Blueberry Cream Biscuits With Blueberry Sauce Recipes

EASY BLUEBERRY SAUCE

Steps:

• In a small saucepan, combine sugar, cornstarch and salt. Gradually whisk in water until smooth. Add blueberries, lemon zest and juice; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, 2-3 minutes (some berries will remain whole). Serve warm or chilled over ice cream.

BLUEBERRY CREAM BISCUITS WITH BLUEBERRY SAUCE

Steps:

• Preheat oven to 425*F.
• In a large bowl, stir together flour, baking powder, sugar, salt, and nutmeg to thoroughly mix. Toss blueberries with the flour mixture. Stir cream into the flour mixture just until moistened.
• Turn dough out onto a floured surface. Gently lift and fold dough four or five times, making a quarter turn between each fold. Place dough on parchment lined baking sheet. Form dough in a 7-8 inch square, approximately 1 inch thick. Using a floured pizza cutter or knife, cut 12 to 16 biscuits, leaving biscuits intact.
• Bake in upper half of oven for 17-20 minutes or until golden brown. Cut or pull apart to serve. Serve with Blueberry sauce.
• Blueberry Sauce:.
• In a medium saucepan combine 1 cup blueberries, sugar, and water. Bring to a simmer; cook and stir until blueberries pop and sauce has thickened. Remove from heat, then sitr in 1 teaspoons vanilla and another 1 cup of blueberries.
• Serve warm or at room temperature.

BISCUIT DOUGHNUTS WITH LEMON CREAM FILLING AND BLUEBERRY SAUCE

Steps:

• For the filling: Combine the mascarpone, lemon curd and lemon zest and juice in a bowl. Mix until smooth. Cover and chill for 30 minutes and up to 24 hours. Transfer to a pastry bag fitted with a thin tip.
• For the sauce: Combine the blueberries, granulated sugar and 1/4 cup water in a saucepan and bring to a boil over high heat. Reduce the heat so the mixture just simmers, and cook until the berries break down and the sauce thickens, about 10 minutes. Transfer to a blender and blend until smooth. Add the lemon juice, transfer to a bowl and let cool while you make the doughnuts.
• For the doughnuts: Heat the oil in a Dutch oven until it registers 360 degrees F on a deep-fry thermometer. Put a rack on a baking sheet. Combine the flour, baking powder, baking soda and salt in a large bowl. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and mix gently until a dough just begins to come together.
• Roll the dough into a square about 1/2-inch thick. Cut the dough into 1-inch pieces and roll into balls. Working in batches (so the doughnuts have plenty of space to float in), fry the dough balls until golden brown and cooked through, about 4 minutes. Use a slotted spoon or spider to transfer the doughnuts to the rack. Let cool slightly. Pipe some lemon cream into each doughnut and then roll in confectioners' sugar. Serve immediately with blueberry sauce on the side for dipping.

BLUEBERRY-LEMON BREAKFAST BISCUITS

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.

BLUEBERRY BUTTERMILK BISCUITS

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.