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Blueberry Biscuits with Rhubarb Compote

Time 30 minutes
Yields Makes 2 dozen
Blueberry Biscuits with Rhubarb Compote
(Ren Fuller / For the Times / Prop styling by Nidia Cueva)
1

Heat oven to 425 degrees. Line a large baking sheet with parchment paper.

2

Mix the flour, sugar, baking powder and salt in a large bowl with a fork. Add the butter, toss to evenly coat, then press the butter into the flour quickly with your fingers until the mixture resembles coarse meal with pebbly pieces remaining. Add the blueberries and lime zest and toss to coat. Add the milk all at once and stir gently with a fork just until no dry bits remain and a shaggy dough forms.

3

Drop 24 heaping spoonfuls of the dough onto the prepared baking sheet, spacing 1 inch apart. Sprinkle the tops generously with sugar if you’d like.

4

Bake until golden brown, 18 to 20 minutes. Cool on a cooling rack. Serve warm or room temperature with the compote.

Rhubarb Compote

1

Combine the rhubarb, sugar and lime juice in a medium saucepan. Set over medium heat and cook, stirring occasionally, until saucy and with some whole pieces of rhubarb remaining, about 10 minutes. Serve warm or room temperature.

Variations:
Blueberry Buttermilk Biscuits: Reduce the baking powder to 3 teaspoons and add 1 teaspoon baking soda. Substitute buttermilk for the whole milk.
Make Ahead:
The biscuits can be cooled completely, then frozen in resealable plastic freezer bags. Reheat in a toaster oven or oven until crisp outside and warmed through inside.

Genevieve Ko is the cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.
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