Janet’s Appalachian Recipes


Blueberry biscuits

By Janet Crow



Janet Crow


Blueberry Biscuits


The other day when our Granddaughter was visiting she and I made these blueberry biscuits together. It has been a while since I made them and they were so good, not overly sweet either. My kids loved these when they were little, I would switch out the blueberries for chopped strawberries as well. If your family likes blueberry muffins, I do hope you try this recipe, I know they will enjoy them as much as my family does.

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Blueberry Biscuits

2 C. self rising flour

2 T. sugar

4 T. cold butter

1 C. whole milk

1 C. blueberries (fresh or frozen, if using fresh freeze them for 1 hour prior to using)

1 1/2 T. butter, melted (for brushing)

Glaze: 1/4 C. powdered sugar, 1 tsp. vanilla, couple splashes of milk (Whisk together all ingredients, set aside.)

In a mixing bowl, combine the flour and sugar. Using a pastry blender or fork, cut in the butter to the flour. Stir in the milk and form a soft dough. Turn the dough out onto a floured surface and knead the dough into a ball. Roll the dough out to 1/2” thickness. Take the frozen blueberries and scatter them around the dough, pressing down lightly. Roll up the dough and then knead back into a ball, roll the dough out to 1” thickness. Using a floured biscuit cutter, cut out the biscuits and place in an iron skillet that has been greased with lard or shortening. Bake in a 425 degree oven for 20 minutes, remove and brush with the melted butter, return to the oven for 5 minutes. Remove and drizzle with the glaze.

Janet Crow
http://williamsondailynews.com/wp-content/uploads/2017/02/web1_Janet-Crow-CMYK-2.jpgJanet Crow

Blueberry Biscuits
http://williamsondailynews.com/wp-content/uploads/2017/02/web1_blueberry-biscuits.jpgBlueberry Biscuits
Blueberry biscuits

By Janet Crow

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