Small-Batch Blueberry Biscuits With Lemon Zest

A small batch of biscuits with blueberries and lemon zest.
A small batch of biscuits with blueberries and lemon zest. | Source

Homemade Breakfast Biscuits For Two

Slightly tart blueberries pair perfectly with fresh lemon zest inside these quick, sweet breakfast biscuits. The recipe is sized for easy small-batch baking — enough for two adults to tackle in a morning, leaving just a few biscuits for later.

Biscuits are fun to make because they transform so swiftly from gloppy dough into golden fluffiness. With these drop biscuits, there's no need to wait for the dough to rise, as there would be in making bread. There's no kneading, no rolling and no shaping required. Just beat, plop, bake and eat.

This recipe can be made year-round, with either fresh or frozen blueberries.

Use about a tablespoon of lemon zest for one small batch of biscuits.
Use about a tablespoon of lemon zest for one small batch of biscuits. | Source

Baking Biscuits: Step-By-Step

A pastry cutter will make the mixing process much easier.
A pastry cutter will make the mixing process much easier. | Source
The butter and flour mixture should have a pebbly texture.
The butter and flour mixture should have a pebbly texture. | Source
These blueberries may look old and sad, but they will be perfect for baking.
These blueberries may look old and sad, but they will be perfect for baking. | Source
This is what the texture of the biscuit batter should look like just before adding the blueberries.
This is what the texture of the biscuit batter should look like just before adding the blueberries. | Source
Blueberry biscuits at the seven-minute mark in a 400 F oven.
Blueberry biscuits at the seven-minute mark in a 400 F oven. | Source
A tray of freshly baked blueberry biscuits.
A tray of freshly baked blueberry biscuits. | Source

Recipe Information

  • This recipe makes 12 biscuits. Each biscuit will be approximately 2.5 inches in diameter.
  • Each biscuit will contain exactly 100 calories.
  • Mixing and baking time combined will be about 20 minutes.

This recipe was created, sized, tested, tasted and photographed by E. A. Wright.

Ingredients

  • 1 1/4 cups of all-purpose flour
  • 2 1/2 tablespoons of sugar
  • 2 teaspoons of baking powder
  • 1/8 teaspoon of salt
  • 3 tablespoons of butter
  • 1/2 cup of fresh or frozen blueberries
  • Zest of one lemon
  • 1 large egg
  • 1/2 cup of whole milk

Note: One fresh, medium-sized, store-bought lemon produces one heaping tablespoon of lemon zest. Older lemons that have been allowed to shrivel and dry out won't have as much zest.

Also note that certain varieties of lemons, such as Meyer lemons, may produce less zest per lemon, even when fresh.

Kitchen Equipment

  • Medium mixing bowl (try a bowl that's about 8 inches in diameter and 3 inches deep)
  • Either a sturdy fork, two knives or a pastry cutter (for mixing in the butter)
  • Lemon zester
  • Measuring cups and measuring spoons
  • Cookie sheet or other baking tray (even a small cake pan will work to bake a few biscuits at a time)
  • Spatula for removing the biscuits from the baking sheet

What To Do

  1. Zest the peel off the lemon and dump it into the mixing bowl. (Save the rest of the lemon — try using it for homemade lemonade.)
  2. Measure the flour, sugar, salt and baking powder. Add it to the lemon zest and lightly stir the mixture.
  3. Add the butter, cutting it into the dry ingredients. This can be frustrating to do with only a whisk or a mixing spoon. Switch to two knives — one in each hand — or use a pastry cutter. A sturdy dinner fork will also work. Keep cutting the butter until only small pebbles remain. Picture the texture of very coarse sand.
  4. Add the egg and the milk; stir these in.
  5. Drop in the blueberries and the lemon zest. Do not mix the biscuit dough too thoroughly at this point. Chunky is okay. When using frozen blueberries — which break apart easily — rough stirring will quickly turn the batter purple.
  6. Drop the biscuits onto a baking sheet. The goal should be irregular but rounded shapes that are at least the size of a golf ball.
  7. Bake the biscuits for about 12 minutes at 400 F. The tops should be just turning golden.
  8. Eat the biscuits straight out of the oven. Enjoy.

Blueberry biscuits with lemon zest taste best when they are served warm.
Blueberry biscuits with lemon zest taste best when they are served warm. | Source

More by this Author


Comments 4 comments

Lady Wordsmith profile image

Lady Wordsmith 5 years ago from Lancaster, UK

Cor! They look amazing, and I'm sure I can almost smell them! I love biscuits straight out of the oven. I don't usually make the time to bake, though I should, not least because I do enjoy it. I am going to make these.

What you call biscuits, we call scones in the UK :) I was looking at the pictures of the biscuits, and wondering why they were not flat!

Linda.


RTalloni profile image

RTalloni 5 years ago from the short journey

These blueberry biscuits look wonderful. I am allergic to cow milk but could easily make adaptations for this recipe. Thanks much!


apichancan@yahoo.com 5 years ago

very good taste.i like it


blessed365 profile image

blessed365 4 years ago from New England

Those look delicious.

    Sign in or sign up and post using a HubPages Network account.

    0 of 8192 characters used
    Post Comment

    No HTML is allowed in comments, but URLs will be hyperlinked. Comments are not for promoting your articles or other sites.


    Click to Rate This Article
    working