Lemon Blueberry Biscuits Recipes

LEMON BLUEBERRY BISCUITS

Lemon Blueberry Biscuits image

Lemon and blueberries make such a fresh and flavorful combination in all kinds of baked goods, especially these biscuits. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Breakfast Brunch

Time 45m

Yield 1 dozen.

Number Of Ingredients 14

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
1 large egg, room temperature
1/4 cup butter, melted
1 teaspoon grated lemon zest
1 cup fresh or frozen blueberries
GLAZE:
1/2 cup confectioners' sugar
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest

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.

Nutrition Facts : Calories 193 calories, Fat 5g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 223mg sodium, Carbohydrate 35g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.

LEMON BLUEBERRY DROP BISCUITS

Lemon Blueberry Drop Biscuits image

[DRAFT]

Provided by Food Network

Time 18m

Yield 12 Biscuits

Number Of Ingredients 7

Ingredients

2 cups Pillsbury BEST™ Self Rising Flour
1/3 cup turbinado sugar, plus additional for garnish
1/4 cup Crisco® Baking Sticks All-Vegetable Shortening
2/3 cup milk
1 tbsp. fresh lemon juice
1 tsp. grated lemon peel
1 cup fresh blueberries

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.

BLUEBERRY-LEMON BREAKFAST BISCUITS

Blueberry-Lemon Breakfast Biscuits image

With only 4 ingredients, these biscuits are so tasty that you could serve them for dessert.

Provided by Yoly

Categories Bread Quick Bread Recipes Biscuits

Time 35m

Yield 5

Number Of Ingredients 5

Ingredients

1 (10 ounce) can refrigerated buttermilk biscuit dough (such as Pillsbury®)
1 cup blueberries
½ cup powdered sugar
1 tablespoon lemon juice
½ teaspoon lemon zest

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
Remove biscuits from the can and split in half crosswise, for a total of 10 biscuits. Place 5 biscuits on the prepared cookie sheet; divide blueberries over the tops. Cover blueberries with the remaining biscuits.
Bake in the preheated oven until golden brown, 18 to 22 minutes. Let cool for 5 minutes.
Combine powdered sugar, lemon juice, and zest in a small bowl. Brush biscuits tops with 1/2 of the glaze. Let sit until glaze has set, about 5 minutes. Repeat with remaining glaze.

Nutrition Facts : Calories 246.5 calories, Carbohydrate 41.2 g, Cholesterol 0.6 mg, Fat 7.7 g, Fiber 1.1 g, Protein 4 g, SaturatedFat 2 g, Sodium 559.9 mg, Sugar 19.4 g

LEMON BLUEBERRY BISCUITS

Lemon Blueberry Biscuits image

A nice sweet treat with a cup of tea! Drop them free-form onto a baking sheet for "craggy" biscuits or make them a little more shapely by using your hands or a small ice cream scoop. Either way, they taste great.

Provided by rsarahl

Categories Breads

Time 30m

Yield 18-24 biscuits

Number Of Ingredients 13

Ingredients

2 -2 1/2 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
8 ounces lemon yogurt
1 egg, lightly beaten
1/4 cup butter or 1/4 cup margarine, melted
1 teaspoon grated lemon, rind of
1 cup fresh blueberries or 1 cup frozen blueberries
1/2 cup confectioners' sugar
1 tablespoon lemon juice
1/2 teaspoon grated lemon, rind of

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.

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