Blueberry Biscuits
User Reviews
4.6
Blueberry Biscuits
Description
These Blueberry Biscuits start with a combination of all-purpose flour, sugar, baking powder, baking soda, kosher salt, and fresh lemon zest. Cold buttermilk and slightly cooled melted butter are combined with vanilla extract and folded into the dry ingredients to form a soft batter that pulls away from the sides of the bowl. Fresh or frozen blueberries are gently folded in to avoid breaking.
The batter is portioned into approximately 3-tablespoon drops spaced on a lined baking sheet, then sprinkled with turbinado sugar for a crunchy top. Baking at a high temperature allows the biscuits to rise quickly and turn a warm golden brown. After cooling briefly on the baking sheet, a lemon glaze made from confectioners’ sugar mixed with lemon juice and zest is drizzled or brushed on to enhance the citrus aroma and sweetness.
These biscuits offer a fluffy, moist interior dotted with bursts of blueberry and a slightly crisp exterior, complemented by the tart glaze. They work well for breakfast, brunch, or a light snack when paired with tea or coffee.
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
- lemon zest of 1
- 1 cup buttermilk cold
- 1/2 cup unsalted butter melted and cooled slightly
- 1 teaspoon vanilla extract pure
- 1 cup blueberries fresh or frozen
- turbinado sugar for sprinkling on the biscuits
For the lemon glaze:
- 1 cup confectioners' 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 Information
Show DetailsNutrition Facts
Serving: 10biscuits
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Calories | 254kcal | 13% |
| Carbohydrates | 37g | 12% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 27mg | 9% |
| Sodium | 257mg | 11% |
| Potassium | 158mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 331IU | 7% |
| Vitamin C | 3mg | 3% |
| Calcium | 70mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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