Tuesday, August 19, 2014

Dutch Oven Lemon Blueberry Biscuits

Dutch Oven Lemon Blueberry Biscuits 
2 cups flour 
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
8 oz. lemon yogurt
1 egg
1/4 cup butter, melted
1 tsp. grated lemon peel
1 cup fresh or unthawed frozen blueberries
1/2 cup confectioners' sugar
1 Tbs. lemon juice
1/2 tsp. grated lemon peel
Lightly oil or spray dutch oven. In a large bowl, whisk flour, sugar, baking powder, baking soda and salt until well combined.

In another bowl, whisk yogurt, egg, melted butter and 1 tsp. lemon peel until blended.

Add wet ingredients to flour mixture; stir until just moistened. Fold in blueberries.

Drop by 1/3 cupfuls into prepared dutch oven. Bake at 400° for 18 minutes, or until golden brown.

In a small bowl, combine glaze ingredients; whisk until smooth. Drizzle glaze over warm biscuits. 

*We are still figuring out how much heat to use, so I can't give an exact count on how many coals on top and bottom. We did about 10 on the bottom and 15 on top and checked it around 15 minutes.

*Recipe adapted from 50Campfires.com

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