Talk about a sweet treat without any of the downsides that typically accompany desserts! These Gluten-Free Lemon Blueberry Drop Biscuits are a dream for health nuts like me who can’t kick their sweet tooth. The biscuits are completely dairy-free, gluten-free, and vegan. They boast the perfect amount of tart flavor, which can be attributed to the addition of lemon zest. Serve these for a weekend brunch with friends, or nibble on them throughout the week as a sweet snack. Enjoy!
Makes 12 biscuits
1½ cup Cup4Cup gluten-free flour
4 tsp baking powder
¼ tsp kosher salt
¼ cup monk fruit sweetener, plus extra for sprinkling
1 tsp grated lemon zest
1 cup plus 2 tablespoons dairy-free heavy cream, plus extra for brushing
½ cup of fresh blueberries
Start by preheating the oven to 425°F. Combine the flour, baking powder, kosher salt, sugar, and lemon zest in a medium bowl and whisk to combine. Slowly pour in the heavy cream and use a wooden spoon to mix until the dough just comes together.
Line a baking sheet with parchment paper and use an ice cream scoop and scoop out 12 biscuits onto the sheet. Lightly brush each biscuit with a little heavy cream and sprinkle each with a little sugar.
Bake in the oven for 12-13 minutes, or until slightly puffed and starting to brown on top. Enjoy!