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
1/4 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|
and they stay moist the next day