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Blueberry Biscuit Schnitt

  Blueberries 2 Cup (32 tbs) (fresh)
  Biscuit mix 2 Cup (32 tbs)
  Milk 2⁄3 Cup (10.67 tbs)
  Sugar 2 Tablespoon
  Cornstarch 1 Tablespoon
  Orange rind 2 Teaspoon, grated
  Egg 1 , beaten

Rinse and drain the blueberries.
Mix the biscuit mix and milk in a bowl and stir until well mixed.
Knead on a lightly floured board until smooth.
Roll out to an 8 x 16-inch rectangle and place the blueberries in a mound down center of length of the rectangle.
Mix the sugar with cornstarch and orange rind and sprinkle over blueberries.
Fold over top and bottom of the rectangle 1 inch to enclose the ends of the filling.
Fold 1 side of the dough over the filling and fold remaining side over dough.
Place the roll, seam side down, on a greased cookie sheet and brush with the egg.
Bake at 400 degrees for 20 to 25 minutes.
Remove from cookie sheet with a spatula and place on a rack.
Cool and cut into 1-inch slices.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1330 Calories from Fat 97

% Daily Value*

Total Fat 11 g16.7%

Saturated Fat 4.4 g22.2%

Trans Fat 0 g

Cholesterol 226.5 mg75.5%

Sodium 644.8 mg26.9%

Total Carbohydrates 301 g100.5%

Dietary Fiber 18.5 g74%

Sugars 88.2 g

Protein 14 g27%

Vitamin A 12% Vitamin C 70.5%

Calcium 84.3% Iron 67.5%

*Based on a 2000 Calorie diet

Blueberry Biscuit Schnitt Recipe