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Blueberry Biscuits with Lemon Glaze Recipe

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★★★★★

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.

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

  1. Preheat Oven: 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 all-purpose flour, granulated sugar, baking powder, baking soda, salt, and lemon zest until well combined.
  3. 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.
  4. 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.
  5. 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.
  6. Fold Blueberries: Carefully fold the floured blueberries into the biscuit dough without breaking them to distribute evenly.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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

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