Blueberry-Lemon Breakfast Biscuits

With only 4 ingredients, these biscuits are so tasty that you could serve them for dessert.

Step: 1

Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.

Step: 2

Remove biscuits from the can and split in half crosswise, for a total of 10 biscuits. Place 5 biscuits on the prepared cookie sheet; divide blueberries over the tops. Cover blueberries with the remaining biscuits.

Step: 3

Bake in the preheated oven until golden brown, 18 to 22 minutes. Let cool for 5 minutes.

Step: 4

Combine powdered sugar, lemon juice, and zest in a small bowl. Brush biscuits tops with 1/2 of the glaze. Let sit until glaze has set, about 5 minutes. Repeat with remaining glaze.

Per Serving: 247 calories; protein 4g; carbohydrates 41.2g; fat 7.7g; cholesterol 0.6mg; sodium 559.9mg.

The best flavour of the flour can make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always getting bigger as well as white bread.

To made this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then finish it off the next day.