Julie Templeton, Earth, Texas
Recipe by Southern Living November 2000

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Recipe Summary test

Yield:
8 biscuits
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pat blueberries dry with paper towels; set aside.

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  • Combine flour and next 4 ingredients in a large bowl; cut in shortening with a pastry blender until crumbly.

  • Whisk together egg and buttermilk; add to flour mixture, stirring just until dry ingredients are moistened. Gently fold in blueberries.

  • Turn dough out onto a lightly floured surface; knead 3 or 4 times.

  • Pat or roll dough to 3/4-inch thickness; cut with a 2 3/4-inch round cutter, and place on a lightly greased baking sheet.

  • Bake at 400° for 15 minutes or until biscuits are golden brown. Stir together butter, 2 tablespoons sugar and cinnamon; brush mixture over warm biscuits.

  • NOTE: Recipe can be doubled. Store biscuits in an airtight container for up to 3 weeks in freezer.

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