Lemon-Blueberry Biscuits
Recipe from
Midwest Living
These low-fat biscuits are made with lemon yogurt. Top with a light lemon glaze for a sweet breakfast treat.
Servings:
about 15 biscuits
Prep Time:
20 mins
Total Time:
35 mins
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Ingredients
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2 cupsall-purpose floursee savings
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1/3 cupgranulated sugarsee savings
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2 teaspoonsbaking powdersee savings
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1/2 teaspoonbaking sodasee savings
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1/4 teaspoonsaltsee savings
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1/4 cupbuttersee savings
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1egg, slightly beatensee savings
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1 8-ounce cartonlemon yogurtsee savings
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1 teaspoonfinely shredded lemon peelsee savings
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1 cupfresh or frozen unsweetened blueberriessee savings
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Lemon Glaze (see recipe below)see savings
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Directions
1.
Lightly grease a baking sheet; set aside. In a large bowl, stir together the flour, sugar, baking powder, baking soda, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Set aside.
2.
In a small bowl, stir together egg, yogurt, and lemon peel. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened. Fold in blueberries. (Do not knead, roll or cut dough.)
3.
Drop dough by rounded tablespoons (or use an ice cream scoop) onto the prepared baking sheet. Bake in a 400 degree F for 15 to 18 minutes or until lightly browned. Remove biscuits from baking sheet. Place on a wire rack. Drizzle Lemon Glaze over warm biscuits. Serve warm. Makes about 15 biscuits.
Lemon Glaze
In a small bowl, stir together 1 cup sifted powdered sugar, 1 teaspoon finely shredded lemon peel, 1 teaspoon vanilla, and enough lemon juice to reach a drizzling consistency (2 to 3 teaspoons).
Nutrition information
Per serving: Calories 197, Total Fat 5 g, Saturated Fat 3 g, Cholesterol 30 mg, Sodium 230 mg, Carbohydrate 35 g, Fiber 1 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 4%, Calcium 8%, Iron 6%.
Percent Daily Values are based on a 2,000 calorie diet
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