4.6 from 75 votes
Blueberry Biscuits
Blueberry Biscuits are tender, lightly sweetened biscuits with fresh or frozen blueberries and bright lemon zest, baked to golden perfection. The dough uses cold buttermilk and melted butter for a soft texture and is dropped onto a baking sheet with turbinado sugar sprinkled on top for added crunch and sweetness. A lemon glaze made from confectioners’ sugar, lemon juice, and zest adds fresh citrus notes after baking.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
10
biscuits
Calories:
254 kcal
Course:
Breakfast
Cuisine:
American
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 10 biscuits
Amount Per Serving
Calories 254
% 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.