Recipe by Local Roots recipe contributor, Emily Hanhan, @nomnivorous
Makes 20 Biscuits
2 1/4 cups (280 grams) all-purpose flour
1 cup freeze-dried raspberries, lightly crushed (20 grams)
1 tablespoon granulated sugar
1 tablespoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon table salt
9 tablespoons (125 grams) butter, frozen
1 cup blueberries (6 ounces)
1 cup (8 fluid ounces) buttermilk
½ teaspoon vanilla extract
¼ cup (57 grams) powdered sugar, sifted
1 tablespoon completely crushed freeze-dried raspberries
1½ teaspoons water
Biscuits are best eaten the day they’re baked but if you want to work ahead, you can freeze the scooped out, unbaked dough and bake them directly from the freezer.
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