Add a little sunshine to your day with these Sweet Blueberry Biscuits with Lemon Glaze! Soft, flaky biscuits are bursting with juicy blueberries and topped with a zesty lemon glaze for the perfect balance of sweet and tart. Whether you’re making breakfast, brunch, or a delightful dessert, these biscuits are easy to whip up and impossible to resist!
Why Our Sweet Blueberry Biscuits With Lemon Glaze Are the Best
Our Sweet Blueberry Biscuits With Lemon Glaze are a cross between a classic biscuit and a scone, offering the best of both worlds. They’re tender and fluffy, loaded with fresh blueberries, and drizzled with a bright, citrusy glaze that takes them to the next level. Perfect for any occasion, these biscuits are as delicious as they are beautiful!
Ingredients Notes Sweet Blueberry Biscuits With Lemon Glaze
Here’s what makes these Sweet Blueberry Biscuits With Lemon Glaze truly special:
For the Biscuits:
- 2 cups (250 g) all-purpose flour: The foundation of the biscuits, creating a tender texture.
- 1/4 cup (50 g) granulated sugar: Adds sweetness to the dough.
- 1 tablespoon baking powder: Helps the biscuits rise and stay light and fluffy.
- 1/2 teaspoon salt: Balances the sweetness and enhances the overall flavor.
- 1/2 cup (115 g) unsalted butter, cold and cubed: Creates flaky layers in the biscuits.
- 3/4 cup (180 ml) buttermilk, cold: Adds tanginess and moisture, making the biscuits extra tender.
- 1 cup fresh or frozen blueberries: Bursting with sweet, fruity flavor.
For the Lemon Glaze:
- 1 cup (120 g) powdered sugar: The base for a smooth, sweet glaze.
- 2-3 tablespoons freshly squeezed lemon juice: Adds a bright, tangy kick to the glaze.
- 1 teaspoon lemon zest: Enhances the citrus flavor and gives a fragrant aroma.
Pro Tip: If you don’t have buttermilk, make a substitute by mixing 3/4 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
Kitchen Tools Needed Sweet Blueberry Biscuits With Lemon Glaze
- Large mixing bowl
- Pastry cutter or fork
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Small bowl and whisk (for the glaze)
How to Make Sweet Blueberry Biscuits With Lemon Glaze
Get ready to enjoy the easiest and most delightful homemade biscuits!
1. Preheat the Oven
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat.
2. Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
3. Cut in the Butter
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or fork to cut the butter into the flour mixture until it resembles coarse crumbs.
4. Add Buttermilk and Blueberries
Pour in the cold buttermilk and gently stir just until the dough comes together. Be careful not to overmix. Fold in the blueberries, being gentle to avoid crushing them.
5. Shape the Dough
Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle about 1 inch thick. Use a round cutter or a knife to cut out biscuit shapes or squares.
6. Bake the Biscuits
Place the biscuits on the prepared baking sheet, spacing them about 1 inch apart. Bake for 12-15 minutes, or until the tops are golden brown and the biscuits are cooked through.
7. Prepare the Lemon Glaze
While the biscuits are baking, whisk together the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth. Adjust the consistency by adding more lemon juice (for a thinner glaze) or powdered sugar (for a thicker glaze).
8. Glaze and Serve
Remove the biscuits from the oven and let them cool slightly. Drizzle the lemon glaze over the warm biscuits and serve immediately.
How To Store Sweet Blueberry Biscuits With Lemon Glaze
These biscuits are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days. To reheat, warm them in the oven at 350°F (175°C) for 5-7 minutes. If you’ve already added the glaze, reheat carefully to avoid melting it too much.
For longer storage, freeze the unglazed biscuits in a sealed bag for up to 3 months. Thaw and add the glaze just before serving.
Sweet Blueberry Biscuits With Lemon Glaze Variations
- Mixed Berry Delight: Replace the blueberries with a mix of raspberries, blackberries, or diced strawberries.
- Cinnamon Sugar Swirl: Add a swirl of cinnamon sugar to the dough for a warm, spiced twist.
- Orange Glaze: Swap the lemon juice and zest for orange juice and zest to give the biscuits a sweet, citrusy orange flavor.
- Chocolate Chip Biscuits: Fold in mini chocolate chips for a decadent treat instead of fruit.
- Almond Topping: Add sliced almonds on top before baking for extra crunch.
What To Serve With Sweet Blueberry Biscuits With Lemon Glaze
Serve these biscuits with a hot cup of tea or coffee for a cozy breakfast or afternoon treat. Pair them with scrambled eggs, bacon, or a fresh fruit salad for a complete brunch spread. For dessert, enjoy them with a scoop of vanilla ice cream or a dollop of whipped cream.
Top Tips for Perfect Sweet Blueberry Biscuits With Lemon Glaze
- Use Cold Ingredients: Keep the butter and buttermilk cold to ensure the biscuits turn out flaky.
- Don’t Overmix: Overmixing can make the biscuits tough. Stir just until the dough comes together.
- Gentle with Blueberries: Fold in the blueberries carefully to avoid crushing them.
- Flour the Cutter: If using a biscuit cutter, flour it lightly to prevent sticking.
- Glaze While Warm: Drizzling the glaze over warm biscuits allows it to seep into every crevice for maximum flavor.
Helpful Notes
- Frozen blueberries work great in this recipe—no need to thaw them! Just add them straight to the dough.
- If you don’t have a round cutter, a knife or the rim of a glass will work just fine.
Tips from Well-Known Chefs
- Ina Garten: Always zest citrus directly into the glaze or dough to release the oils and maximize flavor.
- Mary Berry: Add a pinch of salt to your glaze to balance the sweetness.
- Gordon Ramsay: Chill the dough for 10 minutes before baking to help the biscuits rise higher.
Frequently Asked Questions (FAQ)
1. Can I use frozen blueberries?
Yes! Frozen blueberries work perfectly. Add them directly to the dough without thawing to prevent excess moisture.
2. What if I don’t have buttermilk?
No problem! Make your own buttermilk substitute by mixing 3/4 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
3. Can I make these biscuits gluten-free?
Yes, use a 1:1 gluten-free flour blend designed for baking.
4. How do I prevent the glaze from being too runny?
Add powdered sugar gradually until the glaze reaches your desired consistency.
5. Can I double the recipe?
Absolutely! This recipe doubles well to serve a larger group.
These Sweet Blueberry Biscuits with Lemon Glaze are the perfect combination of fruity, flaky, and zesty. They’re sure to become a favorite for breakfast, brunch, or any time you’re craving a special treat. Happy baking!
Sweet Blueberry Biscuits With Lemon Glaze
Ingredients
- For the Biscuits:
- – 2 cups all-purpose flour
- – 1/4 cup granulated sugar
- – 1 tablespoon baking powder
- – 1/2 teaspoon salt
- – 1/2 cup 1 stick cold unsalted butter, cubed
- – 2/3 cup buttermilk plus more for brushing
- – 1 teaspoon vanilla extract
- – 1 cup fresh or frozen blueberries do not thaw if frozen
- For the Lemon Glaze:
- – 1 cup powdered sugar
- – 2 tablespoons fresh lemon juice
- – Zest of 1 lemon
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to blend the butter into the flour until the mixture resembles coarse crumbs.
- Combine Wet Ingredients: In a small bowl, mix the buttermilk and vanilla extract. Gradually pour this into the dry mixture, stirring gently until just combined. Be careful not to overmix.
- Add Blueberries: Gently fold the blueberries into the dough.
- Shape the Biscuits: Turn the dough onto a lightly floured surface and pat it into a 1-inch thick rectangle. Use a round biscuit cutter to cut out biscuits, re-rolling scraps as needed.
- Bake: Place the biscuits onto the prepared baking sheet, spacing them 1 inch apart. Brush the tops with buttermilk. Bake for 15–18 minutes, or until the tops are golden brown.
- Prepare the Glaze: While the biscuits are baking, whisk together the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth.
- Glaze the Biscuits: Once the biscuits are out of the oven and slightly cooled, drizzle the lemon glaze over the tops. Serve warm and enjoy!