blackberry lemon sweet biscuits

Posted by on Jun 23, 2012 in breakfast, fruit | 0 comments

I love how quiet my house is on summer mornings; my kids all snuggled in their beds.  I love to wake them up to the smell of something baking.  And this week, I added my fresh blackberries to lend a tart, rich flavor to pancakes, muffins, cookies, and sweet breads.  Nothing beats a warm biscuit spread with soft, organic butter.  Try these delicious biscuits made with heart healthy, protein packed almond flour…

blackberry lemon sweet biscuits
Recipe type: Breakfast

  • 2½ cups almond flour
  • ¼ – ½ teaspoon Himalayan sea salt (to taste)
  • ½ teaspoon baking soda
  • ¼ cup Earth’s Best Buttery Spread (or organic butter)
  • 2 organic eggs
  • 2 tablespoons honey
  • zest from 1 lemon
  • ¼ – ½ lemon extract (to taste)
  • 1 cup fresh blackberries
  • lemon sugar to sprinkle on top (optional)

  1. Preheat oven to 350 degrees.
  2. In a small mixing bowl, combine almond flour, sea salt, and baking soda.
  3. In a large mixing bowl, combine softened Earth’s Best Buttery Spread, eggs, honey, lemon zest, and lemon extract.
  4. Add dry ingredients to the wet ingredients, and stir until well combined and a dough forms.
  5. Fold in blackberries.
  6. On a piece of parchment paper, roll dough out until about 1½ to 2 inches thick. Dust with a little almond flour.
  7. Turn a glass upside down and cut 3 inch circles out of the dough.
  8. Using a spatula, lift the biscuits onto a parchment lined baking sheet.
  9. Bake for 15 minutes or until golden brown.

Inspired by Elana’s Pantry biscuits.

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