Biscuits and Blueberries

Gluten Free Biscuits with Blueberry Compote

Biscuits and Blueberries for Breakfast

Saturday and Sunday mornings are for Food Network and coffee. Weekends also mean that the dog wakes me up early (maybe she’s just training me for future kiddos) around 6:30 or 7a. So I get myself up and out of bed, make my coffee, feed the dog, and take her for her morning walk. After checking emails and surfing Instagram for far too long, I usually turn on Food Network to see what’s cooking, literally.

Food Network is my go-to channel when there’s nothing to watch. The weekend line up is the best, also. It’s all about the comfort food with Pioneer Woman and Farmhouse Rules. And on Sundays: Brunch with Bobby. I’m not a huge fan of Bobby Flay, but it’s fun to watch him make tasty brunch foods. All of these shows inspire and motivate me to get in the kitchen and cook (or bake).

Bobby’s latest episode I watched was entirely about biscuits (YUM) and using biscuit dough in several different ways. Naturally, I started craving biscuits after watching the episode. But I also know that biscuits–and their toppings–aren’t the healthiest of options for me, particularly because of the gluten. But ya know what? Sometimes you gotta live a little and treat yourself on the weekend to some tasty brunch foods.

Baking Brunch Biscuits

Gluten Free Biscuits with Blueberry Compote

I’m a savory breakfast eater: eggs, bacon, breakfast tacos, sausage, migas, chilaquiles. Pancakes, waffles, bagels, and sweet carbies used to be my breakfast go-to’s. I have changed my diet around to focus on proteins and fats in the mornings rather than starting my day with the sweet stuff. But, man oh man, when I saw those biscuits, something clicked. I had to make some, and FAST.

I love the Trader Joe’s all purpose gluten free flour, but there are so many different brands now. All purpose gluten free flours make life so much easier, as many of them are cup for cup for regular flours. They don’t require messing around with adjusting liquids and fats and sugars and all that nonsense. Try to find your favorite gluten free flour to work with (if you need gluten free) or use a high quality baking flour. Just remember–GLUTEN FREE DOESN’T MEAN HEALTHY!

A biscuit recipe is pretty simple and does not require many ingredients or time. Biscuits are great plain but everyone knows they go better with toppings. These biscuits are topped with a simple blueberry compote made up of three simple ingredients you probably already have in your fridge/freezer. I made my biscuits thin with a little bit of crisp to them, however, you can make yours smaller with a bit more height if you like a more doughy biscuit.

Enjoy these beauties this weekend with your Sunday morning coffee and some relaxing reading! Ahhhh I can taste the relaxation now.

Gluten Free Biscuits Biscuits and Blueberry Compote
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  • 1 cup gluten free all purpose flour
  • 1 1/2 tbsp baking powder
  • 1/4 tsp salt
  • 1/4 cup cold, cubed butter
  • 1/2 cup almond milk
  • 2 tbsp honey
  • 2 tbsp melted butter or ghee
  • Blueberry Compote
  • 2 cup fresh or frozen blueberries (no added sugar)
  • 3-4 tbsp granulated sugar
  • 3 tbsp water


  • Preheat oven to 450*. Set out an sheet pan.
  • In a large bowl, mix flour, baking powder and salt.
  • Once blended, add butter and use a fork to cut butter into flour mixture until the butter is in pieces about the size of large crumbs or small pebbles.
  • Slowly add the milk and use fork to blend into mixture.
  • Flour a large working surface and place dough on surface.
  • Roll or press into 1/2" thickness.
  • Mix honey and butter in a small bowl and set aside.
  • Use a biscuit or circle cookie cutter to cut out biscuits.
  • Place on baking sheet. Brush each biscuit with melted honey butter mixture. Bake for 8-10 minutes until tops are slightly browned.
  • Blueberry Compote
  • Place all ingredients in a small sauce pan over medium-low heat.
  • Stir ingredients slowly for about 7-8 minutes until liquid reduces and thickens. You should be able to run a finger through the syrup on a spoon and leave a line.
  • Place two tablespoons of compote on each biscuit and serve.


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