Prep Time 8m
Cook Time 10m
Ready Time 20m
Yield 12 biscuits

  • 2 cups Pillsbury BEST™ Self Rising Flour
  • 1/3 cup turbinado sugar, plus additional for garnish
  • 1/4 cup Crisco® All-Vegetable Shortening
  • 2/3 cup milk
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon grated lemon peel
  • 1 cup fresh blueberries
Preparation Directions
  • Step 1Heat oven to 450ºF. Line baking sheet with parchment paper.
  • Step 2Combine 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.
  • Step 3Drop 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.
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