My wife bought some blueberries this week and they were wonderful. Seeing that she made waffles for the family this morning, it was only natural to turn the berries into blueberry syrup. The berries keep their tartness and contrast nicely with the sweetness of the simple syrup. My eldest likes the purple color that is achieved when you scoop the syrup onto whipped cream. Whether this is your interest or not, try this syrup the next time you make breakfast and enjoy yourself!
1 C Fresh blueberries
3/4 C Light brown sugar
3/4 C Water
Pinch table salt
1/8 t Pure vanilla extract (optional)
- Wash the blueberries.
- Combine the sugar and water in a small sauce pan and cook over high heat until thickened (about 7 minutes). You will want to stir the water as it cooks to keep it from boiling over.
- Remove from heat and add the blueberries, salt and vanilla.
- Place the pan back onto low heat and cook until the berries start to soften and release their juice.
- Serve warm.
Cook’s note: You can add a little (1/8 t) of fresh lemon zest instead of the vanilla to give the syrup a citrus brightness.
These are a very nice biscuit for breakfast. My children like them with honey and my wife puts her strawberry freezer jam on them. I like grape jam. Every once in a while I will make biscuits and gravy for me and our oldest (we’re the only ones in the family that like it) and I will serve the gravy over these. You can add some garlic powder and sharp cheddar to the recipe and have a delightful dinner biscuit.
4 C AP flour
2 t Granulated Sugar
1 1/2 t Salt
4 t Baking powder
1 t Baking soda
2 C 1% Milk
8 T Butter, melted
8 T Butter flavored shortening (like Crisco)
- Heat the oven to 350 degrees and line two standard cookie sheets with parchment paper. Use the parchment paper it works great for this recipe.
- Combine all of the dry ingredients in a medium size bowl – i like to use my Kitchen aid for this.
- Use the paddle attachment and cut the shortening into the flour. Takes about 5 minutes and in the end you should have a grainy looking flour with flecks of yellow in it.
- Add the wet ingredients and use a rubber spatula to fold them into the flour. Do not over mix the dough – it will get tough and your biscuits will be crusty and hard. When you are done the dough will tacky.
- Use a 1/4 C measure that has been sprayed with food release oil (Pam) to scoop out the biscuit dough. Drop the biscuits onto the parchment lined cookie sheets. Keep 1″ – 2″ between the biscuits.
- Bake for 16 minutes; turning the pan half way through. Tops will be light golden in color.
- Serve immediately. They have a nice butter flavor so try them with honey or jam and hold the butter.
2 C AP Flour
1 T Granulated sugar
1 1/2 t Baking powder
1/2 t Baking soda
1/2 t Salt
2 Large eggs, @ room temperature
1 6oz Yogurt, banana flavored
Milk, enough when combined with the yogurt to make 2 C
4 T Butter, melted
- In a medium sized bowl whisk together the flour, sugar, baking powder, baking soda and salt.
- In another medium sized bowl whisk together the eggs, yogurt, milk and butter.
- Pour the wet ingredients into the dry and whisk until combined. The batter should be lumpy, a smooth batter means that you have over mixed the batter and your pancakes will be tough.
- Let the batter rest 5 – 7 minutes before using.
- Cook on a 3000 griddle to a golden brown.