Blueberry Shortcakes

Sugar Free Blueberry Shortcakes

*This was adapted from a recipe I found in a recent Bon Apetit and is likely over at Epicurious

Delicious Blueberry Sauce:
4 cups blueberries, fresh or thawed and rinsed if frozen
2 tbsp splenda brown sugar
1/4 cup splenda granular



Lemon Thyme Biscuits:

3/4 cup chilled buttermilk
1 tablespoon finely grated lemon peel
1 teaspoon chopped fresh thyme
1 1/4 cups brown rice flour
1 cup whole wheat flour
1 tbsp Splenda brown sugar + 1/4 cup Splenda granular
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/3-inch cubes

*The primary alterations were in the sugar and the flour departments - the combination of brown rice and whole wheat flours produces a very tender crumb and I feel it's much healthier than regular all-purpose flour - I should try these at some point with only brown rice flour*

Mix the buttermilk, thyme, and lemon zest together in a small bowl. If you don't have buttermilk it's easy to make some by adding roughly a tbsp of lemon juice or vinegar to a cup of milk. For this recipe, for this amount, I just estimate about 3/4 of a tbsp for the 3/4 cup milk.

In a separate bowl, whisk to combine the flours, Splenda, baking powder, baking soda, and salt. Rub the butter into the flour mixture with your fingertips or a pastry blender. When the mixture resembles coarse meal/small pea-sized dough pieces/grated parmesan cheese. every other cliche for what this mixture looks like add the buttermilk. Combine the dough with a fork. It will be sticky, and you should handle it as little as possible.

Empty the dough out onto a lightly floured surface and pat it into a rectangle. Kneading shouldn't be necessary, and is not recommended to make a tender dough, but you may have to press the dough together. Cut the rectangle once down the middle and twice down the long side to make 6 small rectangles. Put these on a baking sheet and into a 425 degree oven for about 12 - 15 minutes or until they pass the toothpick test. They should be lightly brown around the edges.



Split these guys wide open and fill with sugar free vanilla ice cream* and the blue berry sauce for one heck of a sugar-free dessert. I served these on Father's Day and they were definitely a hit.



*Sugar free whipped cream could also work, but I was lazy and the ice-cream is less fattening :-)