Joy of Cooking Recipe: Glazed Berry Biscuits

Irma Rombauer self-published the first Joy of Cooking in 1931 with the small insurance payout she received after her husband committed suicide during the Great Depression. Suddenly, society wives who used to enjoy a kitchen staff no longer had the money to employ them and began cooking for themselves. The instruction "stand facing the stove" was a bit more pragmatic than we realize. In 1936, the first commercial edition was published by Bobbs-Merrill. Marion Rombauer Becker, Irma's daughter, joined the Joy dynasty and revised and updated each subsequent edition until 1975. That edition was the first after Irma's death and was completely Marion's. Her son, Ethan Becker, has returned the book to the family's voice, revising the 1975 edition for the 75th Anniversary Edition.

Joy of Cooking recipe for Fourth of July Glazed Berry Biscuits with Hard Bourbon SaucePunctuate your Independence Day feast with this all-American combination of berries, biscuits, and bourbon from The Joy of Cooking. Our delicious twist on strawberry shortcake is a patriotic crowd-pleaser. All the components can be made ahead, allowing you to mingle, man the grill, speak reverently of constitutional democracy, or dodge roman candle barrages until it’s time to whip up dessert. Though frozen blueberries are the best choice for adding to the biscuits, we highly recommend using the ripest red berries you can find for the fruit topping—strawberries, raspberries, pitted cherries, even mulberries if you’re lucky enough to find them.

Joy of Cooking

Joy of Cooking

by Irma S. Rombauer

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  • Get Joy of Cooking
  • Get Joy of Cooking
  • Get Joy of Cooking
Joy of Cooking

Joy of Cooking

by Irma S. Rombauer

View Details

  • Get Joy of Cooking
  • Get Joy of Cooking
  • Get Joy of Cooking

To serve, halve the biscuits (or not) and liberally smear them with Bourbon Hard Sauce. Plate the glazed biscuits and spoon sugared red berries over each biscuit. Just before serving, drizzle some of the berry juice on top.

Blueberry Buttermilk Biscuits
Makes about 24 1 1/2-inch biscuits
For larger servings, you can make ten 2 1/2-inch biscuits instead.
Preheat the oven to 425°F.

Sift together into a large bowl:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Cut in, using a pastry blender or 2 knives, until the size of small peas:
6 tablespoons chilled butter

Make a well in the center. Add all at once:
3/4 cup buttermilk
1 cup blueberries, fresh or frozen

Stir just until the dough comes away from the sides of the bowl. Turn the dough out onto a lightly floured surface. Knead gently and quickly, about 8 to 10 times. Roll out with a lightly floured rolling pin, to between 1/4 and 1/2 inch thick. Cut with a 1 1/2-inch biscuit cutter dipped in flour, and place on an ungreased baking sheet.

If desired, brush the tops with:
Melted butter
Bake until lightly browned, 12 to 15 minutes. If making ahead, let them cool completely and cover in an airtight container.

Bourbon Hard Sauce
Makes about 1 cup

Beat in a bowl until creamy:
5 tablespoons butter, softened

Gradually add:
1 cup confectioners’ sugar

Beat until well blended and fluffy. Add:
2 tablespoons Kentucky straight bourbon whiskey
1⁄8 teaspoon salt

Beat until very smooth. If not using immediately, cover and refrigerate. To serve, bring to room temperature before topping the biscuits. Do not let the sauce sit out in the summer heat for more than 30 minutes.

Sugared Strawberries
Makes about 2 cups

Making this ahead will give the flavors time to meld.
Hull (if desired) and slice:
1 quart ripe strawberries (or the ripest red berries you can find)

Mix in a bowl with:
2 tablespoons sugar
1 vanilla bean, split, seeds scraped into the bowl, or 1 teaspoon vanilla extract

Cover and refrigerate until ready to serve. Remove the vanilla bean hulls before serving.

Photo by John Becker

Recipe excerpted from JOY OF COOKING by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker. Copyright © 2006 by Simon & Schuster, Inc. Excerpted with permission by Scribner, a Division of Simon & Schuster, Inc.

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    [post_content] => Joy of Cooking recipe for Fourth of July Glazed Berry Biscuits with Hard Bourbon SaucePunctuate your Independence Day feast with this all-American combination of berries, biscuits, and bourbon from The Joy of Cooking. Our delicious twist on strawberry shortcake is a patriotic crowd-pleaser. All the components can be made ahead, allowing you to mingle, man the grill, speak reverently of constitutional democracy, or dodge roman candle barrages until it's time to whip up dessert. Though frozen blueberries are the best choice for adding to the biscuits, we highly recommend using the ripest red berries you can find for the fruit topping—strawberries, raspberries, pitted cherries, even mulberries if you're lucky enough to find them. 

To serve, halve the biscuits (or not) and liberally smear them with Bourbon Hard Sauce. Plate the glazed biscuits and spoon sugared red berries over each biscuit. Just before serving, drizzle some of the berry juice on top.

Blueberry Buttermilk Biscuits
Makes about 24 1 1/2-inch biscuits
For larger servings, you can make ten 2 1/2-inch biscuits instead.
Preheat the oven to 425°F.

Sift together into a large bowl:
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Cut in, using a pastry blender or 2 knives, until the size of small peas:
6 tablespoons chilled butter

Make a well in the center. Add all at once:
3/4 cup buttermilk
1 cup blueberries, fresh or frozen

Stir just until the dough comes away from the sides of the bowl. Turn the dough out onto a lightly floured surface. Knead gently and quickly, about 8 to 10 times. Roll out with a lightly floured rolling pin, to between 1/4 and 1/2 inch thick. Cut with a 1 1/2-inch biscuit cutter dipped in flour, and place on an ungreased baking sheet.

If desired, brush the tops with:
Melted butter
Bake until lightly browned, 12 to 15 minutes. If making ahead, let them cool completely and cover in an airtight container.

Bourbon Hard Sauce
Makes about 1 cup

Beat in a bowl until creamy:
5 tablespoons butter, softened

Gradually add:
1 cup confectioners' sugar

Beat until well blended and fluffy. Add:
2 tablespoons Kentucky straight bourbon whiskey
1⁄8 teaspoon salt
Beat until very smooth. If not using immediately, cover and refrigerate. To serve, bring to room temperature before topping the biscuits. Do not let the sauce sit out in the summer heat for more than 30 minutes.

Sugared Strawberries
Makes about 2 cups

Making this ahead will give the flavors time to meld.
Hull (if desired) and slice:
1 quart ripe strawberries (or the ripest red berries you can find)

Mix in a bowl with:
2 tablespoons sugar
1 vanilla bean, split, seeds scraped into the bowl, or 1 teaspoon vanilla extract
Cover and refrigerate until ready to serve. Remove the vanilla bean hulls before serving.

Photo by John Becker

Recipe excerpted from JOY OF COOKING by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker. Copyright © 2006 by Simon & Schuster, Inc. Excerpted with permission by Scribner, a Division of Simon & Schuster, Inc.

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