Time 35m Yield 6 Number Of Ingredients 13 Steps:
Gather the ingredients. Preheat the oven to 425 F. Add the flour, sugar, baking powder, and salt to a large bowl and mix. Using the large side of a box grater, grate in the cold butter and then stir with your fingers to make sure it’s coated in the flour mixture. Alternately, you can cut the butter into 1 inch pieces and work it in with your fingers, a fork, or a pastry cutter until the largest pieces are the size of peas. Pour in the milk and lemon zest and stir to roughly mix. Add the blueberries and mix just until barely incorporated. Turn the dough out onto well-floured surface and roll it out to about a 1-inch thickness. Using a 2 1/2-inch cookie or biscuit cutter, cut out the biscuit rounds and place them on a baking sheet lined with parchment paper. Bake for 15 to 20 minutes or until the biscuits are a light golden brown. Let cool slightly. To make the lemon glaze, whisk together the powdered sugar, milk ,and lemon juice until smooth. Pour over the slightly cooled biscuits and serve.
Time 35m Number Of Ingredients 9 Steps:
Mix flour, baking powder and sugar together with a whisk. Cut in butter in pieces. Beat egg and milk together in a separate bowl. Add to dry ingredients and mix with a spoon. Fold in blueberries. Turn out onto a floured surface and pat to about 1/2 inch thick with your hands Cut out with biscuit cutter. Place on a sprayed baking sheet with biscuits touching. Bake in preheated 425 degree oven for 15 to 20 minutes until biscuits are brown on top. This makes about 12 biscuits.
Time 30m Number Of Ingredients 6 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.
Time 35m Yield 5 Number Of Ingredients 5 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.
Time 50m Yield 12 Number Of Ingredients 11 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.
Time 15m Yield 8 Number Of Ingredients 7 Steps:
Heat oven to 450°F. Line cookie sheet with cooking parchment paper. In large bowl, mix Original Bisquick® mix, lemon peel, cinnamon and 2 tablespoons sugar. Add milk; stir until just incorporated. Gently stir in blueberries. Drop dough by spoonfuls on cookie sheet. Sprinkle generously with sugar. Bake 8 to 10 minutes or until golden. Serve immediately.
More about “blueberry biscuits recipe 395”
Time 30m Yield 10 biscuits, 10 serving(s) Number Of Ingredients 12 Steps:
Preheat oven to 450°F. Whisk flour, sugar, baking powder and salt in a large bowl until well-incorporated. Add the cold milk & mix a bit. As dough begins to form, use a cheese grater to grate the butter into the dough evenly. Fold dough as you grate so the butter spreads evenly throughout. When done with the butter, fold in the blueberries. Gently pull off chunks of dough and pat to form 10 biscuits of roughly the same size. Place on ungreased cookie sheet or cake pan. Bake in oven for about 7-12 minutes, or until golden. When biscuits are done, paint them with the melted butter using a pastry brush. Just before serving, mix the powdered sugar, water, vanilla and lemon juice to create a glaze. Drizzle over biscuits.
