What's better than flaky, buttery biscuits? How about flaky, buttery biscuits studded with dried blueberries? There's a little extra sugar in these biscuits, but most of the sweetness comes from the berries.
You could use pretty much any dried fruit you like in this: cranberries, chopped apricots, cherries.
There are a lot of different methods for shaping biscuits, from drop biscuits that aren't shaped at all, to gentle patting and prodding to rolling them with a rolling pin.
These use the rolling pin method. I like this method for biscuits that have large pieces of butter. Buy rolling the dough, the butter flattens out, just like in pie crust, and the folding creates flaky layers.
For a cream biscuit, I'd be much more gentle.
About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. You can find her on her blog, Cookistry or follow her on Twitter at @dbcurrie.