Blueberry Biscuits Pillsbury

Blueberry Biscuits Pillsbury

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup granulated sugar
  • 1 teaspoon grated orange rind
  • 1/3 cup shortening
  • 1 egg, beaten
  • 3/4 cup buttermilk
  • 1/2 cup fresh or frozen blueberries
  • 3 tablespoons melted butter or margarine
  • 3 tablespoons granulated sugar
  • 1/8 teaspoon cinnamon
  • Dash of nutmeg

In a medium bowl, mix flour, baking powder, baking soda, salt, sugar, and orange rind together. Using a pastry cutter or two knives, cut the shortening into the flour mixture until it resembles a coarse meal.
In a small bowl lightly beat the egg with a fork. Add the buttermilk to the beaten egg, then add it to the flour mixture. Using a fork, stir until just moistened. Add the blueberries. 

Stir gently just to mix. Turn dough out onto floured surface or cloth and gently knead 3 or 4 times. Roll out to 1/2-inch thickness. Cut with a biscuit cutter or into desired shapes. Place on the lightly greased cookie sheet and bake at 400 degrees F for 15 minutes or until golden.
Mix butter with sugar, cinnamon, and nutmeg and brush onto the tops of biscuits as they come from the oven. Makes 12 to 15 biscuits.

Rotisserie Chicken in the Crockpot

Roll up 4 balls of aluminum foil (about 1 to 1 1/2 inch in size) and put them in the bottom of the crockpot. Set a whole chicken on top of the aluminum foil balls. Sprinkle seasoned salt, rotisserie seasoning, and Cajun seasoning all over the chicken. Cook on LOW for 8 hours. This chicken is moist and juicy and will fall off the bone when done.