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.

———

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.

Classic Sheet Cake

Ingredients:

• 2 stick butter
• 1 cup water
• 8 tablespoons cocoa
• 2 cups flour
• 2 cups sugar
• 1 teaspoon salt
• 1 teaspoon baking spoon
• 2 eggs
• 1/2 cup sour cream
• 6 tablespoons milk
• 1 pound confectioner's sugar
• 1 teaspoon vanilla
• 1 cup chopped walnuts (optional)

Directions:

Preheat oven to 350 degrees.

Bring one stick of butter, water, and four tablespoons of cocoa to boil. 

Remove from heat and add in flour, sugar, salt, and baking soda. 

Beat in eggs and sour cream.

Pour into greased large 15.5" x 10.5" pan.

Bake 20 minutes and let cool at least 10 minutes. 

Bring four tablespoons of cocoa, milk, and one stick of butter to a boil.  

Remove from heat and add confectioner's sugar, vanilla, and walnuts (optional). 

Pour over cake and spread evenly. 

Chocolate Chip Ice Cream Doughnut Sandwich

Ingredients:

for each sandwich, you will need:

• 1 doughnut, any kind you like
• 1 generous scoop of chocolate chip cookie ice cream
• melted chocolate (pour a bag of chocolate chips into a small heavy-bottomed saucepan and melted it over extremely low heat)

Directions:

Remove ice cream from freezer and let sit on countertop to soften ever so slightly while you prepare the doughnuts.

Slice each doughnut in half around the middle using a long, serrated bread knife.

Place a generous scoop of ice cream on a small plate. Using a spatula, flatten the scoop of ice cream to the same diameter as your doughnuts. Place the flattened scoop of ice cream on half the doughnut. “Close” the sandwich with the other half of the doughnut.

Place prepared doughnut sandwiches in freezer temporarily.

Melt your chocolate.

Remove sandwiches from freezer. Dip each sandwich into melted chocolate.

Giant Skillet Cinnamon Roll

Ingredients:

Dough

• 1 cup whole milk
• 1/2 cup sugar
• 1 1/2 teaspoons salt
• 4 1/2 teaspoons active dry yeast
• 1 teaspoon sugar
• 1 cup warm water (90-110°F)
• 2 eggs, room temperature
• 6 cups all purpose flour, sifted
• 4 tablespoons unsalted butter, melted

Filling

• 1/2 cup butter melted
• 1 cup sugar, 1/2 cup brown sugar and 
• 3 teaspoons ground cinnamon mixed together

Glaze

• 4 oz. cream cheese, slightly melted 
• 4 tablespoons butter, melted 
• 2 cups confectioners' sugar
• 2-4 tablespoons hot milk

Directions:

For the dough, heat milk, 1/2 cup sugar and salt in a saucepan over medium-high heat. Stir until sugar melts and a few small bubbles appear at the edges of the pan. Remove from heat and let cool while you prepare the other elements.

Dissolve yeast and 1 teaspoon sugar in very warm water (90°F to 110°F) in the bowl of a standing mixer (or a large bowl if you don't have a stand mixer). Stir with the paddle attachment (or wooden spoon) until well blended. Let stand 10 minutes.

Beat eggs into yeast mixture. Stir in cooled milk mixture (it should be lukewarm), switch to the dough hook then add in flour a little at a time until dough is elastic. Add melted butter and mix, then add in more flour until dough is elastic and pulls away from the sides of the mixer.  Note: you may not have to use all the flour. Do not add so much flour that  the dough does not stick to your hands. Set a timer and knead with the dough hook (or knead with hands on a floured surface) for 5 minutes. 

Place dough in a buttered bowl and turn it over to coat the entire surface. Cover with plastic wrap and let rise in a warm place 1 hour or until doubled (mine took a little longer than an hour to double).

Punch down dough and turnout onto a lightly floured surface. Knead a few times and cut into two pieces. Roll out each piece to 12x9-inch rectangles. 

For the filling, brush the rolled dough pieces with the melted butter. Sprinkle each with half the cinnamon sugar mixture. 

Cut the each dough piece into 5 even strip lengthwise. Roll one strip up as if you were making a regular cinnamon roll. When you get to the end, use another strip and continue rolling. When the dough spiral reaches about 6-inches in diameter, (3-4 strips-worth of spiraling) place it in the center of a  lightly greased 12-inch cast-iron skillet. Continue spiraling dough strips around the middle.

When all the dough has been used, cover and let rise about 45 minutes or until doubled.

Preheat oven to 400°. Bake for 18-25 minutes, or until golden. Keep a close eye on it so it doesn't over-bake.

Whisk together glaze ingredients, adding additional milk as needed. Glaze pastry in the pan while it is still hot. Add orange zest if desired. Slice into pieces and serve while still warm.

Healthy Blueberry Scones

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 cup of rolled oats
• 1/4 cup of sugar
• 1 teaspoon baking powder
• 1/2 cup of skim milk
• 3 teaspoons of cooking oil
• 1 egg white
• 1 cup fresh blueberries

Directions:

Preheat oven to 400 degrees. 

Spray baking sheet with nonstick spray.  In a large bowl, combine flour, oats, sugar, and baking powder.  In another bowl, stir together milk, oil and egg white.   Add liquid mixture and blueberries to dry mixture and stir until just moistened. 

On a lightly floured surface, knead dough 10 times.  Roll dough into 3/4 inch thickness.  Cut dough into 12 pieces and transfer to baking sheet. 

Bake for 15-18 minutes or until golden brown  Cool on wire rack. 

Cookie Dough Cookies

Ingredients:

•  2 sticks unsalted butter
• 1/2 cup granulated sugar
• 3/4 cup brown sugar (firmly packed)
• 1 large egg
• 2 teaspoons vanilla extract
• 1 3/4 cup all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons non-fat powered milk
• 2 cups mini chocolate chips

Directions:

Pre-heat oven to 500 degrees. 

Mix butter and sugars for 1-2 minutes. 

Add egg and vanilla extract and mix for additional 2-3 minutes. 

Add remaining ingredients and mix for one minute. 

Line cooking sheets with wax paper

Scoop dough onto baking sheet using an ice cream scoop.   Flatten out cookies a bit with a firm press of the hand.

Cook for 3-4 minutes until the outside edges turn a brown color.   You might need to cook longer pending how well your oven heats up.  The goal is to still have the middle of the cookies somewhat like dough to have the cookie dough taste experience. 

 

King Ranch Casserole

 Ingredients:

• 1/2 cup unsalted butter 
• 1 yellow onion, chopped 
• 1 red bell pepper, chopped 
• 8 ounces button mushrooms, sliced 
• 4 cloves garlic, minced 
• 1/2 teaspoon chili powder 
• 1/4 teaspoon cayenne pepper 
• 1 teaspoon salt 
• 1 teaspoon black pepper 
• 1 cup all-purpose flour 
• 3 1/2 cups chicken stock 
• 1/2 cup heavy cream 
• 3 mild green chiles, roasted, peeled (stems and seeds discarded), and diced 
• 1 ten-ounce can Ro-Tel 
• 18 corn tortillas 
• 1 cooked chicken (poached or roasted), meat shredded 
• 1 cup shredded Jack cheese 
• 1 cup shredded cheddar 

Directions:
 
Melt the butter in a large sauté pan over medium heat. Add the vegetables and sauté on medium-low about 7 minutes. Stir in the chili powder, cayenne, salt, and pepper and cook for 1 minute. Sprinkle in flour, 1/2 cup at a time, and stir until the white is no longer visible. Whisk in 3 cups of the stock, 1 cup at a time, until smooth. Whisk in cream and stir in chiles and tomatoes. 

Preheat the oven to 350. Grease a 9-by-13-inch baking dish with butter. Pour remaining 1/2 cup of stock into a bowl. Stack the tortillas in the bowl, 6 at a time, to moisten, then line the bottom of the pan with the tortillas, making sure they overlap each other by about one third. Cover the tortillas with half the sauce. Add half the chicken and sprinkle with a third of the cheese. Add a second layer of soaked tortillas, the remaining sauce and chicken, and another third of the cheese. Top with the remaining tortillas and cheese. 

Bake for about an hour, until bubbling and lightly browned on top. Remove from the oven and let sit for 10 minutes before serving.

Creamy Cheddar Cheese Soup with Crispy Bacon & Chives

Ingredients:

• 3/4 lb bacon, chopped (optional garnish)
• 4 Tbsp butter
• 1 large onion, finely diced
• 2 leeks, thinly sliced
• 2 cloves garlic, minced
• 2 large pimentos or roasted red peppers, diced
• 6 Tbsp flour
• 4 cups chicken stock or broth
• 1 (12-oz) beer (preferably ale or lager)
• 1-1/2 cups cream
• 1-1/2 cups milk
• 2-1/4 cups sharp cheddar cheese, grated
• 3/4 cup Colby cheese, grated
• 1/2 tsp cayenne
• 1 bunch of chives or green onions, chopped (2 Tbsp reserved, optional garnish)
• Salt and white pepper, to taste (optional garnish)

Directions:

Render the bacon until crisp, stirring frequently, in a large stockpot over medium heat. Using a slotted spoon, remove the bacon from the pan onto a platter lined with paper towels. Drain the grease from the pan, leaving 2 Tbsp remaining.

Turn the heat up to medium high and add the butter, onions, leeks, garlic, and pimentos. Cook for 4-5 minutes until onions soften and develop slight color. Add the flour and stir to form a pasty roux. Cook for an additional 1-2 minutes.

Whisk in the stock, beer, cream, and milk. Reduce the heat and simmer for 10-15 minutes, or until the soup begins to thicken. Whisk in the cheeses, cayenne, and half of the chives. Allow the cheese to melt, then season with salt and white pepper to taste. Ladle into soup bowls and garnish with the crispy bacon and reserved chives, if desired.

English Muffin Bread

Ingredients:

• 5 cups all-purpose flour, divided
• 2 packages (1/4 ounce each) active dry yeast
• 1 tablespoon sugar
• 2 teaspoons salt
• 1/4 teaspoon baking soda
• 2 cups warm milk 
• 1/2 cup warm water
• Cornmeal

Directions:

In a large bowl, combine 2 cups flour, yeast, sugar, salt and baking
soda. Add warm milk and water; beat on low speed for 30 seconds,
scraping bowl occasionally. Beat on high for 3 minutes.

Stir in remaining flour (batter will be stiff). Do not knead. Grease
two 8-in. x 4-in. loaf pans. Sprinkle pans with cornmeal. Spoon
batter into the pans and sprinkle cornmeal on top. Cover and let
rise in a warm place until doubled, about 45 minutes.

Bake at 375° for 35 minutes or until golden brown. Remove from
pans immediately and cool on wire racks. Slice and toast. Yield: 2
loaves.

Cheesy Bacon & Egg Casserole

Ingredients:

8 slices bacon

1 medium onion, chopped (1 cup)

1 loaf (8 ounces) Italian bread, cut into 1-inch cubes (5 cups)

2 cups (8 ounces) shredded Cheddar cheese

1 cup shredded mozzarella cheese

1 cup cottage cheese

5 eggs

1 1/2 cups milk

1/2 teaspoon ground mustard

1/2 teaspoon ground nutmeg

 1/4 teaspoon ground pepper 

Directions:

Preheat oven to 350°F. Cook bacon in large skillet until crisp. Reserve 2 tablespoons of the drippings.

Drain bacon on paper towels; crumble and set aside. Add onion to drippings in skillet; cook and stir 3 minutes or until softened.

Spread 1/2 of the bread cubes in 13x9-inch baking dish. Layer with 1/2 each of the onion, bacon, Cheddar cheese and mozzarella cheese. Spread evenly with cottage cheese. Top with remaining bread cubes, onion, bacon, Cheddar cheese and mozzarella cheese.

Beat eggs in medium bowl until foamy. Add milk, mustard, nutmeg and pepper; beat until well blended. Pour evenly over top. Press bread cubes lightly into egg mixture until completely covered.

Let stand 10 minutes.

Bake 40 to 50 minutes or until center is set and top is golden brown.