Blueberry white chocolate drop biscuits with concord grape coulis and vanilla ice cream

This is one seriously delicious dessert! The last time I made it I took it to a friends house and it blew everyones socks off. Well not literally. The concord grape coulis is to die for. I used it for weeks on everything from peanut butter sandwiches, to yogurt even in salad dressing and it elevated each dish to entirely new heights. Next fall I'm going to make a freezer full of the stuff to last the entire winter. 
INGREDIENTS: 
For the biscuits: 
1 cup fresh or frozen blueberries
1/2 cup chopped good quality cold white chocolate
4 oz chopped ice cold butter 
1 large egg
2 cups all purpose unbleached flour
1 tsp baking powder
1/2 tsp baking soda 
1/2 tsp cardamom 

1 lemon zested
3/4 cup butter milk
1/3 cup cane sugar
1/2 tsp of pure vanilla extract
pinch of salt


Method: Preheat oven to 400 degrees F.
In a large bowl whisk together flour, baking powder, baking soda, cardamom, salt and sugar. Then incorporate the butter by rubbing between your fingers, until the mixture resemble large crumbs. You can also pulse gently in a Cuisinart. In another bowl, whisk buttermilk, egg, vanilla, and lemon zest and then add to the flour mixture. Fold the mixture just to incorporate, handle the dough as little as possible - to not melt the butter. Coat the blueberries and chocolate in flour before adding them to the batter, then pat everything into biscuit shape and drop on to a cookie sheet lined with parchment paper. Brush with buttermilk, egg wash or melted butter before placing in the oven. Bake for 15 - 20 mins  until slightly golden and firm to the touch. Serve biscuits warm. 

For the Concord grape coulis: 1 pint of washed concord grapes

drizzle olive oil
1-2 tbs cane sugar - depending on how sweet/ sour the grapes are
2 tbsp pectin
pinch of salt

pinch of clove 

Method: Heat your oven to 350 degrees F. 

On a parchment lined baking sheet place grapes with a drizzle of olive oil and pinch of salt. Bake for 5-8 mins, until the grapes blister. Transfer grapes to a sieve over a sauce pan and  squish the liquid out of the grapes, discard the seeds and skin. Then bring the mixture to a boil with sugar, and whisk in pectin. Continue to boil for 2 mins then turn off the heat and let cool at room temp. Refrigerate for up to 3 weeks. Serve cold for best flavor. 

Serve: Scoop of vanilla ice cream (would also work with almond or maple) in a small bowl then place the warm biscuit on top with a generous drizzle of the grape coulis. Bonne appetit!