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Lemon Blueberry Biscuits

Teresa Ambra
Lemon Blueberry Biscuits are a delightful change of pace from regular, savory biscuits. These include lots of lemony flavor from lemon yogurt, lemon juice and lemon peel along with all those blueberries! The icing is also lemon flavored. If you're looking for a fantastic breakfast or brunch item for your holiday or company breakfast buffets, these biscuits are irresistible.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 15
Calories 153 kcal

Equipment

  • 2 large cookie sheet pans
  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 whisk
  • 1 wooden spoon
  • 1 colander
  • measuring cups
  • measuring spoons
  • 1 grater or lemon zester

Ingredients
  

BISCUITS:

  • 2 cups unbleached all-purpose flour (bleached flour toughens baked goods)
  • 1/3 cup granulated sugar
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. sea salt
  • 1 cup lemon yogurt (8-ounces) Greek or Icelandic yogurt (see note below)
  • 1 large egg slightly beaten
  • 1/4 cup salted butter melted (1/2 stick)
  • 1 tsp. grated lemon peel
  • 1 cup fresh blueberries washed

LEMON ICING:

  • 3/4 cup powdered sugar
  • 1 tbsp. lemon juice
  • 1 tsp. grated lemon peel

Instructions
 

BISCUITS:

  • Preheat oven to 400°.  
  • Spray two cookie sheets with cooking spray.
  • In a large mixing bowl, combine the flour, granulated sugar, baking powder, baking soda and salt.
  • In a small mixing bowl, combine the lemon yogurt, egg, melted butter and lemon peel.
  • Wash blueberries and pat dry between layers of paper towels.
  • Add blueberries to yogurt mixture.
  • Add yogurt mixture to dry ingredients and stir until no crumbs remain at the bottom of the bowl. 
  • Drop dough by using a ¼ cup cookie scoop, two- to three-inches apart onto prepared baking sheets.
  • Bake at 400° for 15-18 minutes, or until biscuits are lightly browned.
  • Remove from oven.
  • Allow biscuits to cool on cookie sheets about 5 minutes before removing to wire cooling rack.
  • Add glaze. 

LEMON ICING:

  • Combine glaze ingredients in a small bowl with a whisk.
  • Drizzle over warm biscuits.

Notes

NOTE: I used two 4.4-oz. containers of lemon Icelandic Traditions creamy skyr yogurt.
 
NOTE: Don’t over-crowd the biscuits on cookie sheet. Leave plenty of room for the biscuits to expand while baking.
 
Recipe adapted from Taste of Home.
 
© Can’t Stay Out of the Kitchen
 

Nutrition

Calories: 153kcalCarbohydrates: 27gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 21mgSodium: 187mgPotassium: 69mgFiber: 1gSugar: 14gVitamin A: 126IUVitamin C: 2mgCalcium: 73mgIron: 1mg
Keyword biscuits, blueberries, breakfast, lemon
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