Ingredients
- ½ cup brown sugar
- 1 tablespoon ground cinnamon
- 1 (8 ounce) tube buttermilk biscuit dough
- 2 tablespoons all-purpose flour
- 2 pints fresh blueberries, washed
Why This Recipe Is So Tasty
Cooking Tips
- Make sure your slow cooker is properly greased to prevent sticking.
- Avoid opening the lid too often while cooking to maintain even heat and moisture.
Step 1
Giv your slow cooker a quick spray or a light grease to keep things from sticking. In a small bowl, mix together the brown sugar and cinnamon. Cut the biscuits into quarters, then dip each piece into melted butter before rolling it in that cinnamon-sugar mixture.
Step 2
Arrange the sugared biscuit pieces around the edge of the slow cooker, creating a little dough wall. Don’t toss out the leftover butter just yet—stir in some flour, a bit more brown sugar, and a pinch of cinnamon to make a tasty sauce.
Step 3
Pile the blueberries right in the center of your biscuit ring, then drizzle the butter mixture over the top. Set the slow cooker to low and let it work its magic for about 2 hours and 45 minutes, until the blueberries are bubbling and the biscuit edges turn golden and delicious.
