Biscuits, Cookies

Lemon Blueberry Drop Biscuits

lemon-blueberry-drop-biscuits

Cook Time: 15 Min

Yield: 1 dozen Servings

lemon-blueberry-drop-biscuits

Ingredients

  • 2 C. self-rising flour
  • 1/3 C. sugar
  • 1/3 C. Crisco® All-Vegetable Shortening
  • 2 tsps. finely grated lemon zest
  • 3/4 C. milk
  • 1 Tbsp. fresh lemon juice
  • 1 C. fresh blueberries

Directions

  1. HEAT oven to 425ºF. Coat baking sheet with no-stick cooking spray like Baker’s Joy®.
  2. COMBINE flour and sugar in large bowl. Cut in shortening and lemon zest with pastry blender or fork until crumbs are the size of peas. Stir in milk and lemon juice just until dough leaves sides of bowl. Gently stir in blueberries.
  3. DROP by 1/4 cupfuls onto prepared baking sheet. Bake 12 to 15 minutes or until golden brown. Cool 5 minutes Serve warm.

Lemon Blueberry Drop Biscuits

lemon-blueberry-drop-biscuits

Cook Time: 15 Min

Yield: 1 dozen Servings

Ingredients

  • 2 C. self-rising flour
  • 1/3 C. sugar
  • 1/3 C. Crisco® All-Vegetable Shortening
  • 2 tsps. finely grated lemon zest
  • 3/4 C. milk
  • 1 Tbsp. fresh lemon juice
  • 1 C. fresh blueberries

Directions

  1. HEAT oven to 425ºF. Coat baking sheet with no-stick cooking spray like Baker’s Joy®.
  2. COMBINE flour and sugar in large bowl. Cut in shortening and lemon zest with pastry blender or fork until crumbs are the size of peas. Stir in milk and lemon juice just until dough leaves sides of bowl. Gently stir in blueberries.
  3. DROP by 1/4 cupfuls onto prepared baking sheet. Bake 12 to 15 minutes or until golden brown. Cool 5 minutes Serve warm.

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