A little savory and not too sweet, these simple biscuits make a versatile side any time of day..
Makes about 10 3-inch biscuits (adapted from a recipe by Diana’s Kitchen)
2 1/4 cups organic, unbleached all-purpose flour, divided
1/4 cup rapadura or raw wildflower honey
1 tablespoon aluminum-free baking powder
1/4 teaspoon aluminum-free baking soda
1 teaspoon freshly grated lemon peel
3/4 teaspoon fine sea salt
1/3 cup cultured butter, softened
1 pastured egg, lightly beaten
3/4 cup fresh buttermilk
3/4 cup organic frozen blueberries
3 tablespoons cultured butter, melted
3 tablespoons maple sugar
3 tablespoons fresh rosemary needles, chopped
Mix 2 cups of the flour with the rapadura, baking powder, lemon peel, salt, and baking soda in a large bowl. Cut in the butter until the mixture forms pea-sized lumps.
Combine egg and buttermilk, then pour into the flour mixture. Stir just to combine- mixture will be slightly lumpy. Gently fold in still-frozen blueberries.
Sprinkle remaining flour onto the counter-top, then knead the dough by hand until it holds together, about 6 or 7 turns. Pat out the dough to a uniform 1/2 inch thickness, then cut out rounds with an empty can, glass or cutter.
Brush biscuits with melted butter, then sprinkle with maple sugar and rosemary. Place 2 inches apart on a parchment paper-lined baking sheet and bake at 350 degree until golden brown, about 12 minutes.
Serve hot from the oven with cultured butter.