Gluten Free Blueberry Biscuits
before baking

Have you always been gluten free, or was there a time when you ate gluten? Well, before (since January 2010) I was GF I did eat gluten because I didn’t know that is what was causing all my stomach issues.  Anyway, I digress…. Have you ever had a Bojangles Blueberry Biscuit?  Well, my husband and I were discussing those as well as the cinnamon biscuits they make and that totally inspired me to make some.  I didn’t add the icing to them but that would totally have made them even better than they were and next time I will do it.  This is also a great recipe to get your kids cooking with you.  They can cut biscuits, place on baking sheet, drizzle glaze.  Build memories that will last a lifetime.

1 recipe of your favorite biscuits  ( I used the Angel Biscuits from my
Thanksgiving eBook.)
1 cup blueberries (I used frozen, straight from freezer)
3 Tablespoons softened butter
1/4 cup brown sugar

Make your biscuit dough according to your recipe.
Roll out to between a 1/4 and 1/2 inch thick and about 9 X 13 in size.
Spread 1 Tablespoon of the softened butter over the dough, sprinkle a 1/3 of the brown sugar over that and then a 1/3 of the blueberries.  Fold the dough over the toppings in thirds.  (I wish I’d taken a picture of this.) Then roll out again, it will be more difficult now, work quickly or the blueberries will start to thaw, and repeat the steps.  Cut the biscuits in desired sizes.

Place on parchment lined sheets.  Bake according to your biscuits directions.



Let cool slightly.  While they cool you can whip up the glaze real quick.

Simple powdered sugar glaze:

3/4 cup powdered sugar
2-3 Tablespoons milk or water
1 teaspoon vanilla

In a bowl put the powdered sugar, 1 Tablespoon of the liquid and the vanilla.  Stir together until smooth add more liquid as needed.  Just do it sparingly because sometimes glazes seem like they need more liquid but keep stirring and be sure it does or then you run into the whole add more powdered sugar – more liquid saga.