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 lemon yogurt
- 1 large egg, room temperature
- 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 5 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.
Nutrition Facts1 biscuit: 193 calories, 5g fat (3g saturated fat), 29mg cholesterol, 223mg sodium, 35g carbohydrate (18g sugars, 1g fiber), 4g protein.
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Aug 17, 2020
Made them yesterday and they were good. Noticed today they had formed mold on them. Threw them out. Maybe if I had frozen them or refrigerated them right away.
Jul 22, 2020
These are super quick and easy to make. I freeze them for breakfast and also they are amazing with a scoop of vanilla ice cream
Feb 23, 2020
These are absolutely fabulous!! Light, fluffy
Jan 28, 2020
Absolutely wonderful! They disappear in record time in our house. I also used Greek "lemon cream" yogurt as no one seems to carry plain lemon yogurt. I use two of the 5.3 oz. containers. One of my go-to favorites!
Aug 10, 2019
Perfect! I made them a little smaller for a party and everyone loved them
Oct 6, 2018
I used Greek yogurt, and I only had a 5.3oz container, so I made up the volume difference with some sour cream. I used a cookie scoop to portion, and next time I'd probably not. It made them a little more smooth-topped and a tiny bit compacted on the interior. They'd also be great with orange zest/juice.
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.