Lemon Blueberry Biscuits Recipe
Ingredients
| All purpose flour | 2 Cup (16 tbs) | |
| Sugar | 1/3 Cup (16 tbs) | |
| Baking powder | 2 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Yogurt | 1 Carton (1l) | |
| 1 egg, lightly beaten | ||
| Butter/Margarine | 1/4 Cup (16 tbs), melted | |
| Lemon peel | 1 Teaspoon, grated | |
| Frozen blueberries | 1 Cup (16 tbs) | |
| Confectioner’s sugar | 1/2 Cup (16 tbs) (GLAZE:) | |
| Lemon juice | 1 Tablespoon (GLAZE:) | |
| Lemon peel | 1/2 Teaspoon, grated (GLAZE:) | |
Directions
In a large bowl, combine dry ingredients.
Combine yogurt, egg, butter and lemon peel; stir into dry ingredients just until moistened.
Fold in blueberries.
Drop by tablespoonfuls onto a greased baking sheet.
Bake at 400° for 15-18 minutes or until lightly browned.
Combine glaze ingredients; drizzle over warm biscuits.
Combine yogurt, egg, butter and lemon peel; stir into dry ingredients just until moistened.
Fold in blueberries.
Drop by tablespoonfuls onto a greased baking sheet.
Bake at 400° for 15-18 minutes or until lightly browned.
Combine glaze ingredients; drizzle over warm biscuits.
Chef
