The Weeknight Table

Ingredients

Produce
☐ 1 cup fresh blueberries

Dairy
☐ 4 ounces cream cheese, cold and cubed
☐ 2 cups heavy cream (or whole milk + a splash of cream)
☐ 1½ sticks (¾ cup) unsalted butter

Baking Aisle
☐ 2 cups all-purpose flour
☐ ⅓ cup sugar
☐ 1 tablespoon baking powder
☐ ½ teaspoon baking soda
☐ 1 teaspoon salt

Optional Glaze
Dairy
☐ 2 tablespoons cream cheese, softened
Baking Aisle

☐ 1 cup powdered sugar
☐ 1–2 tablespoons milk

☐ ½ teaspoon vanilla extract

Instructions

Preheat the oven to 450°F.
Place the butter directly into a 9×9 baking dish and put it in the oven until fully melted. Once melted, remove it from the oven and set aside. The butter should be hot — that’s the whole point.

In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk until evenly mixed.

Add the cold cubed cream cheese and lightly break it into the flour mixture using your fingers or a fork. You’re not fully incorporating it — you want small pockets throughout.

Gently fold in the blueberries.

Pour in the heavy cream and stir just until a soft dough forms. Do not overmix. The dough should be thick, slightly sticky, and a little rough.

Carefully drop the dough directly into the melted butter in the baking dish. Spread it gently so it fills the pan — it’s okay if the butter pools up around the edges.
Using a knife or spatula, lightly score the dough into 9 squares. This helps with portioning after baking.

Bake for 20–25 minutes until the top is golden brown and the edges are crisp and buttery.

Let cool slightly before cutting along the scored lines.

If making the glaze, whisk together the cream cheese, powdered sugar, milk, and vanilla until smooth, then drizzle over the warm biscuits.

Serve warm.