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Buttermilk biscuit recipes blueberries8/25/2023 To Di For Baking Diana, affectionately known as “Di”, is a passionate baker who enjoys whipping up culinary creations in her Madison, WI based bakery specializing in gourmet cupcakes and delicious treats. Slather them with more butter (because that’s how we do it in the South) or tart lemon curd! Stir in buttermilk until the dough is wet and sticky. Gently stir until well coated with flour. I don’t know how many batches of these biscuits we would make in a summer… but with a family of 11 kids I can promise you, it was A LOT! They are best just as they come out of the oven. Add cubed butter and rub it or cut it in until it’s the size of peas and the flour mixture resembles coarse cornmeal. Nevertheless, we’d get home and get to work sorting, washing, and drying the berries… taking care to freeze some for our winter supply. She had a point! I’m pretty sure there are more blueberries in our bellies than in our buckets. Brown, the sweet little old lady who owned the berry patch always joked about weighing us kids on the way in & on the way out and charging us the difference. If you’ve ever been berry picking, you know that it is customary to charge by weight. Between sibling bickering, wars from throwing blueberries over the hedges, and sampling along the way, it’s a wonder we made it home with any berries at all. 1½ cups buttermilk, plus an additional tablespoon for brushing. 2 large eggs, beaten, plus an additional egg for brushing. Then we’d pile just as many of us would fit in my Mother’s suburban and head on over to the blueberry patch. 4 cups self-rising flour, plus more for your work surface. My siblings and I would wait anxiously for the call alerting us that blueberries were finally ripe and ready for picking. This family recipe was a summertime staple when I was growing up! In a small bowl, combine the flour, lemon zest, baking powder, salt, baking soda and remaining sugar cut in butter until mixture resembles coarse crumbs. Cut and serve immediately.Recipe Courtesy of To Di For Baking Melt in your mouth buttery biscuits studded with fresh-picked juicy blueberries, tart citrus zest, and dusted with cinnamon sugar. In a large bowl, combine the blueberries, 1/2 cup sugar, cornstarch, lemon juice, cinnamon and nutmeg. Using a pastry brush, dab it all over the biscuits soaking the top well. Let cool for 10 minutes and melt the vegan butter and syrup in the microwave for a few seconds to melt and combine.Space the biscuits at least two inches apart. Using atwo-inch round cutter, cut the dough into eight biscuits. Turn out onto alightly Bisquick floured work surface. Bake until browned on the top and a toothpick or cake tester comes out clean around 40 minutes but could be sooner if using a convection oven. Gather the dough in the bowl, adding an extra tablespoon of buttermilk if necessary. The addition of blueberries adds a burst of fruity flavor. The biscuits are fluffy and soft, thanks to the combination of leavening agents and buttermilk. Make the fruit filling: In a large bowl, toss the blueberries with the sugar and flour. This recipe uses all-purpose flour, baking powder, cream of tartar, butter, buttermilk, fresh blueberries, and lemon zest for added brightness. Grease an 8 x 8-inch square or 2-quart baking dish with butter. Blueberry Biscuits cup (111 grams) fresh blueberries, patted dry 3 cups (375 grams) all-purpose flour 3 tablespoons (36 grams) granulated sugar 3. Butter the bottom and sides of a 9- or 10-inch cast iron skillet. This will make the biscuits easier to separate after baking. Preheat the oven to 375☏ and set an oven rack in the middle position. Pre-heat the oven to 400☏ and arrange a shelf slightly below the center of the oven.
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