Wild Blueberry Biscuits with Maple Sugar and Rosemary

November 26, 2009 at 5:24 pm (Cereals, Grains, Legumes, Comfort food, Fats, Oils, Fruits, Vegetables, Plants, Milk and milk products, Real Food) (, , , , , )

A little savory and not too sweet, these simple biscuits make a versatile side any time of day..

Wild Blueberry Bisquits

Wild Blueberry Biscuits with Maple Sugar and Rosemary

 

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

Topping

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.

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10 Comments

  1. Jen said,

    November 27, 2009 at 11:13 am

    Oh, YUM! I am totally making them. I just need to get my hands on some maple sugar…

    Reply

    • Ren said,

      November 27, 2009 at 1:59 pm

      Granulated maple sugar can be made at home with a heavy pot, a spoon and a candy thermometer. Basically, you just boil and stir..

      Reply

      • Jen said,

        November 28, 2009 at 2:54 pm

        Thanks for the tip Ren! I have about a gallon of local maple syrup, but never thought of making my own sugar.

        Reply

        • Ren said,

          November 28, 2009 at 11:41 pm

          I haven’t actually tried it, but I’ve researched it a little and it sounds easy enough. Please let me know if you try it!

          Reply

  2. Kristi Rimkus said,

    November 27, 2009 at 11:41 am

    These are beautiful biscuits!

    Reply

  3. Dink said,

    November 27, 2009 at 11:42 am

    In March we will no doubt be going lover the mountain to the annual maple sugar festival where I get syrup and sugar etc right from the sugar houses. Then I will make these biscuits. Mmmmm good

    Reply

    • Ren said,

      November 27, 2009 at 2:04 pm

      Oh, wow! Local maple sugar :-)

      Reply

  4. Marillyn @ just-making-noise said,

    December 5, 2009 at 4:53 pm

    Looks delicious!!! Wow!

    Reply

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