Wednesday, May 13, 2015

LEMON BLUEBERRY DROP BISCUITS

1 cup all-purpose flour
1 cup white whole-wheat flour
1/2 cup granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup lemon reduced-fat yogurt
1 large egg
1/4 cup butter, melted
1 tsp grated lemon peel
1 cup fresh (or frozen) blueberries

Glaze (optional)
1/2 cup powdered sugar
1 tbsp lemon juice
1/2 tsp grated lemon zest

Preheat oven to 400 degrees.
Lightly grease baking sheet; set aside.

Whisk the flours, sugar, baking powder, baking soda, and salt together in a large bowl.

In a separate bowl, whisk the yogurt, egg, butter, and lemon peel until blended; add to the flour mixture and stir just until moistened. Gently fold in the blueberries.

Drop by tablespoonfuls onto the prepared baking sheet placing 1-inch apart. Bake at 400 degrees for 15-18 minutes or until lightly browned.

If desired, combine the glaze ingredients together in a small bowl until smooth and drizzle over the biscuits.

Yield: 12 biscuits

Note: File Photo

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