Blueberry Strawberry Shortcake Biscuits Recipes

BLUEBERRY & STRAWBERRY SHORTCAKE BISCUITS

Steps:

• Preheat oven to 425 degrees. Butter a metal (not black) baking sheet or use a silpat.
• In a large bowl place berries and 1/3 cup Baker's Sugar. Mix with a spoon to fully coat and set aside to allow berries to macerate (their juices with mix with the sugar creating a sauce).
• In a food processor bowl using the pastry blade combine the flour, ½ cup granulated sugar, baking powder, baking soda and salt. Pulse to fully combine.
• Add the chopped butter; pulse to combine until crumb-like consistency.
• Combine the 2/3 cup buttermilk, vanilla and egg yolk. Pour into the food processor while it is mixing; pulse until the liquid and solid mixtures have completely incorporated. If the dough is too dry to hold together, add additional buttermilk by the tablespoonfuls until the dough stays together.
• Place the dough onto a floured surface (if making the shortcake gluten-free be sure to use gluten-free flour). Gently flatten to the dough until it is 3/4 inch thick. Cut out rounds using a 3-inch round cookie cutter or biscuit cutter. Slide a spatula underneath the round of dough and gently transfer it to the prepared baking sheet.
• Combine remaining dough and repeat until no other shortcake can be cut from the dough scraps. Brush the top of each shortcake with buttermilk and place in the oven.
• Bake until shortcake is lightly golden brown; between 10-15 minutes. Remove from the oven and allow to sit on the baking sheet for 5 minutes. Transfer to a cooling rack and allow to cool fully (this is especially important for gluten-free shortcake to ensure the shortcake will stay intact). Once fully cooked, slice in half with a serrated knife horizontally.

SUPER EASY STRAWBERRY SHORTCAKE BISCUITS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
• Mix flour, sugar, baking powder, and salt together in a bowl. Cut in shortening and mix to combine.
• Beat eggs in a separate bowl and mix in milk to combine. Add to the dry ingredients and mix until moistened. Pour batter evenly into each of the prepared muffin cups and transfer to the oven as quickly as possible.
• Bake in the preheated oven until golden brown, about 20 minutes.

BLUEBERRY-STRAWBERRY SHORTCAKE

Steps:

• 1. Mix strawberries, blueberries and 1/2 cup sugar in a medium bowl; set aside.
• 2. In a large bowl, stir Bisquick mix, milk, 3 Tbsp. sugar and the melted butter until soft dough forms. Drop by 6 spoonfuls onto an ungreased cookie sheet.
• 3. Bake in a preheated 425º oven for 10-12 minutes or until golden brown. Split warm shortcakes horizontally; fill and top with berries and whipped topping.

BISCUIT STRAWBERRY SHORTCAKE

Steps:

• In a large bowl, combine flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Gradually stir in milk until a soft dough forms. , Drop the dough by heaping tablespoonfuls into 8 mounds on a lightly greased baking sheet. Bake at 425° for 12-15 minutes or until lightly browned. Cool on a wire rack. , Meanwhile, place strawberries, orange juice and remaining 1 tablespoon sugar in a bowl; toss gently. Split shortcakes in half horizontally. Place bottom halves on serving plates; top with whipped topping and strawberries. Replace shortcake tops.

BLUEBERRY SHORTCAKE

Steps:

• In a small bowl, combine 2 tablespoons sugar, flour and cinnamon; set aside. In another bowl, combine the biscuit mix, milk and remaining sugar. , Spread half of the batter into a 1-qt. baking dish coated with cooking spray; top with half of the blueberries and half of the reserved sugar mixture. Repeat layers. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Serve warm if desired, or cool on a wire rack.

FRESH BLUEBERRY SHORTCAKES

Steps:

• Preheat oven to 450°. In a heavy saucepan, combine sugar, lemon juice and 2 cups blueberries. Bring to a boil; cook and stir until thickened, about 10 minutes. Remove from the heat and cool for 15 minutes. Stir in remaining blueberries; let cool to room temperature., Meanwhile, in a mixing bowl combine the flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until mixture is crumbly. Stir in cream just until moistened. , Turn dough onto a lightly floured surface. Roll out to a 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on a greased baking sheet. Bake until golden brown, 10-12 minutes. While hot, cut biscuits in half horizontally and spread insides with butter. Set aside to cool., Just before serving, place heavy cream in a chilled small mixing bowl and with chilled beaters, beat cream until it begins to thicken. Add remaining 1-2 tablespoons sugar; beat until soft peaks form. Spoon cream over the bottom of each biscuit. Top with berry mixture and biscuit top. If desired, sprinkle with confectioners' sugar. Serve immediately.