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
Angel Biscuits
Lemon Blueberry Biscuits
Ingredients
- 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
GLAZE:
- 1/2 cup confectioners' sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon grated lemon peel
Instructions
- 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.
- 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
Sound like they would go fast in this household too Jolene.
ReplyDeleteIf only we all had time to make every recipe we have stored in our must-make-someday folder! I love that you used sour cream in these too...I have a feeling I'll be doing that more often!
ReplyDeleteJealous of your blackberries growing in your yard! These look wonderful and sound delicious.
ReplyDeleteI bet they disappeared in a flash! They are soooo pretty, and lemon and blueberry need to get married.
ReplyDeleteI love how much less-fat this recipe is- I am on a scone kick now, so I have to try this!
ReplyDeleteI love lemon and blueberry together and these sound great - like the idea of yogurt in there.
ReplyDeleteSo jealous, you have blueberry bushes you can go and pick fresh, and they play so well with lemon as well. I wonder how cremé fraiché would go? hmmmm
ReplyDeleteI would love these for breakfast any day of the week! Thanks for baking with us.
ReplyDeleteI would love one of these biscuits for breakfast right now! They look SO good. I'm making them a feature at this week's Whimsical Wednesdays Link Party! Thank you so much for linking up with us. :-D
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