Blueberry Pull-Apart Buscuits

Blueberry Pull-Apart Biscuits and Why You Should be Using the Good China

Filed in Breads, Breakfast, Desserts on June 25, 2013 by Stacey
23 Comments

Last week I had the unbelievable opportunity to be invited to Nashville along with 9 other bloggers for the Southern Baking Retreat hosted by Martha White and White Lily.  It was an absolutely amazing experience.  I’m working on a recap post to give you all the details.  While I was there, I met a woman that quickly earned my adoration.  Linda Carman has served as the test kitchen director for Martha White for years.  She works to develop new recipes and products for Martha White.  She is one of those salt-of-the-earth, quintessentially Southern women who just charmed her way right into my heart.  One of the days of the conference were spent talking, learning, and baking biscuits (I’ve got another post in the works for you there, too).  As we were talking with Mrs. Linda, she began telling us a story about her mother’s china.  She said that unlike most folks, they used the good china a lot.  It wasn’t just reserved for super special occasions.  They made occasions special by pulling out the china – not the other way around.  She explained that when her mother first got a dishwasher, she used to always put her good china in there.  Now, we all know that for the most part we’re told not to do that.  Well, sure enough, the dishwasher beat just about all of the gold off of the rim of her plates.  Today, Mrs. Linda still uses that china some.  The vague gold rim can just barely be seen – worn away from all that washing.  But each time she is reminded of all the meals that were made special by that china.   Sure, to some, all they see are plates, cups, bowls, and saucers that are badly worn.  But Mrs. Linda sees all of the memories.
I learned a lot from Mrs. Linda.  I even got to make biscuits with her.  But I think the one thing that I took away from my time with her is that we shouldn’t just pack the china away in a special cabinet, never to be used.  A simple weeknight meal can be made something special just by pulling out the good china.  I urge you to do just that.  Make an ordinary meal special.  Maybe one day your children will be able to look at your worn dishes and have their hearts filled with happy memories just like Mrs. Linda.

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These super easy pull-apart biscuits are a favorite at our house.  We’ve done them with blueberries, peaches, strawberries – you name it.  I think the glaze is what really makes these special.  I hope y’all enjoy them as much as we do.

Blueberry Pull-Apart Biscuits

Rating: 5

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients

• 3 cups baking mix (like Bisquick)
• 1/3 cup sugar
• 1 pint fresh blueberries, washed
• 4 tablespoons butter, melted
• 1 cup whipping cream, divided
• 2 cups powdered sugar

Instructions

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or silicone baking mat, or lightly spray it with non-stick cooking spray.

In a large bowl, whisk together the baking mix and the sugar. Add about half of the blueberries to the mixture and lightly toss.

Add 1/2 cup of whipping cream and the melted butter. Fold gently until the mixture is just combined and a dough forms. (Some of the berries will burst, don't worry.)

Turn the dough out onto the prepared baking sheet. Carefully press it into a rectangle that is about 10 inches by 7 inches. Pour the remaining berries on top of the dough and press them lightly into the dough. Using a paring knife, score the dough to make 12 to 15 biscuits.

Bake 15 to 17 minutes or until the biscuits are golden brown.

Make the glaze by combining the remaining 1/2 cup whipping cream with the 2 cups of powdered sugar. Mix well. Drizzle over the warm biscuits.

- See more at: http://southernbite.com/2013/06/25/blueberry-pull-apart-biscuits-and-why-you-should-be-using-the-good-china/#sthash.6QQ7dBsx.dpuf

Ingredients:

• 3 cups baking mix (like Bisquick)
• 1/3 cup sugar
• 1 pint fresh blueberries, washed
• 4 tablespoons butter, melted
• 1 cup whipping cream, divided
• 2 cups powdered sugar

 

Directions:

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or silicone baking mat, or lightly spray it with non-stick cooking spray.

In a large bowl, whisk together the baking mix and the sugar. Add about half of the blueberries to the mixture and lightly toss.

Add 1/2 cup of whipping cream and the melted butter. Fold gently until the mixture is just combined and a dough forms. (Some of the berries will burst, don't worry.)

Turn the dough out onto the prepared baking sheet. Carefully press it into a rectangle that is about 10 inches by 7 inches. Pour the remaining berries on top of the dough and press them lightly into the dough. Using a paring knife, score the dough to make 12 to 15 biscuits.

Bake 15 to 17 minutes or until the biscuits are golden brown.

Make the glaze by combining the remaining 1/2 cup whipping cream with the 2 cups of powdered sugar. Mix well. Drizzle over the warm biscuits.

Slow Cooker CInnamon Rolls

Ingredients:

• 2 12 oz tubes of cinnamon rolls cut into quarters- divided
• 4 eggs
• 1/2 cup whipping cream
• 3 Tbsp maple syrup
• 2 tsp vanilla
• 1 tsp cinnamon
• 1/4 tsp nutmeg

Directions:

1. Spray your crock with cooking spray.
2. Place a layer of cinnamon roll pieces to cover the bottom of your slow cooker. (Reserve icing packets) 
3. Beat eggs, cream, maple syrup, vanilla and spices until blended well. 
4. Pour evenly over the rolls in the slow cooker. 
5. Place remaining roll pieces on top and spoon one packet of icing evenly over rolls. 
6. Cover and cook on low for 2 1/2 to 3 hours or until sides are golden and rolls are set. 
7. Drizzle remaining icing over top and serve warm.

Short Ribs & Penne Pasta

Short Ribs

• 6-8 short ribs (pending the number of people)
• 1 cup chicken stock

Directions:

Season short ribs with salt, pepper, seasoning salt of choice.  Place in slow cooker and add chicken stock.   Cook 6-8 hours on low (should be falling off the bone).   Take out and pull off the bone and shred with a fork.  Save liquid.

Sauce

(Makes about 1 1/2 cups)

•     1/2 cup drained oil-packed sun-dried tomatoes
•     1.5 cup liquid from the slow cooked ribs
•     1/4 cup balsamic vinegar
•     10 black peppercorns
•     1 bay leaf
•     1 cup whipping cream
•     1/2 cup chicken stock
•     1 tablespoon minced fresh thyme or 1 teaspoon dried

Directions:

Place sun-dried tomatoes in food processor. Boil rib liquid, vinegar, black peppercorns and bay leaf in heavy small saucepan until liquid is reduced to 3 tablespoons, about 8 minutes. Strain liquid into tomatoes in processor and puree until smooth. Return tomato mixture to same saucepan. Add whipping cream, chicken stock and thyme. Simmer until flavors blend, about 3 minutes. Season to taste with salt.   Add shredded short ribs meat and simmer for another 2-3 minutes.  

Pasta & Assemble

• 1 box of penne pasta (should feed 4-6)
• 1/2 cup of parmigiano-reggiano 

Prepare according to directions.  Cook & Drain.
 
In a large bowl combine sauce, pasta and 1/2 cup of shredded cheese.

Mix well and season with pepper if needed.

Top with chopped Italian parsley and serve.

Traditional Bakewell Tart

Ingredients:

Pastry

• 6 oz all purpose flour
• pinch of salt
• 3 oz butter, cubed or an equal mix of butter and lard
• 2-3 tbsp cold water

Filling

• 2 tbsp raspberry jam
• 1 1/2 sticks butter
• 3/4 cup super fine / caster sugar
• 3 medium eggs plus 1 yolk, beaten
• 1 1/2 cups ground almonds
• Zest of 1 medium lemon
• 2 tbsp flaked almonds
• 1 egg white, lightly beaten

Directions:

Pastry

Pre-heat the oven 325 degrees.

Place the flour, butter and salt into a large clean bowl.

Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm.

Add the water to the mixture and using a cold knife stir until the dough binds together, add more cold water a teaspoon at a time if the mixture is too dry.

Wrap the dough in Saran wrap and chill for a minimum of 15 minutes, up to 30 minutes.

Tart 

Roll out the pastry on a lightly floured board to ¼ inch/5mm thick. Grease and then line an 8 inch/20cm deep tart tin with the pastry. Prick the base all over with a fork. Chill in the refrigerator for 15 minutes.

Line the tart case with baking/greaseproof paper and fill with baking beans. Cook for 15 minutes or until the pastry is a pale golden color.  Remove the baking beans, lightly brush the inside of the pastry case with a little egg white, cook for a further 5 minutes. Spread the raspberry jam onto the base of the pastry case. Leave to cool.

Cream the butter and sugar together until pale in color using an electric hand whisk. Add the beaten eggs and egg yolk a little at a time. Gently fold in the ground almonds and lemon zest.

Pour the mixture in to the pastry case and gently level the surface to ensure the whole case is filled. 

Bake for 20 minutes. Sprinkle the flaked almonds on to the surface and bake for a further 20 minutes or until golden and set.

Leave to cool and serve with custard sauce or cream.
 

Insanely Good Cookies

Ingredients

• 1 cup butter
• 1 cup dark brown sugar 
• 1/2 cup granulated sugar
• 1 egg
• 1 egg yolk
• 1 teaspoon pure vanilla extract
• 2 cups flour
• 1 cup uncooked rolled oats
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1 cup caramel chips
• 1 cup chocolate chips

Directions

In a medium saucepan, melt the butter over medium heat until melted. Remove from the heat.

Add the dark brown sugar and granulated sugar and stir until sugars are incorporated and smooth. 

 

Chill the mixture for 10 minutes.

Remove from the refrigerator and stir in the egg, egg yolk, and vanilla.

Add the flour, oats, baking soda, 1/2 teaspoon salt, and cinnamon and mix together.

Stir in the white chocolate chips and chocolate chips.

Roll by hand into 24 medium-size balls or use a scoop, and place on a light-colored cookie sheet.

Chill for at least 30 minutes.

Preheat the oven to 325 degrees F. Remove the cookies from the refrigerator and bake for 12 to 14 minutes.

Breakfast Dogs on a Stick

Ingredients:

• 16 breakfast sausage links
• 3 cups pancake mix
• 1 cup yellow cornmeal
• Sprinkle of cinnamon
• 1 whole egg, slightly beaten
• 1/2 teaspoon vanilla
• 3 cups water
• Canola oil, for frying
• Warm pancake syrup, for serving
• Special equipment: chopsticks

Directions:

Cook the breakfast sausage links in a cast-iron skillet, turning occasionally until done.

In a large bowl, combine the pancake mix, cornmeal and cinnamon. Stir to combine.

Add the eggs, vanilla and water, adding more water as needed for the batter to become slightly thick (but not overly gloopy.) Start out by adding 1 cup, then work your way up to 3 cups or more.

Heat some canola oil in a large pot over medium-high heat to about 350 degrees F. Drop in a bit of batter to see if it's ready; the batter should immediately start to sizzle but should not immediately brown/burn.

Insert chopsticks into the cooked breakfast sausages so that they're two-thirds of the way through. Dip the sausages into the batter and allow any excess to drip off for a couple of seconds. Carefully drop into the oil (stick and all) and use tongs or a spoon to make sure it doesn't hit the bottom of the pan and stick. Flip it here and there to ensure even browning, and remove it from the oil when the outside is deep golden brown, 2 to 3 minutes.

Serve with warm pancake syrup.

Southwest Tortellini Casserole

Ingredients:

• 1 (15 ounce) cans black beans, rinsed and drained
• 9 -10 ounces refrigerated cheese tortellini, can use any type
• 1 (4 ounce) cans diced green chilies
• 1 (15 ounce) cans diced tomatoes
• 1/2 teaspoon cumin
• 1 1/2 cups low-fat sour cream, can use regular
• 1/4 cup fresh lime juice
• 1/2 teaspoon sugar
• 2 cups shredded monterey jack cheese
• 1/2 cup sliced black olives
• 3/4 cup chopped green onion

Directions:

Preheat oven to 350 degrees. Lightly grease/spray a 1 1/2 qt casserole dish.

In a bowl, toss together the black beans, tortellini, green chilies, diced tomatoes and cumin. Mix well and pour into the prepared casserole dish.

In another bowl, stir together the sour cream, lime juice and sugar; evenly spread this over mixture in the casserole dish.

Evenly sprinkle with cheese, then olives, then green onions, then the cilantro.

Cover with foil and bake at 350 for 30 minutes.

Uncover and continue baking an additional 20-30 minutes until cheese is bubbly and lightly browned.

Let stand 10 minutes before serving.