4.1 from 63 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
10 mins
Total Time
30 mins
Servings: 12 biscuits
Calories: 176 kcal
Course:
Dessert , Breakfast , Baked Goods , Brunch
Cuisine:
American
Ingredients
- 1 1/2 cups of all purpose flour
- 1 tablespoon of baking powder
- pinch of salt
- 1/3 cup of sugar
- 4 Tablespoons of cold unsalted butter , grated
- 3/4 cup of Buttermilk
- 1 egg
- 1 teaspoon of vanilla
- Zest of 1 lemon
- 1 1/4 cup of blueberries , fresh or frozen (if frozen, do not thaw).
- Extra tablespoon of sugar for sprinkling (optional)
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.