blueberry buttermilk drop biscuits
The recipe blueberry buttermilk drop biscuits can be made in roughly 35 minutes. This lacto ovo vegetarian recipe serves 12 and costs 19 cents per serving. One portion of this dish contains approximately 3g of protein, 5g of fat, and a total of 136 calories. 1557 people found this recipe to be scrumptious and satisfying. If you have baking powder, unsalted butter, granulated sugar, and a few other ingredients on hand, you can make it. It works well as a Southern side dish. It is brought to you by Girl Versus Dough. Overall, this recipe earns a not so amazing spoonacular score of 27%. Buttermilk Drop Biscuits, Buttermilk Drop Biscuits, and Buttermilk Drop Biscuits are very similar to this recipe.
Servings: 12
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
2 teaspoons baking powder
¾ cup fresh blueberries
1 cup buttermilk
2 cups all-purpose flour
2 tablespoons granulated sugar
½ teaspoon salt
¼ cup (1/2 stick) chilled unsalted butter, cut into small cubes
Equipment:
baking paper
pastry cutter
baking sheet
stand mixer
bowl
oven
Cooking instruction summary:
Heat oven to 375 degrees F. Line a baking sheet with parchment paper.In a large bowl or bowl of a stand mixer fitted with the paddle attachment, stir together flour, sugar, baking powder and salt. Use a pastry cutter or your fingers to cut in the butter until the pieces are the size of small peas and the mixture resembles a coarse crumb.Pour in the buttermilk; stir until just combined. Add blueberries and stir until just combined (do not overmix or you'll break the blueberries).Scoop or spoon slightly less than ¼-cupfuls of batter onto prepared baking sheet. Bake 25 minutes until biscuits are puffed, golden brown and baked through. Serve warm.
Step by step:
1. Heat oven to 375 degrees F. Line a baking sheet with parchment paper.In a large bowl or bowl of a stand mixer fitted with the paddle attachment, stir together flour, sugar, baking powder and salt. Use a pastry cutter or your fingers to cut in the butter until the pieces are the size of small peas and the mixture resembles a coarse crumb.
2. Pour in the buttermilk; stir until just combined.
3. Add blueberries and stir until just combined (do not overmix or you'll break the blueberries).Scoop or spoon slightly less than ¼-cupfuls of batter onto prepared baking sheet.
4. Bake 25 minutes until biscuits are puffed, golden brown and baked through.
5. Serve warm.
Nutrition Information:
covered percent of daily need
