LEMON BLUEBERRY BISCUITS

27 Jan


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I hope everyone is having a great morning! Regardless of the winter storm we have coming our way which can definitely put you in a bad mood😢 Hopefully these biscuits can brighten up your morning and also bring joy to your taste buds!👅 These were soft, fluffy, flavorful, and of course gluten free.

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Have a great day and stay warm!☀️❄️⛄️

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Recipe: makes 9 biscuits

3 cups brown rice flour
¾ cup cold grass fed butter
3 tbsp organic coconut palm sugar
1 cup organic unsweetened almond milk
4 tsp gluten/aluminum free baking powder
1 organic cage free egg
2 tbsp lemon juice (squeezed from lemon)
¾ cup organic fresh blueberries

Preheat oven to 450°F and line a baking sheet with parchment paper.

Mix dry ingredients in a bowl, then cut in pebble sized pieces of butter into the batter and knead until you get a smooth batter. Add in eggs, lemon juice and milk and knead again, then add in fresh blueberries. Do not over mix or the blueberries will get mushy.

Scoop out about ½ a cup of the batter and roll into a ball, then place on the lined baking sheet. Repeat the process until the batter is gone. You should have exactly 9 batter balls. Bake for 12 minutes.

When ready, place your biscuits on the counter and let them cool for 3-5 minutes so that they harden up a little.

When ready, serve with butter and maple syrup topped with extra blueberries and enjoy!

8 Responses to “LEMON BLUEBERRY BISCUITS”

  1. bygracecakes January 27, 2015 at 4:48 pm #

    These look great! http://www.bygracecakes.com

  2. dimshum January 27, 2015 at 5:11 pm #

    I love the look of these, they look so fruity and bright!

    • Valerie Azinge January 27, 2015 at 5:14 pm #

      Thanks girl! I love making food colourful😊🍓🍋🍇

  3. Pat Azinge February 21, 2015 at 3:54 pm #

    Your presentations are colorful and inviting.

  4. Sayaka December 4, 2015 at 8:41 am #

    Hi, what can I use to replace the egg?
    Making these right now and I ran out :O 🙂
    Love the photos! Came here from instagram ^_^

    • Valerie Azinge December 4, 2015 at 12:53 pm #

      Thanks hun! You can use 2 tbsp of flaxseed or 1 large banana 🙂

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