Blueberry Biscuits Recipe 395 Food

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

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.

BLUEBERRY BISCUITS

Steps:

• Heat oven to 325 degrees farenheit.
• Mix the sugar and 2 tablespoons of flour in a small dish, roll the blueberries until coated.
• Mix the 2 cups flour, baking powder and salt in a large bowl. Cut in the shortening until the mixture is soft and crumbly. Form a well in the center and pour in the milk. Stir with a fork until barely blended. Fold in the blueberries.
• Turn the dough out onto a well floured board, it will be sticky. Flour hands and divide dough into 12 equal pieces. Shape each piece into a flattened circle about 1/2 inch thick.
• Place biscuits on a lightly greased baking sheet 1 inch apart. Bake for 15-16 minutes until nicely browned.
• Remove immediately from baking sheet to a rack to cool.

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-GINGER SLAB BISCUITS

Steps:

• Preheat oven to 425°F. Lightly coat a 13x9" baking pan or dish with nonstick spray. Whisk baking powder, salt, ground ginger, 4½ cups (563 g) all-purpose flour, ½ cup (45 g) oats, and ¼ cup (50 g) sugar in a large bowl to combine. Grate butter into dry ingredients on the large holes of a box grater, then lightly toss to coat. Add lemon zest and toss again. Freeze 10 minutes.
• Whisk egg, sour cream, buttermilk, and vanilla in a medium bowl to combine. Add all but 1 Tbsp. egg mixture to flour mixture and mix with a fork just until combined. Set remaining egg mixture aside for brushing over biscuits. Knead mixture in bowl with your hands until it roughly comes together.
• Turn out dough onto a lightly floured surface and gently pat together. Dusting with flour as needed, gently roll out to a 16x12" rectangle.
• Stir jam and lemon juice together in a small bowl. Spread over half of dough, staying just shy of edges. Scatter berries and candied ginger over. Fold side of dough without toppings up and over filling and gently press to seal. Using a bench scraper or a knife, cut biscuits into 12 portions. Arrange portions as they were cut in prepared pan. Brush with reserved egg mixture and sprinkle top with remaining 2 Tbsp. oats and 4 tsp. sugar.
• Bake biscuits until puffed and golden, 30-35 minutes. Transfer pan to a wire rack and let cool 10 minutes before serving.

BLUEBERRY BUTTERMILK BISCUITS

Steps:

• Combine first 6 ingredients in a medium bowl; cut in shortening with a pastry blender until mixture resembles coarse meal.
• Combine egg and buttermilk; add to flour mixture, stirring just until dry ingredients are moistened.
• Stir in blueberries.
• Turn dough out onto a heavily floured surface, and knead 4 or 5 times.
• Roll dough to 1/2-inch thickness; cut with a 2 1/2-inch biscuit cutter.
• Place on lightly greased baking sheets.
• Bake at 400 degrees for 15 minutes or until golden brown.
• Combine butter and remaining ingredients, stirring well; brush on warm biscuits.