- 20 minutes
- 10-13 minutes
- 6-8 biscuits
These pillowy, soft biscuits feature plump, juicy blueberries and a smooth hint of lemon.
To a mixing bowl, add the flour, sugar, baking powder, baking soda, and salt.
Add the cold grated butter to the dry mixture and combine thoroughly with a pastry cutter or fork.
Add the vanilla, yogurt, lemon zest, and milk; then mix thoroughly to form dough.
- Place the dough on a floured surface, then roll or press it to a thickness of approximately ¼-inch.
- Fold the dough in half and roll or press to a ¼-inch again; this will produce flaky layers.
Spread the blueberries on half of the dough, and fold the other half over to cover the berries. Gently press the dough out again and fold in half again. Then gently press the dough out to a thickness of approximately 3/4- to 1 inch.
Cut out the biscuits; use the scraps to gather enough dough for another biscuit or two.
- Place the biscuits on a baking sheet; bake in a 425-degree oven for approximately 10 to 13 minutes.
To make the glaze, whisk the lemon zest, powdered sugar, and lemon juice in a bowl. Drizzle the glaze over the top of the biscuits.