BLUEBERRY BISCUITS (BOBERRY?)
Found this recipe browsing to look for a recipe of Bojangles Boberry sweet biscuits. Haven't tried it yet but I wanted to save it somehow-- and what better way than to post it on zaar! Original recipe at southernfood.about.com
Provided by vadapao
Categories Breads
Time 30m
Yield 18 serving(s)
Number Of Ingredients 14
Steps:
- Mix 2 cups of the flour with the sugar, baking powder, lemon peel, salt, and soda in a large bowl.
- Cut in shortening until mixture resembles coarse meal. Mix egg and buttermilk then stir into the flour mixture.
- Stir in the frozen blueberries.
- Sprinkle remaining flour on the countertop. Scrape dough out onto the flour; flour fingers and gently knead 6 or 7 times, just until dough begins to hold together.
- Pat dough into a rectangle or round 1/2-inch thick.
- Cut out rounds with a floured 2-inch cutter or glass.
- Place biscuits 2 inches apart on a lightly greased baking sheet.
- Bake in center of a preheated 400° oven for 12 to 15 minutes, or until lightly browned. Combine topping ingredients and brush over the warm biscuits.
Nutrition Facts : Calories 150.9, Fat 6.2, SaturatedFat 2.3, Cholesterol 17.2, Sodium 203.5, Carbohydrate 21.7, Fiber 0.6, Sugar 9.5, Protein 2.4
BLUEBERRY BISCUITS
Make and share this Blueberry Biscuits recipe from Food.com.
Provided by csbndc
Categories Breads
Time 15m
Yield 10 biscuits, 10 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 450°F Lightly grease cookie sheet with shortening or cooking spray. Place flour and butter in food processor, until mixture resembles coarse crumbs. Add sugar, blueberries, and milk; stir with wooden spoon until soft dough forms and mixture begins to pull away from sides of bowl.
- On lightly floured surface, knead dough just until smooth. Roll out dough to 1/2-inch thickness. Cut with floured 2-inch round cutter. Place biscuits on cookie sheet. Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
Nutrition Facts : Calories 170.6, Fat 5.7, SaturatedFat 3.5, Cholesterol 15.6, Sodium 370, Carbohydrate 26.4, Fiber 0.7, Sugar 6.7, Protein 3.3
BLUEBERRY DROP BISCUITS
These are served at "The Talk of the Town" diner in Watertown, MA and the recipe was in todays paper. They sound like a yummy way to enjoy blueberry season!
Provided by lovindisney
Categories Breads
Time 30m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Combine flour, baking powder, baking soda, sugar and salt.
- Cut butter into mixture (it will be crumbly).
- In separate bowl, combine milk, vanilla, egg and vinegar- mix thoroughly.
- Add the milk mixture into the flour mixture and stir gently.
- Add blueberries.
- Using a large spoon, drop 10 mounds of batter onto a baking sheet covered with parchment paper.
- Bake at 425 for 15 to 18 minutes or until golden brown.
- Cool on wire rack- serve warm.
Nutrition Facts : Calories 239.1, Fat 10.4, SaturatedFat 6.3, Cholesterol 46.8, Sodium 253.5, Carbohydrate 32.6, Fiber 1.1, Sugar 12.3, Protein 3.9
LEMON BLUEBERRY BISCUITS
Steps:
- Preheat oven to 400°. In a large bowl, whisk the first 5 ingredients. In another bowl, whisk yogurt, egg, melted butter and lemon zest until blended. Add to flour mixture; stir just until moistened. Fold in blueberries., Drop by 1/3 cupfuls 1 in. apart onto a greased baking sheet. Bake 15-18 minutes or until light brown., In a small bowl, combine glaze ingredients; stir until smooth. Drizzle over warm biscuits.
Nutrition Facts : Calories 193 calories, Fat 5g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 223mg sodium, Carbohydrate 35g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.
BO-BERRY BISCUITS RECIPE
i know everyone loves bojangles bo-berry biscuits so heres a recipe that might compare to the original
Provided by toni94
Categories Dessert
Time 7m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Directions:.
- One hour before baking take take butter and place in freezer.
- Preheat oven to 450°F Mix salt, sugar, flour, and baking powder in a bowl. Sift if desired. Add the super cold milk into dry ingredients and mix. As dough begins to form take each tablespoon of hardened solidified butter and break chunks off and spread evenly over dough. Fold dough, and knead -- repeat until all butter is spread in chunks evenly throughout dough. Move dough to floured cutting board and roll flat to about ¼ - ½ thick (or to desired thickness) and cut approximately 6 BoBerry Biscuits with a biscuit or cookie cutter. If you notice the butter start to melt (hot kitchen) during this process it may be necessary to return the dough to the freezer for 10-15 minutes. Do not exceed 20, as the baking powder's 1st stage may become inactive past that. Place in oven and bake for about 7-12 minutes.
- Melt 1 tablespoon of low-fat butter in the microwave, and paint finished biscuits with pastry brush.
- Mix glaze ingredients in a bowl, and drizzle over BoBerry Biscuits with a fork.
LOADED BLUEBERRY BISCUITS
Blueberry biscuit heaven that is ready in just 15 minutes.
Provided by By Annalise Sandberg
Categories Side Dish
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.
Nutrition Facts : Calories 170, Carbohydrate 28 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 6 g, TransFat 0 g
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.
Nutrition Facts : Calories 194 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 32 milligrams cholesterol, Fat 12 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 253 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
BLUEBERRY CREAM BISCUITS WITH BLUEBERRY SAUCE
The key to melt in your mouth biscuits is a light touch. Don't overwork the dough, says Erin Simpson, associate food editor of BH&G magazine. Using cream is like having butter and milk combined-you skip a step and the dough is worked very little. This recipe is foolproof, there's no blending in butter, no rolling. The biscuits are studded with blueberries for breakfast, but they are just as good for dinner, made without berries and sugar. Enjoy!
Provided by Sharon123
Categories Breads
Time 37m
Yield 12-16 biscuits
Number Of Ingredients 12
Steps:
- Preheat oven to 425*F.
- In a large bowl, stir together flour, baking powder, sugar, salt, and nutmeg to thoroughly mix. Toss blueberries with the flour mixture. Stir cream into the flour mixture just until moistened.
- Turn dough out onto a floured surface. Gently lift and fold dough four or five times, making a quarter turn between each fold. Place dough on parchment lined baking sheet. Form dough in a 7-8 inch square, approximately 1 inch thick. Using a floured pizza cutter or knife, cut 12 to 16 biscuits, leaving biscuits intact.
- Bake in upper half of oven for 17-20 minutes or until golden brown. Cut or pull apart to serve. Serve with Blueberry sauce.
- Blueberry Sauce:.
- In a medium saucepan combine 1 cup blueberries, sugar, and water. Bring to a simmer; cook and stir until blueberries pop and sauce has thickened. Remove from heat, then sitr in 1 teaspoons vanilla and another 1 cup of blueberries.
- Serve warm or at room temperature.
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