These might be the easiest biscuits you’ll ever make. There’s no cutting in of shortening or cutting out of dough. Mix, drop, bake, enjoy.
They’re marvelous at breakfast but don’t expect them to be like muffins or scones. They are biscuits in every sense but one: they’re not dry. They’re not very sweet either and even the sweetness of the glaze is tempered by lemon. Lemon’s also used in the biscuits themselves, in two ways: zest and a secret ingredient, lemon yogurt. Fat-free dairy products rarely do well in baked goods but fat-free yogurt works fine here, thanks to fat from a small amount of melted butter and an egg.
This recipe, a version of which came to me in email at least a decade ago, makes 18 regular-sized biscuits and most people eat two. I bake off a dozen and freeze the rest of the dough for another time. Let it defrost in the fridge overnight and I’m all set come morning. This makes enough glaze for a dozen biscuits, so scale up or down as needed.
While I prefer fresh blueberries here, there’s no reason why you couldn’t use raspberries. If using frozen berries, don’t thaw them before adding to the dough.
Ella’s Blueberry and Lemon Biscuits
2 cups/248g all-purpose flour
1/3 cup/70g sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp grated lemon zest
1 8-ounce/226g container non-fat lemon yogurt
1 large egg, lightly beaten
4 TB/56g unsalted butter, melted and cooled
1 cup/140g fresh blueberries
Glaze:
1/2 cup/58g confectioners’ (icing) sugar
1 TB fresh-squeezed lemon juice
1/2 tsp grated lemon zest
Grease a baking sheet (2 if baking the whole batch) or line with parchment or a silicone baking mat. Set a rack in the center of the oven and preheat to 400 degrees/200 C/Gas 6.
In a large bowl combine the flour, sugar, baking powder, baking soda, salt and lemon zest and stir well to combine and distribute the leaveners.
Mix together the cooled melted butter, lightly-beaten egg and all the yogurt. Add to the dry ingredients and stir only until moistened. Fold in the berries.
Using a spoon, drop onto the baking sheet, leaving at least one inch between biscuits. Bake one sheet at a time for 14 – 17 minutes, until nicely browned. Let cool on the baking sheet for 5 minutes then drizzle on the glaze.
Make the glaze by combining all three ingredients and mixing until smooth.
Serve biscuits warm or at room temperature. Leftovers will keep in a sealed container for two days.
Makes 18 biscuits.
Ella’s note: This recipe’s from the days when all yogurt companies had 8-ounce containers. Cabot still does and that’s what I use.
Copyright (C) 2008 From Scratch All Rights Reserved 
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Oh, my goodness. I’m still using up all those blueberries, and this recipe was SO easy and SO good. I believe I might try to whip up another batch tomorrow in case we need to hit the road because of Gustav. If we don’t have to evac, even better – I can put my feet up and eat them at my leisure!
shoreacres’s last blog post..The Writing Life – Practice Makes Human
Glad to hear it. Thanks!
Gosh, I didn’t know you might be in Gustav’s path. Stay safe, my friend. I’ll add you to my prayers.
That looks wonderful! And I can justify the guilty indulgence because of the antioxidants in the blueberries
SavoryTv’s last blog post..Viva Italy! Spinach and ricotta ravioli with mozzarella cheese & tomatoes
Oh, absolutely, when a superfood is involved, all bets are off!
Srsly, that 2 ounces of butter, divided among 12 biscuits, is 1 teaspoon per biscuit. Not too bad!