Lemon Blueberry Biscuits
Yield
4 servingsPrep
15 minCook
15 minReady
35 minTrans-fat Free, Good source of fiber
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | cups |
all-purpose flour
|
|
⅓ | cup |
sugar
|
|
2 | teaspoons |
baking powder
|
|
½ | teaspoon |
baking soda
|
|
¼ | teaspoon |
salt
|
|
8 | ounces |
lemon yogurt
carton |
* |
1 | each |
eggs
lightly beaten |
|
¼ | cup |
butter
or margarine, melted |
|
1 | teaspoon |
lemon zest
grated |
|
1 | cup |
blueberries
fresh, or frozen |
|
Glaze | |||
½ | cup |
powdered sugar
|
|
1 | tablespoon |
lemon juice
|
|
½ | teaspoon |
lemon zest
grated |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
473 | ml |
all-purpose flour
|
|
79 | ml |
sugar
|
|
1E+1 | ml |
baking powder
|
|
2.5 | ml |
baking soda
|
|
1.3 | ml |
salt
|
|
231.2 | ml/g |
lemon yogurt
carton |
* |
1 | each |
eggs
lightly beaten |
|
59 | ml |
butter
or margarine, melted |
|
5 | ml |
lemon zest
grated |
|
237 | ml |
blueberries
fresh, or frozen |
|
Glaze | |||
118 | ml |
powdered sugar
|
|
15 | ml |
lemon juice
|
|
2.5 | ml |
lemon zest
grated |
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 to 18 minutes or until lightly browned.
Combine glaze ingredients; drizzle over warm biscuits.
Or sprinkle with a mixture of lemon zest and sugar.