Description
These Blueberry Biscuits are tender, flaky, and bursting with fresh blueberries, enhanced with a hint of lemon zest and a sweet lemon glaze. Perfect for breakfast, brunch, or as a delightful snack, they combine classic biscuit texture with the freshness of fruit and a tangy glaze.
Ingredients
Units
Scale
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
Lemon Glaze
- 1 cup confectioner’s sugar
- 2 to 3 tablespoons lemon juice
- 1/2 teaspoon lemon zest
Instructions
- Preheat Oven: Preheat your oven to 475 degrees Fahrenheit and line a large baking sheet with a Silpat baking mat or parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, kosher salt, and lemon zest to evenly distribute the leavening agents and lemon flavor.
- Combine Wet Ingredients: In a medium bowl, mix the cold buttermilk with the slightly cooled melted butter. Stir with a spatula until small clumps form; the mixture may appear lumpy, which is expected. Stir in the pure vanilla extract.
- Make Biscuit Dough: Add the buttermilk mixture to the dry ingredients and gently stir with a rubber spatula until just combined and the batter pulls away from the sides of the bowl. Carefully fold in the fresh or frozen blueberries to avoid crushing them.
- Shape Biscuits: Using a spoon, scoop approximately 3 tablespoons of biscuit batter per biscuit and drop onto the prepared baking sheet. Ensure biscuits are spaced at least 2 inches apart. Sprinkle turbinado sugar on top for added crunch and sweetness.
- Bake Biscuits: Place the baking sheet on the middle rack of the oven and bake for 14 minutes or until the tops of the biscuits turn golden brown and a toothpick inserted comes out clean.
- Cool Biscuits: Remove the biscuits from the oven and allow them to cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely before glazing.
- Prepare Lemon Glaze: While the biscuits cool, whisk together the confectioner’s sugar, 2 to 3 tablespoons of lemon juice, and 1/2 teaspoon lemon zest in a medium bowl until the glaze is smooth and pourable.
- Glaze and Serve: Drizzle the lemon glaze evenly over the cooled biscuits. Serve immediately to enjoy the perfect blend of sweet, tangy, and fruity flavors.
Notes
- For extra tender biscuits, use chilled buttermilk and keep the melted butter cooled before mixing.
- Frozen blueberries can be used without thawing; fold them in gently to prevent the batter from turning purple.
- If you prefer a thicker glaze, use less lemon juice; for a thinner drizzle, add more lemon juice gradually.
- Turbinado sugar adds a crunchy texture, but you can substitute with coarse sugar or omit it if desired.
- Biscuits are best served the day they are made but can be stored in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 biscuit
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 350 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg
