It’s that time of year again…back to school time! After the lazy days of summer, this is like a jolt back into “real life” for many families as Moms scramble to buy school supplies and new clothes, meet teachers, register for classes, and draft up the new schedule for the school year activities. I don’t have kids yet, but as a former teacher, I am well aware of the back to school chaos.
We all know that breakfast is the most important meal of the day, but admittedly, many of us don’t make time to eat breakfast every morning before work or school (Guilty!). Mornings are just too crazy! That’s what is so great about these Easy Blueberry Biscuits. They are quick to throw together. It only took me about 5 minutes to mix up the batter and then 12 minutes to bake. If that’s still more time than you can manage on a school morning, you can make these on the weekend and eat them on-the-go during the week!
- 2 1/4 cups Bisquick
- 1/3 cup sugar
- 3/4 - 1 cup buttermilk
- 1 cup blueberries
- 1/2 cup powdered sugar
- 1-2 Tbsp milk
- Preheat oven to 450 degrees F.
- Stir together the first 3 biscuit ingredients until soft dough forms. Gently fold in blueberries. Scoop dough with an ice cream scoop (about 3 tablespoons each) onto ungreased cookie sheet.
- Bake 10-12 minutes or until golden brown.
- Combine powdered sugar and milk for glaze. Drizzle over biscuits.
These biscuits are delicious even without the glaze if you prefer to leave it off.
You can bake these biscuits ahead of time and store in a sealed plastic bag at room temperature for 3 to 5 days, or freeze them for up to 3 months.
Source: Plain Chicken