Easy Lemon Blueberry Drop Biscuits

• Vegetarian

• Produce

  • 1 Lemon, Zest of
  • 1/2 Lemon, Juice of

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 3/4 cups All-purpose flour
  • 1 tbsp Baking powder
  • 1 pinch Salt
  • 1/3 cup Sugar
  • 1 tsp Vanilla

• Dairy

  • 4 tbsp Butter, unsalted
  • 1/4 cup Buttermilk

Found on twopurplefigs.com

Description

Ingredients

• 1¾ cups of all purpose flour
• 1 tablespoon of baking powder
• pinch of salt
• ⅓ cup of sugar
• 4 Tablespoons of cold unsalted butter, grated
• ¼ cup of buttermilk
• 1 egg
• 1 teaspoon of vanilla
• zest of 1 lemon
• juice of half a lemon
• 1¼ cup of blueberries, fresh or frozen (if frozen, do not thaw).
• Extra tablespoon of sugar for sprinkling (optional)

Directions

• Preheat the oven to 420 degrees F.
• In a bowl mix the flour, sugar, baking powder and butter using a fork.
• In a separate bowl, mix the egg, buttermilk, vanilla, lemon zest and juice.
• Then add the blueberries on top of the flour mixture and pour in the egg buttermilk mixture and mix the batter together using the same fork, do not over mix it at all!
• Take a serving tablespoon and take a spoon-full of the batter and drop it on a parchment lined baking sheet. Repeat with the remaining batter.
• If you’d like more uniform looking biscuits, use the same spoon and your fingers (wet your fingers with water if you feel the batter sticks too much to them) and round off the sides or flatten up the biscuits, or even use a cookie cutter placed around the biscuit batter and then try to push the batter to the edges to fill up the cookie cutter space, then remove the cookie cutter and repeat with the rest of the batter—to make this step easier for you, it’s better to oil the insides of the cutter well so it doesnt stick at all to the batter.
• Sprinkle the drop biscuits with sugar if you like and bake for 15 minutes until golden and cooked through. Cool on a wire rack for 2 minutes and serve.
• Optional glaze: 1 teaspoon of lemon juice whisked with ½ cup of confectioner sugar.