1/4cup28g + 1 tablespoon (7g) cane sugar or white sugar (divided)
1/2cupalmond flour, 56g
2teaspoonsbaking powder
1/2teaspoonsea salt
6tablespoons3 ounces very cold unsalted butter (place in freezer for about 10-30 minutes before you make the dough!)
3/4cup180g whole buttermilk
4-5cupsblueberries **see note below
1teaspooncornstarch or arrowroot
Turbinado sugar, for sprinkling
Instructions
Preheat oven to 375.
In a large bowl, add in spelt flour, almond flour, 1/4 cup sugar, baking powder, and sea salt. Mix to combine.
Take butter out of freezer and using a cheese grater, grate butter into flour mixture. Lightly toss with your hands to combine and mix in the butter as much as possible- try to coat the butter in the flour and not directly touch the butter (you want to keep the butter cold). Pour in buttermilk and using a wooden spoon or your hands (eventually you’ll probably just need to use your hands), mix to thoroughly combine. The batter will be quite wet- much wetter than a typical biscuit. Don’t freak out if it seems very sticky and wet (I did the first time. And the second time. And they both worked great. Have faith). Place in fridge while you prep the blueberries.
Place blueberries directly into baking dish- that can be a 8’’ or 9’’ cast iron skillet or a 8 or 9’’ baking dish. Sprinkle on the remaining 1 tablespoon of sugar and 1 teaspoon of cornstarch/arrow root and just a touch (1/8 teaspoon or so) sea salt. Toss lightly to thoroughly coat blueberries in sugar/cornstarch.
Using a large scooper (I use my 1/4 cup ice cream scooper and make it a heaping amount of batter) or a 1/2 cup measuring cup, scoop batter on top of blueberries. You can place the batter however you like, but I like to try to make a circle of the biscuits on the outside. They will spread quite a bit in the oven and it’s okay if they touch each other.
Sprinkle a bit of turbinado sugar on top and place in oven until golden brown on top, about 35-40 minutes. Serve within the hour if possible. And with ice cream!
Notes
*I’ve done this with 3.5 cups and with 5 cups- both work. Really just depends if 1) you have that many fresh blueberries (I often find 5 cups ends up being a LOT and then more expensive) 2) what you want the blueberry to biscuit ratio to be. I’d say ideally you’d want at least 4 cups, but if you only have 5, don’t fret. It will still work.