Description
Delight in these flaky blueberry biscuits topped with a zesty lemon glaze, perfect for breakfast or an afternoon treat. The tender biscuits are bursting with fresh blueberries and finished with a smooth, tangy lemon glaze that adds a refreshing sweetness.
Ingredients
Scale
Biscuits
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 2–3 tbsp granulated sugar
- 1/2 tsp salt
- 1/2 cup (1 stick) cold butter, cubed
- 1 cup blueberries (fresh or frozen, tossed in 1 tsp flour if frozen)
- 3/4 cup cold milk (or buttermilk for tang)
Lemon Glaze
- 1 cup powdered sugar
- 1–2 tbsp fresh lemon juice
- 1/2 tsp vanilla extract
- Splash of water or milk (as needed for glaze consistency)
Instructions
- Preheat Oven: Preheat your oven to 425 °F (220 °C) and line a baking sheet with parchment paper. Make sure your butter and milk are well chilled to ensure flaky biscuits.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt until combined evenly.
- Cut in Butter: Using a pastry cutter or your fingertips, cut the cold cubed butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces.
- Add Blueberries and Milk: Toss the blueberries with a teaspoon of flour if frozen to prevent bleeding, then gently fold them into the flour and butter mixture. Pour in the cold milk and carefully stir until the dough just comes together. Avoid overmixing to keep biscuits tender.
- Shape Biscuits: Turn the dough out onto a lightly floured surface. Pat the dough gently to about 1-inch thickness. Use a round biscuit cutter or glass to cut biscuits, pressing straight down without twisting to maintain shape and rise.
- Bake: Arrange the biscuits on the prepared baking sheet and bake in the preheated oven for 12–15 minutes, until the tops are lightly golden and the biscuits are cooked through.
- Prepare Lemon Glaze: While biscuits bake, whisk together powdered sugar, fresh lemon juice, vanilla extract, and a splash of water or milk until smooth and drippy. Adjust liquid to desired consistency for easy drizzling.
- Glaze and Serve: Once biscuits are slightly cooled but still warm, drizzle the lemon glaze generously over the top. Serve immediately to enjoy the combination of warm, flaky biscuits and tangy sweetness.
Notes
- Keep all ingredients cold, especially butter and milk, to achieve maximum flakiness in biscuits.
- To prevent blueberries from bleeding and turning dough purple, toss frozen blueberries in flour before mixing.
- Do not overmix the dough; gentle handling preserves light texture.
- Apply the lemon glaze while biscuits are warm to allow the glaze to soak in slightly and enhance flavor.
- If you prefer a thicker glaze, reduce the lemon juice or add more powdered sugar accordingly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 210
- Sugar: 12g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
Keywords: blueberry biscuits, lemon glaze, flaky biscuits, breakfast recipe, sweet biscuits, easy baking
