Gluten-Free Copycat Boberry Biscuits

Gluten-Free Copycat Boberry Biscuits Recipe
By www.anyonita-nibbles.co.uk 
These gluten-free blueberry biscuits are finished with a sweet icing glaze and perfect warm from the oven!

Yield: 6 biscuits
Prep time: 10 minutes
Cook time: 12 minutes
Diet: Gluten-Free

Is there anything better than warmed biscuits bursting with juicy fresh blueberries enrobed in a sweet sugar glaze? Hint, the answer is no. There's a fast food chicken chain in the south of the United States that makes the most decadent treats: these fluffy American-style biscuits with blueberries and drizzled with glaze. They are delicious, and of course, not gluten-free.

I had a big punnet of fresh Portuguese blueberries just begging to be used in something special and this dish was the winner. It's really easy to make, with a scratch-made drop biscuit recipe at its heart. It's practically effortless, just a bit of stirring and combining, then baking in the oven for less than 15 minutes. Trust me, you'll love it.

When it comes to the glaze, you can make it anyway you prefer. Use milk or water, make it as thin or thick as you like. I like to brush the tops of each biscuit three times with the glaze. It's best to do this when they're still warm from the oven. Serve the biscuits warm with a fork and glasses of ice cold milk to wash it all down. 

Ingredients:

For the gluten-free biscuits

• 1/4 teaspoon salt
• 1 1/4 teaspoon gluten-free baking powder
• 2 tablespoons butter, melted
• 1/4 cup sour cream
• 1/2 cup gluten-free all-purpose flour
• 1 cup ground almonds
• 1 cup fresh blueberries
• 2 large eggs

For the glaze

• 1 tablespoon hot water
• 5 tablespoons icing or confectioner's sugar

Need a conversion? Use this handy chart. 

Instructions:

1. Preheat the oven to 180 Celsius/350 Fahrenheit.
2. Combine the ground almonds, flour, baking powder and salt into a large bowl.
3. Whisk together the eggs, sour cream and melted butter in a smaller bowl.
4. Add the wet ingredients to the dry ingredients until mixed. 
5. Tumble in the blueberries and stir to combine.
6. Use an ice cream scoop or large spoon to scoop batter onto a baking tray lined with greaseproof paper.
7. Bake in the oven about 12 minutes or until the tops are golden brown and each biscuit is cooked through.
8. Make the glaze while the biscuits bake by whisking the hot water with the icing sugar.
9. Brush the tops of each biscuit with the glaze two or three times before serving. Best served warm.

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