Lemon Blueberry Swirl Biscuits (Print Version)
# Ingredients:
→ Biscuits
01 -
⅔ cup sweet rice flour
02 -
⅔ cup blanched almond flour
03 -
⅔ cup gluten-free oat flour
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3 tablespoons tapioca flour
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¼ cup sugar, plus more as needed
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2 ½ teaspoons baking powder
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½ teaspoon fine sea salt
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6 tablespoons cold unsalted cultured butter, sliced ⅛-inch thick
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Finely grated zest from 1 large Meyer or regular lemon
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6 tablespoons whole milk, plus more as needed
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1 large egg
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1 ½ cups fresh blueberries
→ Mascarpone Icing
13 -
½ cup powdered sugar
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¼ cup mascarpone
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1-2 tablespoons lemon juice
16 -
Crumbled freeze-dried blueberries, lemon zest and/or bee pollen for sprinkling
# Instructions:
01 -
Combine the sweet rice, almond, oat, and tapioca flours with sugar, baking powder, and salt in a large bowl. Whisk to combine. Add butter slices and lemon zest, and blend with a pastry cutter or fingertips until the butter resembles small peas. In a separate measuring glass, whisk together milk and egg. Gradually add the milk mixture to the flour mixture, mixing with a silicone spatula until the dough holds. Knead the dough into a ball, shape into a 6-inch disk, and wrap tightly. Chill until firm, at least 30 minutes or up to overnight. While chilling, rinse and dry the blueberries, cutting them in half if large.
02 -
Preheat the oven to 350ºF (180ºC) and position a rack in the upper third. Butter an 8-inch round or square pan and line with parchment paper. Roll the dough out into a 14x10 inch rectangle on parchment paper dusted with oat flour. Sprinkle blueberries and a bit of sugar evenly over the dough. Roll the dough into a log, ending seam-side down. Cut into 8-9 equal pieces and place the rounds into the prepared pan, cut-side up. Flatten slightly and brush tops with milk or cream. Sprinkle with extra sugar. Bake for 40-55 minutes until golden and cooked through. Cool for 20-30 minutes.
03 -
Invert a plate over the pan, flip to release biscuits, and remove the parchment. Flip again to right-side up. Whisk the powdered sugar, mascarpone, and lemon juice to create icing. Drizzle over warm biscuits and sprinkle with freeze-dried blueberries, lemon zest, or bee pollen. Serve warm or at room temperature. Store leftovers airtight for 1 day at room temperature or up to 3 days refrigerated. Re-warm before serving.
# Notes:
01 -
For a non-gluten-free option, substitute with 2 cups plus 3 tablespoons all-purpose flour.