Lemon-Blueberry Biscuits
- Makes: 15 to 20 servings
- Prep 20 mins
- Bake 15 mins to 18 mins
Lemon yogurt is the secret ingredient in these pretty biscuits. The recipe comes from Natura Farms in Marine on St. Croix, Minnesota.
Ingredients
-
2
cups
all-purpose flour
-
1/3
cup
granulated sugar
-
2
teaspoons
baking powder
-
1/2
teaspoon
baking soda
-
1/4
teaspoon
salt
-
1/4
cup
butter
-
1
egg, slightly beaten
-
1
8 -
ounce carton
lemon yogurt
-
1
teaspoon
lemon zest
-
1
cup
fresh or frozen unsweetened blueberries
-
Lemon Glaze (see 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. 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 degrees oven for 15 to 18 minutes or until lightly browned. Remove biscuits from baking sheet. Place on a wire rack. Drizzle Lemon Glaze over warm biscuits. Serve warm.
Lemon Glaze
Ingredients
- 1
cup
sifted powdered sugar
- 1
teaspoon
lemon zest
- 1
teaspoon
vanilla
- 2 - 3
teaspoons
lemon juice
Directions
- In a small bowl, stir together powdered sugar, lemon peel, vanilla, and enough lemon juice to reach drizzling consistency.
Nutrition Facts
(Lemon-Blueberry Biscuits)
Servings Per Recipe 15, sat. fat (g) 3, sodium (mg) 230, fiber (g) 1, carb. (g) 35, vit. C (mg) 2, Fat, total (g) 5, cal. (kcal) 197, calcium (mg) 81, pro. (g) 4, iron (mg) 1, vit. A (IU) 194, chol. (mg) 30