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Based on my basic buttermilk biscuit recipe (as found in my recipe box), these few additions bumped this recipe up to new delicious heights!!
Make the sweet sauce first by combining the powdered sugar, milk, and vanilla in a small bowl. Stir the ingredients together, and make sure the powdered sugar is completely dissolved. Set aside.
Preheat oven to 500 F.
For the biscuits: Combine all the dry ingredients (flour, baking powder, salt, and granulated sugar) in a large bowl and then cut in the unsalted butter. Cut it in until the butter is about pea sized and relatively well mixed in. Add buttermilk slowly until you have just enough where the dough separates from the sides of the bowl. Stir until just combined.
Before kneading, prepare a large area for kneading. (I use a large cutting board for easy clean-up!) Sprinkle the area with some flour. Put the dough on the floured area and sprinkle some flour over the dough. Press the dough out (no need to roll with a pin) and flatten to about 1/2″ thickness. Put the frozen blueberries over the top of the dough. Fold the dough over and gently knead it a couple of times and flatten back out to about 1″ thickness. (Honestly, the thicker the better, because they rise so beautifully!) The berries will likely start to bleed onto the dough and you’ll start to see flecks of blue as the berries defrost.
Using a biscuit cutter, or just a glass or cup, cut out biscuits. Press straight down, don’t twist the cup/cutter. You will likely cut up the blueberries in this process, but that’s ok!
Place biscuits in a cast-iron skillet and be sure biscuits are touching.
Bake at 500 F for about 8-10 minutes. When you put them into the oven, melt the 1/2 stick of salted butter to brush the biscuits with. At about the 6 minute mark, take the skillet out of the oven and brush the biscuits. This is an integral part of the baking process. And be liberal with it, brush on the sides of the biscuits if they are showing. Then put them back into the oven for the remaining time.
When you take the biscuits out of the oven, let the pan cool for about 10 minutes. Pour the sweet sauce over the biscuits after 10 minutes. Use as much or little of the sauce as desired.
Fresh sweet onions, sharp cheddar, crisp, sweet, nutty corn bead all in one muffin. Perfect as a side to fish or steak, with a picnic or in the morning. Add a grind of black pepper before baking for an extra kick.
Big Mama’s originals get a twist with various herbs and cheeses.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!