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.

“Crop Circle Tabbouleh / Third Thursday”

“Crop Circle Tabbouleh”

Ingredients:

Gather the following: Fresh, Ripe, Local Peaches & Strawberries, Cilantro, Parsley, Mint, Spring Green Onions, Jalapeno & Sweet Red Bell Pepper, Wheat Berries Cooked, Balsamic Vinegar, Olive Oil, Honey, Herbs de Provence, Sea Salt & Black Pepper (Amounts really don’t matter just use whatever amounts you want of each based on your own personal palate.)

1. Chop finely Spring Onions, Parsley, Cilantro & Mint. The onions I used came from the Downtown Farmer’s Market and the mint from my garden.

                                                       2. Carefully peel ripe peaches & cut into a large dice.  I used a combination of Alabama and Georgia peaches                                                              that started showing up at our local Farmer’s Markets last week.

  


                                     3. Let cooked Wheat Berries cool completely. Finely chop a bit of Jalapeno pepper & Red Bell Pepper for garnish.Wash                                                   &  trim Strawberries, let drain. The small sweet berries in this salad came from a farm in Ridgetop, TN.

4. Choose a large round serving dish and place cooked wheat berries in the middle a bit “domed” spreading out to the edges.  Add each prepped ingredient in a circle around the domed center, creating a “crop” circle!

Cover loosely with plastic wrap & refrigerate until ready to serve. 

5. Mix a simple Vinaigrette using the olive oil, balsamic vinegar, honey, herbs de provence, sea salt & black pepper. I make quick vinaigrettes in small canning jars and shake to mix ingredients. Taste and adjust.

To Serve: Remove Crop Circle Tabbouleh from refrigerator anda drizzle Vinaigrette over all, add a large serving spoon.

The destination for my “Crop Circle Tabbouleh” ……………..

“Third Thursday May 2011 at Gigi’s Home”

Third Thursday’s Potluck was held this month at the home of Hat Maker and Gardener Extraordinaire Gigi Gaskins. Also hosted by Nancy Vienneau who invited some out-of-town guests who livened things up for us all.  Third Thursday’s are always much-anticipated by all of us who attend regularly and even more so as a bounty of  seasonal crops  are arriving daily, fresh from farmers all over our area here in Nashville.

Out-of-town guests, Kathi Speller and Lanette Mohr read about Third Thursdays in the current issue of Relish Magazine (check it out online at relish.com) & as they were both nearby on this particular Third Thursday they  joined our pot luck dinner party.

Image Gallery of the evening of food, conversation, laughter………..

                                                             

                 

                                                                                        

                                                                                  

Good food, new & familiar friends, a beautiful May evening.

Bon Apetit.

(My “Crop Circle Tabbouleh” was inspired by a recipe by Nigel Slater in his Tender, Vol II  cooking book. His recipe was for a Peach and Mint Tabbouleh.)

(The styling for”Crop Circle Tabbouleh” was inspired by an article I recently read on Crop Circles and by my good friend, Nancy Vienneau.)

A bit about Crop Circles from Wikipedia:

crop circle is a sizable pattern created by the flattening of a crop such as wheatbarleyryemaize, or rapeseed. Crop circles are also referred to as crop formations, because they are not always circular in shape. While the exact date crop circles began to appear is unknown, the documented cases have substantially increased from the 1970s to current times. 

Since the early 1990s the UK arts collective founded by artists Rod Dickinson and John Lundberg (and subsequently includes artists Wil Russell and Rob Irving), named the Circlemakers, have been creating some crop circles in the UK and around the world both as part of their art practice and for commercial clients.

Using local crops to make circles in food seemed a natural progression. Teresa B.