Introduction

These blueberry biscuits are tender, fluffy, and bursting with fresh berries. Finished with a light lemon glaze, they make a perfect sweet breakfast treat or afternoon snack.

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 mixing 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 buttermilk and cooled melted butter until the butter starts to harden and form tiny clumps. This helps create light, fluffy biscuits.
Step 4: Add the buttermilk mixture to the dry ingredients and gently fold until the dry ingredients are absorbed. The dough should be rough. Avoid overmixing to keep biscuits tender.
Step 5: Toss the fresh blueberries with the remaining 2 tablespoons of flour in a small bowl to prevent sinking.
Step 6: Carefully fold the flour-coated blueberries into the biscuit dough, being gentle to avoid breaking the berries.
Step 7: Using a large cookie scoop (about 2 ½ inches wide or ½ cup), scoop the dough without packing it tightly. Place scoops on the baking sheet about 2 inches apart. Repeat until you have eight biscuits.
Step 8: Gently flatten the tops and shape the sides of the biscuits to about 3 inches wide and ¾-1 inch thick, using lightly floured fingers if needed for shaping.
Step 9: Bake for 16-18 minutes until golden brown and blueberries begin to burst. Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack placed over parchment paper to cool completely.
Step 10: Prepare the glaze by whisking powdered sugar, milk, lemon juice, and vanilla extract in a small bowl until smooth. Adjust thickness by adding more lemon juice to thin or powdered sugar to thicken as needed.
Step 11: Drizzle glaze over the cooled biscuits in a back and forth motion, allowing berries to remain visible. Let the glaze set for 10-15 minutes before serving.

Tips & Variations

Use fresh, firm blueberries to avoid excess moisture that can make biscuits soggy.
For a dairy-free version, substitute the buttermilk with a mixture of plant-based milk and lemon juice.
You can add a teaspoon of cinnamon or cardamom to the dry ingredients for a warm spice note.
If fresh blueberries are not available, use frozen berries but toss them in flour while still frozen.

Storage

Store the blueberry biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze the baked biscuits in a sealed container for up to 1 month. To reheat, warm the biscuits in a 350°F oven for 5-7 minutes. Add the glaze fresh after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, but toss the frozen blueberries with flour while still frozen to minimize bleeding and keep them evenly distributed throughout the dough.

What if I don’t have buttermilk?

You can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

Blueberry Biscuits with Lemon Glaze Recipe

Print Recipe

★★★★★

4.7 from 115 reviews

Delight in these tender, flaky Blueberry Biscuits bursting with fresh blueberries and a tangy lemon glaze. Perfect for breakfast, brunch, or an afternoon treat, these biscuits combine the classic biscuit texture with sweet and bright flavors, finished with a smooth lemon glaze that adds the perfect touch of sweetness.

Author: zara
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Yield: 8 biscuits 1x
Category: Baking
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dry 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

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

Preheat Oven: Preheat the oven to 450°F. Line a large (14×20 inch) half sheet pan with parchment paper and set aside.
Mix Dry Ingredients: In a large mixing bowl, whisk together 2 cups all-purpose flour, granulated sugar, baking powder, baking soda, salt, and lemon zest until well combined.
Combine Wet Ingredients: In a small bowl, stir together the cold buttermilk and melted, cooled butter until tiny clumps form; this ensures even distribution in the dough for fluffy biscuits.
Create Biscuit Dough: Add the buttermilk mixture to the dry ingredients and gently fold to combine until just incorporated, forming a rough biscuit dough. Avoid overmixing to prevent tough biscuits.
Prepare Blueberries: In a small bowl, gently toss fresh blueberries with the reserved 2 tablespoons of flour to keep them from sinking in the dough.
Fold Blueberries: Carefully fold the floured blueberries into the biscuit dough without breaking them to distribute evenly.
Scoop and Place Dough: Using a large cookie scoop (about 2 ½ inches or ½ cup), scoop level portions of dough onto the prepared baking sheet, leaving 2 inches between each biscuit.
Shape Biscuits: Gently flatten the tops and shape the sides of each biscuit to about 3 inches wide and ¾-1 inch thick, dusting fingertips with flour if needed to prevent sticking for even baking.
Bake Biscuits: Bake in the preheated oven for 16-18 minutes until golden brown and the blueberries start bursting. Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Make Glaze: Whisk together sifted powdered sugar, milk, lemon juice, and vanilla extract until smooth and pourable, adjusting thickness with extra lemon juice or powdered sugar if necessary.
Glaze Biscuits: Drizzle glaze over the cooled biscuits in a back-and-forth motion, allowing some blueberries to remain visible. Let the glaze set for 10-15 minutes before serving.

Notes

Use fresh, ripe blueberries for the best flavor and texture; frozen blueberries can make the dough too wet.
Do not overmix the biscuit dough to keep the biscuits light and tender.
Chilling the butter and buttermilk mixture before adding helps make flaky biscuits by creating clumps of butter within the dough.
Ensure the biscuits are spaced properly on the baking sheet to allow for even baking and browning.
The glaze consistency can be adjusted with lemon juice or powdered sugar to achieve the desired drizzle effect.
For a dairy-free option, substitute buttermilk with a mixture of plant-based milk and lemon juice, and use dairy-free butter.

Keywords: blueberry biscuits, lemon glaze biscuits, breakfast biscuits, fresh blueberry recipe, easy baked biscuits, flaky biscuits