Blueberry Lemon Breakfast Biscuits Food

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-LEMON BREAKFAST BISCUITS

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.

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.

SWEET BLUEBERRY BISCUITS WITH LEMON GLAZE

Steps:

• Review the illustrated pictures above this recipe before making it. They will show you exactly how to prepare the dough and add in the blueberries.
• In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the butter and buttermilk and mix just until all ingredients are incorporated. Do not over mix. The mixture will be very wet and sticky.
• Dump the mixture onto a well-floured work surface. Lightly work the biscuit dough with your hands, adding flour as needed, until the dough is no longer sticky.
• Using your hands, pat the dough out to about 1/2 inch in thickness. Scatter the blueberries over the dough. Gently fold one half of the dough over onto the other half, making sure all of the blueberries stay in the dough. Now gently fold the dough over again. Pat the dough out to about 1 inch in thickness. Using a biscuit cutter, cut the biscuits, making sure to not twist the biscuit cutter as you cut. You should cut straight down and up. If any of the blueberries fall out, just tuck them back into the dough. Reform dough scraps into a disc and pat out again and cut into biscuits.
• Place the biscuits in the greased iron skillet, making sure they are touching. I used a 2-inch cutter and got 10 biscuits. If you don't have an iron skillet, feel free to use a round 9-inch cake pan.
• Bake biscuits in preheated oven for approximately 8-9 minutes, until they have risen but haven't started to brown on top. Remove from oven and brush with the melted butter, making sure you cover all of the biscuits. Return to oven and bake until the biscuits are golden brown on top and remove from oven.
• Set biscuits aside while you make the glaze.
• Add all of the ingredients to a 2-cup measuring cup. Whisk until smooth and the powdered sugar is dissolved. Drizzle over the hot biscuits and serve immediately.
• Biscuits will stay fresh for up to one day but are best the day they are made. Reheat biscuits by wrapping in a paper towel and heating in a microwave for 10 seconds.

BLUEBERRY LEMON MONKEY BREAD

Steps:

• Preheat oven to 350°F. Spray a Bundt pan with nonstick cooking spray.
• Slice biscuits into 4 pieces each (for 48 total pieces). Place them in a large gallon size ziploc bag. Add granulated sugar and lemon zest. Seal the bag and shake to coat.
• Place half the biscuit pieces in the prepared pan. Top with half the blueberries, repeat for remaining biscuits and blueberries.
• Stir together melted butter and brown sugar. Pour over the biscuits in pan.
• Place bundt pan on a cookie sheet. Bake for 40-50 minutes, or until the biscuits are golden and cooked through. Let sit 10 minutes, then invert onto serving plate.
• Make the glaze: whisk powdered sugar and lemon juice in a small bowl. Drizzle over monkey bread. Serve warm.
• Store loosely covered in the refrigerator for up to 3 days.

LEMON BLUEBERRY BREAD

Steps:

• In a large bowl, beat the butter, sugar, lemon juice and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Fold in the blueberries, nuts and lemon zest. , Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , Combine glaze ingredients; drizzle over warm bread. Cool completely.

BLUEBERRY BISCUITS WITH LEMON GLAZE

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 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 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:

• Gather the ingredients. Preheat the oven to 425 F.
• Add the flour, sugar, baking powder, and salt to a large bowl and mix.
• Using the large side of a box grater, grate in the cold butter and then stir with your fingers to make sure it's coated in the flour mixture. Alternately, you can cut the butter into 1 inch pieces and work it in with your fingers, a fork, or a pastry cutter until the largest pieces are the size of peas.
• Pour in the milk and lemon zest and stir to roughly mix. Add the blueberries and mix just until barely incorporated.
• Turn the dough out onto well-floured surface and roll it out to about a 1-inch thickness.
• Using a 2 1/2-inch cookie or biscuit cutter, cut out the biscuit rounds and place them on a baking sheet lined with parchment paper.
• Bake for 15 to 20 minutes or until the biscuits are a light golden brown. Let cool slightly.
• To make the lemon glaze, whisk together the powdered sugar, milk ,and lemon juice until smooth.
• Pour over the slightly cooled biscuits and serve.

BO BERRY BISCUITS

Steps:

• Preheat the oven to 450 degrees
• Use a paper towel to remove any excess moisture from the blueberries. Toss the blueberries with 2 teaspoons of flour.
• Combine the rest of the flour, sugar, baking powder, and salt in a large bowl.
• Cut in the butter with a pastry cutter. There may still be pea size chunks visible in the dough.
• Stir in the buttermilk until barely combined.
• On a well floured surface, roll out the dough to a rectangle shape about ½ inch thick and lightly press your blueberries evenly throughout the dough.
• Mentally divide the rectangle into 3 equal pieces. Fold the right third over the center. Then fold the left third over the center. (This is like folding a letter.) Now you have a stack 3 slabs high. (If you find it easier to cut 3 equal pieces, that's fine. Just stack up the 3 equal pieces.) Then carefully roll out the dough to ½ inch thick again. (This is going to help the layers puff up.)
• Cut out five biscuits with a 3 inch cutter. Try to handle the dough as little as possible, so that the butter stays cold but you will need to reshape and roll out the dough again to cut out 5 more biscuits.
• Put the biscuits about an inch apart on an ungreased baking sheet, then push a few blueberries into each biscuit.
• Bake for about 7 minutes, then take the biscuits out and generously brush with melted butter. Return them to the oven and bake for 3 more minutes or until golden.
• While the biscuits are baking, make the glaze. Stir together the powdered sugar, milk, and lemon juice until smooth.
• When you remove the biscuits from the oven, allow them to cool slightly and then drizzle with the glaze.
• These are best served warm!