Tennessee Blueberry Shortcake Biscuits (Gluten Free)

TN Blueberries

Mid July

Summer Saturday mornings…Farmer’s Market early…a few…just a few cartons of local blueberries sitting on the plank counter just waiting for me…I am sure of this.

Blueberry Biscuits

Sunday summer mornings…lazy time to make biscuits…just a little bit sweet with blueberries..softened butter, hot coffee with milk…the best of the summer in a bite.

Here is what you  need: 1 cup fresh blueberries rinsed & drained; 2 cups all-purpose flour (I used King Arthur Gluten Free Flour) ;  2 tsp baking powder;  1/4 tsp baking soda;  1 tsp salt;  1/2 cup raw sugar;  1/3 cup frozen butter (the measurement is right on the stick);   1 egg;  3/4 cup buttermilk

Biscuit Ingredients

Let me talk a bit about gluten-free flours…as the name says they are without the gluten that gives dough or pastry its elasticity, therefore pie crusts such as I made recently for my Rainier Cherry Galette or for these biscuits, have a “shortbread” quality.  The finished crust or biscuits will be more tender and crumbly than when made with regular flour. Just keep this in mind when working with a product such as this one…handle a bit more gently and the results will be amazing.

Here is how you do it:

1. Preheat oven to 400 degrees.  Combine flour, baking powder, baking soda, sugar & salt in a mixing bowl.

2. Very quickly grate the stick of frozen butter into a bowl. It is already “pea size”!

cold buttergrated cold butter

3. Using your fingers toss flour mixture & grated butter together. Make a “well” in the center of the flour.

flour with butter

4. Crack egg into buttermilk & gently whisk together. Pour into the flour well. Mix wet & dry ingredients together until a “slaggy” dough forms.

Yogurt/Milk Mix

5. Sprinkle blueberries over dough. Carefully blend berries into the dough.

Blueberries in wet dough

6. Dump mixture out onto a floured work surface. Use your hands to form dough into a ball & then pat out into  a circle about 3/4 inch thick.

Dough with berries

7. Cut biscuits with a 2 to 3 inch round cutter & place on a lightly buttered iron skillet or baking sheet. This recipe will make around 16-20 biscuits.

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8. Bake for 15 to 20 minutes until biscuits are golden brown.

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Blueberries & Shortcake in a Biscuit!

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Hmmmmm…a few left over for the next concoction? Bon Apetit.

16 thoughts on “Tennessee Blueberry Shortcake Biscuits (Gluten Free)

  1. These look so fabulous, Teresa. You know how much I love biscuits. I notice an egg in the recipe. Is that because of the gluten free flour. I’m starting to think of going gluten free for a while and I’m going to experiment with some flours.

  2. I’m elated that you posted this recipe. The wife and I were wondering if there were any restaurants that served GF biscuits now that she is eating GF? Now, I can make them myself. Thanks!

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