LEMON-BLUEBERRY BISCUITS by NancyC, adapted from Midwest Living
Makes 12 biscuits

2 cups all-purpose unbleached flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter
1 egg, slightly beaten
1 (8-ounce) carton lemon yogurt
1 teaspoon lemon zest
1/2 teaspoon lemon juice
1 cup fresh or frozen blueberries

LEMON GLAZE:
1 cup powdered sugar
1 teaspoon finely shredded lemon peel
1 teaspoon vanilla
2 Tablespoon lemon juice

Preheat oven to 400˚F. Lightly grease a 12-cup regular-size muffin pan. In large bowl, stir together the flour, sugar, baking powder, baking soda, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs; set aside.

In small bowl, stir together the egg, yogurt, lemon zest, and lemon juice. Add this mixture to the flour mixture. Using a fork, stir just until moistened. Fold in blueberries.

Divide batter evenly among the 12 muffin cups, and bake for 15 to 18 minutes (the tops brown on these quickly; the last few minutes of baking, I moved them from the center oven rack to the lower rack so the tops wouldn’t get too brown). Remove biscuits from muffin cups (they’ll actually look more like muffins than biscuits) to a wire rack. Drizzle Lemon Glaze over the biscuits, and serve warm.

If you don’t want to use a muffin pan to make these, you can bake these on a regular greased baking sheet as drop biscuits–just drop 12 large spoonfuls of the dough onto the baking sheet (you could use an ice cream scoop for this) and bake as directed above.

Recipe from NancyC | nancy-c.com