Poring over my mountain of choices, I thought about what flavors I'm loving right now, and what I have on hand. We moved 4 blueberry bushes from my parent's property to ours this spring, and while it was a slow year for them, there's been a good amount.
I ended up choosing these Lemon Blueberry Biscuits from Taste of Home. I had all the ingredients on hand. The only change I made was using 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.
These disappeared in a flash. They'd also be great with orange zest/juice. I'm also going to make a version with blackberries, since we have another few weeks worth of those ripening in the yard. Thanks so much to the Test Kitchen for another family favorite recipe!
Be sure to check out what other bakers are serving up this month, using the links at the bottom of the post. Big thanks going out to Sue from Palatable Pastime for hosting this month and inviting me to jump in!
Here are some other biscuit and scone recipes you might like:
Easy Cheesy Biscuits
Chocolate Chip Scones
Lemon Blueberry Biscuits
- 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 (8 ounces)- used 5.3oz Greek Yogurt and 2.7 oz sour cream
- 1 large egg
- 1/4 cup butter, melted
- 1 teaspoon grated lemon peel
- 1 cup fresh or frozen blueberries- used fresh
- 1/2 cup confectioners' sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon grated lemon peel
- Preheat oven to 400°. In a large bowl, whisk the first five ingredients. In another bowl, whisk yogurt, egg, melted butter and lemon peel 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. Yield: 1 dozen.
lemon, blueberry, biscuits
Created using The Recipes Generator
- Blueberry Drop Scones by Simply Inspired Meals
- Breakfast Biscuits by Sid's Sea Palm Cooking
- Carrot Cake Scones by Caroline’s Cooking
- Cheesy Garlic Jalapeno Drop Biscuits by Jonesin' For Taste
- Chipa Argolla by Sneha’s Recipe
- Chipas by A Day in the Life on the Farm
- Gruyère Prosciutto Scones by Karen's Kitchen Stories
- Lemon Blueberry Biscuits by Jolene's Recipe Journal
- Orange Pecan Biscuits by Palatable Pastime
- Sour Cream & Chive Jumbo Biscuits by Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice
- Spiced Pumpkin Scones by The Redhead Baker
- Very Cinnamon Scones by Hardly A Goddess