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Breads, Rolls, and Muffins -
Blueberry Breakfast Biscuits
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| INGREDIENTS |
- 2¼ cups all-purpose flour, divided
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½ cup sugar
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1 tablespoon baking powder
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1 teaspoon freshly grated lemon peel
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¾ teaspoon salt
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¼ teaspoon soda
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1/3 cup shortening
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1 egg, slightly beaten
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¾ cup buttermilk
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¾ cup frozen blueberries (keep them frozen right up until adding them to dough)
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Topping:
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3 tablespoons melted butter
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3 tablespoons sugar
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¼ teaspoon ground cinnamon
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Dash of ground nutmeg
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| INSTRUCTIONS |
Mix 2 cups of the flour with ½ cup sugar, baking powder, salt, lemon peel, and soda in a large bowl. Cut in shortening until mixture resembles coarse meal. Combine egg and buttermilk and stir into flour mixture.
Sprinkle remaining flour on the countertop. Flour fingers and gently knead dough six or seven times, just until it begins to hold together. Pat dough into a rectangle or circle ½ inch thick. Cut out rounds with a floured 2-inch cutter or glass. Place biscuits two inches apart on a lightly greased baking sheet. Bake in center of a preheated 400º oven for 12 to 15 minutes or until lightly browned. Combine topping ingredients and brush over the warm biscuits.
Yield: 18 biscuits.
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