Lemon Blueberry Biscuits
Total TimePrep: 30 min. Bake: 15 min.
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (8 ounces) lemon yogurt
- 1 large egg
- 1/4 cup butter, melted
- 1 teaspoon grated lemon zest
- 1 cup fresh or frozen blueberries
- 1/2 cup confectioners' sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon grated lemon zest
- Preheat oven to 400°. In a large bowl, whisk the first five ingredients. In another bowl, whisk yogurt, egg, melted butter and lemon zest until blended. Add to flour mixture; stir just until moistened. Fold in blueberries.
- Drop by 1/3 cupfuls 1 in. 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.
Editor's NoteIf using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutrition Facts1 biscuit: 193 calories, 5g fat (3g saturated fat), 29mg cholesterol, 223mg sodium, 35g carbohydrate (18g sugars, 1g fiber), 4g protein.
Jul 14, 2018
I love this recipe. Not too sweet.
Jan 21, 2018
These are great, my famiy loves them. Best served warm, but a few seconds in the microwave does the job. That is if you have any leftovers. They're a taste of summer!
Nov 14, 2017
Excellent and easy! I also only had 5.3 oz. lemon yogurt, so I added half of a 5.3 oz container of plain nonfat yogurt. Not a problem. Also, I had Lemon Curd on hand, so I used that instead of making a glaze. I like that these are lower in fat and calories than similar muffins and scone recipes. I'll make them again!
Aug 30, 2017
I never had a blueberry biscuit before today, even though we have loads of blueberries in New England. I'm always looking for different blueberry recipes and, having made this one today, I can honestly say it's a keeper. It was easy to make and absolutely delicious! I only had one 5.3-oz. container of lemon yogurt, so to make a full cup, I added part of a same-size container of key lime yogurt and it still came out very well, not affecting the lemon taste in the least, little bit. I'm recommending this recipe to everyone.
Jul 1, 2017
Delicious! I had to add 1/4 c. Sour cream because our yogurt only comes in a 6 oz. Size. Better than the scones I usually make. This is a keeper!
Jun 3, 2017
Absolutely fabulous. And so very easy! My only problem: How do I keep them from getting soggy the second day? I've made them three times and I'm planning to make them again tomorrow. SO very good.
Mar 6, 2016
I tried this recipe and loved it - have made it twice now. Second time I used my silicon muffin pan so I didn't need those cupcake papers. Wonderful - I added an A on my copy to remind myself it was GREAT.
Jun 12, 2015
Oct 8, 2014
These were really good and quick to make. The few we had left over were just as good a day later.
Jul 14, 2014
Easy, tasty and not too sweet. Everyone loved them!
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