Blueberry Butter Dip Biscuits

 

You are no doubt aware, if you have read this blog the past couple of weeks, that I have recently become absolutely obsessed with butter dip biscuits. I tried the original version and I loved them, then devised my own Cheddar Bay version (ditto), and then came across a recipe for a blueberry version with a glaze topping. Honestly, I don’t know which one of these I like the best. They are all amazingly delicious, simple to make, and I cannot stop eating them! Fortunately, they freeze beautifully. Take one out of the freezer, pop it into an oven at 350°, and let it bake for 15 to 20 minutes. It tastes like fresh.

Blueberry Butter Dip Biscuits
As seen on The Country Cook

½ c. (1 stick) unsalted butter
2½ c. flour
¼ c. sugar
1 T. aluminum-free baking powder
½ t. salt
1¾ c. buttermilk
1½  c. fresh blueberries
1 c. powdered sugar
2-3 T. milk

Preheat oven to 350° F. Spray a 9” x 9” baking pan with nonstick cooking spray.

In a microwave safe bowl, melt butter. Pour melted butter into the bottom of your baking dish.

In a medium bowl, whisk together flour, sugar, baking powder, and salt. Make a well in the center and pour in the buttermilk. Stir with a fork until a sticky dough forms. Carefully fold in blueberries.

Pour into prepared baking dish, right on top of the melted butter. Some of the butter will run over the top of the dough, that’s perfectly fine. Spread out the batter evenly, and cut into nine squares.

Bake for about 25 to 30 minutes, rotating once during baking. The top should be golden brown and a toothpick inserted in the center should come out clean.

While your biscuits are baking, in a medium bowl, whisk together powdered sugar and milk. Drizzle on top of the warm biscuits. Allow the biscuits to cool slightly and serve.

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Butter Dip Cheddar Bay Biscuits

The week before last, on March 3rd to be precise, I made the recipe for Butter Dip Biscuits. Ever since then I have been obsessed with these delicious, super easy-to-make biscuits. Something told me that the recipe would be a trifle forgiving if I wanted to play around with it, so I did. I decided that I wanted to make the very popular Cheddar Bay Biscuits (The Red Lobster copycat) in Butter Dip Biscuit form. Success! Like the plain variety, these are crunchy on the top, chewy on the bottom and sides, and fluffy in the middle. Next up, I’m going to try a sweet version. In the meantime, you have to try one of these recipes.

Butter Dip Cheddar Bay Biscuits

½ c. (one stick) butter
2½ c. flour
1½ T. granulated sugar
1 T. aluminum free baking powder
1½ t. salt

¼ t. garlic powder

¼ t. onion powder

¼ t. Old Bay Seasoning

1 t. dried parsley flakes
1 c. shredded extra-sharp cheddar cheese

1¾ c. of buttermilk

Preheat oven to 450°F.

Place stick of butter into an 8” x 8” microwave-safe baking dish. Microwave for one minute until butter has melted; set aside.

In a medium bowl mix together flour, sugar, baking powder, salt, garlic powder, onion powder, Old Bay, and cheese. Make a well in the center and pour in buttermilk. Stir with a fork until a loose, sticky dough forms. Pour biscuit dough into baking dish, on top of the melted butter. Smooth out the top as well as you can and cut the dough into nine squares using a sharp knife (this will help with cutting later when they are done).

Bake for 20 to 25 minutes, rotating the dish once during baking.

These can be stored on the counter, covered, for up to two days. They will last for a week if stored in the refrigerator. You can freeze them for up to three months.

 

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Organic Baby Sweet Potato Biscuits

Today is my two year blog-iversary, pointed out to me by blogging friend, Louise, of the recently ended, much lamented, Months of Edible Celebrations blog. Two years is a LOT of recipes. Not to worry, though, I have enough cookbooks to build a bunker, with the remaining left to shelve and read. But despite this overabundance of cooking tomes, I still find breakfast the most difficult meal of the day. I'm not much for cold cereal (unless it's my homemade granola), or packaged convenience foods (with the occasional exception), and I generally want something warm and soothing. Isn't that the best way to start a day? Soothed?

This morning my eyes fell on this package of baby sweet potatoes. 

Now, what have I told you about packaged foods? Turn them over, there is usually a tasty recipe on the back. 

Sweet potato biscuits were featured on this package and it sounded like a suitable way to begin a chilly morning. Sweet potato biscuits are unique among the usual baking soda or yeast-raised biscuits. They are moist, dense, flavorful, and spicy, and the perfect base for that maple butter that I made last week. 

This recipe is an easy one, employing the use of Bisquick. I'm a spicy person, so added the following spices into the dry ingredients:

1/2 teaspoon cinnamon 
1/2 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon mace
1/8 teaspoon cardamom

I also cut mine cut with a 3" biscuit cutter and baked them about 20-23 minutes. 

Organic Baby Sweet Potato Biscuits
Servings: 6-8

1 pkg. Melissa's Organic Baby Sweet Potatoes
1 cup light brown sugar
1//4 cup water
2-1/4 cups Bisquick

Boil Melissa's Organic Sweet Potatoes until fork tender (this took me about 20 minutes once the water came to a boil).  Cool and peel sweet potatoes; mash with a fork. While potatoes are boiling, mix the dry ingredients together (and additional spices, if desired). Add water and mashed sweet potatoes and mix well. (I used my hands for this.)  Mixture will be more moist than the standard biscuit dough. Flour cutting board. Turn dough onto board, flatten with hands and roll to 3/4" thickness. Cut with a 2-3" round cutter. Place on greased baking pan. Bake in a preheated 350 degree oven for 18-23 minutes. Serve hot with sweet butter and honey. 

What a great taste of fall!

This post is linked to:

Foodie Friday

Sweets for a Saturday

Seasonal Sunday