Lemon Blueberry Drop Biscuits

Name: Lemon Blueberry Drop Biscuits
Prep time: P0Y0M0DT0H8M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H18M0.000S
Yield: 12 Biscuits
Ingredients: 2 cups Pillsbury BEST™ Self Rising Flour; 1/3 cup turbinado sugar, plus additional for garnish; 1/4 cup Crisco® Baking Sticks All-Vegetable Shortening; 2/3 cup milk; 1 tbsp. fresh lemon juice; 1 tsp. grated lemon peel; 1 cup fresh blueberries

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Total: 18 min

Prep: 8 min
Cook: 10 min

Yield: 12 Biscuits

[DRAFT]

Total: 18 min

Prep: 8 min
Cook: 10 min

Yield: 12 Biscuits

Ingredients

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2 cups Pillsbury BEST™ Self Rising Flour

1/3 cup turbinado sugar, plus additional for garnish

1/4 cup Crisco® Baking Sticks All-Vegetable Shortening

2/3 cup milk

1 tbsp. fresh lemon juice

1 tsp. grated lemon peel

1 cup fresh blueberries

Directions

HEAT oven to 450°F. Line baking sheet with parchment paper. COMBINE flour and sugar in large bowl. Cut in shortening with pastry blender or fork until crumbs are the size of peas. Blend in milk, lemon juice and lemon peel just until dough leaves sides of bowl. Gently stir in blueberries. DROP dough by rounded tablespoonfuls onto prepared baking sheet. Sprinkle with sugar. Bake 8 to 10 minutes or until golden brown. Cool 2 minutes. Serve warm.