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Blueberry Biscuits with Lemon Glaze Recipe

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4.7 from 57 reviews

Delight in these tender and fluffy Blueberry Biscuits featuring fresh blueberries bursting with flavor and a zesty lemon glaze drizzle. Perfect for a breakfast treat or afternoon snack, these biscuits combine the richness of buttermilk and butter with hints of lemon zest for a refreshing and indulgent pastry experience.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons all-purpose flour (to toss blueberries)
  • ¼ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon lemon zest

Wet Ingredients

  • 1 cup buttermilk (very cold)
  • ½ cup unsalted butter (melted and cooled to room temperature)

Fruit

  • 1 ½ cups fresh blueberries

Glaze

  • 1 ½ cups powdered sugar (sifted)
  • 2 tablespoons milk
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat Oven: Preheat the oven to 450°F. Line a large (14×20 inch) half sheet pan with parchment paper and set aside.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together 2 cups all-purpose flour, granulated sugar, baking powder, baking soda, salt, and lemon zest until well combined.
  3. Combine Buttermilk and Butter: In a small bowl, stir the buttermilk and cooled melted butter together until the butter begins to thicken into tiny clumps within the buttermilk, ensuring even mixing into the dough for light texture.
  4. Form Dough: Add the buttermilk and butter mixture to the dry ingredients bowl. Gently fold the ingredients together until just combined and the dry ingredients are absorbed, forming a rough biscuit dough. Avoid overmixing to prevent tough biscuits.
  5. Prepare Blueberries: Toss the fresh blueberries with 2 tablespoons of flour in a small bowl carefully to coat, helping to distribute blueberries evenly without sinking during baking.
  6. Fold Blueberries Into Dough: Gently fold the flour-coated blueberries into the biscuit dough, careful not to break the berries apart.
  7. Scoop the Biscuits: Using a large cookie scoop (~2 ½ inch or ½ cup), gently scoop level amounts of dough onto the prepared baking sheet, leaving roughly 2 inches of space between each biscuit.
  8. Shape Biscuits: Flatten the domed dough slightly with fingertips floured lightly to prevent sticking, shaping each biscuit to about 3 inches wide and ¾-1 inch thick to ensure even baking.
  9. Bake Biscuits: Bake for 16-18 minutes until golden brown and blueberries begin to burst. Cool on the baking sheet for 5 minutes, then transfer to a wire rack over parchment paper to cool completely before glazing.
  10. Make Glaze: Whisk together sifted powdered sugar, milk, fresh lemon juice, and vanilla extract until smooth. Adjust consistency with additional lemon juice or powdered sugar as needed for a thin, honey-like glaze.
  11. Glaze and Serve: Drizzle glaze over cooled biscuits with a spoon in a back-and-forth motion, avoiding excess to showcase fresh blueberries. Allow glaze to set for 10-15 minutes before serving.

Notes

  • Do not overmix biscuit dough to maintain a fluffy texture.
  • Flouring the blueberries prevents them from sinking to the bottom of the biscuits.
  • The glaze can be adjusted for thickness by adding more lemon juice or powdered sugar.
  • Use very cold buttermilk for best biscuit rise and texture.
  • Ensure melted butter is cooled before mixing with buttermilk to create clumps for evenly dispersed fat in the dough.

Keywords: blueberry biscuits, lemon glaze, buttermilk biscuits, breakfast biscuits, fresh blueberries, lemon zest, easy biscuit recipe

Find it online: https://dishedbydana.com/blueberry-biscuits-with-lemon-glaze-recipe/