Blueberry Biscuits

Directions

Throw your flour, sugar, baking soda and salt into a medium bowl and whisk everything together.

In a separate, larger bowl put the lemon yogurt, egg, butter and vanilla.  Mix until just combined.

Get your flour mixture and slowly add that into your yogurt and egg mixture and once again mix until just combined.

Finally, pour in your blueberries and stir (don’t mix) until they are evenly distributed.

Line your baking sheets with parchment paper and plop your dough onto the sheets, six to a sheet.  You’ll want these larger than, say, a cookie – about a third of a cup maybe.  You’ll be making a dozen biscuits, so portion your dough accordingly.  You can always add a little more to some if you need to.

Bake at 400 for about 15 minutes, or until they are a nice golden brown color.  When they get there, remove the sheets from the oven and transfer them to a wire rack.  Leave the biscuits on the sheets for about 5 minutes, then take them off and let them cool completely on the wire rack.

Once they’ve cooled down, you can make the glaze.  (Actually, you can glaze them when they’re a little warm if you want to enjoy them warm, but you don’t want them too hot – otherwise the glaze will just slide off.)

In a small bowl add the powdered sugar and some of the milk.  You might not need all of it – you want to add it a bit at a time and whisk after each addition until you get the glaze to a consistency you like.

Move the biscuits to a sheet of wax or parchment paper to make this easier to clean.  Drizzle the glaze on the biscuits then, if you like, sprinkle on some chunky sugar.  It’s not required, but looks nice and adds a little extra bit of crunch.

This recipe makes a dozen dessert for breakfast biscuits!