A blueberry biscuit was bound to happen this summer

What sort of Mainer would I be if I didn't incorporate blueberries into at least one recipe this summer?  Blueberries grow in the most plentiful way here in Maine, and every July I get excited as they start to appear at the farmers' markets. I can't resist the sweet burst of flavor that comes in each tiny berry.  Besides tasting sweet and giving your tongue the most amazing blue hue, blueberries are also high in antioxidants, and scientists have noted a correlation between memory improvement and blueberry consumption.  Although they lose a bit of their nutrients when cooked, I couldn't resist placing a palmful of blueberries in this biscuit recipe.

I must admit that I love the traditional almost-dull taste of what Andrew and I call the "british" biscuit or scone.  I feel like it's okay for us to call something almost-too-plain "british," since Andrew is Welsh he can poke fun of his father's native land a bit.  But it's true. I don't like thing that are too sweet.  I've found that, here in America, we tend to sweeten things up a bit too much.  The scones you see at Starbucks are so different than the scones that are served in British cafes.  I think a "proper" scone or biscuit is something that yearns for a bit of butter or jam to be nestled in it, for just a touch of sweetness, not anything too over the top. 

Blueberries add that touch of sweetness to this savory scone, which I also made for my sister while she was up visiting from Rhode Island.  She loves blueberries and walnuts, so this recipe was inspired by her a bit, too.

Blueberry Walnut Biscuit

• 3/4 cup millet flour
• 1 1/4 cup buckwheat flour
• 1/2 teaspoon baking powder
• 2/3 cup blueberries
• 1/2 cup walnuts, chopped
• 2/3 cup water
• 1/2 cup unsweetened applesauce
• 1 teaspoon organic pure vanilla extract

Preheat your oven to 450 degrees (biscuits are traditionally cooked at a higher temperature,  but if you wish to preserve more of the blueberries' health benefits, you can cook them for a longer time at 300 degrees, since the level of nutrients starts to decline at about 325 degrees).  Grease a baking sheet with the oil/butter/spray of your choice.  Mix the dry and wet ingredients together in separate bowls, and then add the liquid to the dry.  Stir until blended -- do not over mix!  Using a handy ice cream scoop or a large spoon, drop the biscuits onto the cookie sheet.  Bake for 15-20 minutes on 450 degrees, or until firm to the touch.  Makes a dozen biscuits.  Serve with blueberry jam, ghee, or a bit of applesauce.