After a long weekend filled with one too many slices of tall chocolate cake, we decided to go on a self-imposed, low sugar diet.
For the past week, there has been very little sugar in our lives, and I tell you, the sugar withdrawal (if there is such a thing) is getting to me.
I’m having all these crazy thoughts about making lots of cookies and cakes–pretty much anything that may have a bit of sugar.
Then, when I was feeling really desperate, something glorious happened: This recipe came to save me. Thank you!
This recipe makes about 16 biscuits, so 1/3 cup of sugar divided by 16 still counts as “low sugar.” Enjoy!
Sweet Biscuits with Dried Wild Blueberries
- 1 cup unbleached all-purpose flour
- 1/3 cup sugar
- 3/4 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 6 tablespoons unsalted butter, cubed, at room temperature
- 2 large egg yolks
- 1 cup dried wild blueberries
- 1 large egg
You’ll also need parchment paper
Adjust oven rack to middle position and heat oven to 350°F.
In the bowl of a stand mixer fitted with the paddle attachment combine flour, sugar, baking powder and salt. Add butter, and beat until mixture resembles coarse sand. With the mixer running on low add eggs yolks and continue to beat dough until smooth. Add dried blueberries.
Place dough between 2 large pieces of parchment paper. Roll out to a 9- X 11-inch rectangle about 1/4-inch thick. Remove top sheet of parchment paper and transfer to a baking sheet.
In a small bowl, beat egg and 1 tablespoon water. Lightly brush top of dough with egg wash. Bake until golden about 18 to 20 minutes. Cool on a wire rack and then cut into 2 X 3-inch biscuits.
Adapted from La Cucina Italiana, January 2013