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Blueberry Shortcakes with Lemon and Thyme Biscuits


Blueberry Shortcakes with Lemon and Thyme Biscuits Recipe

Ingredients:
  • 4 cups fresh blueberries (21 to 22 ounces), rinsed, drained well
  • 2/3 cup powdered sugar
  • 2 tablespoons water
  • 3/4 cup chilled buttermilk
  • 1 tablespoon finely grated lemon peel
  • 1 teaspoon chopped fresh thyme
  • 2 1/4 cups all purpose flour
  • 1/2 cup (packed) golden brown sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/3-inch cubes
  • 1 tablespoon raw sugar*
  • Vanilla ice cream or lightly sweetened whipped cream
Directions:
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