Description
These Blueberry Biscuits are tender, flaky, and bursting with fresh blueberries, complemented by a zesty lemon glaze that adds the perfect touch of sweetness and brightness. Ideal for breakfast or brunch, they combine classic biscuit texture with vibrant flavors for a delightful treat.
Ingredients
Units
Scale
For the Biscuits:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
- Zest of 1 lemon
- 1 cup cold buttermilk
- 1/2 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
- 1/2 teaspoon lemon zest
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 475°F. Line a large baking sheet with a Silpat baking mat or parchment paper to prevent sticking. Set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, kosher salt, and lemon zest until evenly combined.
- Combine Wet Ingredients: In a medium bowl, mix the cold buttermilk with the slightly cooled melted butter using a spatula until combined and small clumps form; it’s okay if the mixture is a bit lumpy. Stir in the pure vanilla extract.
- Make Biscuit Batter: Add the wet buttermilk mixture to the dry ingredients. Stir gently with a rubber spatula until just combined and the dough pulls away from the sides of the bowl. Carefully fold in the blueberries to avoid breaking them.
- Shape and Sprinkle Biscuits: Using a spoon or scoop, drop about 3 tablespoons of biscuit batter per biscuit onto the prepared baking sheet, leaving at least 2 inches between each. Sprinkle the tops with turbinado sugar for a crunchy finish.
- Bake Biscuits: Place the baking sheet on the middle rack of the preheated oven and bake for 14 minutes, or until the biscuit tops turn golden brown.
- Cool Biscuits: Remove biscuits from the oven and let them cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely.
- Prepare Lemon Glaze: While the biscuits are cooling, whisk together the confectioner’s sugar, 3 tablespoons lemon juice, and lemon zest in a medium bowl until smooth and pourable.
- Glaze and Serve: Drizzle the lemon glaze over the cooled biscuits and serve immediately or store for later enjoyment.
Notes
- For a dairy-free option, substitute buttermilk with almond milk mixed with 1 tablespoon lemon juice or vinegar and use vegan butter.
- If using frozen blueberries, do not thaw them to prevent the batter from becoming too wet.
- For a more intense lemon flavor, add an extra 1/4 teaspoon of lemon zest to the biscuit dough.
- Ensure the melted butter is cooled slightly before mixing with buttermilk to maintain the right batter consistency.
- Use a cookie scoop for uniform biscuit sizes and even baking.
- Store leftover biscuits in an airtight container at room temperature for up to 2 days or freeze for up to 1 month.
Nutrition
- Serving Size: 1 biscuit
- Calories: 220 kcal
- Sugar: 8 g
- Sodium: 320 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg
