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Blueberry Biscuits - Cooking with Tami
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Blueberry Biscuits

These make a wonderfully flat, sweet biscuit, best served with a touch of butter while they are still warm.  You can roll these out and use a biscuit cutter, but I prefer to gently cut them and form into circles to avoid smashing all the plump berries.
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Servings: 15 biscuits
Course: Bread
Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour
  • 1 Tablespoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup granulated sugar
  • 1 teaspoon grated orange rind
  • ⅓ cup shortening
  • 1 egg
  • ¾ cup buttermilk
  • ½ cup fresh blueberries rinsed and drained
  • 3 Tablespoons butter melted
  • 3 Tablespoons granulated sugar
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg

Method
 

  1. Preheat oven to 400°.          
  2. Combine flour, baking powder, soda, salt, sugar and orange rind in a bowl.
  3. Cut in shortening with a pastry blender or fork until crumbly.
  4. Combine egg and buttermilk, add to flour mixture, stirring just until dry ingredients are moistened.
  5. Stir in blueberries.
  6. Place dough on a lightly floured board and knead 4 times. Divide dough into 4 sections.  Cut each section into 4 pieces.
  7. Gently form into circles.  Place on a silicone mat on a cookie sheet and bake at 400° for 15 minutes.
  8. Combine butter, sugar, cinnamon, and nutmeg.  Brush on warm biscuits.