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- Y'all ever get a craving for maybe a sweet biscuit?
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Well, I got the ticket for y'all.
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In my magazine "Cooking with Paula Deen"
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the January-February issue
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has a different array of biscuits
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from savory to sweet.
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So, I just wanted to share this recipe with y'all
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because, you know, I'll take a biscuit,
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sweet or savory myself.
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So, I'm gonna take a, I've got, let's see,
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I've got two cups of self-rising flour.
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So, you'll notice I don't have any baking powder
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or baking soda, anything up here.
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So, I've got my two cups of self-rising flour,
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and a fourth of a cup of packed brown sugar.
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So I'm just gonna incorporate those two things.
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And I'm supposed to be adding my lemon zest to it,
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but I'm gonna wait until last minute to stir that in
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because this zest will get caught on your whisk
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or your cutter, whatever you're doing.
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So, I'll stir those in in a minute.
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But I'm gonna take a half a stick of cold butter.
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And that's one stick.
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One stick equals a half a cup,
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and I'm just gonna cut in.
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And that is cold butter.
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You want it to be cold, not soft.
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So, I'm just gonna blend this in
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until it kind of takes on the look of cornmeal.
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All right, let's see.
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I can't remember what I do next.
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I'm gonna stir in the blueberries and the sour cream
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and the buttermilk, so.
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And this is a drop biscuit, y'all.
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We're not going to have to knead it
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And when these come outta the oven, y'all,
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we're gonna do a sweet glaze on it
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with a little confection sugar and lemon juice.
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So we gonna perk up that lemon zest
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with some lemon juice.
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Right, in goes our blueberries.
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Now, since these are drop biscuit, y'all,
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I'm gonna use an ice cream scoop.
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And this is depending on how heavy your hand is,
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this is supposed to make 12 biscuits.
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Now, I'm gonna add our zest,
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because if anything gets caught on my spatula
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I can get it off of that and distribute it.
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I'm going in for the kill, y'all.
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Gonna spray my ice cream scoop
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so my dough won't stick to it.
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There you go, Theresa.
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Usually she's in here grabbing my stuff
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I shoved it that a way.
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'Cause you were over there.
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And you wanna cook these biscuits
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so that your biscuit can brown on all sides.
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Okay, 3, 6, 9, 12, 13, a baker's dozen.
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All right, I'm gonna have to wash the dough off my fingers
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because I've still got to sprinkle our biscuits
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with turbinado sugar.
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I think it calls for like two tablespoons
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which y'all know I'm gonna use more than that.
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These are gonna go into a preheated 400 degree oven, y'all.
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And we're gonna cook 'em for
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I remembered, can't believe it.
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So in the oven they go,
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and while they're baking,
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I'm gonna mix up our confection sugar and our lemon juice.
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While our biscuits are cooking in the oven,
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I'm gonna go ahead and mix up our glaze.
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One cup of confection sugar
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and two tablespoons of fresh lemon juice.
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And I always, always, always use fresh.
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I just do not like that artificial lemon juice.
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I want the real deal.
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One cup, two tablespoons, perfect.
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Now I just gotta watch those biscuits.
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We got biscuits, y'all.
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- [Eddie] Oh, they smell so good.
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I can actually smell the blueberries.
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I can tell you. - Smell that.
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Just gonna move them kind of close together.
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So when I start to drizzle,
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I can make sure everybody gets their fair amount of drizzle.
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I don't wanna show any partiality.
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They're not the first biscuit.
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I'm gonna see if they're too hot for me to drizzle.
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Uh oh, I had way too much on that,
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Would anybody like to share a biscuit with me?
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Okay, let's grab it and growl.
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I'm not even gonna waste my time.
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I'm gonna go after a smaller one.
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- [Theresa] I was trying to do, but I'm gonna.
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- Make you smack somebody.
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- It's all over your lips.
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You got it, you licked it off.
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- [Theresa] Oh my gosh.
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400 degrees, 15 minutes, y'all.
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And I might have to make one more little batch
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of the glaze. - [Theresa] I knew it.
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I knew you were gonna say that.
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Nothing makes me madder than get something
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with a skimp on the glaze.
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- [Theresa] Mm hmm like Cinnabon, I always buy extra.
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- Uh huh, uh huh, uh huh.
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Please make sure you keep this recipe in your repertoire,
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because you'll love it, and so easy.
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No rolling out, no nothing.
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So, behind this biscuit, I'm sending y'all love
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and best dishes today.
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Thanks for joining me.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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and bail to be alerted when I post a video.
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Love and Best Dishes Y'all.
