Lemon Blueberry Biscuits

12 servings Prep: 15 m Cook: 18 m Total: 33 m Beginner
5.0/5 (2)
Lemon Blueberry Biscuits
This is a traditional biscuit recipe that has been modified for contemporary tastes with lemon yogurt and fresh blueberries. These have a light, sweet taste and are perfect for breakfast, with a tangy lemon glaze brushed on while they’re warm.

Ingredients

12 servings
  • 2 cups flour
  • 1/3 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 8 ounces lemon yogurt
  • 1 egg slightly beaten
  • 1/4 cup melted butter
  • 1 tsp grated lemon peel
  • 1 cup blueberries
  • Glaze
  • 1/2 cup powdered sugar
  • 1 tbsp lemon juice
  • 1/2 tsp grated lemon peel

Step-by-Step Instructions

  1. Preheat oven to 400 degrees. Line a cookie sheet with parchment paper or lightly grease it.
  2. Combine all the dry ingredients (flour, sugar, baking powder, baking soda, and salt) in a large bowl. In a separate bowl, combine yogurt, egg, melted butter, and 1 tsp grated lemon peel.
  3. Add the wet ingredients to the dry ingredients and stir just until combined. Gently fold in the blueberries, being careful not to overmix or crush the berries.
  4. Drop dough by large spoonfuls onto the prepared cookie sheet, making 12 biscuits. Bake at 400 degrees for 15 to 18 minutes, until lightly golden on top.
  5. While the biscuits are baking, prepare the glaze by combining the powdered sugar, lemon juice, and 1/2 tsp grated lemon peel in a small bowl. Brush the glaze onto the biscuits while they’re still warm.

Tips and Techniques

Don’t overmix the batter once you add the wet ingredients to the dry—stir just until combined to keep the biscuits tender. Fresh blueberries work best, but if using frozen, don’t thaw them first or they’ll bleed into the dough.

Ingredient Substitutions

  • lemon yogurt: plain yogurt plus 1 tablespoon lemon juice
  • fresh blueberries: frozen blueberries (unthawed)

Equipment Needed

  • mixing bowls
  • cookie sheet
  • parchment paper (optional)
  • pastry brush