Hazelnut-Buttermilk Biscuits with Fresh Blackberries
I picked up some fresh, juicy blackberries at the market and decided to incorporate them into buttermilk biscuits. In lieu of flour, I used a wonderful gluten-free baking mix developed by my sister, soon to be available online. For the “buttermilk” I added white vinegar to hazelnut milk.
2 cups flour (I used gluten-free baking mix)
2 tablespoons baking powder (3 Tb. if gluten-free)
1 teaspoon salt
1 tablespoon sugar
1/3 cup cold butter
1 cup buttermilk (I added 1 teaspoon white vinegar to 1 cup of hazelnut milk)
Fresh blackberries, washed
Preheat oven to 425 degrees F.
Combine the dry ingredients in a glass bowl. Cut in the butter with two table knives. Mix in the buttermilk with a fork until just blended. Spoon mixture into a greased muffin pan, filling each cup halfway. Gently press several blackberries into the batter in each muffin cup.
Bake in the oven for 15 minutes. Muffins should be golden in color, slightly darker around the edges. Using your index finger, touch a biscuit lightly in the center. If the biscuit feels springy and the indentation fills up when you remove your finger, the biscuits are done.
Serve warm. Makes 18 biscuits.
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