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