Blueberry Lemon Drop Biscuits. No, not actually made with lemon drops. They’re drop biscuits that have fresh, amazing blueberries with a hint of lemon and a nice lemon glaze.
You can leave the lemon glaze off if you want a less sweet biscuit, but I prefer it. The more lemon, the better to me.
This recipe is adapted from an old Taste of Home book – Complete Guide to Baking. I’ve used this book so much over the years and am still finding outstanding recipes every time I open it.
Another amazing recipe from this same book is the soft, fluffy, lightly spiced Orange Cinnamon Bread.
These Blueberry Lemon Drop Biscuits are light and fluffy on the inside with a little bit of a crunchy exterior.
You can use frozen blueberries, but don’t thaw them before you add them or you’ll end up with not-so-attractive purple biscuits.
You make these biscuits kind of the old-fashioned way, putting the dry ingredients in a big bowl, then gently stirring in the wet ingredients. It’s a simple method and a good lesson on how to make drop biscuits. The end result is tender, delicious biscuits.
Another thing I like about this recipe is that it uses lemon yogurt for the moistener. I use a tart, full-fat yogurt, and it works very nicely.
I didn’t modify the main ingredients of this recipe much, but did change up the glaze some to make a little more. The glaze is tart-sweet and is a great addition to the biscuits.
The original recipe says you get a dozen from the batter, but I got almost 2 dozen 2″ round-ish biscuits. Some people may refer to these as scones, but the texture and flavor really is more in biscuit territory.
They’re so delicious and I accidentally ate three in the span of about 30 minutes while taking photos.
I can’t wait for breakfast so I can have some with coffee. What a treat!
- 2 C all-purpose flour
- 1/3 C sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 C (8 oz) lemon yogurt
- 1 egg, lightly beaten
- 1/4 C butter, melted and cooled slightly
- 1/2 tsp grated peel
- 1 C fresh blueberries
- 3/4 C powdered sugar
- 1 tbsp lemon juice
- 1 tsp milk
- 1/2 tsp grated lemon peel
- Dash of salt
- Preheat the oven to 400 degrees and spray a baking sheet with cooking spray.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. In a medium bowl, stir together the yogurt, egg, and lemon peel. Drizzle the butter into the wet ingredients while stirring.
- Stir the wet ingredients into the dry ingredients, mixing gently. Fold in the blueberries.
- Drop 2 tablespoons of the batter onto the baking sheet, about 1 inch apart. Bake for 15 minutes until lightly browned. Move biscuits to a baking rack.
- Whisk together the powdered sugar, lemon juice, milk, lemon peel, and dash of salt until smooth. Add a little more milk if needed. Spoon the glaze over the still-warm biscuits and let set.
Taste the biscuits without the glaze if you want them less sweet. I think the glaze is terrific on them, though.
Nutrition Information:Yield: 24 Serving Size: 1 biscuit
Amount Per Serving: Calories: 91Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 13mgSodium: 121mgCarbohydrates: 16gFiber: 0gSugar: 8gProtein: 2g
Nutrition Values are Approximate