Blueberry Swirl Biscuits (Print Version)
# Ingredients:
→ Biscuits
01 -
⅔ cup blanched almond flour
02 -
⅔ cup gluten-free oat flour
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⅔ cup sweet rice flour
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3 tbsp tapioca flour
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¼ cup sugar (add extra if needed)
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2 ½ tsp baking powder
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½ tsp fine sea salt
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6 tbsp cold cultured unsalted butter, sliced into thin strips
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Zest of 1 large lemon (Meyer or regular), finely grated
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6 tbsp whole milk (plus extra, if needed)
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1 large egg
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1 ½ cups fresh blueberries
→ Mascarpone Icing
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½ cup powdered sugar
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¼ cup mascarpone cheese
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1-2 tbsp fresh lemon juice
16 -
Crumble freeze-dried blueberries, lemon zest, or bee pollen for garnish
# Instructions:
01 -
In a big bowl, stir sweet rice, almond, oat, and tapioca flours together with sugar, baking powder, and salt until combined. Toss in slices of butter and lemon zest, then work it with your hands or a pastry cutter until the butter's broken into crumbly bits. Mix the egg and milk together in a measuring cup. Gradually combine with the dry mix using a silicone spatula until you’ve got pliable dough that holds. Form it into a ball, flatten it into a disk (6 inches wide), wrap it up tight, and chill for at least 30 minutes or overnight. Meanwhile, rinse the blueberries and dry them—slice larger berries in half.
02 -
Set your oven to 350°F (180°C) and move a rack towards the top. Coat an 8-inch square or circular pan with butter, then line it with parchment. Sprinkle oat flour on parchment, roll the dough into a rectangle (14x10 inches), scatter blueberries and a bit of sugar on top, and roll tightly like a log with the seam-side down. Cut into 8 or 9 even rolls, set them cut-side up in the pan, press them down gently, then brush tops with cream or milk. Sprinkle sugar over the top. Bake for 40 to 55 minutes until golden and cooked through. Let them cool for 20-30 minutes after baking.
03 -
Place a plate over the pan and flip it to pop the biscuits out, peeling off the parchment. Flip them again so the tops face up. Mix up the icing by whisking lemon juice, mascarpone, and powdered sugar together till smooth. Drizzle over the biscuits while they're warm and top with a sprinkle of freeze-dried blueberries, bee pollen, or lemon zest. These taste great warm or at room temp. Store in an airtight container—keep at room temp for 1 day or in the fridge for up to 3. Warm leftovers before eating.
# Notes:
01 -
Swap out the gluten-free flours for 2 cups plus 3 tbsp of regular all-purpose flour if you’d prefer.