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Lemon Ricotta Blueberry Biscuits
- 2 cups unbleached white flour
- 1/2 cup whole wheat flour
- 1/3 cup white sugar
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoons sea salt
- 1/4 teaspoon lemon zest
- 1/2 cup cold butter
- 1 cup ricotta cheese
- 1 large egg, beaten
- juice of 1 small lemon
- 1 teaspoon vanilla
- 1 cup fresh or frozen and defrosted blueberries
Directions:View on Lisa's Kitchen
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