Healthy Copycat Of Hardees Blueberry Biscuits Recipes

HEALTHY COPYCAT OF HARDEE'S BLUEBERRY BISCUITS

Steps:

• For the biscuits:.
• combine ingredients until crumbly in bowl, then knead 3-4 times with your hands in the bowl. I start off with 1 cup half and half, then add by the tablespoon until the dough sticks together without being sticky.
• turn out onto a lightly floured counter-top and pat down with your hands to about 1 inch in thickness.
• use a biscuit cutter or the top of a glass to cut rounds and place on a baking sheet.
• collect the scraps and pat down to use all remaining dough - makes about 6 biscuits.
• bake at 400 for 15 minutes, or until golden brown.
• For the filling:.
• combine ingredients and cook on medium high until boiling and beginning to thicken.
• reduce heat to medium and cook for about 5 minutes, then turn off heat.
• Once biscuits have baked, hollow out the centers and fill with blueberry filling. Add a drizzle of glaze just before serving (combine glaze ingredients, stir until smooth and set aside until needed).

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.

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.

HARDEE'S BUTTERMILK BISCUITS

Steps:

• Mix together but do not knead.
• Roll out to 1 inch thick.
• Cut and brush tops with additional buttermilk.
• Place on greased cookie sheet.
• Bake@ 400 degrees for 15 minutes.