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.