I created this simple dessert as a low-fat alternative to the blueberry shortcake that one craves on summer nights. These berries are scalded, rather than cooked, to retain their roundness. The light sugar sauce creates a mellow, flowery syrup that brings out the blueberries’ sharp, fresh flavor, while the biscuits provide a tasty cake base that isn’t too sweet. My friends and I lovingly call the combination “booze-berries on a biscuit,” because of the cup of wine used in the sauce.
Boozeberry Biscuits
Jiffy baking soda biscuit mix ("old fashioned baking soda bisuit" style variety)
Chardonnay (or other dry white wine)
Sugar, divided
Water, divided
4 cups fresh blueberries
Fat-free whipped topping
Optional: Sugared violet (or rose) petals, or lemon zest
- Wash berries. Drain and set aside in a medium bowl.
- Follow the directions for "drop biscuits," using a 1/2 cup of the water, and mixing two teaspoons of sugar into the dough. Drop the dough by the lumpy spoonful onto a lightly greased baking sheet (should make 12 portions), liberally sprinkle with 1/3 cup sugar. Bake at 450°F for 10 minutes, or until biscuits just begin to brown.
- While biscuits are baking, combine 1 cup chardonnay and 1/2 cup sugar in a saucepan. Bring to a boil over medium high heat, stir until sugar is dissolved.
- Remove saucepan from stovetop, immediately drizzle hot wine sauce over blueberries. Gently toss to coat (berry skins should turn dark blue with the heat).
- Serve right away. Top each biscuit with 1/3 cup berries, a bit of extra sauce, and whipped topping. Garnish with flower petals or lemon zest, if desired.
Serves 12.