Glazed Blueberry Buttermilk Biscuits Food

GLAZED BLUEBERRY BUTTERMILK BISCUITS

Steps:

• Preheat oven to 425°F and grease a 12 inch cast iron skillet with butter.
• Add flour, baking powder, salt, and sugar to a mixing bowl and whisk to combine.
• Using the large holes of a box grater grate the butter into the flour mixture and lightly stir to combine. Alternatively, you can cube the butter and cut it into the flour mixture with a pastry blender or two knives to coarse, pea sized crumbs.
• Add the cold buttermilk and stir until the dough just comes together. Do not overmix!
• Turn the dough out onto a lightly floured work surface and, using your hands, pat into a 3/4 to 1 inch thick rectangle, roughly 9 x 5 inches. If the dough is too sticky to work with lightly dust with flour.
• Top with 1/3 cup of the blueberries then fold the dough over itself in thirds, like folding a letter. Again pat the dough into a 3/4 to 1 inch thick rectangle. Repeat this process two more times adding in 1/3 of the remaining blueberries each time.
• Using a biscuit cutter, cut out the biscuits and arrange in the prepared skillet so that the biscuits are touching. Brush with melted butter or buttermilk to help browning.
• Bake for 12 to 15 minutes until light golden brown.
• While the biscuits bake prepare the glaze by whisking together powdered sugar and milk 1 tablespoon at a time until smooth. Glaze should be thick but slightly runny.
• Remove the biscuits from the oven and let cool for 5-10 minutes before drizzling with the glaze then serve.

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.

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.

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.