Sweet Blueberry Biscuits With Lemon Glaze
These Sweet Blueberry Biscuits with Lemon Glaze are soft and fluffy, loaded with blueberries and they’re finished with a fresh lemony glaze that sends them right over the top! I dare you to eat just one!!
Big fluffy buttermilk biscuits are always delicious with some melted butter oozing out of them and some great jam on top, but what about stuffing them full of big plump and juicy blueberries? Then to take it up a notch, how about drizzling some lemony glaze full of fresh lemon juice and zest all over them after they come out of the oven? I promise that you will be drooling while you wait for them to cool enough to eat.
HOW I MADE SWEET BLUEBERRY BISCUITS WITH LEMON GLAZE
These are the easiest homemade biscuits you’ll ever make. I’ll show you in the pictures below, how I made these super easy biscuits…
Top Left – I made a quick and easy biscuit batter. I patted it out to about 1/2 inch in thickness. I didn’t really have to knead the dough. I just added flour until it was no longer sticky.
Top Right – I spread frozen blueberries all over the top. It’s important to use frozen blueberries so that you don’t have juice oozing out everywhere.
Bottom Left – I gently folded one half of the dough over the other half.
Bottom Right – Then I folded it over one more time, before patting the dough out again.
Lastly, I cut the biscuits and placed them in a well-greased iron skillet. If you don’t have an iron skillet, you can use a 9-inch round cake pan. Once the biscuits baked for about 8 minutes, I removed them from the oven and brushed the tops with melted butter, and returned them to the oven to finish baking.
Now for that fresh lemon glaze…it took a whole 5 minutes to make.
All I did was whisk together some milk, vanilla, lemon juice, lemon zest, and powdered sugar.
I let the biscuits cool for about 5 minutes while mixing the glaze, then I drizzled it EVERYWHERE, in every nook and cranny. YUM!!
You might also like Soft & Juicy Blueberry Muffins and Blueberry Lemon Bread with Lemon Glaze.
If you make this recipe, please rate it and leave a comment below on how it turned out. I love getting your feedback! 🙂
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Sweet Blueberry Biscuits With Lemon Glaze
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Total Time: 30 minutes
- Yield: 10 Biscuits 1x
- Category: Bread
- Method: Bake
- Cuisine: American
Description
These Sweet Blueberry Biscuits with Lemon Glaze are soft and fluffy, loaded with blueberries and they’re finished with a fresh lemony glaze that sends them right over the top! I dare you to eat just one!!
Ingredients
FOR THE BISCUITS
- 2 cups all-purpose flour, plus more for work surface
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoons salt
- 1/2 cup unsalted butter, frozen and shaved, (*see notes below)
- 1 1/4 cups full-fat buttermilk
- 1 cup frozen blueberries
- 1/4 cup melted unsalted butter
FOR THE LEMON GLAZE
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/4 teaspoon pure vanilla extract
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon fresh lemon zest
Instructions
Preheat oven to 500 degrees. Grease a 10-inch iron skillet and set aside. If you don’t have an iron skillet, a round cake pan will work.
FOR THE BISCUITS
- Review the illustrated pictures above this recipe before making it. They will show you exactly how to prepare the dough and add in the blueberries.
- In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the butter and buttermilk and mix just until all ingredients are incorporated. Do not over mix. The mixture will be very wet and sticky.
- Dump the mixture onto a well-floured work surface. Lightly work the biscuit dough with your hands, adding flour as needed, until the dough is no longer sticky.
- Using your hands, pat the dough out to about 1/2 inch in thickness. Scatter the blueberries over the dough. Gently fold one half of the dough over onto the other half, making sure all of the blueberries stay in the dough. Now gently fold the dough over again. Pat the dough out to about 1 inch in thickness. Using a biscuit cutter, cut the biscuits, making sure to not twist the biscuit cutter as you cut. You should cut straight down and up. If any of the blueberries fall out, just tuck them back into the dough. Reform dough scraps into a disc and pat out again and cut into biscuits.
- Place the biscuits in the greased iron skillet, making sure they are touching. I used a 2-inch cutter and got 10 biscuits. If you don’t have an iron skillet, feel free to use a round 9-inch cake pan.
- Bake biscuits in preheated oven for approximately 8-9 minutes, until they have risen but haven’t started to brown on top. Remove from oven and brush with the melted butter, making sure you cover all of the biscuits. Return to oven and bake until the biscuits are golden brown on top and remove from oven.
- Set biscuits aside while you make the glaze.
FOR THE GLAZE
- Add all of the ingredients to a 2-cup measuring cup. Whisk until smooth and the powdered sugar is dissolved. Drizzle over the hot biscuits and serve immediately.
- Biscuits will stay fresh for up to one day but are best the day they are made. Reheat biscuits by wrapping in a paper towel and heating in a microwave for 10 seconds.
Notes
- *For this recipe I froze the butter, shaved it on a grater and placed it back in the freezer until ready to add to the recipe. You can also get the butter VERY cold and cut it into small cubes if you don’t want to shave it.
- This recipe makes about ten 2-inch biscuits.
I have made this recipe several times and it’s easy and delicious. I went to make them Saturday and had no buttermilk. I substituted heavy cream with some vinegar. Oh my, they were wonderful!!!
Ginny,
So glad they turned out great. Thanks for letting us know how the whipping cream worked!
Is the oven temp of 500 degrees right or is that a type-o?
Hi Jenni, Yes that is the correct temperature. Biscuits need to bake hot and fast.
Not being nifty with the rolling pin … can I use ready dough instead ?
Hi Sandra, I haven’t tried any type of ready-made biscuit dough. I’m assuming it would work, but it probably won’t have the taste and texture as homemade.
I made this recipe tonight and it was great! My picky eaters even LOVED them. I’m looking through all your posts and can’t decide what to make next! Thank you!
Hi Alanda, I’m so glad they were a hit! BAKE ON! 🙂
Melt in your mouth biscuits. Love the combo of Blueberries and lemon. I would cut back to 1 tsp salt next batch.
Can I make the dough the day before? Planning a big brunch and easier if I can do as much prep as possible
Hi MaryAnn, I really don’t recommend mixing biscuit dough the day before. Once the baking powder is mixed into wet ingredients, it should be baked fairly soon.
These are simply delicious thank you. Oh and I have made them several times lol
Hi Tracy, Yay! I’m so glad they were a hit! 🙂
Super easy – I didn’t substitute anything, I followed the recipe and they turned out great. I am a blueberry fan so the only complaint my family had was that I had too many blueberries. This will be my go to recipe from now on. I am going to use this next for cinnamon raisin biscuits. Thank you for sharing this recipe
Hi Kay, I’m so glad they were a hit. You mentioned cinnamon raisin biscuits. Take a look at this…https://mycountrytable.com/cinnamon-biscuits/
Can you freeze these biscuits
Hi Linnie, Yes you can, but I suggest freezing them unbaked, then placing them from freezer to oven.
Hello, I could only find reduced buttermilk instead of full fat. Will that affect how it comes out. I bought it because I so desperately want to make these.
Thank you,
Norma
Hi Norma, That will work fine. It just has less butterfat in it.
You mention fresh blueberries but the recipe calls out frozen. Can I assume I can use either?
Hi Darlene, Yes you can use either one. If using frozen, don’t thaw them.
I feel like a half cup of butter is too much. The bus hits were swimming in butter so there was no need to brush the tops with more butter, did I do something wrong ? Was I supposed to measure the butter after it was shredded rather than shredding the whole stick ?
Hi Cherish, You are suppose to use the whole stick (1/2 cup) of butter. It should be frozen, then shaved. Once you add the butter and buttermilk, the mixture will be very wet. You need to add more flour as needed on a work surface. They should not be swimming in butter. It sounds like you didn’t add enough flour.
Delicious. Wow. Exceeded my expectations. Very simple recipe. Flavor explosion. Cannot wait to make again.
Hi Freedom, I’m so glad you liked them! 🙂
Should iron skilet be hot when you put biscuits in it?
Hi Julie, No, it doesn’t need to be hot.
This was so easy and what a surprise of deliciousness!! The biscuits were moist and fluffy and the glaze put them over the top will be making them again and again.. and I will try with other berries too!
Hi Donna, I’m so glad you liked them!:)
Wow! I’m in love. These are perfection.
Hi CJ, I’m so glad you liked them! 🙂
How to properly grease the iron skillet?
And am I reading correctly, should I use a 2-inch cutter? That cutter size looks a bit too small… Thanks!
Hi Maria, You can use a bigger one, but you will have less biscuits.
I am learning to make bread and biscuits. Been a cake baker in a restaurant for years but never ventured into this arena. I have learned that it is very different. My main difficulty is how do I tell when the bread/biscuits are truly done. I have a couple of questions:
– After the initial 8 minute bake and the butter is added, how long (in minutes) should I continue to bake them?
– I tried the biscuits warm and they have a fantastic taste but are gummy inside? What are some troubleshooting ideas should I consider? Did I overwork the dough?
– When you add the butter should you just coat it with flour or work it into the flour?
Thank you for any feedback you can provide.
Hi Tom, After the initial 8 minutes, you need to brush them with butter and bake them until they are a golden brown on top. Ovens vary…yours might take longer than mine would take. If they were gummy inside, they weren’t baked long enough. If your biscuits were really brown on top, you might try moving them down to a lower rack, so they get baked through without over browning first.