Biscuit Blueberry Cake With Bisquick Recipes

BISQUICK BLUEBERRY COBBLER

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Grease a 9-inch baking pan with oil or butter.
• In a large bowl, add the blueberries and sugar. Toss until the blueberries are fully coated. Set it aside.
• Mix the Bisquick, milk, and butter until fully combined. The dough should be soft.
• Pour the blueberries into the greased baking pan.
• Spoon the dough out evenly over the blueberries. Bake for 45 minutes or until the topping turns golden brown and the blueberry filling begins to bubble.
• Serve it warm with a scoop of ice cream or whipped cream topping. Enjoy!

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.

BISQUICK® COFFEE CAKE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a deep 9-inch pie pan.
• Combine baking mix, milk, sugar, egg, and cinnamon in bowl; mix well. Spread into the bottom of the prepared pan.
• Mix baking mix, brown sugar, butter, and cinnamon together in a separate bowl using a fork or pastry blender until crumbly. Spread topping mix over cake batter; drag a butter knife across the top as if making a tic-tac-toe board several times.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.

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.