Butterless Blueberry Biscuits

These biscuits are the perfect addition to your Easter brunch table. And since they are made with sour cream instead of butter, you won't have to feel guilty for eating more than one!

Add scrambled eggs for a delicious breakfast

Love the color that the blueberries add

Butterless Blueberry Biscuits
Ingredients:

• 2 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 3 teaspoons baking powder
• 3 tablespoons sugar, plus a bit for sprinkling
• 3/4 cup sour cream
• 2 tablespoon oil
• 1/4 cup milk
• 1 cup blueberries (fresh is best but frozen works just fine)

Directions:
Preheat oven to 425.
Combine all the dry ingredients in a large bowl. Mix the sour cream, oil and milk in a small bowl.
Make a well in the middle of the dry ingredients and pour the sour cream mixture into it. Using a spatula, begin folding the ingredients together. When a dough starts to form, add the blueberries and fold just until combined. Make sure not to over mix.
Dump contents of the bowl onto a floured surface and lightly knead dough 5-7 times, making sure not to squish the berries too much.
Form dough into a 9x9 square (should be about 3/4 inch thick) and slice into 9 squares. Sprinkle sugar on top of biscuits before placing on a parchment lined cookie sheet.
Bake for 12-15 minutes, just until the biscuits start to brown. If using frozen berries, cook an additional 1-2 minutes to prevent a doughy middle.
Serve warm with whipped honey butter.

Yield: 9 biscuits

Add 1 tablespoon of lemon zest to sour cream mixture for an added bit of decadence.