Monday, June 29, 2015

Red White and Blue Biscuits

     These patriotic biscuits are guaranteed to disappear quickly from your Fourth of July celebration table.  Tangy, tart and overflowing with berries, the flaky biscuits baked for 22 minutes in my 10 inch dutch oven with 10 coals in a ring around the bottom and 22 spaced evenly on the lid.  Use dried cranberries if you can't find the fresh ones and be sure to oil your dutch oven well to prevent them from sticking.

Red White and Blue Biscuits
2 cups all-purpose flour
1/4 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
4 Tblsp chilled butter, cut into small pieces
1 1/2 cup buttermilk
1 cup blueberries (fresh or frozen)
1/2 cup cranberries (fresh or frozen)
2 Tblsp granulated sugar for topping

     Lightly oil or spray dutch oven.
     In large bowl, stir together flour, 1/4 cup sugar, baking powder and salt.
     With two knives or pastry cutter, blend in cold butter until mixture resembles coarse crumbs.
     Stir in fruit.
     Make a well in the center and gradually stir in buttermilk until just blended.
     Dough will be sticky.
     Drop by tablespoonful into dutch oven.
     Sprinkle tops evenly with remaining sugar.
     Bake at 400 degrees for 20-22 minutes or until golden brown.
     Serve warm, can be reheated.

Spoon wet batter into well-oiled oven

Bake at 400 degrees for 20-22 minutes or until golden brown

A flaky buttermilk biscuit brimming with berries

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