BLUEBERRY BISCUITS
You will want to eat all of these delicious Blueberry Biscuits. The perfect start to any morning!
Provided by The Southern Lady
Categories Breakfast
Time 35m
Number Of Ingredients 9
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.
LOADED BLUEBERRY BISCUITS
Blueberry biscuit heaven that is ready in just 15 minutes.
Provided by By Annalise Sandberg
Categories Side Dish
Time 15m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 170, Carbohydrate 28 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 6 g, TransFat 0 g
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.
Nutrition Facts : Calories 194 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 32 milligrams cholesterol, Fat 12 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 253 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
BLUEBERRY BUTTERMILK BISCUITS
These blueberry biscuits are good as a dessert with whipped cream or ice cream. On their own they can be part of a great Sunday brunch.
Provided by James Moore
Categories Bread Quick Bread Recipes Biscuits
Time 50m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Mix flour, sugar, baking powder, salt, and baking soda together in a large bowl. Cut in butter with 2 knives or a pastry blender. Mix in blueberries and 1/2 of the lemon zest. Add buttermilk and mix to create a dough.
- Transfer dough to a floured surface. Flatten with a floured rolling pin to a 1/2-inch thickness. Fold the left third of dough over the middle, then fold the right third over the left. Repeat folding procedure 3 more times.
- Roll dough to a 1/2-inch thickness and cut 12 biscuits. Transfer to a nonstick cookie sheet and brush with melted butter.
- Bake in the preheated oven until golden brown, about 17 minutes. Remove from the oven and immediately drizzle with honey and sprinkle with remaining lemon zest. Serve when cool.
Nutrition Facts : Calories 432.9 calories, Carbohydrate 62.3 g, Cholesterol 49.9 mg, Fat 19.1 g, Fiber 2 g, Protein 6.2 g, SaturatedFat 11.8 g, Sodium 662.1 mg, Sugar 28.5 g
BLUEBERRY-LEMON BREAKFAST BISCUITS
With only 4 ingredients, these biscuits are so tasty that you could serve them for dessert.
Provided by Yoly
Categories Bread Quick Bread Recipes Biscuits
Time 35m
Yield 5
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
- Remove biscuits from the can and split in half crosswise, for a total of 10 biscuits. Place 5 biscuits on the prepared cookie sheet; divide blueberries over the tops. Cover blueberries with the remaining biscuits.
- Bake in the preheated oven until golden brown, 18 to 22 minutes. Let cool for 5 minutes.
- Combine powdered sugar, lemon juice, and zest in a small bowl. Brush biscuits tops with 1/2 of the glaze. Let sit until glaze has set, about 5 minutes. Repeat with remaining glaze.
Nutrition Facts : Calories 246.5 calories, Carbohydrate 41.2 g, Cholesterol 0.6 mg, Fat 7.7 g, Fiber 1.1 g, Protein 4 g, SaturatedFat 2 g, Sodium 559.9 mg, Sugar 19.4 g
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