Description
Delicious flaky blueberry biscuits drizzled with tangy lemon glaze, perfect for breakfast or a sweet snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 2–3 tbsp granulated sugar
- 1/2 tsp salt
- 1/2 cup (1 stick) cold butter, cubed
- 1 cup blueberries (fresh or frozen, tossed in 1 tsp flour if frozen)
- 3/4 cup cold milk (or buttermilk for added tang)
- 1 cup powdered sugar
- 1–2 tbsp fresh lemon juice
- 1/2 tsp vanilla extract
- Splash of water or milk (as needed for glaze consistency)
Instructions
- Preheat your oven to 425 °F (220 °C), and prepare a baking sheet lined with parchment paper.
- Whisk together the all-purpose flour, baking powder, granulated sugar, and salt.
- Cut in the cold butter using a pastry cutter or your fingertips until the texture resembles coarse crumbs.
- Gently toss in the blueberries.
- Pour in the cold milk and stir softly until the dough just starts to come together without overmixing.
- Turn the dough out onto a lightly floured surface, pat it to about 1 inch thick, and cut out biscuit shapes.
- Place the biscuits on the prepared baking sheet and bake for 12–15 minutes until the tops turn light golden brown.
- Create the lemon glaze by whisking together powdered sugar, lemon juice, vanilla extract, and a splash of water or milk until smooth.
- Drizzle the lemon glaze over the tops of the biscuits before serving.
Notes
For richer flavor, replace regular milk with buttermilk. Avoid overworking the dough for best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 210
- Sugar: 8g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: blueberry biscuits, lemon glaze, baking, breakfast, dessert
