| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Breakfast |
12 |
Servings |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 1/3 |
c |
Sugar |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 1 |
|
8 oz carton lemon yogurt |
| 1 |
|
Egg; lightly beaten |
| 1/4 |
c |
Butter or margarine; melted |
| 1 |
ts |
Grated lemon peel |
| 1 |
c |
Fresh or frozen blueberries |
|
|
Glaze: |
| 1/2 |
c |
Confectioner's sugar |
| 1 |
tb |
Lemon juice |
| 1/2 |
ts |
Grated lemon peel |
INSTRUCTIONS
In a large bowl, combine dry ingredients. Combine yogurt, egg, butter and
lemon peel; stir into dry ingredients just until moistened. Fold in
blueberries. Drop by tablespoonfuls onto a greased baking sheet. Bake at
400 for 15-18 minutes or until lightly browned. Combine glaze ingredients;
drizzle over warm biscuits.
Posted to EAT-L Digest 21 Jul 96
Date: Mon, 22 Jul 1996 17:11:27 -0400
From: Carol Taillon <taillon@ACCESS.MOUNTAIN.NET>
A Message from our Provider:
“Have you kept your promise to God?”