These Blueberry Biscuits are tender, fluffy, and absolutely bursting with juicy blueberries, all topped with a bright, zesty lemon glaze. They are a delightful cross between a classic biscuit and a blueberry muffin, made incredibly simple as a “drop” biscuit, which means no rolling or cutting is required.
Perfect for a special weekend breakfast, a holiday brunch, or a sweet afternoon snack with a cup of tea, these biscuits come together in minutes. The combination of sweet berries, tangy lemon, and a soft, buttery crumb makes them an irresistible treat that will disappear as fast as you can make them.
Ingredients
For the biscuits:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt
- Zest of 1 lemon
- 1 cup cold buttermilk
- ½ 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
For the lemon glaze:
- 1 cup confectioner’s sugar
- 2 to 3 tablespoons lemon juice
- ½ teaspoon lemon zest
Step-by-Step Method
Step 1: Preheat and prepare
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Step 2: Combine the 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.
Step 3: Combine the wet ingredients
In a separate medium bowl, whisk together the cold buttermilk, the slightly cooled melted butter, and the pure vanilla extract.
Step 4: Mix the batter
Pour the wet ingredients into the bowl with the dry ingredients. Mix with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay. The batter will be thick.
Step 5: Add the blueberries
Gently fold in the fresh or frozen blueberries. If using frozen blueberries, do not thaw them first, as this will prevent the batter from turning purple.
Step 6: Form the biscuits
Using a large spoon or an ice cream scoop, drop mounds of the batter (about ¼ cup each) onto the prepared baking sheet, spacing them about 2 inches apart. You should get about 10-12 biscuits.
Sprinkle the tops of the biscuits generously with turbinado sugar. This will create a lovely crunchy crust.
Step 7: Bake
Bake for 15-18 minutes, or until the biscuits are golden brown and a toothpick inserted into the center comes out clean.
Let the biscuits cool on the baking sheet for a few minutes before transferring them to a wire rack.
Step 8: Prepare the glaze
While the biscuits are cooling, prepare the lemon glaze. In a small bowl, whisk together the confectioner’s sugar, lemon zest, and 2 tablespoons of lemon juice. If the glaze is too thick, add another tablespoon of lemon juice until it reaches your desired drizzling consistency.
Step 9: Glaze the biscuits
Drizzle the lemon glaze over the warm biscuits. Allow the glaze to set for a few minutes before serving.
Expert Tips for Success
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Do not overmix: The key to a tender, fluffy biscuit is to mix the batter as little as possible. Stop as soon as the wet and dry ingredients are just combined.
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Use cold buttermilk: Cold buttermilk reacts with the melted butter to create small pockets, which helps make the biscuits tender and flaky.
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Frozen blueberries work great: If using frozen blueberries, add them directly to the batter without thawing. This prevents them from bursting and coloring the whole batter purple.
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Turbinado sugar crunch: Don’t skip the sprinkle of turbinado sugar before baking. It adds a wonderful texture and a subtle sparkle to the finished biscuits.
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Glaze consistency: Adjust the glaze to your liking. Use less lemon juice for a thicker glaze, or more for a thinner drizzle.
Tasty Variations to Try
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Different berries: This recipe works well with other berries like raspberries, blackberries, or chopped strawberries.
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Orange glaze: Swap the lemon zest and juice for orange zest and juice for a different citrusy flavor.
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Add nuts: Fold in ½ cup of chopped pecans or walnuts along with the blueberries for some nutty crunch.
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Spice it up: Add ½ teaspoon of cinnamon or a ¼ teaspoon of cardamom to the dry ingredients for a warm, spicy note.
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Vanilla bean glaze: For a simpler flavor, use 2-3 tablespoons of milk instead of lemon juice in the glaze and add the seeds of half a vanilla bean.
Frequently Asked Questions
What if I don’t have buttermilk?
You can easily make a substitute. For every 1 cup of milk, add 1 tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes until it curdles slightly, then use as directed.
How do I store these biscuits?
Store the biscuits in an airtight container at room temperature for up to 2-3 days. They are best enjoyed on the day they are made.
Can I freeze the biscuits?
Yes. It’s best to freeze them before glazing. Let the baked biscuits cool completely, then wrap them tightly and freeze for up to 2 months. Thaw at room temperature and glaze before serving.
Why were my biscuits tough?
Tough biscuits are almost always the result of overmixing the batter. Mix just until the flour is moistened and then stop.
Can I use a different type of butter?
Yes, you can use cold, cubed butter instead of melted. If using cold butter, cut it into the dry ingredients with a pastry blender or your fingers until the mixture resembles coarse crumbs, then proceed with adding the wet ingredients. This will result in a more traditional, flaky biscuit texture.
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Blueberry Biscuits with Lemon Glaze
- Total Time: 28
- Yield: 10-12 biscuits 1x
- Diet: Vegetarian
Description
Tender, fluffy drop biscuits bursting with juicy blueberries and topped with a bright, zesty lemon glaze. A delightful cross between a classic biscuit and a blueberry muffin, these treats are incredibly easy to make.
Ingredients
For the biscuits:
2 cups all-purpose flour
2 tbsp granulated sugar
2 tsp baking powder
½ tsp baking soda
¾ tsp kosher salt
Zest of 1 lemon
1 cup cold buttermilk
½ cup unsalted butter, melted and slightly cooled
1 tsp pure vanilla extract
1 cup fresh or frozen blueberries
Turbinado sugar, for sprinkling
For the lemon glaze:
1 cup confectioner’s sugar
2 to 3 tbsp lemon juice
½ tsp lemon zest
Instructions
Preheat and prepare: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest.
Mix wet ingredients: In a separate bowl, whisk together cold buttermilk, cooled melted butter, and vanilla extract.
Combine batter: Pour wet ingredients into dry ingredients and mix with a spatula until just combined. Do not overmix. Gently fold in blueberries.
Form and bake: Drop mounds of batter (about ¼ cup each) onto the prepared baking sheet, 2 inches apart. Sprinkle generously with turbinado sugar. Bake for 15-18 minutes, until golden brown.
Prepare glaze: While biscuits cool, whisk together confectioner’s sugar, lemon zest, and 2 tbsp lemon juice. Add more juice if needed for a drizzling consistency.
Glaze and serve: Drizzle the glaze over the warm biscuits. Let set for a few minutes before serving.
Notes
For tender biscuits, mix the batter as little as possible.
Using cold buttermilk creates a more tender, flaky texture.
If using frozen blueberries, add them directly to the batter without thawing to prevent coloring the dough.
The turbinado sugar adds a delightful crunchy top.
Store biscuits in an airtight container at room temperature for up to 3 days.
- Prep Time: 10
- Cook Time: 18
- Category: Breakfast, Snack
- Method: Baking (Drop Biscuit)
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit (1/12 recipe)
- Calories: 235
- Sugar: 16 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg
Keywords: blueberry biscuits, lemon glaze biscuits, easy drop biscuits, buttermilk biscuits, breakfast pastry recipe
