Introduction

These blueberry biscuits are fluffy, tender, and bursting with fresh blueberries, making them a perfect treat for breakfast or brunch. Topped with a light lemon glaze, they offer a delightful balance of sweet and tangy flavors.

Blueberry Biscuits with Lemon Glaze Recipe - Recipe Image

Ingredients

2 cups all-purpose flour (for dry ingredients)
2 tablespoons all-purpose flour (to toss the fresh blueberries)
¼ cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon lemon zest
1 cup buttermilk (very cold)
½ cup unsalted butter (melted and cooled to room temperature)
1 ½ cups fresh blueberries
1 ½ cups powdered sugar (sifted)
2 tablespoons milk
1 teaspoon fresh lemon juice
½ teaspoon vanilla extract

Instructions

Step 1: Preheat the oven to 450°F. Line a large (14×20 inch) half sheet pan with parchment paper and set aside.
Step 2: In a large bowl, whisk together 2 cups of all-purpose flour, granulated sugar, baking powder, baking soda, salt, and lemon zest.
Step 3: In a small bowl, stir together the cold buttermilk and melted butter until tiny clumps form. This helps create light, fluffy biscuits.
Step 4: Add the buttermilk mixture to the dry ingredients and gently fold until combined. Do not overmix to avoid tough biscuits.
Step 5: Toss the fresh blueberries gently with the remaining 2 tablespoons of flour to keep them evenly distributed in the dough.
Step 6: Carefully fold the flour-coated blueberries into the biscuit dough, avoiding breaking them.
Step 7: Using a large cookie scoop (about 2 ½ inches or ½ cup), scoop the dough onto the prepared baking sheet. Space the biscuits about 2 inches apart.
Step 8: Gently flatten and shape each biscuit to about 3 inches wide and ¾–1 inch thick, using floured fingertips if needed to prevent sticking.
Step 9: Bake for 16-18 minutes until golden brown and blueberries start to burst. Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
Step 10: For the glaze, whisk powdered sugar, milk, lemon juice, and vanilla until smooth. Adjust consistency by adding more lemon juice or powdered sugar as needed.
Step 11: Drizzle the glaze over the cooled biscuits, allowing some blueberry tops to remain visible. Let the glaze set for 10-15 minutes before serving.

Tips & Variations

Use frozen blueberries if fresh are not available, but do not thaw them to avoid excess moisture in the dough.
Substitute lemon zest with orange zest for a different citrus twist.
For extra flaky biscuits, chill the butter before melting or cut cold butter into the dry ingredients instead of melted butter.

Storage

Store leftover blueberry biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 1 month. Reheat in a warm oven for a few minutes to refresh texture. Avoid microwaving as it can make the biscuits soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries can be used without thawing. Toss them in flour as directed to reduce the risk of bleeding into the dough and maintain biscuit texture.

What can I substitute for buttermilk?

If you don’t have buttermilk, combine 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using to mimic buttermilk’s acidity.