Blueberry Cream Biscuits With Blueberry Sauce Recipes

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.

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.

Steps:

• Blend the blueberries and lemon juice in your blender.
• Then fold the sugar and lemon zest into the blueberry/lemon juice mixture.
• Pour into a saucepan and heat on medium (stirring constantly) until it comes to a boil.
• Serve with my Simple & Yummy Blueberry Scones (Recipe #59337) or use it on whatever else you think it will taste good with!
• ENJOY!

Steps:

• In 1 1/2-quart saucepan, mix sugar and cornstarch. Stir in orange juice and 1/4 teaspoon orange peel until smooth. Stir in 2 cups blueberries. Heat to boiling over medium heat, stirring constantly. Boil about 2 minutes, stirring occasionally, until thickened. Keep warm.
• Heat griddle or skillet over medium heat or to 375°F. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle with vegetable oil if necessary. In medium bowl, stir all pancake ingredients except blueberries with spoon until blended. Fold in 1 cup blueberries. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden. Serve with warm sauce.

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.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine baking mix, oats, milk, and hemp seeds in a bowl; stir until dough forms a ball. Fold in blueberries until evenly distributed.
• Drop heaping teaspoonfuls of dough onto an ungreased baking sheet.
• Bake in the preheated oven until golden brown, 8 to 10 minutes. Brush each biscuit with melted butter; sprinkle with brown sugar.