Skip to main content

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:

  1. In a bowl, mix the yogurt and milk.
  2. In a separate bowl, combine the flour, baking powder, baking soda, and salt.
  3. 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.
  4. Rub the lemon zest with the sugar. Mix the sugar mixture into the dry ingredients.
  5. Pour the yogurt and milk mixture into the dry ingredients and mix until they are combined, but don't overmix.
  6. Make sure your blueberries are dry and gently fold them into the dough.
  7. Split the dough into 8-10 biscuits on a baking tray and sprinkle the turbinado sugar on top.

  8. 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

Comments

Popular posts from this blog

Banana Chiffon Cake

Welcome back!  Today, we have another recipe for when you want to use some of your extra bananas! Unlike the Banana Bread from last time, this one is basically a chiffon cake that is modified to accommodate for the bananas. It keeps the really light and fluffy texture of the cake while also having the banana flavor, and it also goes nicely with other fresh fruit like shown below.  Banana Chiffon Cake Makes one 9-10" pan Ingredients: For the egg yolk mixture: 7 egg yolks 2 tablespoons sugar 2 medium bananas 80 grams oil 90 grams orange juice 110 grams cake flour 10 grams corn starch 1 teaspoon baking powder 1/4 teaspoon baking soda For the egg white mixture: 7 egg whites 110 more grams of sugar 1 teaspoon lime/lemon juice Directions: Mix the egg yolks and 2 tablespoons of sugar. Then, add oil and mix thoroughly. Then, add orange juice and mix. Then, add vanilla extract. Sift the flour along with the baking soda and baking powder and add it in the egg yolk mixture. Gently fold ...

Key Lime Pie

Welcome back!  Today, we have one of my favorite desserts: Key Lime Pie! There's so many things that are great about this dish from the texture to the combination of flavors. Plus, I prefer the flavor of key limes as compared to normal limes, as key limes are tarter and more citrus-y. Now this is a sour dish, so if that's not your thing, then you can cut back on some of the key lime juice and it'll be better. Any way, it's a great dessert! Key Lime Pie Makes a 10" tart pan or 9" pie pan Ingredients: Crust: 2 1/2 cups almond flour 6 tablespoons butter, diced 1/4 cup sugar Pinch of salt If you want to use graham crackers for the crust, use about 1 1/2 cups (150 grams) of crushed graham cracker crumbs (about 10 sheets) along with 5 tablespoons melted butter and mix. Filling: 4 egg yolks* 1 14-ounce can of condensed milk 2/3 cup key lime juice (about 1 pound of key limes should be enough for decorations too) 1 tablespoon key lime zest *If you don't want to use...

Tiramisu

Welcome back to Chez Chefpo!  Today, we've got a classic Italian dessert: Tiramisu! No twists on this one, this is your classic tiramisu that's about as traditional as it gets. In fact, it's truly comparable to the authentic tiramisu that you could find in Italy (more about this below)! While this is not the cheapest recipe, it is actually pretty easy and is definitely worth making because it is veramente delicioso! Tiramisu Makes one 7" by 9" pan Ingredients: Cream: 4 egg yolks 50 grams sugar 16 ounces Mascarpone cheese (preferably room temperature) 200 grams heavy whipping cream 2-3 tablespoons Kahlua* Coffee Mixture: 120 mL cooled espresso (if you don't have this, 2 tablespoons of espresso powder plus 120 mL of hot water will do) 2-3 tablespoons Kahlua* You will also need: 1 package, or about 24, lady fingers Cocoa powder to be dusted onto the top *If you don't have Kahlua, you can just use rum.  Here's a reference for some of the more special ingre...