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Lemon Blueberry Swirl Biscuits

Lemon Blueberry Swirl Biscuits for a Fresh Spring Brunch

Enjoy these delightful Lemon Blueberry Swirl Biscuits, a perfect blend of bright lemon and sweet blueberries for your spring brunch.
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Prep Time 30 minutes
Cook Time 20 minutes
Chill Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 biscuits
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Biscuits
  • 1 cup Sweet Rice Flour A gluten-free alternative that gives a unique texture.
  • 1 cup Blanched Almond Flour Provides moisture and a nutty flavor for richness.
  • 1 cup Gluten-Free Oat Flour Acts as a binder while complementing other flours.
  • 1/2 cup Tapioca Flour Helps improve texture and provide chewiness.
  • 1/4 cup Sugar Adds sweetness, can substitute with coconut or maple sugar.
  • 1 tbsp Baking Powder An essential leavening agent.
  • 1/2 tsp Sea Salt Enhances flavor; a small amount is key for balance.
  • 1 tbsp Lemon Zest Use zest from a Meyer or regular lemon.
  • 3/4 cup Whole Milk Provides moisture; adjust based on desired dough consistency.
  • 1 Large Egg Essential for binding and structure.
  • 1 cup Fresh Blueberries Adds burst of flavor and moisture.
For the Icing
  • 1 cup Powdered Sugar Adds sweetness to complement your biscuits.
  • 2 tbsp Lemon Juice Adds tanginess; adjust to taste.
For Garnish
  • 1 tbsp Freeze-Dried Blueberries For a vibrant pop of color.
  • 1 tbsp Lemon Zest Use as an elegant garnish.
  • Bee Pollen Optional embellishment for a nutritional punch.

Equipment

  • mixing bowl
  • Parchment paper
  • baking sheet
  • whisk

Method
 

Step-by-Step Instructions for Lemon Blueberry Swirl Biscuits
  1. In a large bowl, combine sweet rice flour, blanched almond flour, gluten-free oat flour, tapioca flour, sugar, baking powder, and sea salt. Stir in lemon zest.
  2. Add whole milk and cracked egg, mixing gently until just combined. Fold in fresh blueberries.
  3. Shape dough into rounds and place on a parchment-lined sheet. Cover and chill in refrigerator for at least 30 minutes.
  4. Preheat oven to 375°F (190°C). Bake chilled dough for 15-20 minutes until golden brown.
  5. Prepare the icing by whisking together powdered sugar and lemon juice until smooth.
  6. Drizzle icing over warm biscuits and garnish with freeze-dried blueberries, lemon zest, or bee pollen.

Nutrition

Serving: 1biscuitCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 5gVitamin A: 200IUVitamin C: 3mgCalcium: 30mgIron: 1mg

Notes

Store biscuits in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freeze for longer storage up to 3 months, and reheat in a 350°F oven for 5-10 minutes.

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