Blueberry Yogurt Biscuits

Welcome back!

Today, we have another wonderful baked good: Blueberry Yogurt Biscuits! These American-style biscuits - crumbly yet fluffy - are a wonderful treat to incorporate your fresh summer blueberries into. Plus, this recipe substitutes the commonly used buttermilk for a simple yogurt and milk mixture which we find to be more easily accessible. Serve it up with a nice freshly brewed coffee and you'll have the perfectly relaxing breakfast.

Blueberry Yogurt Biscuits

Makes 8-10 biscuits

Ingredients:

1/2 cup yogurt
1/4 cup milk
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
Zest from 1 lemon
6 tablespoons cold butter, diced
1 cup blueberries
Turbinado sugar for garnish

Directions:

In a bowl, mix the yogurt and milk.
In a separate bowl, combine the flour, baking powder, baking soda, and salt.
With a pastry blender or a couple forks, incorporate the diced butter into the dry ingredients. It should still be a little chunky - you'll have to move fast to avoid having the butter melt.
Rub the lemon zest with the sugar. Mix the sugar mixture into the dry ingredients.
Pour the yogurt and milk mixture into the dry ingredients and mix until they are combined, but don't overmix.
Make sure your blueberries are dry and gently fold them into the dough.
Split the dough into 8-10 biscuits on a baking tray and sprinkle the turbinado sugar on top.
Bake in the oven at 425°F for 18 minutes.

There is a lot more you can do with these biscuits besides the addition of blueberries. A couple quick alterations could get you a great base for a standard biscuit - primed for spreading with jam or pairing with fried chicken - or even a savory biscuit, like the cheddar biscuits that Red Lobster is famous for. Biscuits are limitless in their possibilities!

-Chefpo

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