Yield: 12 Servings
Measure | Ingredient |
---|---|
2 cups | All-purpose flour |
⅓ cup | Sugar |
2 teaspoons | Baking powder |
½ teaspoon | Baking soda |
¼ teaspoon | Salt |
8 ounces | Carton lemon yogurt |
1 \N | Egg -- lightly beaten |
¼ cup | Butter or margarine -- |
\N \N | Melted |
1 teaspoon | Grated lemon peel |
1 cup | Fresh or frozen blueberries |
\N \N | Glaze: |
½ cup | Confectioner's sugar |
1 tablespoon | Lemon juice |
½ teaspoon | Grated lemon peel |
In a large bowl, combine dry ingredients. Combine yogurt, egg, butter and lemon peel; stir into dry ingredients just until moistened. Fold in blueberries. Drop by tablespoonfuls onto a greased baking sheet. Bake at 400 for 15-18 minutes or until lightly browned.
Combine glaze ingredients; drizzle over warm biscuits.
Recipe By : Taste of Home June/July '96