Description
Delight in these tender and flaky Blueberry Biscuits bursting with fresh blueberries and a zesty lemon glaze. Perfectly sweetened with a hint of lemon zest and topped with a crunchy turbinado sugar sprinkle, these biscuits make an ideal breakfast treat or 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
- 3 tablespoons lemon juice
- 1/2 teaspoon lemon zest
Instructions
- Preheat Oven: Preheat your oven to 475°F. Line a large baking sheet with a Silpat baking mat or parchment paper to prevent sticking and 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 with the melted and slightly cooled unsalted butter. Stir with a spatula until combined and small clumps form; some lumpiness is expected. Then stir in the vanilla extract.
- Form Biscuit Batter: Pour the wet mixture into the dry ingredients. Use a rubber spatula to gently stir until just combined and the dough pulls away from the sides of the bowl. Carefully fold in the blueberries without overmixing to keep them intact.
- Scoop Biscuits: Using approximately 3 tablespoons of dough per biscuit, drop mounds onto the prepared baking sheet, spacing them at least 2 inches apart. Sprinkle the tops with turbinado sugar for a delightful crunch.
- Bake Biscuits: Place the baking sheet on the middle rack of the oven and bake for 14 minutes or until the biscuit tops turn golden brown and a toothpick inserted in the center comes out clean.
- Cool Biscuits: Remove from oven and let the biscuits cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely.
- Make Lemon Glaze: While biscuits cool, whisk together the confectioner’s sugar, lemon juice, and lemon zest in a medium bowl until smooth and pourable.
- Glaze and Serve: Drizzle the lemon glaze over the fully cooled biscuits. Serve and enjoy the refreshing combination of blueberry and lemon flavors.
Notes
- For best results, use fresh but very cold buttermilk and melted butter that has cooled slightly but is not solid.
- Frozen blueberries can be used but do not thaw them before adding to prevent the batter from turning purple.
- If you prefer a thicker glaze, reduce the amount of lemon juice slightly.
- Use turbinado sugar or coarse sugar on top to add a sweet crunch and a pretty finish.
- Biscuits are best eaten the day they are made but can be stored in an airtight container for up to 2 days and refreshed in the oven.
Nutrition
- Serving Size: 1 biscuit
- Calories: 180 kcal
- Sugar: 9 g
- Sodium: 300 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: 25 mg
