Perfect for breakfast or brunch, these beautiful gluten free blueberry biscuits are perfectly light and fluffy, slightly sweet, and studded with blueberries.
Duration:
Ingredients
- 1 cup high quality gluten free flour (we always use Cup4Cup – see notes)
- 2-3 T sugar, depending on how sweet you want them 🙂
- 1/2 T baking powder
- 1/2 tsp salt (we like sea salt best)
- 2/3 cup whipping cream
- 1 cup frozen blueberries (not thawed)
- GLAZE:
- 1/3 cup powdered sugar
- 1/4 tsp gluten free almond extract
- 1 T whipping cream
Instructions
- Preheat oven to 450 degrees F and line a baking sheet with a baking mat or parchment. You don’t have to line the baking sheet, but it sure makes clean-up easier since you’re baking with blueberries 😉
- In a small bowl, whisk together flour (be sure to measure by stirring, scooping, and leveling), sugar, baking powder, and salt.
- Add cream and stir just until combined – dough should be sticky.
- Add blueberries and stir just until the blueberries are evenly distributed.
- Sprinkle about a tablespoon of gluten free flour onto a baking mat, parchment, or your counter. Turn dough onto floured surface.
- Sprinkle a little flour on top of the dough – just enough to make it workable. Don’t work the flour into the dough.
- Divide the dough into 4 parts and stack each on top of each other, then gently pat down to about 1″ thick.
- Use a biscuit cutter to cut the dough – these ones are our favorite because they’re extra tall. When cutting the biscuits, press straight down and don’t twist, twisting will inhibit rising a little (a little tip I learned from King Arthur Flour)
- Place the biscuits onto prepared baking sheet and bake for 14-17 minutes. They will be a rich golden brown on top and should not be doughy inside. Place the baking sheet on a cooling rack.
- While the biscuits are cooling, make the glaze by combining all ingredients in a small bowl and whisking until smooth. Scrape the glaze into a decorator bag or a Ziploc bag and cut off the tip. Drizzle glaze evenly over the biscuits and serve!
Notes
This recipe makes 4-6 muffins, depending on the size you make them. Feel free to double the recipe if you want to make more, the recipe works well doubled.
When measuring flour for any recipe, stir your flour, scoop into the measuring cup with a spoon, and level off with the flat side of a knife. Scooping the flour with the measuring cup will yield too much flour and make your final product heavy and dense.
We have tested biscuits with a variety of gluten free flours, and Cup4Cup is hands-down the best flour to use in this recipe. We highly recommend it, and it can be found in many grocery stores but is usually a little cheaper on Amazon.
To make this recipe dairy free:
You can substitute coconut cream for the cream used in the biscuits. To do so, put a can of coconut milk or coconut cream in the fridge overnight and when you’re ready to make the biscuits, open the can and scoop off the solidified coconut cream. Warm it on the stove or in the microwave briefly so it is a liquid consistency, and continue with the recipe as needed.
You’ll need to use a dairy free flour (Cup4Cup isn’t dairy free), so sub with your favorite blend. We have tested biscuits with King Arthur, Pamela’s and Bob’s Red Mill and recommend either King Arthur or Pamela’s. Sub 1/4 cup of the flour in the recipe for 1/4 cup corn starch to help the biscuits with that light and fluffy texture you’re after.
For the glaze, you can use coconut cream or any dairy free milk alternative. Because some of those are thinner than regular cream, you might need to add a little more powdered sugar to get the right consistency.
Nutrition Information:
YIELD: 6 SERVING SIZE: 1
Amount Per Serving: CALORIES: 261TOTAL FAT: 11gSATURATED FAT: 7gTRANS FAT: 0gUNSATURATED FAT: 3gCHOLESTEROL: 33mgSODIUM: 421mgCARBOHYDRATES: 39gFIBER: 1gSUGAR: 22gPROTEIN: 3g
