping cream. And you can substitute ice cream for the whipped cream if that’s what you have.

Servings: 4
Preparation Time: 15 minutes

Ingredients

  • 4 biscuits
  • 1/4 cup water
  • 1/4 cup sugar
  • four cups blueberries
  • 1 cup whipping cream

Steps

  1. Crumble the biscuits into bowls or dessert glasses.
  2. Heat the sugar and water in a saucepan until dissolved and boiling.
  3. Add the blueberries to the syrup and stir, then heat, covered, until sufficiently blue and syrupy.
  4. Pour the hot blueberries over the biscuits.
  5. Potentially let them cool for a few minutes, then cover in whipped cream.
Biscuits and blueberries

Biscuits with syrupy fruit are always a comfort. Blueberries make the best syrup, I think, although cherries come close. This recipe is pretty quick to make up because you’re faking the syrup bit by just mixing up some sugar and water into simple syrup.

The preparation time assumes you already have the biscuits made. If not, make some half-hour biscuits and perhaps double the sugar in that recipe.

If you’re feeling decadent, add a few pieces of chocolate to the biscuits before you pour the hot blueberries over it; it will melt the chocolate, and you’ll end up with a syrupy, chocolate mess.

The only real problem with this simple dessert is that the whipped cream can melt too quickly on top of the hot blueberries. You might just let it sit for a minute or two; the blueberry syrup will still be warm, but not hot to the touch, and the whipped cream will last longer. Of course, if you whip your cream up manually you won’t have to worry about this.

Ice cream and hot blueberries is also a great combination, so if you have ice cream you can use that instead of whipped cream. This will also solve the problem of the whipped cream melting too quickly.

If presentation matters, add some mint leaves to the top after the whipped cream. If flavor matters, chop some mint—about a tablespoon—and add to the syrup with the blueberries.

If you’re making this for two, you can reduce the amount of blueberries, but you can’t really reduce the amount of syrup. Which is not in any sense a problem.

  1. <- Frothy eggnog
  2. Chocolate cookies ->