January 22, 2016
Lemon Blueberry Biscuits with a Lemony Glaze
By: Mary Pellegrini
Lemon Blueberry Biscuits are sure to be a sweet treat at the table of the Old Parkdale Inn Bed and Breakfast. Thanks to Sue, innkeeper at Yamhill Vineyards Bed and Breakfast for sharing this recipe.
‘Lemon and Blueberries made such a fresh and flavorful combination in all kinds of baked goods, especially these sweet biscuits’ Taste of Home Test Kitchen
2 cups all-purpose flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup lemon yogurt
1/4 cup butter, melted
1 tsp grated lemon peel
1 cup fresh or frozen blueberries
1/2 cup confectioners’ sugar
1 Tbsp lemon juice
1/2 tsp grated lemon peel
Preheat oven to 400°. In a large bowl, whisk the first five ingredients. In another bowl, whisk yogurt, egg, butter and lemon peel until blended. Add to flour mixture, stir just until moistened. Fold in Blueberries.
Drop by tablespoonfuls 1 inch apart onto a greased baking sheet. Bake 15-18 minutes or until light brown.
In a small bowl, combine glaze ingredients. Stir until smooth. Drizzle over warm biscuits. If using frozen blueberries, use without thawing to avoid discoloring the dough. Makes about a dozen sweet and tangy biscuits
Reserve your Stay Now
Let the Old Parkdale Inn be your home base when exploring the Hood River Valley, Columbia River Gorge or the Mt Hood National Forest. Whether your idea of a good vacation is fresh tracks on Mt Hood or relaxing in our gardens with a good book and your favorite beverage, there's something near by for everyone.