Description
Delicious and fluffy blueberry biscuits with a hint of lemon zest and a sweet lemon glaze. Perfect for breakfast or a delightful snack.
Ingredients
Units
Scale
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
- 3 tablespoons lemon juice
- 1/2 teaspoon lemon zest
Instructions
- Preheat oven: Preheat your oven to 475°F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
- Mix dry ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, kosher salt, and lemon zest until evenly combined.
- Combine wet ingredients: In a medium bowl, combine cold buttermilk and slightly cooled melted butter. Stir with a spatula until combined and small clumps form, leaving the mixture slightly lumpy. Stir in the vanilla extract.
- Create biscuit batter: Add the buttermilk mixture to the dry ingredients and stir gently with a rubber spatula until just combined and the batter pulls away from the sides of the bowl. Gently fold in the blueberries to distribute them evenly.
- Shape biscuits: Scoop approximately 3 tablespoons of biscuit batter per biscuit and drop onto the prepared baking sheet, spacing each at least 2 inches apart. Sprinkle the tops with turbinado sugar for a subtle crunch.
- Bake biscuits: Place the baking sheet on the middle rack of the oven. Bake for 14 minutes or until the biscuit tops turn golden brown and a toothpick inserted comes out clean.
- Cool biscuits: Remove the baking sheet from the oven and let the biscuits cool for 5 minutes on the sheet. Then transfer the biscuits to a wire rack to cool completely.
- Prepare lemon glaze: While the biscuits cool, whisk together the confectioner’s sugar, lemon juice, and lemon zest in a medium bowl until smooth and well combined.
- Glaze and serve: Drizzle the lemon glaze over the cooled biscuits evenly. Serve immediately to enjoy the perfect balance of sweet and tangy flavors.
Notes
- For best results, use cold buttermilk and melted butter that has been cooled slightly to keep the biscuits tender.
- Frozen blueberries work well, but do not thaw them to prevent the batter from becoming too wet.
- If you don’t have turbinado sugar, coarse sanding sugar is a good substitute for sprinkling on the biscuits.
- Feel free to adjust the amount of lemon juice in the glaze to achieve your preferred level of tartness.
- To keep biscuits fresh, store them in an airtight container at room temperature for up to 2 days or freeze for longer storage.
Nutrition
- Serving Size: 1 biscuit
- Calories: 220 kcal
- Sugar: 10 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg
