BLUEBERRY BISCUITS
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
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-LEMON BREAKFAST BISCUITS
With only 4 ingredients, these biscuits are so tasty that you could serve them for dessert.
Provided by Yoly
Categories Bread Quick Bread Recipes Biscuits
Time 35m
Yield 5
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
- Remove biscuits from the can and split in half crosswise, for a total of 10 biscuits. Place 5 biscuits on the prepared cookie sheet; divide blueberries over the tops. Cover blueberries with the remaining biscuits.
- Bake in the preheated oven until golden brown, 18 to 22 minutes. Let cool for 5 minutes.
- Combine powdered sugar, lemon juice, and zest in a small bowl. Brush biscuits tops with 1/2 of the glaze. Let sit until glaze has set, about 5 minutes. Repeat with remaining glaze.
Nutrition Facts : Calories 246.5 calories, Carbohydrate 41.2 g, Cholesterol 0.6 mg, Fat 7.7 g, Fiber 1.1 g, Protein 4 g, SaturatedFat 2 g, Sodium 559.9 mg, Sugar 19.4 g
BLUEBERRY BISCUITS RECIPE
Biscuits for dessert? You betcha. These are great with that morning cup of coffee or for a quick and easy dessert any time of the day. They might even go well after a meal of fried chicken. Smile.
Provided by Steve Gordon
Categories Desserts
Time 25m
Number Of Ingredients 8
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!
QUICK BLUEBERRY BISCUITS
Quick Blueberry Biscuits - only 4 ingredients and ready in 15 minutes!!! Seriously delicious! Bisquick, sugar, blueberries, and buttermilk. Top with a quick powdered sugar and milk glaze if desired. These are a favorite any day of the week! #biscuits #blueberries #breakfast
Provided by Plain Chicken
Categories Breakfast
Time 15m
Number Of Ingredients 6
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.
BLUEBERRY BUTTERMILK BISCUITS
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
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
EASY BLUEBERRY BISCUITS RECIPE
Make Buttermilk Blueberry Biscuits from scratch - these drop biscuits are great for breakfast or dessert!
Provided by Dorothy Kern
Categories Breakfast
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 425°F. Grease a cookie sheet with some additional butter.
- Whisk flour, baking powder, granulated sugar, salt and cream of tartar in a large bowl.
- Remove wrapper from ½ cup butter and grate, using the large opening of a box grater, onto a plate. It's best if this is cold from the refrigerator OR has been frozen ahead of time. This makes cutting in the butter so much easier.
- Add butter to dry ingredients and use a pastry cutter or fork to cut the butter into the flour. If you've grated your butter this won't take very long; it should be sandy looking. Add the zest and stir with a fork.
- Add the buttermilk and stir with a fork until you get a shaggy dough. Add the blueberries and continue to fold carefully, adding up to an additional 2 tablespoons buttermilk until the dough just comes together. Some of the blueberries might break during this process, that's okay.
- Use 2 spoons to scoop 8 biscuits on the prepared cooking sheet. Melt remaining 1 tablespoon butter and brush over biscuits, sprinkle with granulated sugar.
- Bake for 15-20 minutes or until they just turn golden on the bottoms and some of the little points on top turn golden. Cool 5 minutes then remove from cookie sheet (the heat of the cookie sheet might make them soggy). Serve warm or room temperature with butter.
- Store in an airtight container for up to 2 days.
Nutrition Facts : ServingSize 1 biscuit, Calories 247 kcal, Carbohydrate 30 g, Protein 4 g, Fat 13 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 33 mg, Sodium 172 mg, Fiber 1 g, Sugar 5 g
GLAZED BLUEBERRY BUTTERMILK BISCUITS
These glazed blueberry buttermilk biscuits are soft and fluffy and loaded with blueberries then finished with a sweet glaze. They're the perfect sweet treat to start your day!
Provided by Scott
Categories Breakfast
Time 25m
Number Of Ingredients 9
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.
BLUEBERRY BUTTERMILK BISCUITS
These Blueberry Buttermilk Biscuits are made with ghee, loaded with fresh blueberries and topped with a healthy icing! Breakfast has never been this good.
Provided by Brewing Happiness
Categories Breakfast Healthy Junk
Time 33m
Number Of Ingredients 13
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 BUTTERMILK BISCUITS
Make and share this Blueberry Buttermilk Biscuits recipe from Food.com.
Provided by ratherbeswimmin
Categories Breads
Time 55m
Yield 15 biscuits
Number Of Ingredients 14
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.
BLUEBERRY BISCUITS WITH LEMON GLAZE
These blueberry biscuits with lemon glaze are a great way to change up your go-to biscuit recipe and make for a great weekend breakfast!
Provided by Baker Bettie
Categories All Recipes
Time 30m
Number Of Ingredients 14
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.
BLUEBERRY BUTTERMILK BUNDT CAKE
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 10 servings
Number Of Ingredients 17
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Generously butter a nonstick 12-cup Bundt pan. Whisk 3 cups flour, the baking powder and salt in a medium bowl.
- Beat 2 sticks butter, the granulated sugar and vegetable oil in a bowl with a mixer on medium-high speed until fluffy, at least 5 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; beat in the eggs one at a time, then beat in the vanilla. Add about one-third of the flour mixture and half of the buttermilk; beat until almost incorporated. Add another one-third of the flour mixture and the remaining buttermilk. Beat, scraping down the sides of the bowl as needed, until just combined. Add the remaining flour mixture and beat 30 seconds. Finish incorporating the flour by hand to avoid overmixing.
- Toss the blueberries with the remaining 2 tablespoons flour in a small bowl. Spoon one-third of the batter evenly into the prepared pan. Sprinkle in half of the blueberries, then top with another one-third of the batter. Scatter the remaining blueberries on top and cover with the rest of the batter; smooth the top. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 1 hour to 1 hour, 10 minutes. Transfer to a rack and let cool 30 minutes in the pan. Run a small sharp knife around the edge of the pan to loosen the cake, then invert onto the rack to cool completely.
- Meanwhile, make the toppings: Toss the strawberries with the granulated sugar in a bowl; set aside to macerate, 30 minutes. Just before serving, make the glaze: Whisk the confectioners' sugar, butter and 4 tablespoons milk in a bowl; if the glaze is too thick, whisk in up to 1 more tablespoon milk, a little at a time. Pour the glaze over the cake, letting it drip down the sides. Serve with the strawberries and their juices.
FRESH BLUEBERRY BISCUITS
When a good idea comes together you want to share it for others to enjoy. This happens to be a recipe that came from an idea I had after buying some blueberries that were marked down and needed used rather quickly. What a way to start your morning, delicious warm biscuits bursting with fresh blueberries and topped with a sweet...
Provided by Janet Crow
Categories Other Breakfast
Time 35m
Number Of Ingredients 11
Steps:
- 1. In a bowl combine the flour, baking powder and powdered sugar. Use a pastry blender or two forks to cut in the butter until it is pea size. Make a hole in the center of the flour mixture and add the milk. Work the flour and milk together with a fork to form the dough.
- 2. Turn out onto a floured surface and pull the dough together. Press, with your hands, into a rectangle about 1/2" thick. Take the blueberries and spread evenly over the dough and use the palms of your hands to gently press them into the dough. Fold the dough in 3rd's from left to right (like a letter) then in half lengthwise. Once again, press the dough out this time to 1" thickness. Use a floured biscuit cutter to cut the biscuits and place in a well greased 10" cast iron skillet with the biscuits touching. Reusing all the extra dough, pressing and cutting.
- 3. Bake in a 425 degree oven for 15-18 minutes, until golden on top. Remove and brush with the melted butter. Let cool for 10 minutes. Meanwhile, whisk together the topping. Once the biscuits have cooled, brush them all over with the topping.
QUICK AND EASY BLUEBERRY BISCUITS RECIPE
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
More about "blueberry buttermilk biscuits food"
BLUEBERRY BUTTERMILK BISCUITS - BUTTER WITH A SIDE OF …
From butterwithasideofbread.com
5/5 (5)Total Time 25 mins
- Preheat oven to 425 degrees F. If using a 10" cast iron skillet, place on stove burner and set to a low temp to begin heating the pan up. (If you're using a 9x13 pan, spray with non-stick spray and set aside.)
- Beat egg in a medium sized mixing bowl. Stir in buttermilk and vanilla. Add flour to buttermilk mixture about 1/3 of the total amount at a time, stirring until combined between each addition.
- Combine baking powder, baking soda, salt & sugar. Pour onto dough. Slice 4 TBSP butter into several small cubes. Mix with a fork until everything is incorporated.
- Add in blueberries and stir to combine. Place remaining 2 TBSP butter in whatever pan you're cooking the biscuits in. (I love using my 10" cast iron skillet. If you'd like, you can also use a 10" springform cake pan or even a 9x13 pan.) You want to place biscuits in a hot pan where you've melted the 2 TBSP butter, so if you're using cast iron, you can pre-heat the pan on the stovetop. All other pans need to be placed in the oven with the butter, then remove once butter is melted.
SWEET BLUEBERRY BISCUITS - ON MY KIDS PLATE
From onmykidsplate.com
5/5 (2)Calories 213 per servingCategory Baking, Breakfast
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Place the butter in the freezer for 10 minutes. Rinse and dry the blueberries well, then place them in a small bowl with 1 teaspoon of flour to help absorb any additional moisture.
- In a large mixing bowl add the flour, baking powder, salt and sugar. When measuring the flour, scoop from the bag into the cup with a spoon and level off the top with a butterknife for accuracy. Mix together the dry ingredients and set to the side.
- Once the butter has been in the freezer for 10 minutes, remove it and grate it with a cheese grater. Add the butter to the dry ingredients, separating any large clumps with your fingers. This helps to distribute the butter throughout the dough evenly.
- Add the buttermilk to the biscuit dough and stir just until the flour is mixed in the dough. Be careful not to overmix as it can make the biscuits tough and hard.
BLUEBERRY BUTTERMILK BISCUITS - SAVING ROOM FOR DESSERT
From savingdessert.com
Reviews 46Estimated Reading Time 4 minsCategory Breakfast Sweet BreadTotal Time 40 mins
- Combine 1 cup of the remaining blueberries, ⅓ cup of sugar and 2 tablespoons water in a medium saucepan. Bring to a boil and simmer until the blueberries pop and the sauce thickens. Remove from the heat and stir in the remaining 1 cup of blueberries and the lemon juice.
BLUEBERRY BUTTERMILK BISCUITS - THREE MANY COOKS
From threemanycooks.com
Servings 12Estimated Reading Time 4 mins
SWEET BLUEBERRY BISCUITS | TASTY KITCHEN: A HAPPY RECIPE ...
From tastykitchen.com
5/5
BLUEBERRY BISCUITS - ONE LOVELY LIFE • HEALTHY FOOD
From onelovelylife.com
4/5 (5)Estimated Reading Time 2 minsServings 16
- Combine flour, sugar, baking powder, and salt in a large bowl. Add the butter and combine with a pastry blender or two forks until very crumbly. The pieces should be no larger than peas. (Alternately, you can combine the dry ingredients in a food processor and pulse until the pieces are no larger than peas.)
- *If desired, you can prepare the dough up to this point and refrigerate up to 1 day until ready to continue.
- Combine egg and buttermilk and pour into dry mixture. Add blueberries, and gently stir with a fork until just combined. Flour the countertop and turn dough onto the counter.
- Pat out to a square, about 3/4″ in thickness. Being careful not to slice all the way through, slice large square into 16 smaller squares, keeping the dough in one large piece. Carefully transfer scored biscuits to a baking sheet lined with parchment paper (this is easier with a spatula or a bench scraper).
EASY BUTTERMILK VEGAN BISCUITS - VEGAN BLUEBERRY
From veganblueberry.com
4.7/5 (35)Total Time 19 minsCategory BreakfastCalories 226 per serving
- Measure out the almond-milk in a small bowl and whisk together with Vinegar to create Vegan Buttermilk.
- Use a fork to 'cut' in the coconut oil. (If it's cold, even better, but I find that this as long as it's not completely liquid, it works great.) If you're not familiar with the term 'cut in', it just means to take a fork or similar instrument and mash the semi-solid oil into tiny little pieces that create miniature lumps in the flour.
BLUEBERRY BUTTERMILK SCONES - THE HAPPIER HOMEMAKER
From thehappierhomemaker.com
5/5 (1)Total Time 45 minsCategory DessertCalories 315 per serving
BLUEBERRY BISCUITS WITH LEMON GLAZE {DROP BISCUITS ...
From wellplated.com
5/5 (7)Total Time 30 minsCategory Side DishCalories 246 per serving
- Place a rack in the center of oven and preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or a silpat mat. With a cheese grater, coarsely grate the butter onto a plate, then place in the freezer while you prepare the other ingredients. (Alternatively, you can cut the butter into small pieces.)
- In a large mixing bowl, combine the whole wheat pastry flour, all-purpose flour, sugar, baking powder, baking soda, and salt. With your fingers, quickly incorporate the butter and goat cheese until the mixture has the texture of flakes and small peas. Pour the buttermilk over the dry mixture and stir with a fork just until moistened. Gently fold in the blueberries.
- Drop biscuits at least 1-inch apart onto the prepared baking sheet, using about 1/4 cup of dough for each (a cookie or ice cream scoop works well for this). Bake 14 to 16 minutes, until tops are golden and lightly firm. Let rest 5 minutes. Enjoy warm or at room temperature.
BLUEBERRY BISCUITS RECIPE | MYRECIPES
From myrecipes.com
Servings 8
- Combine flour and next 4 ingredients in a large bowl; cut in shortening with a pastry blender until crumbly.
- Whisk together egg and buttermilk; add to flour mixture, stirring just until dry ingredients are moistened. Gently fold in blueberries.
BLUEBERRY ROSEMARY BUTTERMILK BISCUITS - FOODNESS GRACIOUS
From foodnessgracious.com
4/5 (1)Total Time 35 minsCategory Side DishCalories 190 per serving
- Add the buttermilk, blueberries and rosemary and gently mix through with a wooden spoon or your hands.
15-MINUTE BISQUICK BLUEBERRY BISCUITS - ALL THINGS MAMMA
From allthingsmamma.com
3/5 (2)Servings 6Cuisine AmericanCategory Breakfast
BLUEBERRY BUTTERMILK BISCUIT SKILLET COBBLER - NATALIE ...
From natalieparamore.com
5/5 (2)Total Time 1 hr 5 minsCategory DessertCalories 389 per serving
- Preheat oven to 400 degrees. Make sure cast iron skillet is well seasoned or grease with butter and set aside.
- In a medium sized pot, combine blueberries, sugar and lemon juice over medium heat until boiling. Reduce heat and let simmer for 7-9 minutes.
- Whisk together cornstarch or arrowroot powder with water until smooth. Then pour into pot with blueberries and stir until dissolved. Remove heat and let cool and thicken.
- Make biscuits by first whisking together flour, baking powder, sugar, cream of tartar, salt and baking soda.
BLUEBERRY BUTTERMILK BISCUITS WITH LEMON GLAZE - WINDY ...
From windycitypeach.com
Category Breakfast, Dessert
- Add the flour. Whisk. (Special Note: I do not pre-sift my flour as I use White Lily flour and it’s pre-sifted but you should sift your flour if you so desire so it is light).
HOMEMADE BUTTERMILK BLUEBERRY BISCUITS - NEST REFEATHERED
From nestrefeathered.com
Cuisine AmericanTotal Time 35 minsCategory Breads, DessertCalories 388 per serving
BLUEBERRY BISCUITS RECIPE | CDKITCHEN.COM
From cdkitchen.com
5/5 (2)Total Time 45 minsServings 8Calories 312 per serving
BLUEBERRY BISCUITS RECIPE - RECIPES.NET
From recipes.net
Cuisine ACategory BakedServings 12Total Time 35 mins
SKILLET BLUEBERRY PEACH COBBLER WITH BUTTERMILK BISCUITS ...
From bluebowlrecipes.com
Cuisine DessertCategory DessertServings 8
BLUEBERRY GRUNT - THE SPRUCE EATS
From thespruceeats.com
4.4/5 (14)Total Time 35 minsCategory DessertCalories 402 per serving
BLUEBERRY BUTTERMILK BISCUITS - BUNNY'S WARM OVEN
From bunnyswarmoven.net
Reviews 6Estimated Reading Time 2 mins
BLUEBERRY BUTTERMILK BISCUITS | RECIPE | BLUEBERRY RECIPES ...
From pinterest.com
Servings 12Total Time 40 minsEstimated Reading Time 4 mins
BLUEBERRY BISCUITS - BAKE FROM SCRATCH
From bakefromscratch.com
Estimated Reading Time 2 mins
BLUEBERRY BISCUITS - COMFORTABLE FOOD
From comfortablefood.com
5/5 (2)Total Time 45 minsCategory Breakfast, Dessert, SnackCalories 133 per serving
BLUEBERRY BUTTERMILK BISCUITS - FOOD RECIPES
From vimiar83.blogspot.com
BUTTERMILK RECIPES | BETTER HOMES & GARDENS
From bhg.com
BLUEBERRY BUTTERMILK BISCUITS - YOUTUBE
From youtube.com
[HOMEMADE] BLUEBERRY BUTTERMILK BISCUITS : FOOD
From reddit.com
BLUEBERRY BUTTERMILK BISCUITS - SACO PANTRY
From sacopantry.com
RECIPE: BLUEBERRY BUTTERMILK BISCUITS BIG FOOD, BIG GARDEN ...
From bigfoodetc.com
BLUEBERRY BISCUITS RECIPES
From tfrecipes.com
BLUEBERRY BUTTERMILK BISCUITS | BUTTERMILK BISCUITS, FOOD ...
From pinterest.ca
BLUEBERRY AND NECTARINE COBBLER WITH BUTTERMILK BISCUITS ...
From ansonmills.com
10 BEST BISQUICK BUTTERMILK BISCUITS RECIPES | YUMMLY
From yummly.co.uk
43 BLUEBERRY BISCUITS IDEAS | BLUEBERRY BISCUITS ...
From pinterest.com
BLUEBERRY BUTTERMILK BISCUITS RECIPE- TFRECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love