It was a Blueberry Biscuit kind of day in Winfield, WV today. Piggly Wiggly in Eleanor stocks all White Lily Flour. Now, a glass of cold milk and a biscuit!
There is more than one way to do biscuits. Sometimes I roll them out and sometimes I use one bowl and pinch them out. These were pinched.
2 cups White Lily bleached Self Rising Flour
1/3 cup sugar
2 teaspoons baking powder
1 cup buttermilk only (very cold)
1 stick butter not oleo
1 cup blueberries
Put all dry ingredients in a big bowl (any big bowl works). Melt the butter just until melted. Get the cup of buttermilk out of refrigerator and pour around 3/4 of the butter into buttermilk and don’t stir. Wait a couple minutes and pour it into the dry ingredients. Stir lightly with wooden spoon until blended. Do not over stir. You will need to sprinkle flour on your hands and batter so you can Pat-it down and turn over . Sprinkle the blueberries on top and fold in half until berries are covered.
I pinched and patted into individual biscuits and placed in cast iron skillet coated with Crisco. Take the butter remaining in the cup and drizzle over biscuits. Preheat oven to 475 and bake about 14 minutes or until top is browning.
Icing:
1 cup powdered sugar
I Tablespoon of lemon juice and stir well
Then a teaspoon of evaporated milk and stir hard. If more milk is need add one teaspoon at a time.
Spread over biscuits while still rather warm.
This is my way and probably different than yours, but it works..If you found this recipe useful, follow our page for a collection of easy recipes and tips to make your cast iron cooking.