Diy and ideas
Ingredients
FOR THE SWEET SAUCE:
- 1 cup Powdered Sugar
- 3 Tablespoons Milk
- ½ teaspoons Vanilla
FOR THE BISCUITS:
- 2 cups All-purpose Flour (from A Soft White Winter Wheat, Like White Lilly)
- 1 Tablespoon Baking Powder
- ½ teaspoons Salt
- 3 Tablespoons Granulated Sugar
- 1 stick Unsalted Butter
- ¾ cups Buttermilk
- 1 cup Frozen Blueberries (if Using Fresh, Be Sure To Freeze At Least An Hour)
- ½ sticks Salted Butter, Melted
Preparation
- Make the sweet sauce first by combining the powdered sugar, milk, and vanilla in a small bowl. Stir the ingredients together, and make sure the powdered sugar is completely dissolved. Set aside.
- Preheat panggangan to 500 F.
- For the biscuits: Combine all the dry ingredients (flour, baking powder, salt, and granulated sugar) in a large bowl and then cut in the unsalted butter. Cut it in until the butter is about pea sized and relatively well mixed in. Add buttermilk slowly until you have just enough where the dough separates from the sides of the bowl. Stir until just combined.
- Before kneading, prepare a large area for kneading. (I use a large cutting board for easy clean-up!) Sprinkle the area with some flour. Put the dough on the floured area and sprinkle some flour over the dough. Press the dough out (no need to roll with a pin) and flatten to about 1/2″ thickness. Put the frozen blueberries over the top of the dough. Fold the dough over and gently knead it a couple of times and flatten back out to about 1″ thickness. (Honestly, the thicker the better, because they rise so beautifully!) The berries will likely start to bleed onto the dough and you’ll start to see flecks of blue as the berries defrost.
- Using a biscuit cutter, or just a glass or cup, cut out biscuits. Press straight down, don’t twist the cup/cutter. You will likely cut up the blueberries in this process, but that’s ok!
- Place biscuits in a cast-iron skillet and be sure biscuits are touching.
- Bake at 500 F for about 8-10 minutes. When you put them into the oven, melt the 1/2 stick of salted butter to brush the biscuits with. At about the 6 minute mark, take the skillet out of the panggangan and brush the biscuits. This is an integral part of the baking process. And be liberal with it, brush on the sides of the biscuits if they are showing. Then put them back into the panggangan for the remaining time.
- When you take the biscuits out of the oven, let the pan cool for about 10 minutes. Pour the sweet sauce over the biscuits after 10 minutes. Use as much or little of the sauce as desired.
Sumber http://bit.ly/2SovIa1
from Recipes Easy http://bit.ly/2FTc2bL
Source
diyandideas2019.blogspot.com