Biscuits:
3 Cups Flour
2/3 Cup sugar
2T baking powder
1 1/2 tsp salt
1 1/2 Cup milk (or buttermilk)
8 T of butter
7 oz of blueberries or raspberries (fresh or dried)
Lemon Glaze:
1 1/2 Cup of powdered sugar
3 tsp of lemon juice
1 tsp of vanilla
Directions:
Soften butter. Preheat oven to 450F. Mix salt, sugar, flour, and baking powder in a bowl and sift. Add the cold milk into dry ingredients and mix.
Fold in the berries. Dough may be too sticky to handle. Spoon into a large, greased muffin pan. (I use a cookie ball scoop)
Bake for about 16 minutes, until golden (9-12 minutes if using a small muffin pan). Mix glaze ingredients in a bowl, and drizzle or brush over biscuit.
Makes 12 large muffin-size biscuits.
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