Tuesday, May 9, 2017
Blueberry Pull-Apart Biscuits
Blueberry Pull-Apart Biscuits 3 cups baking mix (like Bisquick) ⅓ cup sugar 1 pint fresh blueberries, washed 4 tablespoons butter, melted 1 cup whipping cream, divided 2 cups powdered sugar 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 ½ 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 ½ cup whipping cream with the 2 cups of powdered sugar. Mix well. Drizzle over the warm biscuits.