Sunday, March 22, 2015

Blueberry Beer Biscuits

Blueberry Beer Biscuits
"We're eating beer?!"  My kids always think it's hilarious when I bake with beer.  I just think it's delicious.  Beer biscuits have become a weekend morning staple in my house because they are quick, easy, delicious and full of healthy fiber.  They taste great plain, with butter, jelly or as a base for a magnificent breakfast sandwich. But with all the choices of flavored beers available these days, I couldn't just stick to my basic recipe. I am not sure if the beer flavor actually adds a whole lot of difference to the recipe, but it is fun to use as inspiration. These would be even better in the summer with freshly picked blueberries, but frozen ones work just as well.  So pick up your favorite beer and get baking! (you should also try my Raspberry and Cocoa Beer Biscuits for an even sweeter treat!)

Blueberry Beer Biscuits

2 1/2 C. organic whole wheat pastry flour
1/4 C. organic sugar
2 T. ground flax seeds
1 T. baking powder
2 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1/2 C. organic butter, melted
1 C. beer (8 ounces)*
1 C. frozen organic blueberries

Heat the oven to 375°F. Combine the flour, sugar, flax, baking powder, cinnamon, baking soda and salt in a mixing bowl. Add the melted butter and beer and stir until the mixture holds together. Gently fold in the blueberries, Turn out onto a floured surface and knead 3 or 4 times, just enough to make a workable dough. Press or roll out the dough to about 3/4 inch thickness and cut out with biscuit cutters. Place on a greased baking sheet and bake for about 15 - 18 minutes, until bottoms are browned. Makes 12 biscuits. Store at room temperature in an airtight container for up to 3 or 4 days.

dough all mixed together

ready to bake

hot from the oven

cooling off

close up view 1

close up view 2

breakfast is served

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