Biscuits are a type of quick bread that are popular throughout the states. It is a simple dough made from a combination of flour, shortening, leavening and a liquid. The dough can be rolled out and cut into small rounds or dropped by the spoonful, then baked until they have a firmed, browned crust but still contain a soft interior. They are often served hot.
The word biscuit comes from the Latin words bis and cotus, meaning twice baked, although American versions of biscuits aren’t actually baked twice. The start of making biscuits goes back to the Romans, however the biscuits of today were developed in the Middle Ages. In 1931, pre-shaped, ready-to-bake biscuits in the form of small, refrigerated segments of dough in cylindrical cardboard cans from the grocery store were introduced. Much to my sister’s surprise, I have never used that product. I prefer to make flavored drop biscuits or scones from scratch. Here’s our current favorite biscuit, perfect for breakfast, brunch, or a snack.
Lemon Blueberry Biscuits
Lemon & Blueberry Biscuits (adapted from midwestliving.com)
Makes: 15 to 20 biscuits, Prep Time: 20 minutes, Bake Time: 15 to 18 minutes
Ingredients:
Biscuits
- 2 cups all-purpose 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
- 1/2 cup plain Greek yogurt
- 1/4 teaspoon lemon extract
- 1 teaspoon lemon zest
- 1 cup fresh or frozen unsweetened blueberries
Lemon Glaze
- 1 cup sifted powdered sugar
- 1 teaspoon lemon zest
- 1 teaspoon vanilla
- 2 – 5 teaspoons lemon juice
Directions:
In a large bowl, stir together the flour, sugar, baking powder, baking soda, and salt. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Set the mixture aside.
In a small bowl, stir together the egg, yogurt, lemon extract, and lemon zest. Make a well in the center of the flour mixture and add the egg mixture to it all at once. Using a fork, stir just until moistened.
Add the wet ingredients to the dry ones.
Fold in the blueberries. Do not knead, roll or cut the dough.
Add the blueberries to the dough.
Drop the dough by rounded tablespoons onto a Silpat mat covered or lightly greased baking sheet.
Drop the biscuit dough onto the baking sheet.
Bake the biscuits in a 400º F preheated oven.
Bake the biscuits in a 400º F oven for 15 to 18 minutes or until they are lightly browned. Remove the biscuits from the baking sheet and place them on a wire rack to cool.
In a small bowl, stir together the powdered sugar, lemon peel, vanilla, and enough lemon juice to reach drizzling consistency.
Make the lemon glaze.
Drizzle the glaze over the warm biscuits.
Drizzle the glaze over the cooling biscuits.
Serve the biscuits warm.
Delicious!
These do not come out of a refrigerated cylinder from the grocery store! ~Linda
Lemon & Blueberry Biscuits (adapted from midwestliving.com)
Makes: 15 to 20 biscuits, Prep Time: 20 minutes, Bake Time: 15 to 18 minutes
Ingredients:
Biscuits
- 2 cups all-purpose 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
- 1/2 cup plain Greek yogurt
- 1/4 teaspoon lemon extract
- 1 teaspoon lemon zest
- 1 cup fresh or frozen unsweetened blueberries
Lemon Glaze
- 1 cup sifted powdered sugar
- 1 teaspoon lemon zest
- 1 teaspoon vanilla
- 2 – 5 teaspoons lemon juice
Directions:
In a large bowl, stir together the flour, sugar, baking powder, baking soda, and salt. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Set the mixture aside.
In a small bowl, stir together the egg, yogurt, lemon extract, and lemon zest. Make a well in the center of the flour mixture and add the egg mixture to it all at once. Using a fork, stir just until moistened. Fold in the blueberries. Do not knead, roll or cut the dough. Drop the dough by rounded tablespoons onto a Silpat mat covered or lightly greased baking sheet. Bake the biscuits in a 400º F oven for 15 to 18 minutes or until they are lightly browned. Remove the biscuits from the baking sheet and place them on a wire rack to cool.
In a small bowl, stir together the powdered sugar, lemon peel, vanilla, and enough lemon juice to reach drizzling consistency. Drizzle the glaze over the warm biscuits. Serve the biscuits warm.