Blueberry Lime Biscuits

Over the years, I bring gained a reputation for my savory quick breads. Scones in addition to biscuits are ever a welcome improver to meals, equally are many of the breads that I brand without yeast. This time, I bring gone amongst a huckleberry biscuit, in addition to thus these are sweeter than the ones I ofttimes serve, precisely the flare-up comes from the natural goodness of plump berries — rather than also much added saccharide — that makes its presence known inwards a muted way. The improver of lime adds a tangy undertone that pairs good amongst the berries. These biscuits operate peculiarly good for a quick breakfast, accompaniment to lunch, or equally a lite dessert afterward a meal.

Blueberry Lime Biscuits

Recipe past times Lisa Turner Published on December 12, 2013 Simple tasty huckleberry tea biscuits amongst a refreshing lime zest Print this recipe Ingredients: 2 cups unbleached white flour 1/4 loving cup sugar 4 teaspoons baking powder pinch or 2 of ocean salt juice in addition to zest from 1 lime 1/2 loving cup (1 stick) mutual depression temperature butter, cutting into 1-inch pieces 1 1/2 cups fresh blueberries, lightly dusted amongst flour 1 1/2 teaspoons vanilla 3/4 loving cup buttermilk or yogurt Instructions: Line a baking canvass amongst parchment newspaper in addition to preheat an oven to 375°. In a large bowl, combine the flour, sugar, baking powder, ocean tabular array salt in addition to lime zest. Working quickly, cutting the butter into the dry out ingredients amongst a pastry cutter or folk until the butter is reduced to pocket-sized pea-size pieces. Add the blueberries to the bowl. In a pocket-sized bowl, whisk together the lime juice, vanilla in addition to buttermilk or yogurt. Pour this into the dry out ingredients in addition to gently mix using a spatula until combined in addition to a ball of dough forms. Take help non to overmix. Drop well-nigh 2 tablespoons of the dough for each biscuit onto the prepared baking sheet, leaving well-nigh a 1-inch infinite betwixt each round. Bake for xx to 25 minutes or until the biscuits commence to brown. Remove from the oven in addition to allow sit down on the baking canvass for v to 10 minutes (you don't desire these delights to autumn apart). Transfer to a wire rack in addition to serve warm or at room temperature. Makes 10 to 12 biscuits

More quick breads y'all are certain to savour from Lisa's Kitchen:
Ricotta Cheese Biscuits
Lemon Ricotta Blueberry Biscuits
Indian-Style Spicy Cheese Scones
Whole Wheat Olive Oil Biscuits

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