Glazed Blueberry Biscuits

Posted by on May 3, 2008 in Blog | 0 comments

These biscuits are oh-so-simple and ever-so-yummy.  We used to buy Rhodes Blueberry biscuits from the freezer section at the grocery store but Mark and I invented these and they are a million times better than Rhodes’.  They’d be great for breakfast but they also make a great side dish.  Definitely a recipe to keep handy around July when blueberries are in season.

2 cups all-purpose flour
1 Tbsp. baking powder
2 tsp. sugar
1/2 tsp. cream of tartar
1/4 tsp. salt
1/2 cup shortening, margarine, or butter
1/4 cup milk
1/2 cup sour cream
1 cup frozen blueberries

Preheat oven to 450 degrees.  In a bowl stir together flour, baking powder, sugar, cream of tartar, and salt.  Cut in shortening, margarine, or butter till mixture resembles coarse crumbs.  Make a well in the center, add milk and sour cream all at once.  Stir just till dough clings together.  Carefully stir in blueberrries.

On a lightly floured surface, knead dough gently for 10 to 12 strokes.  Roll or pat dough to 1/2 inch thickness.  Cut with a 2-1/2 inch biscuit cutter, dipping cutter into flour between cuts.

Transfer biscuits to a baking sheet.  Bake in a 450 degree oven for 10 to 12 minutes or till golden.  Drizzle with glaze and serve warm.  Makes 10.

Blueberry Biscuit Glaze*
1/3 cup butter or margarine
4-1/2 cups sifted powdered sugar
1/4 cup milk
1-1/2 tsp vanilla

In a bowl beat butter or margarine till fluffy.  Gradually add 2 cups of the powdered sugar, beating well.  Slowly beat in the 1/4 cup milk and vanilla.  Slowly beat in remaining sugar.  Beat in additional milk, if needed, for desired consistency.

*This is your regular, every day butter frosting and it makes a lot.  To glaze the biscuits you only need a 1/4 of this recipe.  So, you might reduce the amounts or plan on having extra for another day.

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