Serves: 8
Total Time: 1 hr 45 min
Cook Time: 18 min
Ingredients:- 1/2 cup
(s) sliced almonds - 2 cup(s) all-purpose flour
- 1 cup(s) almond flour (see Tips & Techniques)
- 1/2 cup(s) cornmeal
- 1 tablespoon(s) baking powder
- 1 teaspoon(s) baking soda
- 1 teaspoon(s) kosher salt, plus more for sprinkling
- 3/4 cup(s) sugar, plus more for sprinkling
- 1/4 cup(s) chilled vegetable shortening, cubed
- 2 tablespoon(s) chilled vegetable shortening
- 4 tablespoon(s) cold unsalted butter, cut into cubes plus 1 tablespoon unsalted butter melted
- 1 cup(s) buttermilk
- 2 1/2 cup(s) (about 12 ounces) blueberries
- 1/4 cup(s) fresh orange juice
- 1 teaspoon(s) grated orange zest
- 1 cup(s) crème fraîche
Directions
- Preheat the oven to 400°. Spread the almonds in a pie plate and toast for about 6 minutes, until lightly golden and fragrant.
- Line a large baking sheet with parchment. In a medium bowl, whisk the all-purpose flour with the almond flour, cornmeal, baking powder, baking soda, salt, and 1/4 cup of the sugar. Using a pastry blender or 2 knives, cut in the shortening and cold butter until they resemble peas. Add the buttermilk and stir until the dough is evenly moistened.
- Transfer the dough to a lightly floured surface and pat into a 1-inch-thick round. Using a 3-inch biscuit cutter, stamp out 8 biscuits, patting the scraps back together as needed. Transfer the biscuits to the baking sheet and freeze for 30 minutes.
- Brush the tops of the biscuits with the melted butter and sprinkle with sugar and kosher salt. Bake for about 18 minutes, until golden. Let stand until cool, 30 minutes.
- Meanwhile, in another medium bowl, toss the blueberries with the remaining 1/2 cup of sugar, the orange juice, and zest. Let stand until the sugar is dissolved, about 15 minutes. Transfer 1 cup of the blueberries to a food processor and puree until smooth. Scrape the puree into the blueberries in the bowl. Cover and refrigerate.
- In another medium bowl, using an electric mixer, beat the crème fraîche at medium speed until thickened, about 30 seconds. Using a serrated knife, cut the biscuits in half horizontally and set the bottom halves on plates. Top with a dollop of crème fraîche, the blueberry compote, and a few toasted almonds. Cover with the biscuit tops and serve.
Nutritional Information
(per serving)
| Calories | -- |
| Total Fat | -- |
| Saturated Fat | -- |
| Cholesterol | -- |
| Sodium | -- |
| Total Carbohydrate | -- |
| Dietary Fiber | -- |
| Sugars | -- |
| Protein | -- |
| Calcium | -- |
Tips & Techniques
Almond flour is simply ground blanched almonds. Look for it at specialty-food stores and health-food stores.
[source]
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