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Blueberry Biscuits with Lemon Glaze

Fluffy, buttery biscuits filled with fresh blueberries and topped with tangy lemon glaze, perfect for breakfast or brunch.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 8 biscuits
Course: Breakfast, Brunch
Cuisine: American, Southern
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Biscuits
  • 2 cups all-purpose flour
  • 1 tbsp sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 6 tbsp unsalted butter cold, cubed
  • 0.75 cup buttermilk cold
  • 1 cup fresh blueberries
  • 1 tbsp flour for coating berries
Lemon Glaze
  • 1 cup powdered sugar
  • 3 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 2-3 tbsp milk or cream
  • 1 pinch salt

Equipment

  • Mixing bowls
  • Baking sheet
  • Pastry cutter
  • Biscuit cutter or glass

Method
 

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
  3. Add cold butter cubes and work into flour mixture until it resembles coarse crumbs with some larger butter pieces.
  4. Create a well in center and pour in cold buttermilk. Gently stir with fork until dough just comes together.
  5. Toss blueberries with 1 tablespoon flour to coat, then gently fold into dough without bursting berries.
  6. Turn dough onto floured surface and pat into rectangle about 3/4 inch thick.
  7. Cut straight down with floured biscuit cutter without twisting. Place on baking sheet with sides barely touching.
  8. Bake 15-18 minutes until tops are golden brown and biscuits have risen.
  9. Make glaze by whisking powdered sugar, lemon juice, zest, and salt. Add milk gradually to achieve thick but pourable consistency.
  10. Cool biscuits 5 minutes before drizzling with lemon glaze. Serve warm.

Notes

For best results, keep butter cold and don't overmix the dough. Coat blueberries in flour to prevent sinking. Store leftovers covered at room temperature for up to 2 days.