Easy Bisquick Blueberry Biscuits Food

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.

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.

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.

EASY BISQUICK BLUEBERRY BISCUITS

Steps:

• Place 3 tablespoons butter in 9" cake pan and place in oven. Turn on oven to begin preheating to 425℉.
• Separate frozen blueberries as best as possible.
• Place TWO CUPS Bisquick into medium bowl. Add sour cream and carbonated soda. Stir briefly.
• Sprinkle 1/4 cup Bisquick on clean, dry surface of counter top. Pour out bowl of dough on top of Bisquick on countertop. Sprinkle remaining 1/4 cup Bisquick on top of dough.
• With your hands, quickly bring everything together to form a flat ball. Dough will be sticky. Try to avoid the tendency to add too much Bisquick or working the dough too much.
• Slowly fold in frozen blueberries. Pat the dough out until it's about 1/2" tall or so.
• Remove cake pan from stove once butter is melted and twirl a little to coat the bottom of the pan with melted butter. Place on a trivet.
• Cut biscuits with biscuit cutter and place in cake pan, on top of melted butter. Reform the dough as necessary to get all the biscuits out of it.
• Bake in preheated oven 14-18 minutes until light golden. Allow to cool at least 20-25 minutes before adding drizzle.

QUICK 'N EASY BLUEBERRY OAT BISCUITS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine baking mix, oats, milk, and hemp seeds in a bowl; stir until dough forms a ball. Fold in blueberries until evenly distributed.
• Drop heaping teaspoonfuls of dough onto an ungreased baking sheet.
• Bake in the preheated oven until golden brown, 8 to 10 minutes. Brush each biscuit with melted butter; sprinkle with brown sugar.

BISQUICK BLUEBERRY MUFFINS

Steps:

• Heat oven to 400 degrees.
• Grease muffin pan well.
• Stir all ingredients except blueberries in medium bowl, just until moistened.
• Fold in berries.
• Divide batter evenly in 9 muffin cups.
• Bake 13 to 18 minutes or until golden brown.
• Cool slightly and remove from pan to wire rack.
• Yield: 9 muffins.

BLUEBERRY COBBLER

Steps:

• Heat oven to 350°F. Pour melted butter into 8 or 9-inch square baking dish.
• In medium bowl, whisk together Bisquick™ mix, sugar, and milk; pour over melted butter.
• Sprinkle blueberries evenly over Bisquick™ batter. Bake 42 to 47 minutes, or until golden brown. Serve warm.