Nutritional Info

Nutrition Facts

Serving Size 1 (53g)

Calories 174
Calories from Fat 143 (82%)
Amount Per Serving %DIV
Total Fat 15.8g 24%
Saturated Fat 10.5g 53%
Monounsaturated Fat 4.5g
Polyunsaturated Fat 0.8g
Trans Fat 0.0g
Cholesterol 73mg 24%
Sodium 416.6mg 18%
Potassium 27mg 1%
Total Carbohydrate 2.4g 1%
Dietary Fiber 0g 0%
Sugars 1.7g
Protein 2.9g 6%

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Recipe Description
This is the slightly sweet counterpart of our traditional biscuits. Enjoy at room temperature. Otherwise, there is a gummy edge, which tends to be the nature of potato starch when used alone. This recipe uses blueberries as they are available throughout the year, even if frozen.
Prep time
15 min
Cook time
20 min
Ready In
35 min

Ingredients

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Serves To:USMetric
1/4 Pound(lb)  butter
1 Cup(c)  whipped cream
2 Tablespoon(T)  potato starch
1 1/8 Teaspoon(t)  xanthan gum
1 Tablespoon(T)  baking powder
1/2 Teaspoon(t)  baking soda
2 Tablespoon(T)  sugar
1/2 Teaspoon(t)  vanilla extract
1/2 Teaspoon(t)  salt
3/4 Cup(c)  milk
1 Teaspoon(t)  vinegar
1 1/2 Pound(lb)  fresh blueberries

Preparation

Preheat the oven to 375°F. Grease a baking sheet. In a medium sized bowl, blend together all the ingredients for the biscuits except the milk and vinegar. Add the milk and vinegar, and mix well. The dough will be quite fragile. Pat the dough out on the prepared baking sheet to 1/2 to 3/4 inch thickness. Cut into nine square biscuits and separate with the side of a knife. Bake for 15 to 20 minutes, until the biscuits begin to brown. Do not under bake. Remove from the baking sheet with spatula (handling by hand will cause the structure to partially collapse) and move to a cooling rack. Let cool until room temperature. If using fresh berries, wash and drain. If using frozen, thaw and drain. Sprinkle the berries with the sugar and vanilla. In individual serving dishes, top each biscuit with the fruit and then the whipped cream.

Additional notes

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