Berry Berry Muffin Biscuit


Most definitely not a scone!

What in the world is a Berry Berry Muffin Biscuit? Well, allow me to unpack it for you.

Berry Berry - It really should be Berry Berry Berry, but let's not be absurd. This snack contains blueberries, raspberries, and blackberries. Baked blueberries of course, have the flavor of breakfast about them. This riffs on the memories of muffins and pancakes past with dried and frozen blueberries, plus some other berries to round it out.

Muffin - This is sort of like a muffin because it's not yeasted and gains its airiness from baking powder. And yet, it's also a...

Biscuit! - Because, you see, it has a wheaty density to it, too, since it's only made with whole grain flour. But then again, it has no butter, cream, or even eggs! So it's not quite a biscuit, either.

Ergo, the Berry Berry Mufin Biscuit. It has the tender yet compact crumb of a biscuit and the hint of sweetness of a muffin. It's also pretty good for you, too, which makes it unlike like both entirely.


Mix 1 1/2 cups of whole wheat flour, 1/3 cup almond flour, 2 tablespoons stone-ground oats, 1 tablespoon of baking powder, 1 tablespoon turbinabo sugar and a pinch of salt. Add hot water until a sticky dough that can hold its height forms. Add 2 heaping tablespoons of dried blueberries and 1/4 cup frozen berries. Cool, cover, and refrigerate overnight to let the gluten relax and for the dough to absorb all the flavors.

The next day, the dough should be spongey and should make a slight tearing sound when you spoon it up. Preheat oven to 350 degrees. Spoon the dough onto a baking sheet and bake until golden, about 12-15 minutes if your cookies are midway between a halved ping-pong ball and a halved tennis ball. Eat warm or at room temperature!