Blueberry Sour Cream Drop Biscuits Recipes

BLUEBERRY SOUR CREAM DROP BISCUITS

Steps:

• Preheat oven to 400°. Line a baking sheet with parchment paper.
• For biscuits: In a large bowl, stir together flour, brown sugar, and zest. Using two forks or a pastry blender, cut in cold butter until mixture is crumbly. Stir in blueberries, sour cream, and buttermilk until dough comes together. Drop dough 2 inches apart on prepared pan. Sprinkle with turbinado sugar.
• Bake until golden brown, about 15 minutes.
• For glaze: In a small bowl, whisk together confectioners' sugar and lemon juice until smooth. Drizzle glaze over warm biscuits.

SOUR CREAM DROP BISCUITS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Whisk flour, baking powder, salt, sugar, and baking soda together in a large bowl. Drizzle in 6 tablespoons melted butter and mix lightly with your hands to distribute butter. Make a well in the center of the bowl; add sour cream and scallions. Mix with a wooden spoon until no dry spots remain and a shaggy dough forms.
• Drop 1/2-cupfuls of dough onto the prepared baking sheet, spacing them at least 1 1/2 inch apart. Brush tops with remaining 2 tablespoons butter; sprinkle with paprika.
• Bake in the preheated oven until tops and bottoms are golden brown, 12 to 15 minutes.

BLUEBERRY DROP BISCUITS

Steps:

• Combine flour, salt and baking powder.
• Work in the butter with a fork, or a pastry blender.
• Add milk, stirring just to moisten.
• Carefully fold in the blueberries.
• Drop by tablespoon onto greased baking sheet.
• Bake at 375° for 12 to 14 minutes or until
• lightly browned.

BLUEBERRY-DROP BISCUIT COBBLER

Steps:

• Preheat oven to 375°F. Whisk 1 1/2 cups flour, 3 tablespoons sugar, baking powder, and salt in a large bowl. Add butter; using your fingertips, incorporate until only pea-size lumps remain. Gently mix in crème fraîche. Knead in bowl until a biscuit-like dough forms, 5-7 turns (overmixing will make dough tough).
• Combine remaining 1 cup sugar, remaining 3 tablespoons flour, berries, juice, and zest in a large bowl. Toss to coat. Pour into an 8x8x2" glass baking dish or divide among six 6-ounce ramekins. Tear biscuit topping into quarter-size crumbles; scatter over berries.
• Bake cobbler until juices are thick and bubbling and topping is cooked through and deep golden brown, 20-25 minutes for ramekins or 45-50 minutes for baking dish. Let cool for at least 1 hour.

BLUEBERRY BREAD WITH SOUR CREAM

Steps:

• Adjust an oven rack to the middle position and heat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Whisk flour, baking powder, and salt in a medium bowl until combined.
• Whisk egg in a second medium bowl until well combined and light-colored, about 20 seconds. Add sugar and whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 2 or 3 additions, whisking to combine after each addition. Add sour cream in 2 additions, whisking just to combine.
• Add blueberries to the dry ingredients and gently toss just to combine. Add sour cream mixture and fold with a rubber spatula until the batter comes together and the berries are evenly distributed, 25 to 30 seconds. Small spots of flour may remain, and the batter will be thick. Don't overmix.
• Using a large spoon sprayed with nonstick cooking spray to prevent sticking, spread the batter evenly into the greased loaf pan.
• Bake in the preheated oven until the top is light brown and a toothpick or skewer inserted into the center of the bread comes out clean, 25 to 30 minutes. Rotate the pan from front to back halfway through the baking time. Let cool for 5 minutes.
• While bread is cooling, mix 1/2 cup sugar and lemon zest together in a small bowl. Set aside.
• Bring lemon juice and remaining 1/4 cup sugar to a simmer in a small saucepan over medium heat; stir to dissolve the sugar and simmer until the mixture is thick and syrupy and reduced to about 1/4 cup. Brush the top of the bread with glaze, then sprinkle the lemon sugar onto the glaze.

EASY SOUR CREAM DROP BISCUITS

Steps:

• Grease Cookie Sheet, and Heat oven to 450°F.
• In a medium mixing bowl, combine first 4 ingreds. Mix very well.
• Add milk, oil and sour cream. Mix well.
• Drop spoons of dough onto greased cookie sheet.
• Bake at 450 for 10-15 minutes.
• Serve Warm.

SOUR CREAM DROP BISCUITS

Steps:

• 1. Heat oven to 450°F. Grease cookie sheet. In medium bowl, combine flour, sugar, baking powder and salt mix well. With pastry blender or fork, cut in shortening until mixture is crumbly.2. In small bowl, combine milk and sour cream blend well. Add all at once to flour mixture stir just until dry ingredients are moistened. Drop dough by tablespoonfuls onto greased cookie sheet.3. Bake at 450°F. for 10 to 12 minutes or until golden brown. Serve warm.High Altitude (above 3500 feet): No change.Nutrition Information Per Serving: Serving Size: 1 Biscuit * Calories: 150 * Calories from Fat: 60 * % Daily Value: Total Fat: 7 g 11% * Saturated Fat: 3 g 15% * Cholesterol: 5 mg 2% * Sodium: 230 mg 10% * Total Carbohydrate: 18 g 6% * Dietary Fiber: 1 g 2% * Sugars: 3 g * Protein: 3 g * Vitamin A: 2% * Vitamin C: 0% * Calcium: 10% * Iron: 6% * Dietary Exchanges: 1 Starch, 1 1/2 Fat or 1 Carbohydrate, 1 1/2 FatSee Cook's Note: Biscuit Tips