Description
Delight in these tender and flavorful Blueberry Biscuits, bursting with fresh blueberries and a zesty hint of lemon. Topped with a sweet lemon glaze, these biscuits make a perfect treat for breakfast or an afternoon snack.
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 line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
- 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 well combined.
- Combine Wet Ingredients: In a medium bowl, mix the cold buttermilk and slightly cooled melted butter with a spatula until combined and small clumps form; some lumps are okay. Stir in the pure vanilla extract.
- Form Biscuit Batter: Add the wet mixture to the dry ingredients and stir gently with a rubber spatula just until the batter pulls away from the sides of the bowl. Then carefully fold in the blueberries without breaking them.
- Scoop Biscuits: Scoop about 3 tablespoons of batter per biscuit and drop onto the prepared baking sheet, spacing each biscuit at least 2 inches apart. Sprinkle the tops with turbinado sugar for crunch and sweetness.
- Bake: Place the baking sheet on the middle rack of the oven and bake until the tops are golden brown, 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 to a wire rack to cool completely.
- Prepare Lemon Glaze: While the biscuits cool, whisk together confectioner’s sugar, lemon juice, and lemon zest in a medium bowl until smooth.
- Glaze and Serve: Drizzle the lemon glaze over the fully cooled biscuits and serve immediately for a delicious treat.
Notes
- Use frozen blueberries without thawing to prevent the batter from turning purple.
- For a dairy-free version, substitute buttermilk with a mixture of plant-based milk and lemon juice.
- Do not overmix the biscuit batter to keep the biscuits tender and flaky.
- If you don’t have turbinado sugar, regular granulated sugar or sanding sugar can be used to sprinkle on top.
- Make sure the melted butter is slightly cooled before combining with buttermilk to prevent cooking the batter prematurely.
Nutrition
- Serving Size: 1 biscuit
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 290 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg
