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Blueberry Cobbler with Spicy Biscuits

Wednesday, 01 August 2012

Description

The sweetness of the blueberries in this recipe is enhanced by the heat from the biscuits. You may use other fruit fillings, but fresh blueberries work the best. This recipe was developed by SuperSite Food Editor Emily DeWitt-Cisneros. From the article Blazing Blueberries.

Ingredients

At a glance
Cuisine
American
Vegetarian
Ingredient
Fruit
Chile peppers
Cooking Method
Bake
Difficulty
Easy
Heat Level
1
2
Chile
Chile Powder
Meal/Course
Dessert
Serves
5

2 cups blueberries, fresh or frozen
1 teaspoon Mexican vanilla extract
1/4 cup orange juice
1/3 cup white sugar
1/2 teaspoon flour
2 teaspoons butter, melted
1 1/4 cups all purpose baking mix (Bisquick)
1/3 cup milk
1 tablespoon hot New Mexican chile powder

Methods/steps

Preheat oven to 375 degrees F.

Lightly grease an 8-inch-square baking dish. In the baking dish mix blueberries, vanilla, and orange juice. Sprinkle the top with sugar and flour, then stir in the butter. Bake for 15 minutes. While the blueberries are baking, in a medium size bowl combine the baking mix, milk and chile powder and mix until soft dough forms, adding more milk if needed.

Turn onto a flat surface sprinkled with baking mix. Fold and pat 5 times. Roll dough to 1/2-inch-thick. with a biscuit cutter cut out 5 biscuits. Remove the blueberries from the oven.

Raise temperature of the oven to 450 degrees F. Place the 5 biscuits on top of the blueberries and return to oven for 8-10 minutes or until biscuits are golden brown. Serve warm with ice cream or whipped cream.  

 

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