2 c All-purpose flour
1/3 c Sugar
2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1 8 oz carton lemon yogurt
1 Egg; lightly beaten
1/4 c Butter or margarine; melted
1 ts Grated lemon peel
1 c Fresh or frozen blueberries
Glaze:
1/2 c Confectioner’s sugar
1 tb Lemon juice
1/2 ts Grated lemon peel
In a large bowl, combine dry ingredients. Combine yogurt, egg, butter and
lemon peel; stir into dry ingredients just until moistened. Fold in
blueberries. Drop by tablespoonfuls onto a greased baking sheet. Bake at
400 for 15-18 minutes or until lightly browned. Combine glaze ingredients;
drizzle over warm biscuits.
Yields
12 Servings