Fresh Blueberry Biscuits Food

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!

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.

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.

EASY FRESH BLUEBERRY COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine blueberries, 1/2 cup sugar, and lemon juice in a saucepan with enough water to just cover; bring to a boil. Cook, stirring occasionally, over medium-high heat until the berries pop and the sugar is dissolved completely, 3 to 5 minutes. Stir cornstarch into 1/4 cup cold water; stir into blueberry mixture. Continue cooking blueberries until the mixture thickens slightly, about 5 minutes more. (Mixture will thicken as it cools.)
• Whisk milk, flour, 1 cup sugar, egg, and vanilla extract together in a bowl until smooth.
• Swirl melted butter in the bottom of an 8-inch square deep baking dish to coat. Pour batter over the butter. Sprinkle cinnamon over the batter; top with the berries mixture.
• Bake in preheated oven until the batter is no longer wet, about 30 minutes. Sprinkle coarse sugar over the cobbler. Cool 15 minutes before serving.

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.

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.

GLAZED BLUEBERRY BISCUITS

Steps:

• Preheat oven to 450°F.
• Whisk flour, sugar, baking powder and salt in a large bowl until well-incorporated.
• Add the cold milk & mix a bit. As dough begins to form, use a cheese grater to grate the butter into the dough evenly. Fold dough as you grate so the butter spreads evenly throughout. When done with the butter, fold in the blueberries.
• Gently pull off chunks of dough and pat to form 10 biscuits of roughly the same size. Place on ungreased cookie sheet or cake pan. Bake in oven for about 7-12 minutes, or until golden.
• When biscuits are done, paint them with the melted butter using a pastry brush.
• Just before serving, mix the powdered sugar, water, vanilla and lemon juice to create a glaze. Drizzle over biscuits.