Recipes & Ideas

Like a cross between a biscuit and a muffin, these tasty wedges filled with juicy berries are perfect for a breakfast on the run or a leisurely brunch. Try them warm with honey and butter.

INGREDIENTS

1 3/4 cups all-purpose flour
1/2 cup Old fashioned or quick cooking oats
1/3 cup sugar
2 teaspoons baking powder
1 teaspoon grated orange or lemon zest (optional)
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons salted butter, room temperature, cubed
2/3 cup buttermilk
1 tsp. vanilla
1 large egg
1 cup mixed Driscoll's berries like, blueberries, raspberries or blackberries, or 1 package (6 oz.) Driscoll's blueberries, raspberries or blackberries

Instructions

Preheat oven to 400°F. Line a baking sheet with parchment paper or coat with cooking spray.
Bake 14 minutes or until light golden brown. Cool on wire rack.
Combine flour, oats, sugar baking powder, orange zest, baking soda, and salt in a bowl until blended.
Using a pastry cutter or two knives, cut butter into mixture until resembles coarse crumbs.
Add berries to dry mixture, carefully coat with dry mixture.
Whisk egg, buttermilk and vanilla in a small bowl.
Create a well in center of mixture. Pour buttemilk all at once. Carefully combine just until dough forms.
Flour hands and place dough on a well-floured work surface and gently knead twice just to form into a ball. Pat into an 8 inch circle about 3/4 inch thick. With a floured spatula or sharp knife, cut even into 8 wedges.
Place on prepared baking sheet, leaving space between wedges.
Brush tops with buttermilk and sprinkle with sugar, if desired.