Blueberry Morning Biscuits with Rosemary + Honey

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Blueberry Morning Biscuits
2 cups whole-wheat flour
1/4 cup raw blueberry honey, or plain honey if blueberry isn't available
1/4 teaspoon baking soda
1 tablespoon baking powder
3/4 teaspoon fine sea salt
1 egg
1/3 cup butter, chilled and cut into 1/2" cubes
3/4 cup buttermilk
1 cup blueberries, fresh or frozen

Rosemary Topping
1 tablespoon butter, melted
1 teaspoon maple syrup
1 teaspoon honey
2 tablespoons fresh rosemary sprigs, chopped

Preheat oven to 350°.  Prepare a baking sheet with parchment and set aside.  In a large mixing bowl combine flour, baking powder, salt and baking soda.  Cut the chilled butter into the batter until well combined, forming small pea-sized lumps.  In a separate bowl, whisk the buttermilk and egg and pour into flour mixture. Add honey. Stir until just combined, the batter should be lumpy.  Lastly, fold in the blueberries.  On a floured countertop, knead the dough until it sticks together.  Pat down the dough to about 1/2" thick.  Using a round glass or biscuit cutter, cut out the dough and place on prepared baking sheet.  For rosemary honey topping, mix together the butter, honey and syrup.  Chop the fresh rosemary sprigs into small pieces.  Spread the butter mixture on top of each biscuit, sprinkling the rosemary on top last.  Bake for 12-15 minutes until the biscuits are golden brown.  Serve warm, with extra honey.