This week on Tuesdays with Dorie we are making breakfast biscuits. These biscuits are similar to a scone recipe I make. This version uses plain yogurt and milk as the dairy portion, my recipe uses sour cream and an egg yolk. The dry ingredients include flour, baking powder, salt and soda. Lemon zest is rubbed into the sugar portion. I used a pastry cutter to blend in my cold butter and then added my fresh blueberries. Incorporating the wet ingredients to the dry ingredients was the hardest part, I had to do a lot of squishing to get my ingredients to come together. I took the lazy route and made one giant circle and cut my biscuits into 10 triangles, I like that I don’t have any scraps that way. The biscuits are topped with sugar and baked at 425 degrees for 15 minutes. These came out golden brown and rose beautifully. My husband enjoyed these with jam for his morning breakfast. To see what others thought head over to Tuesdays with Dorie.