Orange Blueberry Biscuits

Originally posted on Home Cooking With Sonya –

One of the things I love about being able to stay at home is having the time to make something special for breakfast during the week. I usually dedicate a sunday or monday to baking muffins, buns, crumpets, waffles and other type breads to be used for breakfast and snacks during the week. I still however like getting up before everyone else and serving them something they hadn’t expected.

They totally did not expect these biscuits but I can tell you they were so excited to see them when they came downstairs! These sweetened biscuits are just wonderful. They are filled with blueberries, yogurt and orange zest. Then when they come out of the oven they are covered in a wonderful orange glaze. I think I like the orange blueberry combination better than lemon. If you arent a fan of orange then by all means, use lemon! the original recipe called for it but I have a ton of oranges that need to be used up.

Orange Blueberry Biscuits

• 2 cups All-purpose Flour
• 1/2 cup Sugar
• 2 tsp. Baking Powder
• 1/2 tsp. Baking Soda
• 1/4 tsp. Salt
• 1 cup Yogurt..I used low fat vanilla but orange or lemon would work too
• 1 Egg, lightly beaten
• 1/4 cup Butter, melted
• 1 tsp. Orange Zest
• 1 cup Fresh or Frozen Blueberries

Glaze:

• 1/2 cup Powdered Sugar
• 1 TBS Orange Juice
• 1/2 tsp. Orange Zest

Preheat oven to 400 or 200 celcius. Line a baking sheet with parchment paper or with nonstick spray.

In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.

In a small bowl, combine the yogurt, egg, butter and orange zest; stir into flour mixture and mix just until combined. Gently fold in blueberries.

Drop by rounded tablespoons 1 inch apart on prepared sheet. Bake 15-18 minutes or until lightly browned.

Combine glaze ingredients; drizzle over warm biscuits and serve!

** You may need to add more orange juice to the glaze in order to get a drizzle consistency. I needed one more tablespoon.**

** If using frozen blueberries, use them without thawing to avoid discoloring the batter.**

Yield: 12 Biscuits

Source: Taste of Home