By Sarah Murphy-Kangas, In Praise of Leftovers
From Saveur's recipe
2 cups flour
1-3/4 cups sugar, plus more for sprinkling
4-1/2 teaspoons baking powder
1 teaspoon kosher salt
4 tablespoons unsalted butter, cubed and chilled
1-3/4 cups milk
1-1/2 lbs. blueberries
1 cup fresh orange juice
1/4 cup fresh lemon juice
Vanilla ice cream, for serving
1. Whisk together flour, 1/4 cup sugar, baking powder, and 1/2 teaspoon salt in a large bowl; add butter, and using your fingers, rub butter into flour until pea-size crumbles form. Add milk, and stir just until a moist dough forms; cover and refrigerate dough until ready to use.
2. Heat oven to 400 degrees F. Bring remaining sugar and salt along with blueberries and citrus juices to a boil in a 12-inch cast-iron or enamelware skillet over high heat, stirring to dissolve sugar. Remove pan from heat, and using two tablespoons, portion and form chilled dough into 2- to 3-inch oval dumplings, and drop them evenly on top of the blueberry mixture. Sprinkle dough dumplings with sugar, and transfer skillet to oven; bake until biscuits are cooked through and blueberry mixture is reduced, about 25 minutes. Serve hot with vanilla ice cream, if you like.
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