Blueberry Ginger Slab Biscuits Food

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.

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

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.

BLUEBERRY COBBLER WITH GINGERED BISCUITS

Steps:

• Adjust oven rack to lower-middle position and heat oven to 375°F.
• FOR THE FILLING: Stir the sugar, cornstarch, cinnamon, and salt together in large bowl. Add berries and mix gently with rubber spatula until evenly coated; add lemon zest and juice and mix to combine. Transfer berry mixture to 9-inch glass pie pan, place pie pan on rimmed baking sheet, and bake until filling is hot and bubbling around edges, about 25 minutes.
• FOR THE BISCUIT TOPPING: Whisk flour, cornmeal, crystallized ginger, 1/4 cup sugar, baking powder, baking soda, and salt in large bowl to combine. Whisk melted butter, buttermilk, and vanilla in small bowl. Mix remaining 2 teaspoons sugar and ground ginger in second small bowl and set aside. One minute before berries come out of the oven, add wet ingredients to dry ingredients; stir with rubber spatula until just combined and no dry pockets remain.
• TO ASSEMBLE AND BAKE COBBLER: Remove berries from oven; increase oven temperature to 425°F Pinch of 8 equal-sized pieces biscuit dough and place on hot berry filling, spacing then at least 1/2 -inch apart (they should not be touching). Sprinkle each mound of dough with ginger-sugar. Bake until fillling is bubbling and biscuits are golden brown on top and cooked through, 15-18 minutes. Cool cobbler on wire rack 20 minutes and serve.

BLUEBERRY-GINGER CLAFOUTIS

Steps:

• Place a rack at the upper level and a second in the middle of the oven. Heat oven to 350 degrees.
• Grease a 9-inch ceramic or glass baking dish or deep-dish pie plate (at least 1 1/2 quart capacity) well with butter.
• In a large mixing bowl, whisk the milk, eggs, 1 cup sugar, flour, zest, cardamom and salt until smooth and combined, the sugar is dissolved, and there are no visible flecks of flour.
• Pour enough batter into the greased baking dish to cover the base by about 1/2 inch. Place the baking dish on the top rack of the oven and cook until the batter is just about set - it should jiggle slightly in the center - about 15 to 17 minutes.
• Remove the baking dish from the oven. Arrange the blueberries and the ginger on top in a single layer. Sprinkle the remaining 2 tablespoons sugar over the fruit. Pour the remaining batter over the fruit, return the dish to the oven, and bake on the middle rack until the batter is completely cooked, about 60 to 65 minutes. The edges should be slightly firm and golden brown, and the center slightly jiggly. A knife inserted in the middle should come out clean. Remove from the oven and let cool for 5 minutes.
• Dust the top of the clafoutis with confectioners' sugar to taste and serve warm or at room temperature.