Blueberry Drop Biscuits Food

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.

BLUEBERRY DROP COOKIES

Steps:

• In a large mixing bowl, cream the shortening, sugar, egg, milk, almond extract and lemon zest. Mix well after the addition of each ingredient. Combine the flour, baking powder and salt; blend into the sugar mixture. Fold in the blueberries. Cover and chill for 4 hours.
• Preheat oven to 375 degrees F. Drop dough by teaspoonfuls onto ungreased cookie sheets, about 1 1/2 inches apart.
• Bake 12 to 15 minutes in the preheated oven. Let the cookies cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

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.

LEMON BLUEBERRY DROP BISCUITS

Steps:

• HEAT oven to 450°F. Line baking sheet with parchment paper. COMBINE flour and sugar in large bowl. Cut in shortening with pastry blender or fork until crumbs are the size of peas. Blend in milk, lemon juice and lemon peel just until dough leaves sides of bowl. Gently stir in blueberries. DROP dough by rounded tablespoonfuls onto prepared baking sheet. Sprinkle with sugar. Bake 8 to 10 minutes or until golden brown. Cool 2 minutes. Serve warm.

BLUEBERRY-DROP BISCUIT COBBLER

Steps:

• Preheat oven to 375°F. Whisk 1 1/2 cups flour, 3 tablespoons sugar, baking powder, and salt in a large bowl. Add butter; using your fingertips, incorporate until only pea-size lumps remain. Gently mix in crème fraîche. Knead in bowl until a biscuit-like dough forms, 5-7 turns (overmixing will make dough tough).
• Combine remaining 1 cup sugar, remaining 3 tablespoons flour, berries, juice, and zest in a large bowl. Toss to coat. Pour into an 8x8x2" glass baking dish or divide among six 6-ounce ramekins. Tear biscuit topping into quarter-size crumbles; scatter over berries.
• Bake cobbler until juices are thick and bubbling and topping is cooked through and deep golden brown, 20-25 minutes for ramekins or 45-50 minutes for baking dish. Let cool for at least 1 hour.

BLUEBERRY DROP BISCUITS

Steps:

• Combine flour, baking powder, baking soda, sugar and salt.
• Cut butter into mixture (it will be crumbly).
• In separate bowl, combine milk, vanilla, egg and vinegar- mix thoroughly.
• Add the milk mixture into the flour mixture and stir gently.
• Add blueberries.
• Using a large spoon, drop 10 mounds of batter onto a baking sheet covered with parchment paper.
• Bake at 425 for 15 to 18 minutes or until golden brown.
• Cool on wire rack- serve warm.

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.

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.

LEMON BLUEBERRY DROP SCONES

Steps:

• In a large bowl, combine the first 6 ingredients. In another bowl, combine the yogurt, egg and butter. Stir into dry ingredients just until moistened. Fold in blueberries. , Drop by heaping tablespoonfuls 2 in. apart onto a greased baking sheet. Bake at 400° for 15-18 minutes or until lightly browned. Combine glaze ingredients; drizzle over warm scones.

EASY BLUEBERRY BISCUITS RECIPE

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.

BLUEBERRY DROP BISCUITS

Steps:

• Combine flour, salt and baking powder.
• Work in the butter with a fork, or a pastry blender.
• Add milk, stirring just to moisten.
• Carefully fold in the blueberries.
• Drop by tablespoon onto greased baking sheet.
• Bake at 375° for 12 to 14 minutes or until
• lightly browned.

HONEYED WHOLE-GRAIN DROP BISCUITS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Whisk together the flours, baking powder and salt in a large bowl. Add the butter and work into the flour using your fingers or a pastry cutter until the mixture resembles coarse cornmeal.
• Whisk together the milk, honey and egg white in a small bowl. Add to the dry mixture and stir with a fork until just incorporated.
• Drop 12 mounds onto the prepared baking sheet, leaving about 2 inches between each biscuit. Bake until golden brown, about 20 minutes. Cool on the baking sheet.
• Serve warm with honey on the side.

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.

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!

LEMON BLUEBERRY BISCUITS

Steps:

• Combine dry ingredients.
• Combine yogurt, egg, butter and lemon peel; stir into dry ingredients.
• Fold in blueberries.
• Drop by tablespoon onto a greased baking sheet.
• Note: to make biscuits that are more shapely, round the tablespoon of dough in your floured hands or use a small ice cream scoop that has a scraping bit (you know the kind with the thumb level that scrapes the scoop out of the hollow!) and then place on baking sheet.
• Bake at 400 F for 15-18 minutes or until lightly browned.
• Combine glaze ingredients; drizzle over warm biscuits.

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.

BLUEBERRY DROP BISCUIT COBBLER

Steps:

• Preheat oven to 375°F
• Whisk 1 1/2 cups flour, 3 tablespoons sugar, baking powder, and salt in a large bowl. Add butter; using your fingertips, incorporate until only pea-size lumps remain. Gently mix in creme fraiche. Knead in bowl until a biscuit-like dough forms, 5-7 turns (overmixing will make dough tough).
• Combine remaining 1 cup sugar, remaining 3 tablespoons flour, berries, juice, and zest in a large bowl. Toss to coat. Pour into an 8x8x2" glass baking dish or divide among six 6-ounce ramekins. Tear biscuit topping into quarter-size crumbles; scatter over berries.
• Bake cobbler until juices are thick and bubbling and topping is cooked through and deep golden brown, 20-25 minutes for ramekins or 45-50 minutes for baking dish. Let cool for at least 1 hour.