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Blueberry Biscuit Schnitt Recipe
|Blueberries||2 Cup (32 tbs) (fresh)|
|Biscuit mix||2 Cup (32 tbs)|
|Milk||2⁄3 Cup (10.67 tbs)|
|Orange rind||2 Teaspoon, grated|
|Egg||1 , beaten|
Serving size: Complete recipe
Calories 1330 Calories from Fat 97
% Daily Value*
Total Fat 11 g16.7%
Saturated Fat 4.4 g22.2%
Trans Fat 0 g
Cholesterol 226.5 mg
Sodium 644.8 mg26.9%
Total Carbohydrates 301 g100.5%
Dietary Fiber 18.5 g74%
Sugars 88.2 g
Protein 14 g27%
Vitamin A 12% Vitamin C 70.5%
Calcium 84.3% Iron 67.5%
*Based on a 2000 Calorie diet
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.