Ingredients
1 stick butter, divided, half diced and chilled
2 c. sifted self-rising flour
1/2 c. sugar
4 oz. cream cheese
3/4 c. buttermilk
4 tbsp. diced butter, chilled
1 c. frozen blueberries
1 stick unsalted butter, softened
4 oz. softened cream cheese
2 c. powdered sugar
1 tsp. pure vanilla extract
Juice of 1/2 a tangerine
Juice of 1/2 a tangerine
4 tbsp. powdered sugar
1 tsp. pure vanilla extract
Preparation
Step 1Make the Biscuit Dough: Preheat oven to 425°. Melt 1/2 stick of butter in a baking pan while oven is preheating. Sift flour and mix in sugar, then add cream cheese and mix in buttermilk. Fold in remaining butter, then blueberries. Roll onto a lightly floured biscuit board; flour and fold 3 times. Lightly pat to 3/4"- to 1"-thick and cut out biscuits. Flip each biscuit in hot butter once and bake, 13 to 15 minutes.Step 2Make the Filling: While biscuits are baking, mix butter, cream cheese, powdered sugar, vanilla and tangerine juice in a bowl using an electric mixer until smooth.Step 3Make the Icing: In another small bowl, mix together tangerine juice, powdered sugar and vanilla until smooth.Step 4Once the biscuits are baked, slice biscuit open and apply cream cheese filling. Brush lightly with icing and enjoy.
See other award-winning recipes here.
