Blueberry Lemon Biscuits
Delicately crisp on the outside and tender on the inside bursting with blueberries and lemon zest, these Blueberry Lemon Biscuits are the perfect breakfast.
Servings: 8 servings
Calories: 233kcal
Ingredients
- 2 1/4 cup biscuit mix I used Bisquick
- 2/3 cup lemon greek yogurt I used Noosa
- 1/3 cup salted butter melted, plus more for brushing on top of biscuits
- 1 lemon juice and zest of the one lemon
- 1 cup blueberries
Instructions
- Preheat the oven to 450 degrees and prepare a 10" cast iron skillet with a little oil or oil spray.
- Mix together biscuit mix, lemon yogurt, butter, lemon zest and juice in a large bowl. Start with 2 cups of biscuit mix and then add a 1/4 cup of biscuit mix until the dough is slightly sticky yet well-combined.
- Dust a little flour on the blueberries then toss into the biscuit dough. Gently fold in to combine. If needed, add a bit more biscuit mix to create a firmer result.
- Lightly flour a large ice cream scooper and scoop a roughly tennis ball-sized ball of dough. Drop the biscuit into the cast iron. Repeat until all the dough is in the skillet.
- Brush or drizzle the tops of the biscuits with the remaining butter. Or even add an icing if you want to make them sweet.
- Bake biscuits for 12-14 minutes. If you’d like a more golden brown color, broil for the last 2 minutes of baking. Let cool for at least 10 minutes. Brush with additional melted butter then serve them up.
Notes
Feel free to try different flavors of yogurt like orange or vanilla to vary the recipe up.
Nutrition
Calories: 233kcal | Carbohydrates: 26g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 503mg | Potassium: 104mg | Fiber: 2g | Sugar: 7g | Vitamin A: 256IU | Vitamin C: 9mg | Calcium: 79mg | Iron: 1mg