Description
Delicious blueberry biscuits topped with a tangy lemon glaze, perfect for breakfast or a sweet treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ cup granulated sugar
- ½ cup unsalted butter (cold, cut into cubes)
- ¾ cup buttermilk (plus extra for brushing)
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- 1 cup powdered sugar (for glaze)
- 2 tbsp fresh lemon juice (for glaze)
- 1 tsp lemon zest (for glaze)
- 1–2 tsp milk (if needed for glaze consistency)
Instructions
- Preheat oven to 200°C (400°F) and grease or line a cast-iron skillet or baking dish.
- In a bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Cut in the cold butter using a pastry cutter until mixture resembles coarse crumbs.
- Add buttermilk and vanilla, stirring just until dough comes together.
- Gently fold in blueberries.
- Turn dough onto a floured surface and gently pat into a 1-inch thick rectangle.
- Cut into squares or rounds and place biscuits into skillet, close together but not overlapping.
- Brush tops with buttermilk.
- Bake for 18–22 minutes, until biscuits are golden brown and fluffy inside.
- In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest for the glaze.
- Add a little milk if glaze is too thick.
- Drizzle lemon glaze over warm biscuits and serve immediately while soft and slightly warm.
Notes
- For best results, use cold butter and buttermilk.
- Feel free to substitute frozen blueberries if fresh ones are not available.
- Adjust the amount of lemon juice in the glaze to achieve desired sweetness and tanginess.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 180
- Sugar: 8g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg