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Blueberry Biscuit Schnitt

Ingredients
  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
Directions

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.

Recipe Summary

Course: 
Snack
Method: 
Baked
Dish: 
Bread
Ingredient: 
Blueberry

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