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
04 -
3 tablespoons tapioca flour
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¼ cup sugar (can substitute coconut sugar or maple sugar by weight)
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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, plus more for buttering the pan
09 -
Finely grated zest from 1 large Meyer or regular lemon
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6 tablespoons whole milk, plus more as needed
11 -
1 large egg
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1 ½ cups fresh blueberries
→ Mascarpone Icing
13 -
½ cup powdered sugar
14 -
¼ cup mascarpone cheese
15 -
1-2 tablespoons lemon juice
16 -
Crumbled freeze-dried blueberries, lemon zest, and/or bee pollen for sprinkling (optional)
# Instructions:
01 -
In a large bowl, combine the sweet rice, almond, oat, and tapioca flours with sugar, baking powder, and salt. Whisk to combine. Add butter slices and lemon zest, blending with a pastry cutter or fingertips until butter is the size of small peas. Whisk milk and egg together. Gradually combine with the flour mixture using a spatula, adding milk as needed until the dough holds together. Knead briefly into a ball, flatten into a 6-inch disk, and wrap in plastic or beeswax wrap. Chill for at least 30 minutes or overnight.
02 -
While the dough chills, rinse and dry fresh blueberries. If large, cut them in half.
03 -
Preheat oven to 350ºF (180ºC) and position rack in the upper third. Butter the bottom and sides of an 8-inch round or square cake pan. Line bottom with parchment paper. Remove dough from the refrigerator and place on a parchment-dusted surface. Roll out to a 14x10-inch rectangle and sprinkle evenly with blueberries and sugar. Roll dough tightly into a log and cut into 8 equal pieces. Place, cut-side up, into the prepared baking pan. Optional: Chill biscuits at this stage for up to 12 hours.
04 -
Brush the tops of the biscuits with milk or cream, sprinkle with sugar, and bake for 40–55 minutes until golden and cooked through. Let cool for 20-30 minutes to warm.
05 -
Invert biscuits onto a plate to release. Prepare icing by whisking powdered sugar, mascarpone, and lemon juice until drizzle-able. Top biscuits with icing and optional crumbled freeze-dried blueberries, lemon zest, or bee pollen. Serve warm or at room temperature.
# Notes:
01 -
Biscuits are best within a few hours of baking but keep for a day at room temperature or up to 3 days refrigerated. Reheat before serving.