Blueberry Tea Biscuits
(This post contains affiliate links.)
These Blueberry Tea Biscuits are a delightful delicate addition to a brunch or afternoon tea! They are low carb so they fit into your S meal category if you follow the Trim Healthy Mama plan. We love having baked goods in our home… it’s just so comforting and leaves such a delightful smell and feeling in our home!
My girls (and sometimes my boys) and I love having afternoon tea! We usually gather our “baskets” and meet at the dining-room table with an audiobook or to go over poetry. Our baskets will contain things like paper, colored pencils or colors, journals, art books or poetry books.
I love that I can make these sugar-free tea biscuits and my kids won’t have a “sugar rush”. They will be calm during tea… for the most part! 🙂 I make with the THM Gentle Sweet (xylitol-free because we have pups). The THM Gentle Sweet is one of my favorites for baked goods.
These little Blueberry Tea Biscuits really are light and fluffy but hold together nicely! I use almond flour and the THM Baking Blend to make them. Having baked goods that are healthy and taste good are a MUST in our house!!
Whether you do afternoon tea or maybe just need a brunch item… these are perfect! And I’ve included a sweet lemon butter recipe to top them with.
Affilate links to items you may wish to purchase:
You can find more of my Trim Healthy Mama Recipes here: Mrs. Criddle’s Recipes
All of my recipes are either low carb or they are low fat with good carbs. I have labeled each recipes with the THM S or THM E or THM FP for your Trim Healthy Mama categories!
Print
Blueberry Tea Biscuits (low carb, THM S)
- Prep Time: 15 min
- Cook Time: 15/20
- Total Time: 35 minutes
- Yield: 19/20 1x
Description
These delightful delicate tea biscuits are a wonderful addition to a brunch or afternoon tea. And are low carb, THM S!
Ingredients
Blueberry Tea Biscuits-
2 cups almond flour
1/3 cup baking blend
2 tsp baking powder
1 tsp salt
2 egg
1/3 cup melted unsalted butter
1/4 cup THM Gentle Sweet
1/2 tsp almond flavor
1 tsp vanilla
1 cup fresh blueberries
Topping-
*1/3 cup of unsweetened cashew milk or almond milk or heavy whip or half & half
*2 tbsp THM Gentle Sweet to sprinkle on frozen biscuits.
Lemon Butter-
1/2 cup (one stick) unsalted room temp butter
1 tbsp lemon zest
Sprinkle of salt
1 tbsp Gentle Sweet
1 tbsp lemon juice
Instructions
Add all dry ingredients except sweetener to a big bowl.
In the melted butter add the sweetener, vanilla, almond extract, and eggs.
Mix well.
Add in the blueberries.
Mix gently.
Put dough on parchment paper.
Flatten dough until 1/2 an inch thick.
Cut out round 1.5 to 2” circles.
Make more with remaining dough until all is gone.
Freeze for 10 minutes.
Brush with cashew, almond, coconut or heavy whip & sprinkle with THM Gentle Sweet.
Makes 19/20
Bake for 15/20 minutes on 350 degrees.
Can’t wait to try these, including the lemon butter, yum! Question: I think we stir in the blueberries last after adding the wet mixture to the dry, correct?
Yes! 🙂
Instead of cutting into biscuits, could they be cut like scones?
Yes indeed!
Anys subs for nut allergies? We can do coconut but not tree nuts.
I think coconut would work… you will need to use less coconut flour probably by a good half maybe more because almond flour is less dense than coconut flour.
I’m looking for a little base biscuit for strawberry shortcake. I think these minus the blueberries mixed in might be just the sort of biscuit/shortcake type thing I’m looking for!
I think it would work perfect!
I’m out of the baking blend. Could I use all almond flour or maybe a mix of almond and coconut?
Yes… you can do an almond flour/coconut flour mix!