Description
Delight in these tender and flaky Blueberry Biscuits featuring bursts of fresh blueberries and a zesty lemon glaze. Perfect for breakfast or a sweet snack, these biscuits balance citrus brightness with a comforting buttery texture.
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°F and prepare a large baking sheet by lining it with a Silpat baking mat or parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, kosher salt, and lemon zest until evenly combined.
- Combine Wet Ingredients: In a medium bowl, mix the cold buttermilk with the slightly cooled melted butter using a spatula until small clumps form. It’s normal for the mixture to be lumpy. Stir in the pure vanilla extract.
- Form Biscuit Batter: Add the wet 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. Be careful not to overmix. Gently fold in the blueberries to distribute evenly.
- Scoop Biscuits: Using approximately 3 tablespoons of batter per biscuit, scoop and drop the batter onto the prepared baking sheet, spacing each biscuit at least 2 inches apart. Sprinkle the tops with turbinado sugar for added texture and sweetness.
- Bake Biscuits: Place the baking sheet on the middle rack of the preheated oven and bake until the biscuits are golden brown on top, about 14 minutes.
- 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 and let cool completely before glazing.
- Prepare Lemon Glaze: In a medium bowl, whisk together the confectioner’s sugar, lemon juice, and lemon zest until smooth and pourable.
- Glaze and Serve: Drizzle the lemon glaze over the cooled biscuits evenly. Serve immediately for best flavor and texture.
Notes
- Use fresh or frozen blueberries; if frozen, do not thaw before adding to the batter to prevent color bleeding.
- For a dairy-free version, substitute buttermilk with almond or oat milk mixed with 1 tablespoon lemon juice.
- Ensure the melted butter is cooled slightly before mixing with the buttermilk to avoid curdling.
- Do not overmix the biscuit batter to keep the biscuits light and tender.
- Turbinado sugar adds a nice crunch and sweetness; if unavailable, coarse sugar crystals or granulated sugar can be used.
- The lemon glaze can be adjusted in thickness by adding more lemon juice for a thinner drizzle or more confectioner’s sugar for a thicker glaze.
Nutrition
- Serving Size: 1 biscuit
- Calories: 210 kcal
- Sugar: 10 g
- Sodium: 310 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
