Last Updated on
When you make these wonderful Whole Wheat Blueberry tea biscuits, no one will suspect that they are actually light and healthy. Even with the sugary topping, because they are loaded with whole wheat flour and fresh blueberries, it makes them delightfully nutritious.
Whole Wheat Blueberry Tea Biscuits:
2 cups of all-purpose flour
1-3/4 cups of whole wheat flour
1/4 cup of packed brown sugar
4 teaspoons of baking powder
1/4 teaspoon of baking soda
1/3 cup of cold butter, cubed
1-3/4 cups of buttermilk
1-1/2 cups of fresh blueberries
1 tablespoon of sugar
In a large bowl, combine the flours, brown sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Stir in blueberries. Turn onto a floured surface and gently knead about 10 times.
Transfer dough to baking sheet coated with cooking spray. Pat into a 9-inch circle or square. If you are doing a circle (that will result in triangular biscuits), cut into 12 wedges, but do not separate. If you are doing a square, cut into appropriate number of small squares – depending on how big you want the biscuits. Sprinkle with sugar (little hint: this works really well using vanilla sugar – the baking aroma is wonderful!)
Bake at 375F for 30-35 minutes and serve warm.
I have also tried this recipe with raspberries and it works well – you just have to handle the dough gently not to make raspberry jam! 🙂
I would love to hear how these turned out for you – let me know!