Wednesday, February 26, 2014

Lemon Blueberry Biscuits

      From a 1996 edition of Taste of Home magazine these delicious biscuits are similar to the Lemon Blueberry Drop Scones I've already posted (and forgotten I'd made!) but the addition of an egg and baking soda makes them lighter and flakier.  The batter is the perfect consistency for spooning into your oven and of the grated lemon peel adds a subtle tartness to the glaze and biscuits.  In my 10 inch dutch oven the biscuits were ready in 18 minutes after baking with 10 coals in a ring around the bottom and 22 on the lid.  Just a tip, you'll need to pick up two containers of lemon yogurt because it only seem to come in 6 oz. cartons these days.

Lemon Blueberry Biscuits
2 cups all-purpose flour
1/2 cup granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup (8 oz) lemon yogurt
1 egg
1/4 cup butter, melted
1 tsp grated lemon peel
1 cup fresh or unthawed frozen blueberries
1/2 cup confectioners' sugar
1 Tblsp lemon juice
1/2 tsp grated lemon peel

     Lightly oil or spray dutch oven.
     In a large bowl, whisk flour, sugar, baking powder, baking soda and salt until well combined.
     In another bowl, whisk yogurt, egg, melted butter and 1 tsp lemon peel until blended.
     Add wet ingredients to flour mixture; stir until just moistened.
     Fold in blueberries.
     Drop by 1/3 cupfuls into prepared dutch oven.
     Bake at 400 degrees for 18 minutes or until golden brown.
     In small bowl, combine glaze ingredients; whisk until smooth.
     Drizzle glaze over warm biscuits.
     Makes 12 biscuits.

Spoon batter into well-oiled oven

Bake at 400 degrees for 18 minutes or until golden brown

Drizzle with lemon glaze while still warm

Light and airy biscuits brimming with blueberries
and they stay moist the next day 


  1. Took a shot at this simple recipe by substituting blackberries for the blueberries and reducing the amount of the ingredients in order to bake in an 8" dutchie. My wife and I will eat what we cook, so it's better to cook less to keep the whalers from circling us when we swim! Results were splendid, nice tart/sweet flavor with the glaze. Our boys devoured the survivors remaining from my first attack. Excellent stuff, Liddy. I am waiting for your book to be published soon....

    1. Thank you so much Frenchy for your kind words, sounds like you did a great job of scaling back the recipe, glad you all enjoyed the recipe. Keep up the great work! Liddy

  2. Tried these when we were camping this last weekend. Halved all but the egg and used my 8' Dutch oven with 6 coals on the bottom and 12 on the lid. They were done in 20 minutes. Husband says it is his favorite recipe ever! Thank you.

  3. Are there any steps that can be done in advance to reduce prep work at campsite? Just got a 10" deep (5qt) "dutchie" and plan to use it this weekend for our inaugural camping trip of the summer... thanks!

  4. Yes! I just did this on our camping trip. I put all the dry ingredients for the biscuits in a sandwich bag, the wet ingredients (including the butter) in another bag, all the glaze ingredients in a small bag, and the blueberries in another small bag. I then put all the little bags in a gallon-sized bag and labeled it with baking directions. Stored the whole thing at the top of one of the coolers for two days. On the day I made it, I took out the glaze bag and set it aside to warm a bit. I then combined the wet and dry bags, added the blueberries and baked it in my Dutch oven as directed. When it was almost finished baking, I started kneading the glaze ingredients in the bag to combine. It was a bit too thick so I added just a little splash of water. You can cut a corner on the bag and squeeze it to drizzle the glazing over the biscuits. The bags all get thrown in the trash when finished, so no mess! My husband proclaimed it best ever! Hope this helps.

  5. First time here at your blog and wanted to say i enjoyed reading this.