Juicy blackberries in a delightful gluten free, dairy free and egg free biscuit drizzled with sweet and sour lemon glaze.
This recipe is quite crumbly. You may make into a bar instead of a drop biscuit by lining your 8 x 8 baking pan with waxed paper and then packing in your Blackberry Lemon Drop Biscuits dough. You will need to increase your baking time to 25 - 30 minutes or until golden brown. Allow to cool in pan and then drizzle on your lemon icing, cut into squares and serve.