Blueberry Biscuits with Vanilla Glaze!

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories while water is a cost-effective substitute.

Wash 1 pint of blueberries.

Add 1/2 cup blueberry pie filling to the blueberries and mix.

Add 2 tablespoons sugar and 1/2 teaspoon salt to the blueberry mixture and mix well.

Refrigerate the blueberry mixture to chill.

In a large bowl, combine 2 (16 oz) bowls of self-rising flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.

Add 1/3 cup sugar to the dry ingredients and mix well.

Add 2 sticks (1 cup) of cold salted butter to the dry mixture and mix using hands or a pastry cutter until it resembles a cornmeal texture.

Pour 1 1/2 cups buttermilk into the center of the mixture and mix until incorporated, adding more buttermilk as needed (up to 2 cups total).

Ensure the dough is slightly tacky but not overly sticky, and avoid overmixing to keep biscuits fluffy.

Lightly flour hands and work surface to prevent sticking, then transfer the dough to the floured surface.

Roll out the dough to about 1/4 inch thick, shaping it into a rectangle.

Spread half of the blueberry filling down one side of the dough, leaving space at the edges to fold.

Use a spatula or putty knife to help fold the dough over the filling without making a mess.

Repeat with the other half of the filling on the opposite side, ensuring no filling is on the edges for folding.

Fold one side of the dough over the other to create layers, making a total of five folds in the dough.

Press the folded dough down gently to about 1/2 inch thick, shaping it into a rectangle.

Use a putty knife instead of a traditional biscuit cutter to cut the biscuits.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens