LEMON BLUEBERRY BISCUITS

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.

Have a great day and stay warm!☀️❄️⛄️

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!