Description
These Blueberry Biscuits are tender, flaky, and bursting with fresh blueberries and a hint of lemon. Topped with a sweet lemon glaze, they make a perfect breakfast treat or snack that combines a classic biscuit texture with fruity and tangy flavors.
Ingredients
Units
Scale
For the Biscuits:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
- Zest of 1 lemon
- 1 cup cold buttermilk
- 1/2 cup unsalted butter, melted and cooled slightly
- 1 teaspoon pure vanilla extract
- 1 cup fresh or frozen blueberries
- Turbinado sugar, for sprinkling on the biscuits
For the Lemon Glaze:
- 1 cup confectioner’s sugar
- 3 tablespoons lemon juice
- 1/2 teaspoon lemon zest
Instructions
- Preheat Oven: Preheat the oven to 475°F and line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, kosher salt, and lemon zest until evenly combined.
- Combine Wet Ingredients: In a separate medium bowl, combine the cold buttermilk and the slightly cooled melted unsalted butter. Stir gently with a spatula until just combined and small clumps form. Add the pure vanilla extract and mix lightly.
- Form Biscuit Batter: Pour the buttermilk mixture into the dry ingredients and stir with a rubber spatula until just combined and the biscuit batter pulls away from the sides of the bowl. Be careful not to overmix. Gently fold in the blueberries.
- Scoop Biscuits: Using a spoon or cookie scoop, drop approximately 3 tablespoons of biscuit batter per biscuit onto the prepared baking sheet. Space each biscuit at least 2 inches apart. Sprinkle the tops lightly with turbinado sugar for a crunchy finish.
- Bake Biscuits: Place the baking sheet on the middle rack of the preheated oven and bake the biscuits until the tops are golden brown, about 14 minutes.
- Cool Biscuits: Remove the baking sheet from the oven and allow the biscuits to cool for 5 minutes on the sheet. Then transfer them to a wire rack to cool completely.
- Prepare Lemon Glaze: While the biscuits cool, whisk together the confectioner’s sugar, lemon juice, and lemon zest in a medium bowl until smooth and pourable.
- Glaze and Serve: Drizzle the lemon glaze generously over the cooled biscuits. Serve immediately and enjoy the combination of sweet and citrus flavors.
Notes
- Use cold buttermilk and melted butter cooled slightly to ensure tender biscuits with a flaky texture.
- When folding in blueberries, be gentle to avoid crushing the fruit and turning the batter blue.
- You can substitute frozen blueberries if fresh are unavailable; do not thaw them before mixing to prevent excess moisture.
- For a dairy-free version, substitute buttermilk with a plant-based milk mixed with lemon juice and use vegan butter.
- Sprinkling turbinado sugar adds a nice crunch and sweetness to the biscuit tops, but it can be omitted if preferred.
- The lemon glaze can be adjusted in thickness by varying the amount of lemon juice; add more juice for a thinner glaze.
- Biscuits are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 biscuit
- Calories: 220 kcal
- Sugar: 8 g
- Sodium: 350 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg
