Fluffy Biscuits with Blueberry and Lemon Topping - chefmelt

Ingredients

• ⅔ cup blanched almond flour
• ⅔ cup gluten-free oat flour
• ⅔ cup sweet rice flour
• 3 tbsp tapioca flour
• ¼ cup sugar (add extra if needed)
• 2 ½ tsp baking powder
• ½ tsp fine sea salt
• 6 tbsp cold cultured unsalted butter, sliced into thin strips
• Zest of 1 large lemon (Meyer or regular), finely grated
• 6 tbsp whole milk (plus extra, if needed)
• 1 large egg
• 1 ½ cups fresh blueberries
• ½ cup powdered sugar
• ¼ cup mascarpone cheese
• 1-2 tbsp fresh lemon juice
• Crumble freeze-dried blueberries, lemon zest, or bee pollen for garnish