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    Blueberry biscuits



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    Buttermilk-Blueberry Breakfast Cake. Serves 6-8 ½ cup unsalted butter, room temperature 2 tsp. lemon zest or more — zest from 1 large lemon 3/4 cup + 2 tablespoons + 1 tablespoon sugar 1 egg, room temperature 1 tsp. vanilla 2 cups flour (set aside 1/4 cup of this to toss with the blueberries) 2 tsp. baking powder 1 tsp. kosher salt 2 cups fresh blueberries ½ cup buttermilk

    Blueberry Biscuits! **Try with GF Bisquick These biscuits were great! They were so easy to make and tasted fantastic! They could easily be made before work or school. These biscuits are just as easy as making a box of blueberry muffins, but taste much better. Next time I add a little lemon zest i...

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    Nathalie Dupree — She is the very popular author of 11 cookbooks about the American South including “New Southern Cooking” and “Nathalie Dupree’s Shrimp and Grits Cookbook.” She has appeared many times on the Food Network and in publications ranging from Bon Appetit to The New York Times. She recently published “Southern Biscuits,” co-authored with Cynthia Graubart.

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