Healthy Copycat Of Hardees 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!

HARDEES BISCUITS

Steps:

• 1. Dissolve yeast in warm water with sugar.
• 2. Mix all other ingredients together and add to yeast mixture.
• 3. Mix well in large bowl; cover and let set in refrigerator overnight.
• 4. Remove required amount from refrigerator and pat or roll out on floured surface.
• 5. Cut out with a biscuit cutter (or a round glass dipped in flour) and place on greased baking pan.
• 6. Bake at 425 degrees until golden brown (depends on your oven, start with 10-12 minutes).
• 7. Note: this dough will keep in the refrigerator for 1-2 weeks.

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.

HEALTHY COPYCAT OF HARDEE'S BLUEBERRY BISCUITS

Steps:

• For the biscuits:.
• combine ingredients until crumbly in bowl, then knead 3-4 times with your hands in the bowl. I start off with 1 cup half and half, then add by the tablespoon until the dough sticks together without being sticky.
• turn out onto a lightly floured counter-top and pat down with your hands to about 1 inch in thickness.
• use a biscuit cutter or the top of a glass to cut rounds and place on a baking sheet.
• collect the scraps and pat down to use all remaining dough - makes about 6 biscuits.
• bake at 400 for 15 minutes, or until golden brown.
• For the filling:.
• combine ingredients and cook on medium high until boiling and beginning to thicken.
• reduce heat to medium and cook for about 5 minutes, then turn off heat.
• Once biscuits have baked, hollow out the centers and fill with blueberry filling. Add a drizzle of glaze just before serving (combine glaze ingredients, stir until smooth and set aside until needed).

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.

HARDEE'S BUTTERMILK BISCUITS

Steps:

• Mix together but do not knead.
• Roll out to 1 inch thick.
• Cut and brush tops with additional buttermilk.
• Place on greased cookie sheet.
• Bake@ 400 degrees for 15 minutes.

HARDEE'S BISCUITS

Steps:

• Preheat oven to 450°.
• Mix dry ingredients together.
• Cut in wet ingredients and knead well.
• Cut into circles and place on baking sheet.
• Let rest 5 minutes before placing in oven.
• Bake for 10 - 15 minutes or until golden brown.
• Brush with butter after removing from oven.