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.

“My Three Peaches – Refrigerator Jam”

“My Three Peaches”

“My Three Peaches Refrigerator Jam”

 I started out with more than three peaches mind you. I started out with a whole bowl full of perfectly tree-ripened peaches as a matter of fact. Some of the peaches were for various photo shoots I have been styling….but in the end there were three peaches left over….for me.  They sat a round for a few days on my kitchen counter. I was much to busy so I just ignored them almost until the point-of-no-return.

Wanting to save these beautiful golden orbs tinged with reddish-pink for a bit later , I quickly made a (sorry reader!) no-real-recipe “Three Peach Refrigerator Jam”. But I will share what I did to prep the peaches & the ingredients I used, as well as the steps to cook and jar. Anyone can do it…you really can’t go wrong. Try it, you will see.

What I discovered is that it is lots of fun to make one jar of refrigerator jam that will keep for weeks chilled. There is no pressure to get out all the canning accoutrements, no fear of death from eating a badly processed jar of fruit, no lengthy time spent, just the simple pleasure of taking a few pieces of fruit to savor later in a new form.

Here is what you will need for approximately 1 pint of peach jam:

3 very ripe, sweet peaches

about 2/3  cup sugar

a long strip of lemon peel

1/4 cup water or juice

2 Cardamom pods

a pinch of red pepper flakes

1 tbsp balsamic vinegar

First things first:

1. Let me show you how I very easily peel peaches.

Bring a pot of water to boil. Cut an “X” in non-stem end of peach. Add to boiling water for 2 minutes. Remove with slotted spoon.
Plunge peaches into ice water & leave for a few minutes.
Use your fingers to peel back peach skin. Skin slips right off.

2. Cut peaches into slices or chunks. Place in a heavy saucepan. Add  sugar, lemon peel, water or juice &  cardamom pods.

3. Bring to a low boil over medium heat. Stir often. Simmer until fruit is softened & mixture starts to thickened. About 20 minutes.

4. Stir in a pinch of red pepper flakes & balsamic vinegar.

4. Simmer peach mixture for another 8-10 minutes, stirring often. Mixture will darken to a deep amber color & thicken. Remove from heat.

5.  Spoon hot peach mixture into a glass jar & cover with a tight-fitting lid. Allow to cool at room temperature before storing in the refrigerator.

That is all there is to it. Now, as luck would have it,  within a couple of days of making this jam I had a photo shoot where I needed to make some biscuits. Quick, fluffy, light, airy homemade biscuits! Ahhh, my freshly made peach jam & hot buttery biscuits were a match made in culinary heaven!

“Living Life One-Bite-At-A-Time”