Description

These Blueberry Biscuits with Lemon Glaze are soft, buttery, and bursting with juicy blueberries. Topped with a tangy-sweet lemon glaze, they’re the perfect breakfast treat, brunch addition, or afternoon snack. The biscuits are fluffy and light on the inside, golden on the outside, and the glaze adds a refreshing citrusy finish that pairs beautifully with the fruit. Simple to make yet irresistibly delicious, these biscuits will become a new favorite.

Ingredients

For the Biscuits

2 cups (250 g) all-purpose flour
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
¼ cup (50 g) granulated sugar
½ cup (115 g) cold unsalted butter, cubed
¾ cup (180 ml) buttermilk (plus extra for brushing)
1 cup (150 g) fresh or frozen blueberries (if using frozen, don’t thaw)

For the Lemon Glaze

1 cup (120 g) powdered sugar
2–3 tbsp fresh lemon juice
1 tsp lemon zest

Instructions

Step 1: Prepare the Biscuit Dough

Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
Cut in cold butter with a pastry cutter or fork until mixture resembles coarse crumbs.
Pour in buttermilk and gently mix until just combined.
Gently fold in blueberries, being careful not to overmix.

Step 2: Shape the Biscuits

Turn dough out onto a lightly floured surface.
Pat into a rectangle about 1-inch (2.5 cm) thick.
Fold dough in half, pat down again, and repeat once more for flaky layers.
Cut into rounds with a biscuit cutter (or squares with a knife for less waste).
Place biscuits on the prepared baking sheet and brush tops with buttermilk.

Step 3: Bake

Bake 15–18 minutes, or until biscuits are golden brown.
Remove from oven and let cool slightly before glazing.

Step 4: Make the Lemon Glaze

In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth.
Drizzle glaze over warm biscuits before serving.

Tips & Tricks

Keep butter cold for the flakiest biscuits.
If dough feels sticky, dust with a little extra flour while shaping.
Use frozen blueberries straight from the freezer to prevent bleeding.
For extra citrus flavor, add ½ tsp lemon extract to the glaze.

Variations

Glazed Orange Blueberry Biscuits: Swap lemon juice and zest with orange for a sweeter citrus note.
Cinnamon Sugar Topping: Brush with melted butter and sprinkle with cinnamon sugar before baking, then skip the glaze.
Mini Biscuits: Cut smaller biscuits for a bite-sized version, perfect for parties or brunch.
Gluten-Free: Use a gluten-free all-purpose flour blend.

FAQs

Q: Can I use dried blueberries?
Yes, but soak them in warm water for 10 minutes before using to rehydrate.

Q: Can I make these ahead of time?
Yes, you can prepare the dough and refrigerate overnight before baking.

Q: How do I store leftovers?
Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. Reheat in the oven for best texture.

Q: Can I freeze them?
Yes, freeze unbaked biscuits on a tray, then store in a freezer bag. Bake from frozen, adding a few extra minutes.

Serving Suggestions

Serve warm for breakfast with a cup of coffee or tea.
Add alongside a brunch spread with eggs, bacon, and fruit salad.
Enjoy as a light dessert topped with whipped cream or vanilla ice cream.