Blueberry Biscuits
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Blueberry Biscuits
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Easy blueberry biscuits with sweet lemon glaze made with Greek yogurt and no buttermilk. A fluffy, melt-in-your-mouth, drop biscuits recipe!
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Ingredients
FOR THE BLUEBERRY BISCUITS
- 6 tablespoons cold butter
- ¼ cup granulated sugar
- 1 medium lemon
- 1 cup all-purpose flour
- 1 cup white whole wheat flour*
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 1 cup non-fat plain Greek yogurt
- ¼ cup milk
- 1 large egg
- 1 cup fresh or frozen blueberries do not thaw
FOR THE LEMON GLAZE
- 1 cup powdered sugar sifted if lumpy
- 3 tablespoons freshly squeezed lemon juice from the lemon above
Instructions
- Place a rack in the center of your oven and preheat to 400 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat.
- Dice the butter into small pieces and place it in the freezer while you prepare the other ingredients.
- Place the sugar in a large mixing bowl. Zest the lemon directly over the top (reserve the zested lemon for the glaze). With your fingers, rub the zest into the sugar until it is moist and fragrant.
- To the bowl, add the all-purpose flour, whole wheat flour, baking powder, and salt. Whisk to combine.
- Scatter the cold butter pieces over the top. With a pastry blender or fork, cut in the butter until the mixture resembles coarse crumbs. Some pieces may be the size of small pebbles and others as large as peas. If there are a few stubborn pieces of butter that won't break up, you can quickly use your fingers to rub them in.
- In a separate bowl or large measuring cup, whisk together the Greek yogurt, milk, and egg until smoothly combined. Make a well in the center of the dry ingredients, then pour all of the yogurt mixture into it at once. With a fork, stir just until evenly moistened and the dough holds together. The mixture will seem dry at first but will even out (you can lightly use your hands to bring the dough together if needed). Gently stir in the blueberries.
- With a cookie or ice cream scoop, drop the batter by 1/4 to 1/3 cupfuls onto the prepared sheet (each biscuit should be 3 or so inches wide). Leave at least 1 1/2 inches of space around each. Bake for 12 to 18 minutes, until the tops are golden and spring back lightly when touched and a toothpick inserted in the center comes out clean. Transfer to a wire rack.
- While the blueberry biscuits bake, prepare the lemon glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the warm biscuits. Enjoy!
Notes
- *For best results, if you’d like to incorporate whole grains, use white whole wheat flour (which is more mild tasting than regular whole wheat flour) or whole wheat pastry flour. Regular whole wheat flour works too, but the wheat taste will be more noticeable. If you prefer, you can bake these biscuits with entirely all-purpose flour.
- To Store. Biscuits are best enjoyed the day they are made, but will last well wrapped at room temperature for up to 3 days.
- To Freeze. Unbaked biscuits can be individually wrapped in plastic and frozen for up to one month. To bake, simply unwrap and bake from frozen, adding a few extra minutes to the baking time.
Nutrition Information
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Serving
1biscuit
Calories
246kcal
(12%)
Carbohydrates
40g
(13%)
Protein
6g
(12%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
36mg
(12%)
Potassium
224mg
(6%)
Fiber
2g
(8%)
Sugar
20g
(40%)
Vitamin A
257IU
(5%)
Vitamin C
9mg
(10%)
Calcium
100mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10biscuits
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Serving | 1biscuit | |
| Calories | 246kcal | 12% |
| Carbohydrates | 40g | 13% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 36mg | 12% |
| Potassium | 224mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
| Vitamin A | 257IU | 5% |
| Vitamin C | 9mg | 10% |
| Calcium | 100mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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