Monday, January 21, 2013

Sweet Cream Blueberry Biscuits

 Lately I keep catching myself in the midst of a very detailed pastry day dream. This year I will make this sweet food fantasy come true, I even made it a New Year's Resolution.

  Today my thoughts kept creeping back to fluffy pastries, sweet glazes, baked fruits.....creams that are so creamy you want to pronounce them creme with a french accent. There I go again.
So I took the first step and looked into making my own pastry dough. There were a few different variations I even found one "quick and easy" version by Martha. Yet, even this quick method required over 2 hours of wait time just for the dough to chill. I'm usually a patient person, but it's Monday. And in the words of one of Oklahoma's most beloved internet sensations Sweet Brown, "Ain't nobody got time for that!".

  Yet, I couldn't fight the urge to bake something. So my crazy little mind came up with these fantastic substitutions.

  Sweet Cream Blueberry Biscuits



Quick, easy, and freakin' delicious too.








Preheat your oven to 425 degrees F and grab a medium sized mixing bowl.
Whisk your flour, baking soda, salt, and sugar. Then cut in your shortening with a fork, pastry cutter, or if you're super cool like me an old school potato masher.












Once your flour mix looks like a coarse meal gradually stir in 1 cup of milk.
Stir until the dough begins to pull away from the sides of the bowl, then gently stir in your blueberries.


Turn the dough out onto a floured surface and knead about 10 times, adding a little more flour if it is too sticky to work with.












Use a rolling pin to shape dough into a nice square about 1 inch thick. Cut biscuits into circles. I used a cookie cutter, but by all means use that biscuit cutter you bought at Bed Bath and Beyond- or do what I did for 2 years and use a small mouth glass. Just make sure you dip whatever you use in flour before to ensure the dough doesn't stick to the cutter.


Place on an ungreased baking sheet and bake for 13-15 minutes. Mine were perfect at 14.

While your biscuits are in the oven make the sweet cream glaze- simply whisking together powdered sugar, heavy cream, and vanilla until smooth,







Pour glaze over warm biscuits, or you could serve them with the cream on the side.


These totally satisfied my need to use a rolling pin. And even though I have been eating extra healthy- I had to take just one bite in the name of research. Only...these were so good- I ate the whole damn biscuit! Oh well, I bought a kettle bell today so it should all balance out!



Sweet Cream Blue Berry Biscuits
Adapted from J.P.'s Big Daddy Biscuit Recipe
Yields 10-12 biscuits

  • 2 cups all purpose flour 
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3 tablespoons white sugar
  • 1/3 cup shortening
  • 1 cup milk
  • 1 cup fresh blueberries

For the Sweet Cream Glaze:

  • 1/4 cup heavy cream
  • 1/4 cup powdered sugar
  • 1/4 teaspoon vanilla extract

Directions
Preheat oven to 425 degrees F

 In a medium bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the flour mixture resembles a coarse meal. Gradually stir in the milk until the dough begins to pull away from the bowl. Gently stir in the blueberries.

Turn the dough out onto a floured surface and knead about 10 times. Use a floured rolling pin to shape the dough into a square about 1 inch thick. Using a circle cutter dipped in flour cut biscuits out of the dough. Recombine dough scraps, and repeat cutting process until all dough has been used.

 Place on an ungreased baking sheet and bake for 13-15 minutes.

Meanwhile whisk together in a small bowl the powdered sugar, heavy cream, and vanilla extract to make the glaze. Pour glaze over warm biscuits- or serve on the side.












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