Best 4 Fresh Blueberry Biscuits Recipes

FRESH BLUEBERRY BISCUITS

Steps:

• 1. In a bowl combine the flour, baking powder and powdered sugar. Use a pastry blender or two forks to cut in the butter until it is pea size. Make a hole in the center of the flour mixture and add the milk. Work the flour and milk together with a fork to form the dough.
• 2. Turn out onto a floured surface and pull the dough together. Press, with your hands, into a rectangle about 1/2" thick. Take the blueberries and spread evenly over the dough and use the palms of your hands to gently press them into the dough. Fold the dough in 3rd's from left to right (like a letter) then in half lengthwise. Once again, press the dough out this time to 1" thickness. Use a floured biscuit cutter to cut the biscuits and place in a well greased 10" cast iron skillet with the biscuits touching. Reusing all the extra dough, pressing and cutting.
• 3. Bake in a 425 degree oven for 15-18 minutes, until golden on top. Remove and brush with the melted butter. Let cool for 10 minutes. Meanwhile, whisk together the topping. Once the biscuits have cooled, brush them all over with the topping.

BLUEBERRY BISCUITS

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.

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.

LOADED BLUEBERRY BISCUITS

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.