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Blueberry Biscuits with Rhubarb Compote

Blueberry Biscuits with Rhubarb Compote
Ren Fuller / For the Times / Prop styling by Nidia Cueva

The highest praise for fruit isn’t simply calling it sweet. The best fruit tastes complex, sometimes sour or bitter or both, maybe with hints of flowers or grass or almonds. And it evolves as the season does. This time of ... Read more

Total time: 30 minutes | Makes 2 dozen
  • 2 cups all-purpose flour
  • 1 tablespoon granulated sugar, plus more for sprinkling (optional)
  • 4 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 8 tablespoons cold salted butter, cut in ½-inch cubes
  • 1 cup blueberries
  • Zest of 1 lime
  • 1 cup whole milk
  • Rhubarb Compote, for serving (recipe follows)

Step 1Heat oven to 425 degrees. Line a large baking sheet with parchment paper.

Step 2Mix the flour, sugar, baking powder and salt in a large bowl with a fork. Add the butter, toss to evenly coat, then press the butter into the flour quickly with your fingers until the mixture resembles coarse meal with pebbly pieces remaining. Add the blueberries and lime zest and toss to coat. Add the milk all at once and stir gently with a fork just until no dry bits remain and a shaggy dough forms.

Step 3Drop 24 heaping spoonfuls of the dough onto the prepared baking sheet, spacing 1 inch apart. Sprinkle the tops generously with sugar if you’d like.

Step 4Bake until golden brown, 18 to 20 minutes. Cool on a cooling rack. Serve warm or room temperature with the compote.


Blueberry Buttermilk Biscuits: Reduce the baking powder to 3 teaspoons and add 1 teaspoon baking soda. Substitute buttermilk for the whole milk.

Note: Make ahead: The biscuits can be cooled completely, then frozen in resealable plastic freezer bags. Reheat in a toaster oven or oven until crisp outside and warmed through inside.


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