Lemon Blueberry Biscuits shared by Yamhill Vineyards B&B
‘Lemon and Blueberries made such a fresh and flavorful combination in all kinds of baked goods, especially these sweet biscuits’ Taste of Home Test Kitchen
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup lemon yogurt
- 1 egg
- 1/4 cup butter, melted
- 1 tsp grated lemon peel
- 1 cup fresh or frozen blueberries
- 1/2 cup confectioners’ sugar
- 1 Tbsp lemon juice
- 1/2 tsp grated lemon peel
Preheat oven to 400°. In a large bowl, whisk the first five ingredients. In another bowl, whisk yogurt, egg, butter and lemon peel until blended. Add to flour mixture, stir just until moistened. Fold in Blueberries.
Drop by tablespoonfuls 1 inch apart onto a greased baking sheet. Bake 15-18 minutes or until light brown.
In a small bowl, combine glaze ingredients. Stir until smooth. Drizzle over warm biscuits. If using frozen blueberries, use without thawing to avoid discoloring the dough. Makes about a dozen sweet and tangy biscuits
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