Blueberry Lemon Breakfast Biscuits Food

LEMON BLUEBERRY BISCUITS

Steps:

• 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.

BLUEBERRY BISCUITS RECIPE

Steps:

• Gather the ingredients. Preheat the oven to 425 F.
• Add the flour, sugar, baking powder, and salt to a large bowl and mix.
• Using the large side of a box grater, grate in the cold butter and then stir with your fingers to make sure it's coated in the flour mixture. Alternately, you can cut the butter into 1 inch pieces and work it in with your fingers, a fork, or a pastry cutter until the largest pieces are the size of peas.
• Pour in the milk and lemon zest and stir to roughly mix. Add the blueberries and mix just until barely incorporated.
• Turn the dough out onto well-floured surface and roll it out to about a 1-inch thickness.
• Using a 2 1/2-inch cookie or biscuit cutter, cut out the biscuit rounds and place them on a baking sheet lined with parchment paper.
• Bake for 15 to 20 minutes or until the biscuits are a light golden brown. Let cool slightly.
• To make the lemon glaze, whisk together the powdered sugar, milk ,and lemon juice until smooth.
• Pour over the slightly cooled biscuits and serve.

LEMON BLUEBERRY DROP BISCUITS

Steps:

• HEAT oven to 450°F. Line baking sheet with parchment paper. COMBINE flour and sugar in large bowl. Cut in shortening with pastry blender or fork until crumbs are the size of peas. Blend in milk, lemon juice and lemon peel just until dough leaves sides of bowl. Gently stir in blueberries. DROP dough by rounded tablespoonfuls onto prepared baking sheet. Sprinkle with sugar. Bake 8 to 10 minutes or until golden brown. Cool 2 minutes. Serve warm.

LEMON BLUEBERRY BISCUITS

Steps:

• Combine dry ingredients.
• Combine yogurt, egg, butter and lemon peel; stir into dry ingredients.
• Fold in blueberries.
• Drop by tablespoon onto a greased baking sheet.
• Note: to make biscuits that are more shapely, round the tablespoon of dough in your floured hands or use a small ice cream scoop that has a scraping bit (you know the kind with the thumb level that scrapes the scoop out of the hollow!) and then place on baking sheet.
• Bake at 400 F for 15-18 minutes or until lightly browned.
• Combine glaze ingredients; drizzle over warm biscuits.

BLUEBERRY BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Mix flour, sugar, baking powder, salt, and baking soda together in a large bowl. Cut in butter with 2 knives or a pastry blender. Mix in blueberries and 1/2 of the lemon zest. Add buttermilk and mix to create a dough.
• Transfer dough to a floured surface. Flatten with a floured rolling pin to a 1/2-inch thickness. Fold the left third of dough over the middle, then fold the right third over the left. Repeat folding procedure 3 more times.
• Roll dough to a 1/2-inch thickness and cut 12 biscuits. Transfer to a nonstick cookie sheet and brush with melted butter.
• Bake in the preheated oven until golden brown, about 17 minutes. Remove from the oven and immediately drizzle with honey and sprinkle with remaining lemon zest. Serve when cool.