Lemon Blueberry Biscuits

February 16, 2016

 I love biscuits of any kind.  The lemon and blueberries made these especially appealing to me.  They made think spring on a cold winter morning.  And, since they are a drop biscuit, no rolling, they are exceptionally easy to make and even easier to enjoy!


Prep: 20 minutes, bake: 15 minutes









2 cups all-purpose flour

1/3 cup granulated sugar

2 tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

¼ cup butter

1 egg, slightly beaten

1 8-ounce carton lemon yogurt

1 tsp. lemon zest

1-cup fresh blueberries

Lemon Glaze (recipe below)



In a large bowl, stir together flour, sugar, baking powder, baking soda and salt.  Using a pastry blender cut in butter until mixture resembles coarse crumbs (I used my food processor for this part).  Make a well in the center of the flour mixture.  Set aside.


In a small bowl, stir together egg, yogurt and lemon zest.  Add egg mixture all at once to flour mixture.  Using a fork, stir just until moistened.  Fold in blueberries.  (Do not knead, roll or cut dough).


Drop dough by rounded tablespoons (or use an ice cream scoop) onto a lightly greased baking sheet.  Bake in a 400 degree oven for 15-18 minutes or until lightly browned.  Remove biscuits from baking sheet.  Place on a wire rack.  Drizzle Lemon Glaze over warm biscuits.  Serve warm.  Makes 15 servings.


Lemon Glaze

In a small bowl, stir together 1 cup sifted powdered sugar, 1 tsp. lemon zest, 1 tsp. vanilla and 2-3 tsp. fresh lemon juice to reach drizzling consistency.


197 calories per biscuit.



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© 2016  by Baked by Bobi

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