The Old Parkdale Inn Bed and Breakfast shares this recipe for Lemon Blueberry Biscuits which is sure to become a guest favorite using Hood River Valley blueberries.
Lemon Blueberry Biscuits are sure to be a sweet treat at our tables of the Columbia Gorge Bed and Breakfast Association. Thanks to Sue, innkeeper at Yamhill Vineyards Bed and Breakfast for sharing this recipe.
‘Lemon and Blueberries made such a fresh and flavorful combination in all kinds of baked goods, especially these sweet biscuits’ Taste of Home Test Kitchen
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup lemon yogurt
- 1 egg
- 1/4 cup butter, melted
- 1 tsp grated lemon peel
- 1 cup fresh or frozen blueberries
- 1/2 cup confectioners’ sugar
- 1 Tbsp lemon juice
- 1/2 tsp grated lemon peel
Preheat oven to 400°. In a large bowl, whisk the first five ingredients. In another bowl, whisk yogurt, egg, butter and lemon peel until blended. Add to flour mixture, stir just until moistened. Fold in Blueberries.
Drop by tablespoonfuls 1 inch apart onto a greased baking sheet. Bake 15-18 minutes or until light brown.
In a small bowl, combine glaze ingredients. Stir until smooth. Drizzle over warm biscuits. If using frozen blueberries, use without thawing to avoid discoloring the dough. Makes about a dozen sweet and tangy biscuits.
The innkeepers of the Columbia River Gorge Bed and Breakfast Association are eager to share their favorite spots and events for adventure and exploration in the Hood River Valley, Columbia River Gorge Scenic Area, Mt Adams and Mt Hood.