Perfect for breakfast or brunch, these beautiful gluten free blueberry biscuits are perfectly light and fluffy, slightly sweet, and studded with blueberries.
You’ll need
6 Tbsp butter
3c flour
2 Tbsp sugar
5 tsp baking powder
½ tsp salt
1½c blueberries
1¼c buttermilk
1 eggs
1½c blueberries (don’t thaw if using frozen)
How to make it
Combine flour, sugar, baking powder, and salt in a large bowl. Add the butter and combine with a pastry blender or two forks until very crumbly. The pieces should be no larger than peas. (Alternately, you can combine the dry ingredients in a food processor and pulse until the pieces are no larger than peas.)
*If desired, you can prepare the dough up to this point and refrigerate up to 1 day until ready to continue.
Combine egg and buttermilk and pour into dry mixture. Add blueberries, and gently stir with a fork until just combined. Flour the countertop and turn dough onto the counter.
Pat out to a square, about ¾″ in thickness. Being careful not to slice all the way through, slice large square into 16 smaller squares, keeping the dough in one large piece. Carefully transfer scored biscuits to a baking sheet lined with parchment paper (this is easier with a spatula or a bench scraper).
Bake at 450 degrees for about 15 minutes.
