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Blueberry Biscuits with Lemon Glaze Recipe

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4.8 from 121 reviews

Delight in these tender, flaky Blueberry Biscuits bursting with fresh blueberries and topped with a light lemon glaze. Perfectly baked to golden brown, these biscuits combine the zing of lemon zest and juice with a sweet vanilla-scented glaze, making them a perfect treat for breakfast or a cozy snack.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons all-purpose flour (for tossing blueberries)
  • ¼ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon lemon zest

Wet Ingredients

  • 1 cup buttermilk (very cold)
  • ½ cup unsalted butter (melted and cooled to room temperature)
  • 1 ½ cups fresh blueberries

Glaze

  • 1 ½ cups powdered sugar (sifted)
  • 2 tablespoons milk
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat and prepare pan: Preheat the oven to 450°F. Line a large 14×20 inch half sheet pan with parchment paper and set aside.
  2. Mix dry ingredients: In a large mixing bowl, whisk together 2 cups of all-purpose flour, granulated sugar, baking powder, baking soda, salt, and lemon zest until thoroughly combined.
  3. Combine buttermilk and butter: In a small bowl, stir the cold buttermilk and melted butter until the butter begins to harden into tiny clumps, ensuring an even mix into the dough for light, fluffy biscuits.
  4. Make the biscuit dough: Pour the buttermilk-butter mixture into the dry ingredients and gently fold until just combined. Avoid overmixing to prevent tough biscuits; you want a rough dough.
  5. Prepare blueberries: Toss the fresh blueberries gently with the remaining 2 tablespoons of flour in a small bowl to help distribute them evenly in the dough.
  6. Incorporate blueberries: Carefully fold the floured blueberries into the biscuit dough, taking care not to break the berries.
  7. Scoop dough onto baking sheet: Using a large cookie scoop (about 2 ½ inches or ½ cup), scoop level portions of dough onto the prepared pan. Leave approximately 2 inches between each biscuit, continuing until all eight are placed.
  8. Shape biscuits: Gently flatten the dome of each biscuit and shape sides to uniform thickness, approximately 3 inches wide and ¾-1 inch thick. Use floured fingertips if needed to prevent sticking, ensuring even baking.
  9. Bake: Bake the biscuits for 16-18 minutes until golden brown and blueberries begin to burst. Remove from oven and cool on the baking sheet for 5 minutes, then transfer to a cooling rack over parchment paper to cool completely.
  10. Make the glaze: Whisk together sifted powdered sugar, milk, lemon juice, and vanilla extract until smooth. Adjust consistency with additional lemon juice or powdered sugar as needed, aiming for a drizzle similar to honey.
  11. Glaze the biscuits: Drizzle the glaze back and forth over each biscuit, avoiding excess to keep blueberries visible. Let set for 10-15 minutes before serving.

Notes

  • Use cold buttermilk and melted-cooled butter to achieve light, fluffy biscuits.
  • Do not overmix biscuit dough to avoid toughness.
  • Tossing blueberries in flour helps keep them from sinking and disperses them evenly.
  • Shape biscuits evenly to ensure consistent baking.
  • Glaze consistency should be thin enough to drizzle, adjust with lemon juice or powdered sugar as needed.
  • Allow glaze to set before serving for best presentation and flavor.

Keywords: blueberry biscuits, lemon glaze, baked biscuits, blueberry breakfast, flaky biscuits, sweet biscuits

Find it online: https://dylangranv.com/blueberry-biscuits-with-lemon-glaze-recipe/