Description
Fluffy and tender blueberry biscuits bursting with fresh lemon zest and drizzled with a tangy lemon glaze, perfect for a delightful breakfast or 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 degrees Fahrenheit and line a large baking sheet with a Silpat baking mat or parchment paper to prepare for baking.
- Mix dry ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, kosher salt, and lemon zest until well combined.
- Combine wet ingredients: In a medium bowl, stir together the cold buttermilk and slightly cooled melted butter using a spatula until combined and small clumps form. Then add in the vanilla extract.
- Make biscuit batter: Add the buttermilk mixture to the dry ingredients and gently stir with a rubber spatula just until the batter pulls away from the sides. Carefully fold in the blueberries without overmixing.
- Shape biscuits: Scoop approximately 3 tablespoons of biscuit batter per biscuit onto the prepared baking sheet, spacing them at least 2 inches apart. Sprinkle the tops with turbinado sugar for a crunchy finish.
- Bake biscuits: Bake the biscuits in the middle rack of the oven for 14 minutes or until golden brown on top.
- Cool biscuits: Remove biscuits from the oven and let them cool on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely before glazing.
- 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 pourable.
- Glaze and serve: Drizzle the lemon glaze over the cooled biscuits and serve immediately for a delightful treat.
Notes
- For extra flavor, gently toss blueberries with a little flour before folding into the batter to prevent them from sinking.
- If using frozen blueberries, do not thaw them to avoid turning the batter purple and watery.
- Turbinado sugar adds a nice crunch on top, but you can substitute with coarse sugar if unavailable.
- Use chilled buttermilk and slightly cooled melted butter to keep the biscuit dough light and tender.
- Do not overmix the biscuit dough to ensure flaky texture.
- Lemon glaze can be adjusted in consistency by adding more lemon juice to thin or more confectioner’s sugar to thicken.
Nutrition
- Serving Size: 1 biscuit
- Calories: 210 kcal
- Sugar: 10 g
- Sodium: 300 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg
