Lemon blueberry biscuits

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

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