Blueberry Biscuits Recipe

Introduction

These blueberry biscuits are a delightful combination of tender, flaky dough studded with fresh blueberries and finished with a light lemon glaze. Perfect for breakfast or a sweet snack, they bring a burst of summer flavor to any table.

Ingredients

• 2 cups all-purpose flour (for dry ingredients)
• 2 tablespoons all-purpose flour (to toss the fresh blueberries)
• ¼ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon lemon zest
• 1 cup buttermilk (very cold)
• ½ cup unsalted butter (melted and cooled to room temperature)
• 1 ½ cups fresh blueberries
• 1 ½ cups powdered sugar (sifted)
• 2 tablespoons milk
• 1 teaspoon fresh lemon juice
• ½ teaspoon vanilla extract

Instructions

1. Step 1: Preheat the oven to 450°F. Line a large 14×20 inch half sheet pan with parchment paper and set aside.
2. Step 2: In a large mixing bowl, whisk together 2 cups of all-purpose flour, granulated sugar, baking powder, baking soda, salt, and lemon zest.
3. Step 3: In a small bowl, stir the buttermilk and melted butter until the butter begins to harden and form tiny clumps. This helps the butter mix evenly into the dough for fluffy biscuits.
4. Step 4: Add the buttermilk mixture to the dry ingredients and gently fold to combine until absorbed. The dough should be rough; avoid overmixing to keep biscuits tender.
5. Step 5: Toss fresh blueberries with the remaining 2 tablespoons of flour to prevent them from sinking in the dough.
6. Step 6: Gently fold the flour-coated blueberries into the biscuit dough without breaking them.
7. Step 7: Using a large cookie scoop (about 2 ½ inches or ½ cup), scoop the dough onto the prepared baking sheet, leaving 2 inches between each biscuit.
8. Step 8: Flatten the dough domes gently to about 3 inches wide and ¾ to 1 inch thick, shaping sides evenly. Flour your fingertips to prevent sticking if needed.
9. Step 9: Bake for 16-18 minutes until golden and blueberries start to burst. Cool on the baking sheet for 5 minutes, then move to a rack to cool completely.
10. Step 10: Whisk powdered sugar, milk, lemon juice, and vanilla in a small bowl until smooth. Adjust thickness by adding more lemon juice or powdered sugar as needed.
11. Step 11: Drizzle the glaze over the cooled biscuits using a spoon. Let the glaze set for 10-15 minutes before serving.

Tips & Variations

• Use frozen blueberries if fresh are unavailable, but do not thaw before mixing to prevent the dough from becoming too wet.
• For a citrus twist, add a teaspoon of orange zest in place of lemon zest.
• If you prefer a thicker glaze, gradually add powdered sugar until desired consistency is reached.

Storage

Store blueberry biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze the unglazed biscuits in a sealed bag for up to 1 month and thaw before glazing. Reheat briefly in a warm oven to restore freshness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries, but keep them frozen while mixing to avoid adding too much moisture to the dough. Toss them in flour as with fresh berries.

What can I use instead of buttermilk?

If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes before using. This homemade buttermilk substitute works well in the recipe.

Blueberry Biscuits Recipe

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4.5 from 216 reviews

These blueberry biscuits are tender, flaky, and bursting with fresh blueberries, lightly sweetened with a lemon-zested dough and finished with a smooth lemon glaze. Perfect for breakfast or a delightful snack, they combine the richness of buttermilk and butter with a refreshing burst of blueberries and a subtle citrus hint in every bite.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Yield: 8 biscuits 1x
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 2 tablespoons all-purpose flour (for tossing 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 the oven: Preheat your oven to 450°F (232°C) and line a large 14×20 inch half sheet baking pan with parchment paper to prevent sticking and ensure even baking.
2. Combine dry ingredients: In a large bowl, whisk together 2 cups of all-purpose flour, granulated sugar, baking powder, baking soda, salt, and lemon zest to evenly distribute all leavening agents and flavoring.
3. Mix buttermilk and butter: In a small bowl, stir the very cold buttermilk and melted butter together until the butter starts to harden, forming tiny clumps. This technique helps incorporate the butter evenly in the dough for light, fluffy biscuits.
4. Create the dough: Add the buttermilk and butter mixture to the dry ingredients and gently fold until the flour is just absorbed and a rough dough forms. Avoid overmixing to prevent tough biscuits.
5. Toss blueberries: In a separate small bowl, gently coat the fresh blueberries with the reserved 2 tablespoons of flour. This helps to keep them evenly distributed and prevents sinking or bleeding into the dough.
6. Fold in blueberries: Carefully fold the flour-coated blueberries into the biscuit dough, taking care not to crush them to maintain their shape and juiciness.
7. Portion the dough: Using a large cookie scoop (approximately 2½ inches wide or ½ cup volume), gently scoop dough without packing it tightly. Place each scoop onto the prepared baking sheet, leaving about 2 inches of space between biscuits for even baking. Repeat until all eight biscuits are placed.
8. Shape the biscuits: Gently flatten the domed tops and shape the sides of each biscuit to a uniform thickness roughly 3 inches wide and ¾ to 1 inch thick. Dusting your fingers lightly with flour can help prevent sticking.
9. Bake: Bake the biscuits for 16-18 minutes, or until golden brown and blueberries have started to burst. Remove from oven and allow the biscuits to cool on the baking sheet for 5 minutes before transferring to a cooling rack set over parchment paper to cool completely.
10. Prepare the glaze: Whisk together sifted powdered sugar, milk, fresh lemon juice, and vanilla extract until smooth. Adjust consistency by adding more lemon juice to thin or powdered sugar to thicken, aiming for a honey-like drizzle thickness.
11. Glaze the biscuits: Drizzle the glaze back and forth over the cooled biscuits, ensuring not to cover the blueberries completely to showcase their color. Let the glaze set for 10-15 minutes before serving.

Notes

• Use very cold buttermilk to help the butter form small clumps when mixed, resulting in flakier biscuits.
• Do not overmix the biscuit dough to avoid tough baked goods.
• Tossing blueberries in flour prevents them from sinking to the bottom or bleeding too much into the dough.
• Ensure biscuits have space on the baking sheet to rise and bake evenly.
• The glaze consistency should be thin enough to drizzle easily; adjust with milk or powdered sugar as needed.
• Allow glaze to set before serving for the best presentation.

Keywords: blueberry biscuits, lemon zest biscuits, breakfast biscuits, fruit biscuits, glazed biscuits, homemade biscuits