Quick Summary
Blueberry Biscuits- easy drop biscuits bursting with juicy blueberries and drizzled with a sweet lemon glaze. This easy biscuit recipe is perfect for breakfast, brunch, or anytime.
My classic Buttermilk Drop Biscuits are my all-time favorite, but I also love playing around. My Strawberry Biscuits were a hit so I decided to make Blueberry Biscuits too! And now I don't know which recipe is my favorite because they are all so good!
You can't go wrong with any of them, but I will say that I love blueberry everything and these biscuits are FANTASTIC!
The biscuits only take about 20 minutes because they are drop biscuits, which means you don't have to roll, cut, or fuss! The biscuits are buttery, tender, and fluffy. Plus, they are bursting with fresh blueberries. You also get a nice hint of lemon thanks to the lemon zest in the dough and the sweet lemon glaze.
I love making these biscuits when blueberries are in season, but frozen blueberries work well too. Enjoy for breakfast, brunch, or even dessert!
Table of Contents
Biscuit Ingredients
- All-purpose flour
- Granulated sugar
- Baking powder & Baking Soda– check the dates and make sure they are fresh.
- Kosher salt
- Lemon zest– use a microplane to zest the lemon.
- Buttermilk– make sure the buttermilk is COLD, not at room temperature.
- Unsalted butter– melted and cooled slightly!
- Pure vanilla extract
- Blueberries– you can use fresh or frozen berries.
- Turbinado sugar– for sprinkling on the biscuits for a nice, sugary crunch!
Lemon Glaze
Of course the biscuits are good plain, but I like to finish the biscuits with a simple lemon glaze. The glaze makes them extra special and brings out the best lemon flavor. Blueberry and lemon is always a winning combo!
For the glaze, you will need:
- Confectioner's sugar
- Lemon juice
- Lemon zest
That's it! If you don't want to make the glaze, you can serve the biscuits with honey butter, equally delicious.
How to Make Blueberry Biscuits
- Preheat oven to 475°F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest. Set aside.
- In a medium bowl, combine cold buttermilk and the slightly cooled melted butter. Stir with a spatula until combined and small clumps form. It is ok if the mixture is lumpy. Stir in the vanilla.
- Add buttermilk mixture to dry ingredients and stir with rubber spatula until just combined and the biscuit batter pulls away from sides of bowl. Gently fold in the blueberries.
- Scoop biscuit batter (approximately 3-tablespoons per biscuit) and drop on prepared baking sheet, spacing biscuits at least 2 inches apart. Sprinkle the tops with turbinado sugar.
- Place the baking sheet in the oven, on the middle rack, and bake until the biscuit tops are golden brown, about 10 to 14 minutes.
- Remove from the oven and let biscuits cool for 5 minutes on the baking sheet. Transfer biscuits to wire rack and let cool completely.
- While the biscuits are cooling, make the lemon glaze. In a medium bowl, whisk together the confectioner's sugar, lemon juice, and zest. Whisk until smooth. Drizzle the glaze over the cooled biscuits.
How to Store
- How to Store: Homemade biscuits are best the day they are made, but you can store them in an airtight container on the counter for up to 2 days.
- How to Freeze: Let the biscuits cool completely and make sure the glaze is set. Place in a freezer bag or freezer container and freeze for up to 2 months. Thaw and enjoy! You can also freeze the biscuits without the glaze, thaw, and then make the glaze. Drizzle over biscuits and serve!
More Biscuit Recipes
- Drop Biscuits
- Strawberry Biscuits
- Greek Yogurt Biscuits
- Blueberry Cream Cheese Biscuits
- Apple Cheddar Biscuits
- Biscuits and Gravy
Blueberry Biscuits
Ingredients
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 to 475°F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest. Set aside.
- In a medium bowl, combine cold buttermilk and the slightly cooled melted butter. Stir with a spatula until combined and small clumps form. It is ok if the mixture is lumpy. Stir in the vanilla.
- Add buttermilk mixture to dry ingredients and stir with rubber spatula until just combined and the biscuit batter pulls away from sides of bowl. Gently fold in the blueberries.
- Scoop biscuit batter (approximately 3-tablespoons per biscuit) and drop on prepared baking sheet, spacing biscuits at least 2 inches apart. Sprinkle the tops with turbinado sugar.
- Place the baking sheet in the oven, on the middle rack, and bake until the biscuit tops are golden brown, about 10 to 14 minutes.
- Remove from the oven and let biscuits cool for 5 minutes on the baking sheet. Transfer biscuits to wire rack and let cool completely.
- While the biscuits are cooling, make the lemon glaze. In a medium bowl, whisk together the confectioner's sugar, lemon juice, and zest. Whisk until smooth. Drizzle the glaze over the cooled biscuits. Serve.
Nutrition
Have you tried this recipe?
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