• 1/2 Cup Sugar
• 2 Tbs Cornstarch
• 1 Cup Water
• 4 Cups Blueberries

Steps

1. Combine sugar & cornstarch in a pot.
2. Stir water until dissolved.
3. Add blueberries.
4. Bring to a boil over medium heat.
5. Cool until thickened (2 minutes), stirring constantly.
6. Remove from heat.
7. Cool covered.

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• 1 1/2 Cups Sugar
• 1/4 Cup Butter, melted
• 1 Cup Mashed Potatoes, cold
• 2 Eggs, beaten
• 3 Cups Flour, sifted
• 2 Tbs Baking Powder
• 1 Tsp Salt
• 1 Tsp Ground nutmeg
• 1/2 Cup Cocoa
• 1/2 Cup Milk

Steps

1. Whip sugar, butter, mashed potatoes and eggs until creamy.
2. Soft together flour, baking powder, salt, nutmeg and cocoa.
3. Alternate adding the flour mixture and milk to the potato mixture.
4. Mix Well.
5. Chill for 2 hours.
6. Roll out to 1/2″ thickness.
7. Cut with doughnut cutter.
8. Fry in 365°F grease for 3 minutes.
9. Drain on paper towel.

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• 2 Cups Flour
• 2 Tbs Sugar
• 4 Tsp Baking Powder
• 1/2 Tsp Salt
• 1/2 Tsp Ground Cinnamon
• 1/2 Cup Butter, cubed
• 1/3 Cup Chopped Pecans, optional
• 1/2 Cup Light Cream or Half-and-Half
• 2/3 Cup Canned Pumpkin

Steps

1. Preheat oven to 425°F.
2. Place flour, sugar, baking powder, salt and cinnamon in a food processor.
3. Whirl together until combined.
4. Add butter.
5. Pulse until mixture resembles coarse cornmeal.
6. Transfer mixture to a bowl.
7. Stir in pecans.
8. Combine cream and pumpkin in a bowl.
9. Stir wet ingredients into dry ingredients just until moistened.
10. Knead dough a few times.
11. Roll out dough to 1/2″ thick.
12. Cut with 2″ biscuit cutter.
13. Place biscuits on pan 1″ apart.
14. Bake for 20 minutes, or until golden brown.

Notes

• After step 8, do not overmix dough, or biscuits will be tough.
• Freeze uncooked biscuits for up to 3 months. Thaw before baking.

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• 2 Cups AP Flour
• 1/4 Cup Sugar
• 4 Tsp Baking Powder
• 1/2 Tsp Salt
• 2 Eggs
• 1 1/2 Cups Milk
• 1 Cup Sour Cream
• 1/3 Cup Butter, melted
• 1 Cup Blueberries

Steps

1. Preheat pan over medium heat.
2. Combine flour, sugar, baking powered and salt.
3. Combine eggs, milk, sour cream, and butter.
4. Stir wet ingredients into dry ingredients until moistened. Do NOT overmix.
5. Fold in blueberries.
6. Pour 1/4 cup of batter onto pan.
7. Flip when outer rim is cooked.
8. Cook until second side is golden.

Notes

• Flip only once to get the best appearance.
• Serve the best looking one on top to impress.
• Try this with Blueberry Syrup.

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