Description
These blueberry biscuits with lemon glaze are buttery, fluffy, and bursting with juicy berries—finished with a zesty glaze for the perfect breakfast or brunch treat.
Ingredients
For the biscuits:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tbsp sugar
- ½ cup (1 stick) cold unsalted butter, cubed
- 1 cup fresh or frozen blueberries
- ¾ cup buttermilk (plus extra for brushing)
For the lemon glaze:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Cut cold butter into the flour mixture using a pastry cutter or fingers until it resembles coarse crumbs.
- Gently fold in blueberries.
- Stir in buttermilk just until dough comes together (do not overmix).
- Turn dough onto a floured surface and pat into a 1-inch thick rectangle. Cut into rounds or squares.
- Place biscuits on prepared baking sheet, brush tops with buttermilk.
- Bake for 15–18 minutes, until golden brown.
- While biscuits cool slightly, whisk powdered sugar, lemon juice, and zest to make glaze.
- Drizzle glaze over warm biscuits before serving.
Notes
- If using frozen blueberries, keep them unthawed to prevent streaking.
- For extra sweetness, sprinkle coarse sugar on top before baking.
- These biscuits are best enjoyed warm the day they’re made.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast / Brunch / Dessert
- Method: Baking
- Cuisine: American / Southern Inspired
Nutrition
- Serving Size: 1 biscuit
- Calories: 220
- Sugar: 15g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
