Best Lemon Blueberry Biscuits Recipes

BLUEBERRY-LEMON BREAKFAST BISCUITS

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.

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 SHORTCAKES WITH LEMON AND THYME BISCUITS

Steps:

• For berries:
• Combine all ingredients in large saucepan. Stir over medium heat until berries are slightly softened and syrup coats spoon, about 10 minutes. Transfer to medium glass bowl. DO AHEAD: Can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.
• For biscuits:
• Position rack in center of oven and preheat to 425°F. Line large rimmed baking sheet with silicone baking mat, smooth side up, or parchment paper. Mix buttermilk, lemon peel, and thyme in small bowl. Whisk next 5 ingredients in large bowl to blend, breaking up any large clumps of brown sugar with fingertips. Add butter and rub in with fingertips until mixture resembles coarse meal. Add buttermilk mixture and stir with fork just until blended (dough will be sticky). Transfer dough to lightly floured work surface. Knead gently just until dough comes together, 4 to 5 turns (do not overwork dough or shortcakes will be tough). Pat dough out to 3/4-inchthick round. Using 3-inch-diameter cookie cutter dipped in flour, cut out dough rounds. Gently gather dough scraps and pat out to 3/4-inch thickness. Cut out additional rounds, for 6 rounds total. Transfer dough rounds to prepared baking sheet, spacing apart. Sprinkle dough rounds with raw sugar.
• Bake biscuits until golden and tester inserted into center comes out clean, about 15 minutes. Transfer to rack; cool slightly.
• Using serrated knife, carefully cut biscuits horizontally in half. Place bottom half of each biscuit on each of 6 plates. Spoon blueberries and syrup over, dividing equally. Cover with biscuit tops. Place scoop of ice cream or dollop of whipped cream alongside each and serve.
• Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.

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.

LEMON BLUEBERRY BISCUITS

Steps:

• 1. In a large bowl combine dry ingredients
• 2. In a medium bowl combine yogurt, egg, melted margarine and lemon peel.
• 3. Stir yogurt mixture into dry mixture until just moistened.
• 4. Carefully fold in blueberries. Mixture is thick so this isn't easy!
• 5. Drop by Tablespoon fulls onto greased (or lined with parchment paper) baking sheet.
• 6. Bake at 400 for 13-18 minutes depending on your oven. Until golden brown on top.
• 7. While they are baking, mix together: 3/4 cup powdered sugar 2-3 T lemon juice 1/2 t grated lemon peel
• 8. After cooling the biscuits on a cooling rack for a few minutes drizzle with the powdered sugar glaze.
• 9. Try not to eat all of them before the rest of the family knows they are done! :)

BLUEBERRY-LEMON BREAKFAST BISCUITS RECIPE

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.