Bo Berry Biscuits Food

BLUEBERRY BISCUITS (BOBERRY?)

Steps:

• Mix 2 cups of the flour with the sugar, baking powder, lemon peel, salt, and soda in a large bowl.
• Cut in shortening until mixture resembles coarse meal. Mix egg and buttermilk then stir into the flour mixture.
• Stir in the frozen blueberries.
• Sprinkle remaining flour on the countertop. Scrape dough out onto the flour; flour fingers and gently knead 6 or 7 times, just until dough begins to hold together.
• Pat dough into a rectangle or round 1/2-inch thick.
• Cut out rounds with a floured 2-inch cutter or glass.
• Place biscuits 2 inches apart on a lightly greased baking sheet.
• Bake in center of a preheated 400° oven for 12 to 15 minutes, or until lightly browned. Combine topping ingredients and brush over the warm biscuits.

BO-BERRY BISCUITS RECIPE

Steps:

• Directions:.
• One hour before baking take take butter and place in freezer.
• Preheat oven to 450°F Mix salt, sugar, flour, and baking powder in a bowl. Sift if desired. Add the super cold milk into dry ingredients and mix. As dough begins to form take each tablespoon of hardened solidified butter and break chunks off and spread evenly over dough. Fold dough, and knead -- repeat until all butter is spread in chunks evenly throughout dough. Move dough to floured cutting board and roll flat to about ¼ - ½ thick (or to desired thickness) and cut approximately 6 BoBerry Biscuits with a biscuit or cookie cutter. If you notice the butter start to melt (hot kitchen) during this process it may be necessary to return the dough to the freezer for 10-15 minutes. Do not exceed 20, as the baking powder's 1st stage may become inactive past that. Place in oven and bake for about 7-12 minutes.
• Melt 1 tablespoon of low-fat butter in the microwave, and paint finished biscuits with pastry brush.
• Mix glaze ingredients in a bowl, and drizzle over BoBerry Biscuits with a fork.

BO BERRY BISCUITS

Steps:

• Preheat the oven to 450 degrees
• Use a paper towel to remove any excess moisture from the blueberries. Toss the blueberries with 2 teaspoons of flour.
• Combine the rest of the flour, sugar, baking powder, and salt in a large bowl.
• Cut in the butter with a pastry cutter. There may still be pea size chunks visible in the dough.
• Stir in the buttermilk until barely combined.
• On a well floured surface, roll out the dough to a rectangle shape about ½ inch thick and lightly press your blueberries evenly throughout the dough.
• Mentally divide the rectangle into 3 equal pieces. Fold the right third over the center. Then fold the left third over the center. (This is like folding a letter.) Now you have a stack 3 slabs high. (If you find it easier to cut 3 equal pieces, that's fine. Just stack up the 3 equal pieces.) Then carefully roll out the dough to ½ inch thick again. (This is going to help the layers puff up.)
• Cut out five biscuits with a 3 inch cutter. Try to handle the dough as little as possible, so that the butter stays cold but you will need to reshape and roll out the dough again to cut out 5 more biscuits.
• Put the biscuits about an inch apart on an ungreased baking sheet, then push a few blueberries into each biscuit.
• Bake for about 7 minutes, then take the biscuits out and generously brush with melted butter. Return them to the oven and bake for 3 more minutes or until golden.
• While the biscuits are baking, make the glaze. Stir together the powdered sugar, milk, and lemon juice until smooth.
• When you remove the biscuits from the oven, allow them to cool slightly and then drizzle with the glaze.
• These are best served warm!