Blueberry Biscuits with Lemon Glaze Recipe

Introduction

These blueberry biscuits are a delightful twist on a classic favorite. Fluffy and tender with bursts of sweet blueberries, they’re perfect for breakfast or a cozy snack. A simple glaze adds just the right touch of sweetness.

Ingredients

• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 1/3 cup sugar
• 1 teaspoon salt
• 1 cup cold milk
• 5 tablespoons cold or frozen butter, grated or cut into small pieces
• 3 ounces fresh or dried blueberries
• 1 cup powdered sugar
• 1/8 cup water
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon juice

Instructions

1. Step 1: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Step 2: In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
3. Step 3: Add the grated or small pieces of cold butter to the dry ingredients. Use a pastry cutter or your fingertips to rub the butter into the flour mixture until it resembles coarse crumbs.
4. Step 4: Gently fold the blueberries into the mixture, taking care not to crush them.
5. Step 5: Pour in the cold milk and stir gently until the dough just comes together. Avoid overmixing to keep the biscuits fluffy.
6. Step 6: Turn the dough out onto a lightly floured surface. Pat it to about 1-inch thickness, then cut into rounds using a biscuit cutter or the rim of a glass.
7. Step 7: Place the biscuits on the prepared baking sheet, spacing them slightly apart. Bake for 12-15 minutes until the tops are golden brown.
8. Step 8: While baking, prepare the glaze by whisking together powdered sugar, water, vanilla extract, and lemon juice until smooth.
9. Step 9: Allow the biscuits to cool slightly, then drizzle the glaze generously over the warm biscuits. Serve fresh and enjoy!

Tips & Variations

• For extra flavor, try using frozen blueberries which also help keep the dough cool and less sticky.
• Substitute buttermilk for cold milk to add a subtle tang and help biscuits rise better.
• Gently fold the blueberries in last to avoid turning the dough purple or mushy.
• Add a pinch of cinnamon or lemon zest to the dough for an aromatic twist.
• If you prefer a thicker glaze, reduce the water slightly for more sweetness and consistency.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly in plastic wrap and foil for up to 3 months. To reheat, warm in the oven at 350°F (175°C) for 5-7 minutes until heated through. Add glaze after reheating for freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries in this recipe?

Yes, frozen blueberries work well and can help keep the butter cold, improving biscuit texture. Just fold them in gently while still frozen to prevent the dough from turning purple.

How do I know when the biscuits are done baking?

The biscuits are ready when the tops turn golden brown and they feel firm to the touch. Baking for 12-15 minutes at 425°F (220°C) usually achieves this perfectly.

Blueberry Biscuits with Lemon Glaze Recipe

Print Recipe

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4.5 from 78 reviews

Delight in these fluffy homemade blueberry biscuits topped with a sweet vanilla-lemon glaze. Perfectly golden and bursting with fresh blueberries, these biscuits make a wonderful breakfast or afternoon treat.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 8 biscuits 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups All-purpose flour
• 4 teaspoons Baking powder
• 1/3 cup Sugar
• 1 teaspoon Salt

Wet Ingredients

• 1 cup Cold milk
• 5 tablespoons Cold or frozen butter (Grated or cut into small pieces)
• 3 ounces Fresh or dried blueberries (Gently folded into the dough)

Glaze

• 1 cup Powdered sugar
• 1/8 cup Water
• 1 teaspoon Vanilla extract
• 1/2 teaspoon Lemon juice

Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and to promote even baking.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt to ensure even distribution of the leavening agents and seasoning.
3. Incorporate Butter: Grate or cut the cold or frozen butter into small pieces and add to the dry ingredients. Use a pastry cutter or your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs, which helps create flaky biscuit layers.
4. Add Blueberries: Gently fold in the fresh or dried blueberries with care to avoid crushing them, preserving their shape and bursts of flavor.
5. Add Milk and Form Dough: Pour in the cold milk and stir gently until the dough just comes together. Avoid overmixing to keep the biscuits tender and fluffy.
6. Shape Biscuits: Turn the dough out onto a lightly floured surface, pat it into about 1-inch thickness, and cut out biscuits using a round cutter or glass rim.
7. Bake Biscuits: Place the biscuits onto the prepared baking sheet spaced slightly apart. Bake for 12-15 minutes or until the tops turn golden brown, signaling readiness.
8. Make Glaze: While biscuits bake, whisk together powdered sugar, water, vanilla extract, and lemon juice in a small bowl until smooth and well combined to create a sweet, tangy glaze.
9. Glaze and Serve: Allow biscuits to cool slightly, then drizzle the glaze generously over the warm biscuits. Serve immediately for the best texture and flavor.

Notes

• Use cold butter and milk to ensure flaky biscuit texture.
• Handle the dough gently and avoid overmixing to keep biscuits light and fluffy.
• For extra flavor, fresh blueberries are preferred over dried, but dried can be used if fresh is unavailable.
• The glaze can be adjusted in sweetness or thickness by varying sugar or water amounts.
• Serve biscuits warm for optimal taste and texture experience.

Keywords: blueberry biscuits, blueberry biscuit recipe, homemade biscuits, breakfast biscuits, glazed biscuits