BLUEBERRY BISCUITS
You will want to eat all of these delicious Blueberry Biscuits. The perfect start to any morning!
Provided by The Southern Lady
Categories Breakfast
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.
CORNMEAL BUTTERMILK BISCUITS
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 8 biscuits
Number Of Ingredients 8
Steps:
- Set a rack in the center of the oven and preheat oven to 450 degrees F. Line a baking sheet with two layers of parchment paper.
- In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, sugar, and salt. Rub 2 tablespoons of the butter into the flour mixture with your fingertips, until it is completely incorporated. Work the remaining butter into the flour until it's in even, pea-sizes pieces. Gently stir in the buttermilk to make a loose dough.
- Turn the dough out onto a lightly floured work surface. Pat the dough into a 1/2-inch-thick rectangle. Fold the dough in thirds like a business letter. Pat the dough into a 5 by 8-inch rectangle about 3/4 inch thick. Use a 2- to 3-inch round cutter to make 6 biscuits, and put biscuits on the prepared baking sheet. Press together the scraps of dough, cut 2 more biscuits, and place them on the baking sheet.
- Bake until the tops are lightly browned, about 15 minutes. Cool slightly on a rack before serving.
BLUEBERRY CORNBREAD MUFFINS
Cornbread makes a perfect backdrop for blueberries, which burst as they bake, creating little pockets of juice that keep the muffins tender.
Categories Breakfast & Brunch
Time 45m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F degrees. Line a muffin pan with paper liners (don't skip the liners or the blueberries will stick to the pan).
- Combine the milk and lemon juice. Let sit for 10 minutes.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
- Place the blueberries in a small bowl and toss with 1 teaspoon of the flour mixture. Set aside.
- In a separate bowl, whisk together the eggs, milk/lemon mixture, vanilla and lemon zest. Add to the dry ingredients, along with the melted butter. Stir until just blended; and then stir in the blueberries. Do not overmix.
- Spoon the batter evenly into the prepared muffin pan, filling each cup very full. Bake for 28 to 30 minutes, or until the tops are set and golden around the edges. Cool the muffins for a few minutes in the pan, then serve warm with butter or transfer to a wire rack to cool completely.
- Notes:Be sure to zest the lemon before juicing it. Don't be tempted to increase the blueberries: one cup is just the right amount -- if you jam-pack the muffins with berries, they'll be too tart and wet.
- Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 - 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.
Nutrition Facts : ServingSize 1 muffin, Calories 228, Fat 9g, Carbohydrate 33g, Protein 4g, SaturatedFat 5g, Sugar 15g, Fiber 1g, Sodium 275mg, Cholesterol 53mg
CORNMEAL BISCUITS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 1 1/3 cups flour, 1/3 cup cornmeal, 2 teaspoons baking powder, 1/2 teaspoon kosher salt and a pinch of cayenne. Work in 6 tablespoons diced cold butter with your fingers until crumbly. Stir in 2/3 cup half-and-half and 1 tablespoon honey; let sit 5 minutes. Pat into a 1/2-inch-thick square on a floured surface and cut into 8 pieces; shape into rounds and brush with half-and-half. Bake at 425 degrees F on a parchment-lined baking sheet until golden, 12 to 15 minutes.
CORNMEAL BISCUITS
This is an old Southern biscuit that has been in the family for years. The texture is slightly different but is still great. -Maxine Reese, Candler, North Carolina
Provided by Taste of Home
Time 25m
Yield 13 biscuits.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first six ingredients. Cut in shortening until mixture resembles coarse crumbs. In a small bowl, combine sour cream and egg; add to dry ingredients just until moistened. Turn onto a lightly floured surface; knead 8-10 times., Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Brush with butter. Bake at 425° for 8-12 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 153 calories, Fat 8g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 219mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
BLUEBERRY BUTTERMILK BISCUITS
These blueberry biscuits are good as a dessert with whipped cream or ice cream. On their own they can be part of a great Sunday brunch.
Provided by James Moore
Categories Bread Quick Bread Recipes Biscuits
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.
Nutrition Facts : Calories 432.9 calories, Carbohydrate 62.3 g, Cholesterol 49.9 mg, Fat 19.1 g, Fiber 2 g, Protein 6.2 g, SaturatedFat 11.8 g, Sodium 662.1 mg, Sugar 28.5 g
CORNMEAL-BLUEBERRY PANCAKES
Pancakes are so easy to make that they encourage experimentation. Enter this cornmeal-blueberry variation, which feels like a weekend treat but is well suited for the weekday morning rush. Here, 1/2 cup of cornmeal is swapped out for a portion of the all-purpose flour, giving the pancake a wonderful texture. Make sure to dust the blueberries in flour before adding them to the batter; it will ensure even distribution of the fruit across the pancakes.
Provided by Alison Roman
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 325 degrees. Whisk cornmeal, flour, sugar, baking powder, baking soda and kosher salt together in a bowl. Using the whisk, make a well in the center. Pour the buttermilk into the well and crack eggs into buttermilk. Pour the melted butter into the mixture. Starting in the center, whisk everything together, moving toward the outside of the bowl, until all ingredients are incorporated. Do not overbeat. (Lumps are fine.) Coat your blueberries in a teaspoon of flour so that they don't sink, then stir them into the batter. The batter can be refrigerated for up to one hour.
- Heat a large nonstick griddle or skillet, preferably cast iron, over low heat for about 5 minutes. Add 1 tablespoon oil to the skillet. Turn heat up to medium-low and using a measuring cup, ladle 1/3 cup batter into the skillet. If you are using a large skillet or a griddle, repeat once or twice, taking care not to overcrowd the cooking surface.
- Flip pancakes after bubbles rise to surface and bottoms brown, after about 2 to 4 minutes. Cook until the other sides are lightly browned. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in heated oven until all the batter is cooked and you are ready to serve.
Nutrition Facts : @context http, Calories 499, UnsaturatedFat 5 grams, Carbohydrate 80 grams, Fat 13 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 7 grams, Sodium 1065 milligrams, Sugar 25 grams, TransFat 0 grams
CORNMEAL-BUTTERMILK BLUEBERRY BISCUITS
If using thin buttermilk, add only 2/3 cup to the dough at first, then add the remaining 2 tablespoons or so, or enough to make a dough that comes together. From Lisa Yockelson.
Provided by PalatablePastime
Categories Breads
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- In a small baking pan, place the blueberries in one layer. Freeze them for 30 to 45 minutes or until firm.
- Set the oven at 400 degrees. Have on hand a large, heavy baking sheet.
- In a mixing bowl, sift the flour, baking powder, baking soda, cream of tartar, salt, and sugar. Whisk in the cornmeal. Scatter the chunks of butter over the mixture. Using a pastry blender or two round-bladed table knives, cut the fat into the flour until it is reduced to the size of large peas.
- Pour the buttermilk over the flour mixture, scatter over the blueberries, and use a spatula to stir lightly but thoroughly to form a dough. Bring the dough clumps together with your fingertips. The dough will be moderately moist but workable.
- Turn the dough out onto a lightly floured counter. With a rolling pin, roll it into a 3/4-inch-thick slab, keeping a square shape.
- With a straight-edged chef's knife, cut the dough into 12 rectangles that are about 1 3/4-inches long. Place them 1-inch apart on the baking sheet (if you prefer firmer sides), or 1/2-inch apart (for softer sides).
- Bake the biscuits for 15 to 18 minutes, or until set and golden. Transfer to a wire rack to cool slightly.
Nutrition Facts : Calories 162.8, Fat 8.1, SaturatedFat 5, Cholesterol 21, Sodium 179.9, Carbohydrate 20.1, Fiber 0.9, Sugar 3.7, Protein 2.7
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Ratings 1Calories 148 per servingCategory Appetizer, Dessert, Side Dish
- Pour 1/4 cup of the melted butter throughout the cast iron skillet pan. Reserve 1/4 cup of the butter for the cornbread mix. If you would like cornbread with a really crispy crust, place the skillet on the stove on medium heat while you mix the batter in the steps below. Adding the batter to a hot skillet will produce really crispy cornbread.
- Next add in the eggs, remaining butter (1/4 cup), and buttermilk. Stir to combine. Be sure not to over mix the batter. Over-mixing will lead to large cracks in the crust and a lot of crumble. Only mix well enough to combine the ingredients.
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