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These swirly lemon and blueberry biscuits turn basic stuff into an eye-catching morning treat that mixes zingy citrus with juicy blueberry pops. The mascarpone topping adds a fancy touch, making them ideal for special get-togethers or lazy weekends when you're craving something out of the ordinary.
I came up with this idea one summer when our nearby farmers stands were loaded with fat, juicy blueberries. Now my family begs for these biscuits whenever we're celebrating anything worth waking up for.
What You'll Need
- Sweet rice flour, almond flour, and oat flour: Team up for the best gluten free feel with zero grittiness
- Cold cultured butter: Brings a deep flavor and makes those must-have flaky bits
- Fresh blueberries: Create little pockets of sweet juice in every bite
- Meyer lemon zest: Wakes up the whole dish with its sunny scent
- Vermont Creamery Mascarpone: Gives the topping an extra smooth, rich quality that beats plain cream cheese
How To Make Lemon Blueberry Swirl Biscuits
- Mix your dough:
- Combine all the dry stuff in a big bowl. Cut the cold butter slices into the flour mix until you see little chunks about the size of peas. This step creates steam pockets while baking for that flaky goodness. Stir together your milk and egg then pour it in bit by bit until you've got dough that sticks together when you squeeze it.
- Don't skip cooling:
- Flatten the dough into a round and stick it in the fridge for at least half an hour. This key step gets the butter firm again and keeps the dough from being too sticky. The wait also lets the flours soak up moisture for better texture.
- Roll it out right:
- Spread the dough into a rectangle around 14x10 inches using parchment paper so it won't stick. Scatter blueberries all over and press them in gently. The parchment helps you roll everything tight without tearing your delicate gluten free dough.
- Smart cutting and baking:
- Use a sharp knife and push straight down to cut equal slices from your log. Put them cut-side up in your pan with room to grow between each one. Facing the spirals upward shows off those pretty blueberry swirls.
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These biscuits have become what I'm known for at family morning meals. I live for that moment when everyone takes their first bite and their faces light up with surprise. The mascarpone and lemon combo in the topping turns these from just breakfast food into something really memorable.
Getting Ahead
What's great about these biscuits is how flexible they are. You can get the dough ready up to three days before and keep it in the fridge until you're set to roll and fill it. Or you can shape and cut them, put them in your pan, cover them and stick them in the fridge overnight. Just let them sit out for about 20 minutes before baking in the morning. That's perfect for holiday breakfasts when you want to wow everyone without getting up super early.
Different Ways To Make Them
These biscuits can be changed up depending on what fruit you can find. Swap out blueberries for raspberries or blackberries and they'll be just as tasty. For something tropical, use lime zest instead of lemon and throw in some chopped mango. In the fall, try diced apples with cinnamon and nutmeg for a cozy flavor. The basic recipe stays the same but you can fill them with all sorts of different things.
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Ways To Enjoy Them
These biscuits shine best when they're still a bit warm as the star of a fancy brunch next to some fluffy scrambled eggs and crispy bacon. If you want them for dessert, add a scoop of vanilla ice cream and some extra fresh berries. They also go great with afternoon tea, especially if you've got some lemon curd for dipping. Their cool spiral look makes them fit for special occasions even though you don't need any fancy baking skills.
Frequently Asked Questions
- → Can I switch out the gluten-free flours?
If gluten-free isn’t needed, swap in 2 cups plus 3 tablespoons of regular all-purpose flour. It works just as well.
- → How do I keep the dough from sticking when rolling?
Lay the dough on a parchment sheet dusted with oat flour. Flip and dust lightly as you roll to make it easier.
- → Will frozen blueberries work?
Though fresh ones are ideal, thawed and well-drained frozen berries can do the trick. Just avoid extra juice spilling into the dough.
- → What’s the best way to store leftover biscuits?
Pack in an airtight container on your counter for a day or chill them for up to three days. Warm them up before enjoying again.
- → How do I make the icing easy to drizzle?
Mix mascarpone and powdered sugar, then slowly stir in a little lemon juice until smooth and pourable.
- → Can I prepare the dough ahead?
Absolutely. You can chill the dough or shaped biscuits in your fridge overnight, then bake fresh the next morning.
- → What can I use instead of mascarpone icing?
Swap mascarpone with cream cheese or Greek yogurt for a similar tangy and creamy glaze.