Earlier this week went for a late afternoon walk on the farm at dusk dark. The walk did my heart, mind, and soul good. After a stressful wedding season I just needed to slow down and allow the land to speak to me and remind me who I am. A girl from Grapevine Rd. My favorite place and the very best place to be! I breathed in the air after a much needed rain, watched a mama doe with her little ones, scavenged the field rows for shards of glass and pottery of an old home place, checked our favorite sunflower field, and marveled at how peaceful life can be in the still moments.
I ended my walk down “the lane”, near the blueberry bushes. The berries were just beginning to ripen. Clusters of bitter green, tart fuchsia, and sweet blue enticed me for a quick snack. The recipe below is a variation of a well loved biscuit recipe. You could easily add fruit or even cinnamon and raisins to the recipe below. They are the most delicious fresh out of the oven.
Place flour, baking powder, baking soda, salt, and sugar into bowl and mix well. Grate very cold butter into flour mixture. Mix until butter is just distributed. Make a well in the center of flour mixture. Mix egg, sour cream, and buttermilk together and add to well in flour mixture. Stir flour into wet mixture and mix until just combined. Mixture will be very sticky. Turn dough out onto floured surface. Knead a few times and pat out flat. Sprinkle blueberries over dough and fold dough over to enclose berries. Pat dough out to 1/2 inch thick. Cut with floured biscuit cutter. Place biscuits close together on a greased pan. Almost touching! Bake at 350 degrees for 15-20 minutes until golden brown. While biscuits are baking mix all icing ingredients until smooth. Remove biscuits from oven and immediately pour icing over the top and enjoy piping hot.