Momberry Biscuits: Semi-homemade Blueberry Biscuits

Momberry-Biscuits-title-picThis is for the mornings when you want to go back in time and reminisce on the days when mom or grandma woke the house with smells of bacon and biscuits!  Not just any biscuits, buttermilk biscuits that simply melt in your mouth.  Now here’s the deal we put a twist on these biscuits after tasting Bo-Jangles boberry biscuits, my boys just had to make them at home.  So thank you Bo-Jangles for the inspiration.

This recipe is semi-homemade.  You’ll use my buttermilk biscuit recipe and modify it to create these yummy biscuits.  This recipe can be modified for the gluten intolerant like myself and I’ll share that one with you when I work out the kinks.  I’ve been cooking this way for so many years it’s super easy for me to come up with these recipes but, I’ve recently discovered that I was gluten intolerant so it’s a bit of a learning curve, gluten is in nearly EVERYTHING it seems!  Give these a try you’ll love um!  Let’s get started.  Here’s what you’ll need:
Homemade Buttermilk Biscuit Recipe
2 Cups sifted self raising flour
1 Cup of buttermilk
1/3 cup of sugar
5 Tablespoons of butter
4 Teaspoons of baking soda
Homemade Lemon Glaze
1 Cup of powdered sugar
1/3 Cup of water
2 Teaspoons of vanilla
1 to 2 Tablespoons of lemon juice (I used fresh lemons but bottled juice is fine)
*add water or lemon juice to loosen consistency.  If you need more glaze add more powdered sugar or double the recipe



In a large bowl mix your dry ingredients and butter together to form dough.  Your dough shouldn’t be thick or to dense or your biscuits will be hard.  Add a pack a blueberry muffin mix to your biscuit ingredients.  I used Martha White but you can use what ever you like it should work fine,  just try to stick to the one’s that require one ingredient to the mix.  Add the ingredients required on the blueberry package to your mixture and blend well with your floured hands or wooden spoon.  Add your dough to a lightly floured wax paper sheet and work your dough into a large ball and push out your dough with your floured hands.  Adding flour to your hands helps to keep the dough from sticking to your hands.  Momberry-biscuits-cut-into-rounds


Once your dough is pushed out and flattened to about 1/2 inch thickness you can now use you round cookie cutter to cut out your biscuits.  If you don’t have a round cookie cutter dip the top of a cup in your flour and use the cup ring to cut out your biscuits.  See, there’s always more than one way to skin a cat.  If you want your biscuits thicker than make them thicker than a 1/2 inch.  Momberry-biscuits-with-glaze-drizzle


Preheat your oven to 450 degrees.  Lay your biscuits on your baking sheet and let your biscuits barely touch each other.  Bake your biscuits for 15-20 minutes until golden brown.  While your biscuits are in the oven whip up your lemon glaze.  When your biscuits are ready take them out and add your glaze while your biscuits are still warm.  This is not a biscuit for calorie counters sorry but this is a biscuit recipe for treating yourself to yummy old school goodness. Now indulge and try them yourself!  Let me know how they turn out.

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