Buttermilk Drop Biscuits with Blueberry Mint Compote
New family favorite, especially when fresh blueberries and mint are available.
- 3 cups blueberries (remove any stems)
- 1/2 cup brown sugar
- 2 tsp lemon juice
- 1/4 cup fresh mint, chopped
- 1/4 tsp salt
- 1/2 tsp tapioca
- 1-1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1 tsp sugar (optional)
- 1 egg
- 2/3 cup buttermilk
- 1/4 cup butter, melted
- 2 tbl buttermilk
- Sparkling Sugar (optional)
Preheat oven to 450°.
Grease (or line) a baking sheet.
Add all compote ingredients except for the tapioca to a small pot.
Cook for 10 minutes over medium-high heat.
Reduce heat to medium-low and simmer for another 5 minutes.
Remove from heat and add tapioca.
Whisk together dry ingredients in a large bowl.
Add egg, buttermilk, and butter and mix together.
Spoon dough onto baking sheet, creating 8 biscuits.
Brush with buttermilk and, if desired, sprinkle sugar on top.
Bake for 15 minutes or until the biscuits are golden brown on top.
Serve with the compote and butter.