Blueberry Morning Biscuits

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My daughter wanted to call these Blueberry Balls  *giggle*  I decided to nix that idea but I am proud to say she came up with this recipe.

Sweet gluten free biscuits filled with blueberries.  Uses coconut flour & oil.  Worthy of breakfast or dessert.

Ok, I figured out the how but she came up with the idea of sweet biscuits filled with our fresh picked blueberries and a touch of cinnamon.  I never would have thought of it.  I’m so happy I live with a little creative genius!

Sweet gluten free biscuits filled with blueberries.  Uses coconut flour & oil.  Worthy of breakfast or dessert.

I think they are the most gorgeous gluten free biscuits ever.  Actually just the most beautiful biscuits period.  Gluten free has nothing to do with it.  I’m going to let the pictures speak for themselves:

Sweet gluten free biscuits filled with blueberries.  Uses coconut flour & oil.  Worthy of breakfast or dessert.

Sweet gluten free biscuits filled with blueberries.  Uses coconut flour & oil.  Worthy of breakfast or dessert.

Sweet gluten free biscuits filled with blueberries.  Uses coconut flour & oil.  Worthy of breakfast or dessert.

If you're not GF you're missing out! Sweet gluten free biscuits filled with blueberries.  Uses coconut flour and coconut oil.  Worthy of breakfast or dessert.

 

Gluten Free Blueberry Morning Biscuits
 
Prep time
Cook time
Total time
 
Yields/Serves: 14
Ingredients
  • ⅔ cup tapioca flour
  • ¾ cup white rice flour
  • ¼ cup coconut flour
  • ⅓ cup sugar
  • ½ teaspoon xanthan gum
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ¼ cup coconut oil (in solid form - measure it and stick it in your fridge a few mins if needed)
  • 1⅓ cup buttermilk
  • ⅔ cup milk
  • 1 teaspoon vanilla
  • 1 pint fresh blueberries
  • ~3/4-1 cup potato starch for shaping the biscuits
  • 2 tablespoons butter, melted
  • cinnamon-sugar for sprinkling over the tops
Instructions
  1. Preheat oven to 425 degrees. Grease a 9-inch round spring-form pan (alternately a round cake pan or pie plate should also work).
  2. In large bowl combine tapioca flour, white rice flour, coconut flour, sugar, xanthan gum, baking powder, baking soda, salt, and cinnamon.
  3. Use a pastry blender or your fingers to work the coconut oil into the flour mixture.
  4. Stir in buttermilk, milk, and vanilla. Then fold in blueberries.
  5. Place potato starch in a shallow pie plate. Use an ice cream scoop to scoop some dough into the pie plate. Cover your hands and the dough with potato starch. Scoop up with your hands and gently bounce it back and forth between your hands to shape it into a ball shape. Place in prepared spring-form pan. Continue until all the dough is used, placing dough balls close together so they all fit.
  6. Bake 25-35 minutes until tops are golden brown. Immediately brush tops with melted butter and sprinkle cinnamon-sugar.
  7. Allow to cool 10 minutes before removing and serving. These are best served warm but still quite enjoyable the next day.

 

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Comments

  1. Merridith says

    Aren’t kids great! They don’t have the boundaries set in stone yet of what will work and what won’t, they are able to just let their creative juices flow. Thanks for the tested gf recipes. Blueberries -just in time for Father’s Day breakfast!!

  2. jtrueschler says

    The liquid in this recipe cannot be right. I tried these and they are no where near dough like as a biscuit should be. I am aware that sometimes the consistency of gfs baked goods is different even in their pre-baked form but this was ridiculous! I had to use half a container of potato starch to roll these into balls and then I had tons of extra batter left. I say batter because that is what it looked like. I would suggest you go back and correct or rework the recipe or just take it down. It’s no fun wasting perfectly good ingredients.

    • says

      Nope, it’s absolutely correct! Maybe I should have explained it more in the recipe but the recipe is basically a GF variation of the famous Shirley Corriher’s Touch-of-Grace biscuits. Here’s a link with some pictures of the process of those biscuits: http://food52.com/blog/2819-shirley-corriher-s-touch-of-grace-biscuits As you can see even the gluten ones are VERY wet which is why they make such a great conversion to gluten free. Gluten free breads need to be wet, almost like muffin batter, to ever get something that has a good texture. I urge you to give the recipe another try as it’s written. Just drop blobs of the batter/dough into a pie plate of potato starch, cover it with the starch then grab up the batter and toss it back and forth between your hands to make it ball-like. They come out really beautifully moist and delicate this way. Hope that helps some!

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