Blueberry Buttermilk Biscuits Food

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BLUEBERRY BUTTERMILK BISCUITS



Blueberry Buttermilk Biscuits image

These blueberry biscuits are good as a dessert with whipped cream or ice cream. On their own they can be part of a great Sunday brunch.

Provided by James Moore

Categories     Bread     Quick Bread Recipes     Biscuits

Time 50m

Yield 12

Number Of Ingredients 11

4 cups all-purpose flour
4 teaspoons white sugar
3 teaspoons baking powder
2 teaspoons salt
1 teaspoon baking soda
1 cup cold unsalted butter, cut into cubes
1 ½ cups fresh blueberries
1 medium Lemons, raw, with peel
2 cups buttermilk
3 tablespoons unsalted butter, melted
1 cup honey

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Mix flour, sugar, baking powder, salt, and baking soda together in a large bowl. Cut in butter with 2 knives or a pastry blender. Mix in blueberries and 1/2 of the lemon zest. Add buttermilk and mix to create a dough.
  • Transfer dough to a floured surface. Flatten with a floured rolling pin to a 1/2-inch thickness. Fold the left third of dough over the middle, then fold the right third over the left. Repeat folding procedure 3 more times.
  • Roll dough to a 1/2-inch thickness and cut 12 biscuits. Transfer to a nonstick cookie sheet and brush with melted butter.
  • Bake in the preheated oven until golden brown, about 17 minutes. Remove from the oven and immediately drizzle with honey and sprinkle with remaining lemon zest. Serve when cool.

Nutrition Facts : Calories 432.9 calories, Carbohydrate 62.3 g, Cholesterol 49.9 mg, Fat 19.1 g, Fiber 2 g, Protein 6.2 g, SaturatedFat 11.8 g, Sodium 662.1 mg, Sugar 28.5 g

BLUEBERRY BISCUITS



Blueberry Biscuits image

You will want to eat all of these delicious Blueberry Biscuits. The perfect start to any morning!

Provided by The Southern Lady

Categories     Breakfast

Time 35m

Number Of Ingredients 9

2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons sugar
4 tablespoons butter or margarine or 1/2 stick
3/4 cup buttermilk
1 egg
1 cup fresh blueberries (could use frozen)
1 cup powdered sugar
4 or 5 tablespoon milk

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.

QUICK AND EASY BLUEBERRY BISCUITS RECIPE



Quick and Easy Blueberry Biscuits Recipe image

Provided by Katie

Categories     Bread

Time 30m

Number Of Ingredients 6

2 cups all-purpose flour
1/2 cup cold unsalted butter, cubed
1 tablespoon baking powder
2 tablespoons white sugar
1/2 teaspoon salt
2/3 to 3/4 cups cream or buttermilk

Steps:

  • The key to success in this recipe is to keep the ingredients cold and get the biscuits in the oven right away.
  • Store the butter and cream or buttermilk in the fridge until they're ready - they should not be room temperature. If the dough sits out for any period of time, chill them for a few minutes in the fridge.
  • Heat your oven to 425 degrees.
  • Add the flour, sugar, salt, and baking powder to a large bowl.
  • Mix the dry ingredients thoroughly or sieve them to ensure they're fully blended.
  • Cut the butter into the flour mixture using a knife or pastry blender, blending until the butter is pea-size.
  • Create a well in the center of the bowl and add 2/3 cup liquid and mix gently.
  • Add more liquid, one tablespoon at a time, if needed
  • The dough will barely hold together, and have chunks of butter. Place it on a lightly floured work surface and add the berries gently. If the dough is very soft and warm, chill for 20 minutes.
  • To shape the biscuits, you can roll the dough into a rectangle and cut into 12 pieces. Or, you can use a biscuit cutter. Or, you can scoop large spoonfuls of dough. There's no wrong way to shape the biscuits, just ensure they are uniform in shape and size. If you want, you can brush the tops with milk, or sprinkle with turbinado sugar, or do both.
  • Bake the biscuits at 425 degrees for 12-15 minutes. They will begin to become golden brown on top, and begin to crisp up. They should not be wet or shiny, but look light, fluffy, and delicious.

Nutrition Facts : Calories 194 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 32 milligrams cholesterol, Fat 12 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 253 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

BLUEBERRY-GINGER SLAB BISCUITS



Blueberry-Ginger Slab Biscuits image

These pillowy biscuits are layered with blueberry jam and chewy candied ginger, but feel free to use any other combination of preserves and nuts or dried fruit.

Provided by Tara O'Brady

Categories     Biscuit     Butter     Ginger     Oat     Lemon     Egg     Sour Cream     Buttermilk     Vanilla     Blueberry     Lemon Juice     Breakfast     Christmas     Brunch     Bake     Vegetarian

Yield Makes 12

Number Of Ingredients 17

Nonstick vegetable oil spray or unsalted butter (for pan)
2 Tbsp. baking powder
2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt
½ tsp. ground ginger
4½ cups (563 g) all-purpose flour, plus more for surface
½ cup (45 g) plus 2 Tbsp. old-fashioned oats
¼ cup (50 g) plus 4 tsp. sugar
½ cup (1 stick) chilled unsalted butter
1 Tbsp. finely grated lemon zest
1 large egg
1 cup sour cream (not low-fat)
¾ cup buttermilk
1 tsp. vanilla extract
½ cup blueberry or blackberry jam
2 tsp. fresh lemon juice
½ cup fresh or frozen blueberries, preferably wild
¼ cup chopped candied ginger

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.

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