Fresh blueberries and summer are forever a perfect picture of what summer in the South is all about. As soon as the weather becomes warm enough to tolerate, but before it becomes unbearable, blueberries with their deep indigo color reminds us of a cool refuge in warmer months.
Jams, jellies, pies, and my favorite, blueberry muffins, are what make blueberries special. No other fruit can burst into the most majestic shade of purple when baked. It is as if blueberries hide a secret only to be revealed once under heat. This recipe for Blueberry-Lemon Biscuits reminds me of a certain fast-food chain and their blueberry biscuits.
However, this recipe requires real blueberries, not blueberry flavored bits of some substance known only to scientists in a lab. And the addition of lemon peel and juice makes these biscuits far superior in taste and texture. Just biting into those berries, full of flavor makes heating up the kitchen in the warmer months, worth the effort.
Recipe for Blueberry-Lemon Biscuits
2 cups all-purpose flour
1/3 cup granulated sugar
2 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
¼ cup cold butter
One egg, lightly beaten
(1) 6 oz. carton of lemon yogurt (can substitute vanilla flavor)
2 tsp. milk
1 tsp. finely zested lemon peel
1 cup fresh or frozen unsweetened blueberries
Recipe for Lemon Glaze:
In a small bowl mix together 1 cup powdered sugar, 1 tsp. finely zested lemon peel, 1 tsp. vanilla, and enough lemon juice (3-4 tsp.) to make a thick glaze liquid enough to drizzle over biscuits.
Preheat oven to 400*. Lightly grease a baking sheet. Set aside.
Mix together flour, salt, baking soda, baking powder, sugar. Cut in cold butter until the mix looks like crumbs.
In a small bowl, stir yogurt, lightly beaten egg, and lemon zest. Add mixture to the flour mixture.
Using a fork, stir the mixture until moistened. Fold in blueberries gently.
Drop about a heaping tablespoon amount onto baking sheet. (An ice cream scoop works well for this task.)
Bake 10-15 minutes until the biscuits are golden brown in color.
Once removed from oven, place biscuits onto wire rack for cooling.
Drizzle lemon glaze over biscuits once biscuits have cooled.
Note* These biscuits can be frozen, just do not drizzle the glaze on them before freezing. Wrap them in foil and place in airtight container safe for freezer. When ready to bake, place foil wrapped biscuits in a 300* oven for 20-30 minutes. Drizzle with glaze as you would if freshly baked.