Blueberry Biscuits Boberry Food

LEMON BLUEBERRY BISCUITS

Steps:

• Preheat oven to 400°. In a large bowl, whisk the first 5 ingredients. In another bowl, whisk yogurt, egg, melted butter and lemon zest until blended. Add to flour mixture; stir just until moistened. Fold in blueberries., Drop by 1/3 cupfuls 1 in. apart onto a greased baking sheet. Bake 15-18 minutes or until light brown., In a small bowl, combine glaze ingredients; stir until smooth. Drizzle over warm biscuits.

BLUEBERRY BISCUITS RECIPE - (3.9/5)

Steps:

• Preheat oven to 450°F. Mix salt, sugar, flour, and baking powder in a bowl. Add the super cold milk into dry ingredients and mix. As dough begins to form take each tablespoon of hardened solidified butter and break chunks off and spread evenly over dough. Fold dough, and knead, repeat until all butter is spread in chunks evenly throughout dough. Carefully fold in the blueberries. Move dough to floured cutting board and roll flat to about ¼ - ½ thick (or to desired thickness) and cut approximately 6 Blueberry Biscuits with a biscuit or cookie cutter. If you notice the butter starts to melt (hot kitchen) during this process it may be necessary to return the dough to the freezer for 10-15 minutes. Do not exceed 20, as the baking powder's 1st stage may become inactive past that. Place in oven and bake for about 7-12 minutes. Melt 1 tablespoon of low-fat butter in the microwave, and paint finished biscuits with a pastry brush. Mix glaze ingredients in a bowl, and drizzle over Blueberry Biscuits with a fork.

BOBERRY BISCUITS COPYCAT RECIPE

Steps:

• Gently fold the blueberries into the biscuit dough using a wooden spoon-- try to mix a little as possible. Dump the dough out onto a floured surface, and, using floured hands, press and flatten the dough out to be about 1" thick. Cut out rounds using a biscuit cutter. Bake according to biscuit recipe directions. Meanwhile, whisk together the powdered sugar, vanilla, and milk-- adding the milk gradually, 1 tbsp. at a time, until you've reached your desired consistency for a glaze. Spoon the glaze over the biscuits right out of the oven and serve hot.

LOADED BLUEBERRY BISCUITS

Steps:

• Heat oven to 450°F. Line cookie sheet with cooking parchment paper.
• In large bowl, mix Original Bisquick® mix, lemon peel, cinnamon and 2 tablespoons sugar. Add milk; stir until just incorporated. Gently stir in blueberries. Drop dough by spoonfuls on cookie sheet. Sprinkle generously with sugar.
• Bake 8 to 10 minutes or until golden. Serve immediately.

BO BERRY BISCUIT

Steps:

• 1. Glaze: 1 Cup of powdered sugar 1/8 Cup of water 1 tsp of vanilla ½ tsp of lemon juice
• 2. Freeze butter. Preheat oven to 450F. Mix salt, sugar, flour, and baking powder in a bowl and sift. Add the cold milk into dry ingredients and mix. As dough begins to form, use a cheese grater to grate your frozen butter evenly over dough. Fold dough, and knead... repeat until all butter is spread evenly throughout dough. Fold in the blueberries. Gently pull of chunks of dough and pat to form biscuits. Place on ungreased cookie sheet or cake pan.
• 3. Place in oven and bake for about 7-12 minutes (until golden). Melt 1 tablespoon of butter in the microwave, and paint finished biscuits with pastry brush. Mix glaze ingredients in a bowl, and drizzle over BoBerry Biscuits with a fork.

BLUEBERRY BISCUITS

Steps:

• Preheat the oven to 350 degrees.
• Wash the berries and set them in the freezer until the dough is prepped.
• Whisk the flour, sugar, and baking powder in a large bowl. Stir in the heavy cream until your dough starts to come together. Finish mixing with clean hands. Fold in the berries.
• Turn the dough out onto a floured surface. Pat into a round that is 1/2 inch thickness.
• Cut into circles using a cup or biscuit cutter.
• Place on a baking tray and cook for 10 to 12 minutes, or until lightly browned.
• While your biscuits are cooling combine all of the glaze ingredients in a small bowl. Whisk until smooth and drizzle over your biscuits.

BLUEBERRY BISCUITS (BOBERRY?)

Steps:

• Mix 2 cups of the flour with the sugar, baking powder, lemon peel, salt, and soda in a large bowl.
• Cut in shortening until mixture resembles coarse meal. Mix egg and buttermilk then stir into the flour mixture.
• Stir in the frozen blueberries.
• Sprinkle remaining flour on the countertop. Scrape dough out onto the flour; flour fingers and gently knead 6 or 7 times, just until dough begins to hold together.
• Pat dough into a rectangle or round 1/2-inch thick.
• Cut out rounds with a floured 2-inch cutter or glass.
• Place biscuits 2 inches apart on a lightly greased baking sheet.
• Bake in center of a preheated 400° oven for 12 to 15 minutes, or until lightly browned. Combine topping ingredients and brush over the warm biscuits.

BO-BERRY BISCUITS RECIPE

Steps:

• Directions:.
• One hour before baking take take butter and place in freezer.
• Preheat oven to 450°F Mix salt, sugar, flour, and baking powder in a bowl. Sift if desired. Add the super cold milk into dry ingredients and mix. As dough begins to form take each tablespoon of hardened solidified butter and break chunks off and spread evenly over dough. Fold dough, and knead -- repeat until all butter is spread in chunks evenly throughout dough. Move dough to floured cutting board and roll flat to about ¼ - ½ thick (or to desired thickness) and cut approximately 6 BoBerry Biscuits with a biscuit or cookie cutter. If you notice the butter start to melt (hot kitchen) during this process it may be necessary to return the dough to the freezer for 10-15 minutes. Do not exceed 20, as the baking powder's 1st stage may become inactive past that. Place in oven and bake for about 7-12 minutes.
• Melt 1 tablespoon of low-fat butter in the microwave, and paint finished biscuits with pastry brush.
• Mix glaze ingredients in a bowl, and drizzle over BoBerry Biscuits with a fork.

BLUEBERRY BUTTERMILK BISCUITS

Steps:

• Preheat your oven to 425.
• Combine your almond milk and apple cider vinegar in a small bowl and set aside for 10 minutes.
• Meanwhile, sift your flour, baking powder, and salt into a large bowl.
• Spoon your ghee into the large bowl and use your hands (in a pinching motion), to mix the ghee and flour together. Do this just until the flour forms into small balls. (Don't over mix.)
• Scrape off the excess ghee from your hands into your bowl. Create a small crater in the middle of the bowl and pour in your almond milk buttermilk mixture, and honey.
• Use a spatula to incorporate the wet and dry ingredients. DON'T OVER MIX. Just mix until the wet and dry are combined. (Yes the dough will seem very sticky.)
• Generously flour a clean surface and dump your dough onto it. Sprinkle a generous amount of flour as well as a few blueberries on top of your dough, and flour your hands. Press or roll your dough into a 1" thick rectangular shape. Fold your dough in half, sprinkle more flour and more blueberries onto the top of the dough, and roll or press into a rectangle again. Do this same thing 4-6 times.
• After your dough is in it's final 1" thick rectangle, use a sharp knife to cut your dough into 6 square biscuit shapes.
• Layer a baking sheet with parchment paper or spray with cooking oil. Carefully transfer your biscuit to the baking sheet and bake for 10-13 minutes, until the top is golden brown.

BLUEBERRY BISCUITS

Steps:

• Preheat oven to 425°F. Whisk together flour, baking powder, sugar and salt in a large bowl.
• Using a pastry cutter or a fork, work butter and shortening into flour mixture until mixture resembles coarse crumbs.
• Make a well in the center of the bowl. Slowly pour in milk, stirring with a fork until all milk is incorporated and a dough forms.
• Fold in blueberries-- work from the outside of the bowl inward to gently stir in the berries.
• On a well floured surface, roll or pat out the dough. Knead 10-12 times and pat out to 1/2 inch thickness. Be careful not to overwork the dough.
• Cut with a floured 3 inch biscuit cutter. Re-roll dough and cut as necessary to finish the dough (this makes 8 biscuits and usually takes 2 re-rolls).
• Place cut biscuits on a sheet pan with sides touching.
• Bake for 15-18 minutes or until biscuits are lightly browned. Rotate pan halfway through baking to evenly brown.
• Place biscuits on a cooling rack. Let them cool slightly while preparing the glaze.

BLUEBERRY BISCUITS

Steps:

• Mix flour, baking powder and sugar together with a whisk. Cut in butter in pieces. Beat egg and milk together in a separate bowl.
• Add to dry ingredients and mix with a spoon. Fold in blueberries. Turn out onto a floured surface and pat to about 1/2 inch thick with your hands
• Cut out with biscuit cutter. Place on a sprayed baking sheet with biscuits touching. Bake in preheated 425 degree oven for 15 to 20 minutes until biscuits are brown on top. This makes about 12 biscuits.

EASY BISQUICK BLUEBERRY BISCUITS

Steps:

• Place 3 tablespoons butter in 9" cake pan and place in oven. Turn on oven to begin preheating to 425℉.
• Separate frozen blueberries as best as possible.
• Place TWO CUPS Bisquick into medium bowl. Add sour cream and carbonated soda. Stir briefly.
• Sprinkle 1/4 cup Bisquick on clean, dry surface of counter top. Pour out bowl of dough on top of Bisquick on countertop. Sprinkle remaining 1/4 cup Bisquick on top of dough.
• With your hands, quickly bring everything together to form a flat ball. Dough will be sticky. Try to avoid the tendency to add too much Bisquick or working the dough too much.
• Slowly fold in frozen blueberries. Pat the dough out until it's about 1/2" tall or so.
• Remove cake pan from stove once butter is melted and twirl a little to coat the bottom of the pan with melted butter. Place on a trivet.
• Cut biscuits with biscuit cutter and place in cake pan, on top of melted butter. Reform the dough as necessary to get all the biscuits out of it.
• Bake in preheated oven 14-18 minutes until light golden. Allow to cool at least 20-25 minutes before adding drizzle.

BLUEBERRY BISCUITS RECIPE

Steps:

• Rinse fresh berries under cold running water. Set aside to drain.
• Sift the flour into a large mixing bowl.
• Add the lard.
• Add the sugar.
• Cut the lard into the flour until it's about pea sized pieces.
• Make a well in the center of the flour. Add the buttermilk.
• Stir with your hand, combining the flour and milk to make the dough.
• Turn the ball of dough out onto a parchment paper sheet on your countertop.
• Knead the dough a couple of turns, adding more flour so it's not sticking to your counter or fingers.
• Gently press the dough out until it's about ¼ inch thick.
• Sprinkle the cup of blueberries over the top of the dough.
• Lightly press the berries into the dough.
• Fold the top half of the dough down over the bottom half.
• Fold the dough again from left to right.
• Gently press the dough out until it's about ¾ inch thick.
• Cut biscuits out of the dough.
• Place biscuits in a lightly greased skillet.
• Bake at 500F degrees for 10 to 12 minutes, until lightly browned on top.
• Remove from oven when done. Place on wire rack to cool.
• Brush the tops with butter once you remove them from the oven.
• To Make The Icing:
• Place confectioner's sugar in a small mixing bowl.
• Add the vanilla flavoring.
• Gradually add milk until icing is of desired consistency.
• Drizzle icing over warm biscuits. Serve while warm.
• Enjoy!

BLUEBERRY BISCUITS WITH LEMON GLAZE

Steps:

• Place blueberries in the freezer (even if using fresh) until ready to use.
• Position an oven rack to the center position and preheat to 450°F/230°C.
• Spray a cast iron pan (or cake pan) with non-stick spray or line a sheet pan with parchment paper or a silicone baking mat.
• Measure out all ingredients. Dice the butter into small cubes. Keep the butter and buttermilk in the refrigerator until ready to use.
• In a large mixing bowl, whisk together the flour (240 grams, 2 cups), sugar (50 grams, ¼ cup), baking powder (1 tablespoon), baking soda (¼ teaspoon), salt (1 ¼ teaspoon), cinnamon (½ teaspoon), and lemon zest (1 ½ teaspoons).
• Add the cold diced butter (85 grams, 6 tablespoons) to the mixing bowl and cut it into the flour mixture. To do this, press down on the fat with the wires of the pastry blender or the tines of a fork as you move it around the bowl. Continue cutting the fat into the flour until most of the pieces of fat are about the size of peas with some pieces being about the size of a walnut half.
• Add the cold buttermilk (240 grams, 1 cup) into the bowl and stir with a spoon or a silicone spatula just until combined. This should only take a few turns. The dough will be pretty wet and sticky.
• Turn the dough out onto a lightly floured counter. Dust flour over the top of the dough. With floured hands bring the dough together into one mass.
• Pat the dough out (do not roll with a rolling pin) until it is about 1-inch (2.5 cm) thick. Sprinkle the cold blueberries (125 grams, 1 cup) on top and press them into the dough. Using a bench knife (or a metal spatula can be helpful if you do not have a bench knife), fold the dough in half and then turn it 90 degrees. Pat out and fold again for a total of 6 times. This process is creating layers that will create flaky biscuits. Be gentle not to squeeze the blueberries.
• Press the dough out to about 1-inch (2.5 cm) thick and use a round cutter that is about 2.5-inches (6 cm) in diameter to cut out your biscuits. When cutting out, dip your cutter in flour, press straight down, and pull it back up without twisting it. Twisting can seal the edge of your biscuit, not allowing it to rise fully. Gently pat the scraps together to cut out the rest of your biscuits. Alternatively, you can pat the dough into a rectangle and use a sharp knife to divide the dough into 8 rectangular-shaped biscuits.
• Place the biscuits in the prepared cast iron pan or baking sheet with the edges touching so they will rise up against each other.
• As an optional step, place the pan in the freezer for 10 minutes before baking. This will ensure that your biscuits will not spread too much and will allow your oven to fully pre-heat.
• Bake at 450°F/230°C for 13-15 minutes until golden brown. Do not open the oven door for at least the first half of baking time. You want the steam to stay trapped in the oven to help with the rise.
• Place the powdered sugar (120 grams, 1 cup) in a small bowl with the salt (one pinch) and lemon zest (1 tablespoon).
• Add the lemon juice (2-3 tablespoons) into the bowl bit by bit, whisking until you have a thick glaze, about the consistency of honey. It should flow slowly off the whisk in a steady stream. If the glaze gets too thin, you can add a bit more powdered sugar to thicken it back up.
• When the biscuits are slightly cooled but still warm, drizzle the glaze over the tops and serve.

QUICK BLUEBERRY BISCUITS

Steps:

• Preheat oven to 450ºF.
• Stir together bisquick, sugar and buttermilk until soft dough forms. Fold in blueberries.
• Scoop dough with large cookie scoop or ice cream scoop onto ungreased cookie sheet.
• Bake 9-12 minutes or until golden brown.
• Combine powdered sugar and milk. Drizzle over biscuits.

GLAZED BLUEBERRY BUTTERMILK BISCUITS

Steps:

• Preheat oven to 425°F and grease a 12 inch cast iron skillet with butter.
• Add flour, baking powder, salt, and sugar to a mixing bowl and whisk to combine.
• Using the large holes of a box grater grate the butter into the flour mixture and lightly stir to combine. Alternatively, you can cube the butter and cut it into the flour mixture with a pastry blender or two knives to coarse, pea sized crumbs.
• Add the cold buttermilk and stir until the dough just comes together. Do not overmix!
• Turn the dough out onto a lightly floured work surface and, using your hands, pat into a 3/4 to 1 inch thick rectangle, roughly 9 x 5 inches. If the dough is too sticky to work with lightly dust with flour.
• Top with 1/3 cup of the blueberries then fold the dough over itself in thirds, like folding a letter. Again pat the dough into a 3/4 to 1 inch thick rectangle. Repeat this process two more times adding in 1/3 of the remaining blueberries each time.
• Using a biscuit cutter, cut out the biscuits and arrange in the prepared skillet so that the biscuits are touching. Brush with melted butter or buttermilk to help browning.
• Bake for 12 to 15 minutes until light golden brown.
• While the biscuits bake prepare the glaze by whisking together powdered sugar and milk 1 tablespoon at a time until smooth. Glaze should be thick but slightly runny.
• Remove the biscuits from the oven and let cool for 5-10 minutes before drizzling with the glaze then serve.

BO BERRY BISCUITS

Steps:

• Preheat the oven to 450 degrees
• Use a paper towel to remove any excess moisture from the blueberries. Toss the blueberries with 2 teaspoons of flour.
• Combine the rest of the flour, sugar, baking powder, and salt in a large bowl.
• Cut in the butter with a pastry cutter. There may still be pea size chunks visible in the dough.
• Stir in the buttermilk until barely combined.
• On a well floured surface, roll out the dough to a rectangle shape about ½ inch thick and lightly press your blueberries evenly throughout the dough.
• Mentally divide the rectangle into 3 equal pieces. Fold the right third over the center. Then fold the left third over the center. (This is like folding a letter.) Now you have a stack 3 slabs high. (If you find it easier to cut 3 equal pieces, that's fine. Just stack up the 3 equal pieces.) Then carefully roll out the dough to ½ inch thick again. (This is going to help the layers puff up.)
• Cut out five biscuits with a 3 inch cutter. Try to handle the dough as little as possible, so that the butter stays cold but you will need to reshape and roll out the dough again to cut out 5 more biscuits.
• Put the biscuits about an inch apart on an ungreased baking sheet, then push a few blueberries into each biscuit.
• Bake for about 7 minutes, then take the biscuits out and generously brush with melted butter. Return them to the oven and bake for 3 more minutes or until golden.
• While the biscuits are baking, make the glaze. Stir together the powdered sugar, milk, and lemon juice until smooth.
• When you remove the biscuits from the oven, allow them to cool slightly and then drizzle with the glaze.
• These are best served warm!