Lemon Blueberry Biscuits


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

Ingredients

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)

Directions

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.

To Print CLICK HERE

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