Sweet Blueberry Biscuits With Lemon Glaze

Sweet blueberry biscuits with lemon glaze are a delightful twist on a classic Southern favorite. These biscuits are soft, fluffy, and bursting with juicy blueberries, topped with a bright and zesty lemon glaze that perfectly complements their sweet, buttery base. Whether you’re serving them for breakfast, brunch, or dessert, this quick and easy recipe will steal the show. In just 30 minutes, you can whip up a batch of warm, golden biscuits that will have your family and friends begging for more. Let’s dive into this irresistible recipe!

Why You’ll Love Sweet Blueberry Biscuits With Lemon Glaze

There are so many reasons to fall in love with these sweet blueberry biscuits. First, they come together quickly with simple pantry ingredients. The frozen blueberries add a pop of flavor and color, while the buttermilk and shaved butter create that tender, flaky texture we all crave. But the real magic? That lemon glaze. It’s tangy, sweet, and fresh, adding a bakery-style finish that elevates these biscuits to a whole new level. Perfect for weekend brunches, special occasions, or a sweet treat any time of day.

Ingredients

For the Biscuits:

• 2 cups all-purpose flour, plus more for work surface
• 3 tablespoons sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, frozen and shaved
• 1 1/4 cups full-fat buttermilk
• 1 cup frozen blueberries
• 1/4 cup melted unsalted butter (for brushing)

For the Lemon Glaze:

• 1 cup powdered sugar
• 2 tablespoons milk
• 1/4 teaspoon pure vanilla extract
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon fresh lemon zest

Step-by-Step: How to Make Sweet Blueberry Biscuits With Lemon Glaze

1. Preheat and Prep: Start by preheating your oven to 500 degrees Fahrenheit. Grease a 10-inch cast iron skillet or a 9-inch round cake pan and set it aside.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Incorporate Butter and Buttermilk: Add the frozen shaved butter and pour in the buttermilk. Gently stir until just combined. The dough will be very sticky.
4. Shape the Dough: Transfer the dough to a generously floured surface. Lightly flour your hands and gently knead the dough a few times until it becomes more manageable.
5. Add the Blueberries: Pat the dough into a half-inch thick rectangle. Scatter the frozen blueberries evenly over the surface. Fold the dough over itself once, then again, to sandwich the berries inside. Gently pat out to about one inch in thickness.
6. Cut Biscuits: Using a 2-inch round biscuit cutter, press straight down (no twisting) to cut out your biscuits. Reform dough scraps and continue cutting until all dough is used.
7. Arrange and Bake: Place the biscuits in the prepared skillet or pan, making sure they touch each other. Bake for 8 to 9 minutes until they’ve risen.
8. Brush and Finish Baking: Remove the biscuits briefly, brush tops generously with melted butter, then return them to the oven. Bake until golden brown, about 5 more minutes.
9. Make the Glaze: While biscuits finish baking, whisk together the powdered sugar, milk, vanilla, lemon juice, and zest until smooth.
10. Glaze and Serve: Drizzle the warm biscuits with lemon glaze and serve immediately.

Helpful Tips

• Shave the Butter: Use a cheese grater to shave frozen butter into thin pieces. This ensures it melts evenly into the dough, creating flaky layers.
• Don’t Overmix: Overworking the dough can make the biscuits tough. Mix just until combined.
• Keep Blueberries Frozen: This prevents them from bleeding into the dough and turning it purple.
• Use Cold Ingredients: Cold butter and buttermilk help create tender, flaky biscuits.

Substitutions And Variations

• Gluten-Free: Substitute all-purpose flour with a gluten-free 1-to-1 baking flour.
• Dairy-Free: Use plant-based butter and dairy-free milk with lemon juice in place of buttermilk.
• Flavor Twist: Add a teaspoon of cinnamon or a pinch of nutmeg to the dry ingredients for a warm spice flavor.
• Berry Swap: Substitute blueberries with blackberries, raspberries, or chopped strawberries for a new flavor profile.

Storage Instructions

Sweet blueberry biscuits are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to one day. For longer storage, refrigerate them for up to three days. Reheat in the microwave for about 10 seconds to restore their softness. If freezing, wrap each biscuit individually and freeze for up to 2 months. Thaw and reheat before serving.

Nutritional Information

Estimated per serving (1 biscuit)

• Calories: 240
• Fat: 11g
• Saturated Fat: 7g
• Carbohydrates: 33g
• Sugar: 12g
• Protein: 3g
• Fiber: 1g
• Sodium: 310mg

(Note: Nutritional values may vary based on ingredient brands and serving sizes.)

Serving Suggestions

• Breakfast Delight: Serve with scrambled eggs, crispy bacon, and a hot cup of coffee.
• Brunch Star: Pair with mimosas, fruit salad, and a light quiche for an elegant brunch spread.
• Dessert Option: Add a scoop of vanilla ice cream on top of a warm biscuit for a quick dessert.
• On-the-Go Treat: Wrap one up for a sweet morning snack at work or school.

Frequently Asked Questions About Sweet Blueberry Biscuits With Lemon Glaze

Can I use fresh blueberries instead of frozen? Yes, you can use fresh blueberries, but handle them gently to avoid crushing and bleeding into the dough.

What if I don’t have buttermilk? You can make a quick buttermilk substitute by mixing 1 tablespoon of lemon juice or white vinegar with 1 1/4 cups of milk. Let it sit for 5 minutes before using.

Can I make these biscuits ahead of time? Yes! Prepare the dough and cut the biscuits, then refrigerate them on a tray for up to 12 hours before baking.

Can I skip the glaze? Sure, but the lemon glaze adds a bright, tangy finish that complements the blueberries beautifully.

What if I don’t have a biscuit cutter? Use a drinking glass or even shape the dough into squares using a knife. They’ll taste just as delicious!

Final Thoughts

Thank you so much for stopping by and giving this recipe a try. These sweet blueberry biscuits with lemon glaze are a true labor of love that delivers big on flavor and comfort. They’re soft, buttery, and bursting with juicy berries, all brought together with a bright citrus glaze that’s hard to resist. I hope you enjoy making and sharing them as much as I do. Here’s to more sweet moments and delicious bites in your kitchen. Happy baking, and thank you for being part of our food-loving community

Sweet Blueberry Biscuits With Lemon Glaze

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• Author: Lisa
• Total Time: 30 minutes
• Yield: 10 biscuits 1x
• Diet: Vegetarian

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Description

Sweet Blueberry Biscuits With Lemon Glaze are soft, fluffy, and packed with blueberries. Topped with a fresh lemon glaze, they’re perfect for breakfast, brunch, or dessert. Made with simple ingredients and ready in just 30 minutes, they’re a must-try for biscuit lovers.

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Ingredients

Scale 1x2x3x

For the Biscuits:

2 cups all-purpose flour, plus more for work surface

3 tablespoons sugar

1 tablespoon baking powder

1 teaspoon salt

1/2 cup unsalted butter, frozen and shaved

1 1/4 cups full-fat buttermilk

1 cup frozen blueberries

1/4 cup melted unsalted butter (for brushing)

For the Lemon Glaze:

1 cup powdered sugar

2 tablespoons milk

1/4 teaspoon pure vanilla extract

1 tablespoon lemon juice, freshly squeezed

1 teaspoon fresh lemon zest

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Instructions

• Preheat and Prep: Start by preheating your oven to 500 degrees Fahrenheit. Grease a 10-inch cast iron skillet or a 9-inch round cake pan and set it aside.
• Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
• Incorporate Butter and Buttermilk: Add the frozen shaved butter and pour in the buttermilk. Gently stir until just combined. The dough will be very sticky.
• Shape the Dough: Transfer the dough to a generously floured surface. Lightly flour your hands and gently knead the dough a few times until it becomes more manageable.
• Add the Blueberries: Pat the dough into a half-inch thick rectangle. Scatter the frozen blueberries evenly over the surface. Fold the dough over itself once, then again, to sandwich the berries inside. Gently pat out to about one inch in thickness.
• Cut Biscuits: Using a 2-inch round biscuit cutter, press straight down (no twisting) to cut out your biscuits. Reform dough scraps and continue cutting until all dough is used.
• Arrange and Bake: Place the biscuits in the prepared skillet or pan, making sure they touch each other. Bake for 8 to 9 minutes until they’ve risen.
• Brush and Finish Baking: Remove the biscuits briefly, brush tops generously with melted butter, then return them to the oven. Bake until golden brown, about 5 more minutes.
• Make the Glaze: While biscuits finish baking, whisk together the powdered sugar, milk, vanilla, lemon juice, and zest until smooth.
• Glaze and Serve: Drizzle the warm biscuits with lemon glaze and serve immediately.

Notes

Keep blueberries frozen to prevent bleeding.

Don’t twist the biscuit cutter – press straight down and up.

For best results, serve biscuits warm with glaze fresh.

Biscuits can be reheated in microwave for 10 seconds.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American