Buttermilk Blueberry Biscuits

Forbidden Rice Blog | Blueberry Biscuits (1 of 4)

My name is Julie Hashimoto-McCreery, I am 30 years and 1.6 months old, and I still do not know the technical difference between scones and biscuits. While there is talk of differences being lightness, or moistness, or savory(ness) or sweetness… when it comes down to it, the best scones AND biscuits I’ve had incorporate few differences. Savory, light, but moist scones? YES. Savory, light, moist biscuits? YES. (Thou shalt never use the words “moist” and “biscuits” together from this day forward.) There’s debate on SHAPE being the determining factor (seriously, folks!).

I call the following recipe biscuits. You could call them scones if you prefer. They are fluffy, not-at-all-dry, packed with fresh blueberries and just a hint of lemon. These biscuits are most excellent while still warm, preferably with a cup of coffee or tea!

Forbidden Rice Blog | Blueberry Biscuits (2 of 4)

Buttermilk Blueberry Biscuits

Yields about 10-12 biscuits.

3 cups all-purpose flour
2 tablespoons sugar
4 1/2 teaspoons baking powder
3/4 teaspoon cream of tartar
1/2 teaspoon sea salt
3/4 cup butter (cold and cut into cubes)
1 egg, beaten
3/4 cup very cold buttermilk
zest and juice from 1 large lemon
1/4 teaspoon fresh ground nutmeg
2 cups fresh blueberries
2 tablespoons all-purpose flour
1 tablespoon sugar

Forbidden Rice Blog | Blueberry Biscuits (4 of 4)


Preheat the oven to 425 degree F and prepare an ungreased baking sheet with parchment paper.

In a mixing bowl, sift together the 3 cups of flour, 2 tablespoons sugar, baking powder, cream of tartar, lemon zest and salt. Cut in the butter until the mixture looks like coarse cornmeal.

In a small bowl, lightly toss together the blueberries with the 2 tablespoons flour and 1 tablespoon sugar, until the berries are well coated with the flour. Add the blueberries in the the flour/butter mixture, mixing together well.

In another bowl beat the egg, buttermilk, and lemon juice together lightly with a fork. Add it to the flour mixture, stirring to create a soft dough. (Work quickly, as you want to keep the mixture as cold as possible to keep the butter from breaking down before getting in the oven.) Some of the blueberries will inadvertently get mushed; it’s okay!

Turn the dough out to a floured board and knead it about 15 times. Roll the dough out or pat it out, to about 1-inch thick. Cut into 2-3 inch rounds with a biscuit cutter. Reshape and roll out the remaining dough scraps to make more biscuits. Place the biscuits on your parchment-lined baking sheet, about 2 inches apart.

Bake for 12 – 15 minutes, until the biscuits are golden brown on top. Let the biscuits cool for about 5 minutes, then serve while still warm.

Forbidden Rice Blog | Blueberry Biscuits (3 of 4)

Day to Day Life: Weeks 29 + 30

The last couple weeks:

Blueberry biscuits. Recipe soon!
Day to Day 29 and 30 2915 (1 of 24)

Thou shalt drink all the cold press coffee (please!).
Day to Day 29 and 30 2015 (2 of 24)

This fella looked a little stuck…
Day to Day 29 and 30 2015

My husband and I found a new taqueria to try nearby. We shared fish tacos and a veggie burrito… and it was delicious!
Day to Day 29 and 30 2015

One morning we discovered this little guy hiding in the holly tree just opposite of our fence… He stayed there from about 9am until well after 10pm!
Day to Day 29 and 30 2015

Day to Day 29 and 30 2015

A little frisbee action…
Day to Day 29 and 30 2015

And more action…
Day to Day 29 and 30 2015

My favorite.
Day to Day 29 and 30 2015

Them curls though!
Day to Day 29 and 30 2015

Finding patterns unexpectedly…
Day to Day 29 and 30 2015

This guy’s headed to Alaska this week to visit his girlfriend.
Day to Day 29 and 30 2015

Hi Blue Chicken.
Day to Day 29 and 30 2015

Creamy pesto mac and cheese (pesto made with basil from my little garden!).
Day to Day 29 and 30 2015

Silas asked to do a little experimenting with dry ice…
Day to Day 29 and 30 2015

Day to Day 29 and 30 2015

Somebody else joined in the experimenting…
Day to Day 29 and 30 2015

Refrigerator notes.
Day to Day 29 and 30 2015

One of my favorite meals this week. Creamy polenta with fried “chicken” (Quorn nak’d cutlets, breaded and fried), topped with a creamy lemon mushroom sauce and fresh heirloom cherry tomatoes!
Day to Day 29 and 30 2015

A little floral-scenery enroute to the grocery store.
Day to Day 29 and 30 2015

Fresh Oregon albacore just started making an appearance… I loveeee Oregon albacore season!
Day to Day 29 and 30 2015

It means I can make this sammich!
Day to Day 29 and 30 2015

We had a garage sale with my mother-in-law this weekend… This sign of hers cracked me up. Won’t be buying one of those!
Day to Day 29 and 30 2015

And also I found this little gem…

This guy comes to visit about once or twice a year. He meows and meows, sits in my lap, likes lots of pets and belly rubs, then goes off into the world to do whatever he does!
Day to Day 29 and 30 2015

Lake drive.
Day to Day 29 and 30 2015

I wait alllllll year for these Rolling Hills Farms peaches!
Day to Day 29 and 30 2015

Nana grows the prettiest flowers!
Day to Day 29 and 30 2015

I hope you’ve had a good couple of weeks!

Saturday Sites: Week Thirty


Some lovely places around the internet:

1.) These fries sound like something I’d thoroughly enjoy!

2.) This video (and music) make me happy.

3.) I really want to make this cake, ASAP!

4.) Three Daily Rituals That Stop Spouses from Taking Each Other for Granted.

5.) This salad is so pretty.

6>) 27 “Unladylike” Things That Women Absolutely Love Doing. I like all these things except number 2. I rarely have any makeup on my face, ever.

7.) A conversation.

8.) I like these “better” ways to measure your health that have nothing to do with the numbers on a scale.

9.) Okay, this video cracked me up.

10.) Oh, this ice cream is most definitely going on my list of things to make!

11.) The science of “hangry!”

12.) These words, for all of us.

Meatless Monday: Spinach Basil Pesto

Forbidden Rice Blog | Meatless Monday: Spinach Basil Pesto

When summer rolls around, one of the flavors I most look forward to (and miss during various other seasons) is fresh basil.  While my garden last year flourished beautifully, this year’s endeavors have been met with too much heat and not enough water, moles, neglect, ants… I have tried to remain optimistic, but find myself merely reminiscing about last year’s bounty versus the two cucumbers, one cherry tomato, three strawberries, single green snap pea, and nasturtiums I’ve picked thus far. One thing that has (miraculously) grown pretty abundantly is my basil. Granted I put 8 sweet leaf and 6 Thai basil plants in the ground back in May!

Traditional pesto is made in with a mortar and pestle, grinding up copious amounts of basil with pine nuts, garlic, lemon juice, parmesan cheese and olive oil. One thing I’ve learned though, is just how versatile this delicious sauce can be. For instance, I use whatever I happen to have on hand — cashews, walnuts, lime juice, no parmesan, etc. The other day, I happened to have a bunch of fresh spinach. I decided to incorporate it into some pesto.

The result was a vibrant, tasty pesto.  This isn’t “traditional” pesto by any means. The spinach makes the color really pop, plus it adds a boost of dietary fiber, protein, vitamins A, C,  E and K. The addition of cream cheese certainly doesn’t add much in the way of “healthy benefits,” but does create a nicely creamy, rich sauce.

Enjoy this pesto on some freshly cooked pasta, or put a (hefty sized) dollop on some grilled halibut, use it as the base for a pizza, put a spoonful on a slice of freshly cut summer-ripened tomato (and add some fresh mozzarella and a piece of baguette if you’re feeling adventurous)!

Forbidden Rice Blog | Meatless Monday: Spinach Basil Pesto

Spinach Basil Pesto


1 1/2 cups fresh basil
2 cups loose-leaf/baby spinach
3 cloves garlic
1/2 cup almonds, shelled
1/4 cup olive oil
2 tablespoons lemon juice
2 tablespoons cream cheese
1/2 tsp. salt (or to your taste)
fresh ground pepper (to your taste)
1/2 cup grated parmesan cheese

Forbidden Rice Blog | Meatless Monday: Spinach Basil Pesto


Combine the garlic, almonds, olive oil, and lemon juice into a blender. Process until slightly creamy looking and most of the nuts have broken down into small pieces.

Add the basil and spinach to the blender and pulse until just combined.

Add in the cream cheese, salt, pepper, and parmesan cheese and blend just until mixed.

You may add additional olive oil to thin the sauce out if you’d like.

To keep the pesto fresh, add a layer of olive oil the the very top and refrigerate.

Forbidden Rice Blog | Meatless Monday: Spinach Basil Pesto

Forbidden Rice Blog | Meatless Monday: Spinach Basil Pesto

Forbidden Rice Blog | Meatless Monday: Spinach Basil Pesto

Saturday Sites: Week Twenty-Nine

Forbidden Rice Blog | Saturday Sites Week 29 2015

1.) My new favorite song.

2.) A good read from someone who spent years cleaning rich folks’ houses.

3.) Dr. Seuss explaining pregnancy is excellent.

4.) A cocktail I’d like to investigate!

5.) Here’s to you mamas of boys!

6.) My husband once told me, “I don’t like a dog whose tail makes it where you can see his asshole when he walks.” HAHA. I discovered that there is an existing solution to his dilemma!

7.) ‘This the season for a delicious cold brew!

8.) This dude.

9.) How would you enjoy living in one of these?

10.) Dance-ish.

11.) This pasta with mushrooms and a creamy mustard sauce sounds right up my alley.

12.) These photos of celebration outside Supreme Court after same-sex marriage was made legal in all 50 states are beautiful.

13.) I hate wearing shoes in the house! Here are some other reasons.

14.) Oh yes, I’d love to eat all these tots!

15.) I couldn’t imagine being 21, or any age, living this life. Gorgeous captures.

16.) This salad is not only delicious sounding, but so dang pretty!

17.) 26-year-old Frida Kahlo’s letter to then-46-year-old Georgia O’Keeffe