Blueberry Biscuits
Tender drop biscuits filled with juicy blueberries and bright lemon zest, finished with a smooth lemon glaze. An easy, bakery-style biscuit perfect for breakfast, brunch, or a simple sweet treat.
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Servings: 10 biscuits
Ingredients
For the Biscuits
- 2 c all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¾ tsp kosher salt
- Zest of 1 lemon
- 1 c cold buttermilk
- ½ c unsalted butter melted and slightly cooled
- 1 tsp pure vanilla extract
- 1 c fresh or frozen blueberries
- Turbinado sugar for topping
For the Lemon Glaze
- 1 c confectioners’ sugar
- 2 –3 tbsp fresh lemon juice
- ½ tsp lemon zest
Instructions
- Preheat the oven to 475°F (245°C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and lemon zest until evenly combined.
- In a separate medium bowl, combine the cold buttermilk and melted butter. Stir gently until incorporated; small clumps are expected. Stir in the vanilla extract.
- Add the buttermilk mixture to the dry ingredients. Using a rubber spatula, mix just until the dough comes together and begins to pull away from the sides of the bowl. Do not overmix.
- Gently fold in the blueberries until evenly distributed throughout the dough.
- Scoop approximately 3 tablespoons of dough per biscuit and drop onto the prepared baking sheet, spacing the biscuits at least 2 inches apart. Sprinkle the tops lightly with turbinado sugar.
- Bake on the center rack for 10–14 minutes, or until the biscuit tops are lightly golden.
- Remove from the oven and allow the biscuits to cool on the baking sheet for 5 minutes. Transfer to a wire rack and cool completely.
- To prepare the glaze, whisk together the confectioners’ sugar, lemon juice, and lemon zest in a medium bowl until smooth.
- Drizzle the glaze over the cooled biscuits before serving.
Notes
To make these blueberry biscuits gluten free, substitute the all-purpose flour with a 1:1 gluten-free baking flour that contains xanthan gum. Ensure the baking powder and baking soda are certified gluten free. The remaining ingredients are naturally gluten free, but always verify labels to avoid cross-contamination.