4.1 from 42 votes
Easy Lemon Blueberry Drop Biscuits
These Drop Biscuits are for all the muffin top lovers! Delicately crisp on the outside with a tender and cake-y inside. Bursting with blueberries and lemon zest—it’s the perfect treat! Not too sweet or heavy, just melt in your mouth biscuits-almost too good to be true!
Prep Time
10 mins
Cook Time
18 mins
Total Time
30 mins
Servings:
12
biscuits
Calories:
176 kcal
Course:
Dessert, Breakfast, Baked Goods, Brunch
Cuisine:
American
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- salt pinch
- 1/3 cup sugar
- 4 Tablespoons butter grated, cold, unsalted
- 3/4 cup buttermilk
- 1 egg
- 1 teaspoon of vanilla
- lemon zest of 1
- 1 1/4 cup Blueberry fresh or frozen (if frozen, do not thaw
- sugar optional, extra, for sprinkling, quantity tablespoon
Glaze
- 1 cup confectioners sugar
- 1 Tablespoon lemon juice
Notes
- Frozen butter is essential here, if you don't have it already in your freezer, make sure you freeze it ahead of time for the recipe.
- The recipe is made originally using buttermilk, however I've found that sour cream makes it taste richer.
- It's best to use a spatula or fork to blend the batter together, that way you don't over work it.
- To get the same sized biscuits, use an ice cream scoop. This way they cook evenly.
- The glaze is optional but adds an extra zest and sweetness. Adjust the glaze consistency to your taste by adding more/less of the confectioner's sugar and lemon juice.
- Once cooled, store the freshly baked biscuits over the counter covered with plastic wrap for up to 3 days.
- Otherwise, freeze the cooled baked biscuits and defrost when needed for a fresher taste.