Blueberry Drop Biscuits Recipes

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EASY BLUEBERRY BISCUITS RECIPE



Easy Blueberry Biscuits Recipe image

Make Buttermilk Blueberry Biscuits from scratch - these drop biscuits are great for breakfast or dessert!

Provided by Dorothy Kern

Categories     Breakfast

Time 45m

Number Of Ingredients 9

½ cup (113g) + 1 tablespoon cold Challenge Unsalted Butter (, plus more for greasing the pan)
2 cups (248g) all-purpose flour
2 teaspoons baking powder
1 tablespoon granulated sugar (, plus more for sprinkling)
½ teaspoon salt
½ teaspoon cream of tartar
Zest of 1 lemon
¾ cup (178ml) buttermilk (up to a total of 7 ounces)
1 cup (145g) fresh blueberries

Steps:

  • Preheat oven to 425°F. Grease a cookie sheet with some additional butter.
  • Whisk flour, baking powder, granulated sugar, salt and cream of tartar in a large bowl.
  • Remove wrapper from ½ cup butter and grate, using the large opening of a box grater, onto a plate. It's best if this is cold from the refrigerator OR has been frozen ahead of time. This makes cutting in the butter so much easier.
  • Add butter to dry ingredients and use a pastry cutter or fork to cut the butter into the flour. If you've grated your butter this won't take very long; it should be sandy looking. Add the zest and stir with a fork.
  • Add the buttermilk and stir with a fork until you get a shaggy dough. Add the blueberries and continue to fold carefully, adding up to an additional 2 tablespoons buttermilk until the dough just comes together. Some of the blueberries might break during this process, that's okay.
  • Use 2 spoons to scoop 8 biscuits on the prepared cooking sheet. Melt remaining 1 tablespoon butter and brush over biscuits, sprinkle with granulated sugar.
  • Bake for 15-20 minutes or until they just turn golden on the bottoms and some of the little points on top turn golden. Cool 5 minutes then remove from cookie sheet (the heat of the cookie sheet might make them soggy). Serve warm or room temperature with butter.
  • Store in an airtight container for up to 2 days.

Nutrition Facts : ServingSize 1 biscuit, Calories 247 kcal, Carbohydrate 30 g, Protein 4 g, Fat 13 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 33 mg, Sodium 172 mg, Fiber 1 g, Sugar 5 g

BLUEBERRY-DROP BISCUIT COBBLER



Blueberry-Drop Biscuit Cobbler image

Provided by Soa Davies

Categories     Dessert     Bake     Fourth of July     Vegetarian     Kid-Friendly     Quick & Easy     High Fiber     Blueberry     Summer     Shower     Bon Appétit     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 to 8 servings

Number Of Ingredients 9

1 1/2 cups plus 3 tablespoons all-purpose flour
3 tablespoons plus 1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2" pieces
1/2 cup plus 1 tablespoon crème fraîche or sour cream
6 cups fresh blueberries (about 2 pounds)
2 tablespoons fresh lemon juice
1 tablespoon finely grated lemon zest

Steps:

  • Preheat oven to 375°F. Whisk 1 1/2 cups flour, 3 tablespoons sugar, baking powder, and salt in a large bowl. Add butter; using your fingertips, incorporate until only pea-size lumps remain. Gently mix in crème fraîche. Knead in bowl until a biscuit-like dough forms, 5-7 turns (overmixing will make dough tough).
  • Combine remaining 1 cup sugar, remaining 3 tablespoons flour, berries, juice, and zest in a large bowl. Toss to coat. Pour into an 8x8x2" glass baking dish or divide among six 6-ounce ramekins. Tear biscuit topping into quarter-size crumbles; scatter over berries.
  • Bake cobbler until juices are thick and bubbling and topping is cooked through and deep golden brown, 20-25 minutes for ramekins or 45-50 minutes for baking dish. Let cool for at least 1 hour.

BLUEBERRY DROP BISCUITS



Blueberry Drop Biscuits image

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

2 cups flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, cut into 8 pieces
1/2 cup whole milk
1/2 teaspoon distilled white vinegar
1 1/2 teaspoons vanilla extract
1 egg
1 cup fresh blueberries, that have been tossed with
1 tablespoon flour

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

BLUEBERRY DROP BISCUITS



Blueberry Drop Biscuits image

This is a neat recipe for young cooks just starting out. Not too many steps and not too difficult. My dear friend has a 10 yr. old son, who's passion is to become a chef. I have him over, he picks a recipe, and I help him. By the way, the recipe's good also!

Provided by FLUFFSTER

Categories     Breads

Time 24m

Yield 12 biscuits

Number Of Ingredients 6

1 cup flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
2 tablespoons butter
1/2 cup milk
1/2 cup fresh blueberries

Steps:

  • Combine flour, salt and baking powder.
  • Work in the butter with a fork, or a pastry blender.
  • Add milk, stirring just to moisten.
  • Carefully fold in the blueberries.
  • Drop by tablespoon onto greased baking sheet.
  • Bake at 375° for 12 to 14 minutes or until
  • lightly browned.

Nutrition Facts : Calories 65.2, Fat 2.4, SaturatedFat 1.5, Cholesterol 6.5, Sodium 164.4, Carbohydrate 9.5, Fiber 0.4, Sugar 0.6, Protein 1.5

LEMON BLUEBERRY DROP BISCUITS



Lemon Blueberry Drop Biscuits image

[DRAFT]

Provided by Food Network

Time 18m

Yield 12 Biscuits

Number Of Ingredients 7

2 cups Pillsbury BEST™ Self Rising Flour
1/3 cup turbinado sugar, plus additional for garnish
1/4 cup Crisco® Baking Sticks All-Vegetable Shortening
2/3 cup milk
1 tbsp. fresh lemon juice
1 tsp. grated lemon peel
1 cup fresh blueberries

Steps:

  • HEAT oven to 450°F. Line baking sheet with parchment paper. COMBINE flour and sugar in large bowl. Cut in shortening with pastry blender or fork until crumbs are the size of peas. Blend in milk, lemon juice and lemon peel just until dough leaves sides of bowl. Gently stir in blueberries. DROP dough by rounded tablespoonfuls onto prepared baking sheet. Sprinkle with sugar. Bake 8 to 10 minutes or until golden brown. Cool 2 minutes. Serve warm.

QUICK AND EASY BLUEBERRY BISCUITS RECIPE



Quick and Easy Blueberry Biscuits Recipe image

Provided by Katie

Categories     Bread

Time 30m

Number Of Ingredients 6

2 cups all-purpose flour
1/2 cup cold unsalted butter, cubed
1 tablespoon baking powder
2 tablespoons white sugar
1/2 teaspoon salt
2/3 to 3/4 cups cream or buttermilk

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

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