Is anyone else fah-REAKING out that it is already November 19th?! The holidays are HERE people! I’m sorry to shout, but like I said, freaking out over here!! Am I ready for Thanksgiving? No. Am I ready for Christmas? HELLLOOO-NO. Am I the girl who lives not any where near civilization and shopping? Yes. Yes I am.
Wow. Thank goodness for online shopping and free shipping deals. Sorry to rant. I feel better now. *breath in; breath out*
One thing I do not have to stress about is breakfast during the holidays. With things like this Blueberry Biscuit Bake, I can throw it together with minimal effort and have it ready for everyone to feast upon so I can do more important things…like search for Black Friday Deals. Or wrap presents…b/c of course that will be done at the very.last.minute. Because that’s how I roll.
But don’t these look scrum-dily-umptious?! That means good, in case you’re wondering. I make up words sometimes too.
This is similar to monkey bread
…but it’s not made in a bundt pan (but you could, just double the recipe), and it’s made with blueberry biscuits
! Have you seen them? Grands Biscuits makes them (there are probably other brands too, but that’s the one sold around here). I knew I wanted to make something with these new found treasures, but I didn’t want to make a traditional monkey bread…I wanted less cinnamon/brown sugar and more blueberry. And a little maple syrup thrown in for good measure. AND, a glaze of course. Can’t have blueberry biscuits without a glaze (are you familiar with BoBerry Biscuits? Bojangles, baby. That’s where it’s at. It’s a Southern thing
Blueberry Maple Pull Apart Breakfast Bake
1 can (16 oz) Pillsbury Grands Blueberry Biscuits
1/4 cup granulated sugar
1/2 tsp cinnamon
1/2 cup fresh or frozen blueberries (I used frozen)
3 T. maple syrup (or one of the little bottles pilfered from your last trip to Cracker Barrel. 🙂
2 T. butter
1 cup powdered sugar
1 t. vanilla extract
approx. 3-4 T. half and half (or milk/cream/flavored coffee creamer)
- Preheat oven to 350 degrees F.
- Grease an 8 x 8 baking pan (I used Chinet Bakeware)
- Cut biscuits into quarters and place in a medium bowl.
- Mix sugar and cinnamon together, then sprinkle over biscuits.
- Toss to coat biscuits in sugar mixture.
- Arrange coated biscuit pieces in the bottom of baking dish.
- In a small microwave safe bowl, heat blueberries and maple syrup for one minute. Add butter, and microwave for a minute more.
- Pour blueberry mixture over the biscuits.
- Bake for 20 to 30 minutes or until golden brown and no longer doughy in center.
- Cool 10 minutes.
- While cooling, mix up glaze in a small bowl – Mix powdered sugar, vanilla and whatever liquid you are using until desired consistency is reached. Pour over biscuit bake.
Now, onto the giveaway I mentioned. Since I’m such a fan of Chinet Bakeware
, the thoughtful folks over at Chinet are allowing me to giveaway one last set of disposable Chinet Bakeware. What a perfect time to try these bad boys out! They are so convenient to bake in, then carry off, and then throw away! Or, if you are one of those super organized people, make some dishes up ahead of time, freeze them, then toss them in the oven whenever you are ready. Yes, Chinet Bakeware can go straight from freezer to oven!
The winner will receive a set of Chinet Bakeware including one of each size:
8×8 Square Pan
7×11 Large Oval Pan
9×11 Rectangle Pan
7.25×9 Small Oval Pan
Please enter via the Rafflecopter form. If you are viewing this in an email, you will need to click over the actual post. Shipping only available within the US.
I received a complimentary set of bakeware and stipend for supplies from Chinet. All opinions are my own. This is part 4 of a 4 part series featuring Chinet.