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.
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
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”!
3. Using your fingers toss flour mixture & grated butter together. Make a “well” in the center of the flour.
4. Crack egg into buttermilk & gently whisk together. Pour into the flour well. Mix wet & dry ingredients together until a “slaggy” dough forms.
5. Sprinkle blueberries over dough. Carefully blend berries into the 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.
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.
8. Bake for 15 to 20 minutes until biscuits are golden brown.
Blueberries & Shortcake in a Biscuit!
Hmmmmm…a few left over for the next concoction? Bon Apetit.
Great looking berries and dessert.
Delicious, except i wasn’t there
I know….you would have loved them.
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.
Yes to the eggs…since there is no gluten the eggs give the biscuits their lightness.
Lovely to look at, I’m sure lovely to eat. If you don’t use gluten free flour would you change the recipe in any way.
Karen, I think if I did not use the gluten free flour I would use self-rising flour instead.
i would give up the goulash for these.
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!
love these gluten free versions you are baking up these days. I’ve got a gallon of blueberries coming my way tomorrow–I look forward to trying this and other treats very soon.
your new site looks terrific!
perfectamente. Jill
Gluten free and antioxidant, these look great.
So excited to try some of these but with huckleberries. It’s been ages since I was excited about gluten free … Thanks for the ideas.
I adore baked blueberries, and your biscuits look such a delicious vehicle.
This look absolutely delicious and I can’t wait to try your recipe!!!