Saturday, March 16, 2013

Blueberry Tea Biscuits


In case you haven't heard the news, Spring is arriving next week. However, I will not go out and clean the pond, prune the rhododendron or get rid of the mums from last fall, at least not this weekend. I see the daffodils poking out of the ground and the old house around the corner where the entire lawn is covered with pale crocus, but dang if it doesn't still feel like February.  

The local St. Patty's Day parade went off today even with the intermittent  rain, snow, hail and high winds but I was not there to see it. I celebrated in my own way with a big pot of strong tea and a couple of Blueberry Tea Biscuits; yet another recipe to use up sourdough starter.

This recipe was my inspiration, just swapped out a portion of the flour and milk for starter, subbed blueberries for raisins and cut out some of the butter. I used a 1 and 1/2 inch cutter and the biscuits expanded to about 3 inches due to the extra moisture from the starter. They were wonderfully tender and tasty with bursts of blueberry in every bite. Perfect with some butter and jam and thoughts of warmer days ahead.

blueberry tea biscuits

1 & 1/2 cups white whole wheat flour (I used King Arthur's)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon nutmeg
1/2 cup raw cane sugar
6 tablespoons cold butter, cut up
3/4 cup sourdough starter
1 egg (save some for brushing on top)
1/2-3/4 cup fresh organic blueberries
sugar for the top

Preheat oven to 375 degrees. In a large bowl whisk together flour, baking powder, baking soda, salt, nutmeg and sugar.  Cut in the butter until the mixture is crumbly. Add blueberries and toss gently to distribute.

Add the starter and most of the egg (I saved about a tablespoon to brush on top of the biscuits) and mix gingerly with a wooden spoon until a dough forms. Try to handle the dough as little as possible; turn it out onto  a lightly floured surface and roll to about 1 inch thick. Cut with a biscuit cutter (keep it clean and dip it in flour before each cut) or a small glass and place on a parchment lined baking sheet.

Brush the biscuits with the remaining egg and sprinkle with a bit of sugar. Bake for 10-12 minutes or until biscuits are lightly browned around the edges. Makes 12 medium biscuits. For maximum enjoyment serve warm with butter and jam and a big pot of tea.






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3 comments:

  1. Just stumbled across your blog from SE Share Your Sweets. These look so great! I think I'll make them soon, and I might add a pinch of lemon zest to mine, because blueberries + lemon = love for me.

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    Replies
    1. Thanks Miss Fox. Yes, you're right, lemon would be wonderful addition. Or, even a schmear of lemon curd!

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    2. Oh my gosh, LEMON CURD. Yes.

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