![]() ![]() Mix butter with sugar, cinnamon and nutmeg and brush onto tops of biscuits as they come from the oven.Place on lightly greased cookie sheet and bake at 400 degrees F for 15 minutes or until golden. Cut with biscuit cutter or into desired shapes. Turn dough out onto floured surface or cloth and gently knead 3 or 4 times. Add the buttermilk to the beaten egg, then add it to the flour mixture. In small bowl lightly beat egg with fork.Using a pastry cutter or two knives, cut the shortening into the flour mixture until it resembles coarse meal. In medium bowl, mix flour, baking powder, baking soda, salt, sugar and orange rind together.Melt in your mouth single layer blueberry cakeīig beautiful banana walnut streusel muffins Love these blueberry buttermilk biscuits? Then you must try: Seriously, who cares what time it is these are good anytime. Serve these blueberry buttermilk biscuits for breakfast, brunch, snacking, or dessert. The ones here were a little cooler because I was running around like a crazed monkey trying to take pictures. If you wait 10 minutes or so, it will be more like a frosting. If you pour on the glaze while the biscuits are hot, they will melt into the biscuit and have a thinner topping. After the biscuits are baked, let them cool for about 10 minutes then drizzle with icing. Now brush the melted butter on top of the biscuits and if you have any remaining drizzle it all over.īake and make the glaze. 1 can (16.3 oz) refrigerated Pillsbury Grands Flaky Layers Buttermilk Biscuits (8 Count) 1 cup fresh blueberries 1 cup powdered sugar 1/2 teaspoon grated. Top each biscuit with remaining blueberries and gently press them in. Place the biscuits into the cast iron skillet and make sure they touch. Do not twist because that will prevent them from rising. Using a floured biscuit cutter or glass rim, press down then up. Scatter a third of the blueberries over one layer and gently press them down. Rather than kneading in the blueberries, I like to top each layer of dough with the blueberries and press them down gently. Do not slide the knife out because you will seal the biscuits and they will not rise. ![]() ![]() Did you read this? Again, slice down using a knife or scraper then lift back up. When you slice, use a knife or scraper then lift it back up. Just eyeball it because it doesn’t have to be exact. If you want to take your aggression out on the dough, make my oatmeal bread or soft fluffy rolls.Īfter gathering and forming the dough, flatten the dough to about ¾”. Don’t make this if you’re pissed off at something because you’ll only toughen the dough and that will just piss you off even more. Do this by forming a mound, then pressing down on it. Gather up the dough and make sure everything is mixed together. You will only lightly work this dough because the more you knead it or work it, the tougher the texture the biscuits will have. For this blueberry buttermilk biscuit recipe, we’ll only need ¾ cup (I have the recipe for that in the notes). What to do with that extra ¼ cup? Well, you can make my delicious banana bread. You’ll have ¼ cup remaining if using my recipe. ![]() If you don’t have buttermilk, you can make your own here. Also, you can buy frozen blueberries anytime. Preheat your oven to 425 degrees F and grease a cast iron skillet with butter or line a baking sheet with parchment paper. Why? Because it’s important to keep the dough cold when making biscuits, and using frozen blueberries is a brilliant way to do it. This blueberry buttermilk biscuit recipe is based on my heavenly buttermilk biscuit that’s loaded with sweet blueberries then drizzled with a glaze. I mean, who doesn’t love a flakey, soft, buttery biscuit? I have several recipes for biscuits, including a heavenly buttermilk biscuit, light and flaky baking powder biscuits, or super easy sour cream drop biscuits. I don’t think I’ve ever met anyone who doesn’t love biscuits. These are made in a cast iron skillet and are a perfect way to start your day and can be served for breakfast, brunch, or even dessert. Blueberry Buttermilk Biscuits are loaded with blueberries then topped with a creamy glaze for a heavenly, buttery treat. ![]()
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