These blueberry biscuits are soft and pillowy on the inside and crisp on the outside. They are easy to make, and can be made in minutes. These biscuits are not too sweet, so the Sweet Pecan Butter is great for added sweetness.
Preheat oven to 400 degrees. 2. Line rimmed baking sheet with parchment paper. 3. Whisk flour, baking powder, baking soda, sugar, and salt in large bowl. Add cinnamon and nutmeg. Stir in the blueberries 4. Combine buttermilk and vanilla. 5. Add 1 cup buttermilk and vanilla mixture to flour mixture and stir with rubber spatula until just incorporated. If your batter is too dry add 1/4 cup of buttermilk to the batter at a time, and mix with your hands. 6. Using a 1/4 cup ice cream scoop, drop biscuit batter onto the prepared baking sheet. 7. Space biscuits about 1 1/2 inches apart. 8. Bake 15-17 minutes.
Place the softened butter in a medium bowl or stand mixer. 2. Add brown sugar, nutmeg, vanilla and chopped pecans. Set your stand mixer to medium speed to combine all ingredients. You can also use a rubber spatula to fold and mix until your mix-ins are completely incorporated. 3. Serve *** To toast pecans, preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper or foil. Arrange pecans in a single layer on prepared baking sheet. Toast until browned and fragrant, about 7 to 10 minutes.