A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Blueberry Biscuits
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- #942
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
1/2 cup frozen blueberries, thawed
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/2 cup sugar
1/3 cup shortening
1 large egg
3/4 cup buttermilk
3 tablespoons butter or margarine, melted
2 tablespoons sugar
1/4 teaspoon ground cinnamon
directions
Pat blueberries dry with paper towels; set aside.
Combine flour and next 4 ingredients in a large bowl; cut in shortening with a pastry blender until crumbly.
Whisk together egg and buttermilk; add to flour mixture, stirring just until dry ingredients are moistened. Gently fold in blueberries.
Turn dough out onto a lightly floured surface; knead 3 or 4 times.
Pat or roll dough to 3/4-inch thickness; cut with a 2 3/4-inch round cutter, and place on a lightly greased baking sheet.
Bake at 400 degrees F for 15 minutes or until biscuits are golden brown. Stir together butter, 2 tablespoons sugar, and cinnamon; brush mixture over warm biscuits.
added by
chavalita
recipe tips
Use cold ingredients (shortening, buttermilk) for flakier biscuits.
Do not overmix the dough to keep the biscuits tender.
Flour the cutter between cuts to prevent sticking.
Place the biscuits close together on the baking sheet for softer sides.
Brush the tops with butter before baking for a golden crust.
Serve the biscuits warm for the best flavor and texture.
Try different sugar toppings like granulated sugar or a glaze.
Gently fold in the blueberries to prevent them from getting crushed.
common recipe questions
Can I use fresh blueberries instead of frozen?
Yes, you can use fresh blueberries. Be gentle when folding them into the dough to prevent them from bursting.
What can I substitute for buttermilk?
You can make a substitute by adding 1 tablespoon of lemon juice or white vinegar per cup of milk and letting it sit for 5 minutes. You will only need 3/4 cup of it for this recipe.
Is it necessary to pat the blueberries dry?
Yes, patting them dry helps to remove excess moisture that could make the dough too wet and make them sink to the bottom of the biscuits.
Can I use butter instead of shortening?
Yes, you can use cold, unsalted butter as a substitute for shortening for a richer flavor.
How do I know when the biscuits are done baking?
The biscuits are done when they are golden brown on top and a toothpick inserted into the center comes out clean.
Can I freeze these biscuits?
Yes, you can freeze the unbaked biscuits and bake them straight from the freezer, adding a few extra minutes to the baking time.
What can I use if I don’t have a round cutter?
You can use a glass or a knife to cut the biscuits into your desired shape. Even cookie cutters will work.
How should I store leftover biscuits?
Store them in an airtight container at room temperature for up to 2 days.
Can I add other ingredients to the biscuits?
Yes, you can add lemon zest or a splash of vanilla extract for additional flavor.
nutrition data
312 calories, 14 grams fat, 42 grams carbohydrates, 5 grams protein per serving.
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reviews & comments
July 13, 2013
I like these better than blueberry muffins. A little bit more work than muffins since you have to cut out the biscuits but I really prefer both the taste and texture of these.
February 3, 2006
I had this recipe and lost it. Searched the web and found the exact recipe I was looking for. These are the best blueberry biscuits ever. They are a little messy to make but the end result is wonderful. Its a must for everyone's recipe file.