Flaky Blueberry Biscuits with Lemon Glaze Recipe
Enjoy tender, flaky blueberry biscuits bursting with fresh fruit and topped with a sweet tangy lemon glaze. These homemade biscuits combine a buttery crumb with bursts of juicy blueberries, finished with a luscious lemon glaze that adds the perfect citrusy sweetness, ideal for breakfast or a delightful snack.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 27-30 minutes
- Yield: 8-10 biscuits 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Scale
Biscuits
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 2–3 tbsp granulated sugar
- 1/2 tsp salt
- 1/2 cup (1 stick) cold butter, cubed
- 1 cup blueberries (fresh or frozen, tossed in 1 tsp flour if frozen)
- 3/4 cup cold milk (or buttermilk for tang)
Lemon Glaze
- 1 cup powdered sugar
- 1–2 tbsp fresh lemon juice
- 1/2 tsp vanilla extract
- Splash of water or milk (as needed for glaze consistency)
Instructions
- Preheat Oven and Prep Baking Sheet: Preheat your oven to 425 °F (220 °C) and line a baking sheet with parchment paper for a non-stick surface. Keep your butter and milk cold until you’re ready to incorporate them to ensure flakiness.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt to evenly distribute the leavening and seasonings.
- Cut in Butter: Using a pastry cutter or your fingertips, cut the cold cubed butter into the dry mixture until it resembles coarse crumbs. This step creates the biscuit’s flakiness.
- Add Blueberries and Milk: Gently toss in the blueberries. Pour in the cold milk and stir gently just until the dough comes together. Avoid overmixing to keep biscuits tender.
- Shape Biscuits: Turn the dough onto a lightly floured surface. Pat it into a 1-inch thick rectangle or round. Use a round cutter or glass to cut biscuits by pressing straight down without twisting, which helps them rise evenly.
- Bake: Place the biscuits on the prepared baking sheet, then bake for 12–15 minutes, or until tops are lightly golden brown.
- Prepare Lemon Glaze: While the biscuits bake, whisk together powdered sugar, fresh lemon juice, vanilla extract, and a splash of water or milk until smooth and drippy. Adjust liquid for the desired glaze consistency.
- Glaze and Serve: Once the biscuits have cooled slightly, drizzle the lemon glaze generously over the tops. Serve warm or at room temperature for best flavor.
Notes
- For tangier biscuits, substitute cold milk with buttermilk.
- If using frozen blueberries, toss them in a teaspoon of flour to prevent them from bleeding into the dough.
- Pressing the biscuit cutter straight down without twisting helps the biscuits rise evenly and maintain their fluffy layers.
- You can adjust the lemon glaze thickness by varying the amount of liquid added; thicker glaze will sit on top while thinner glaze will soak into the biscuits more.
- These biscuits are best enjoyed fresh but can be stored in an airtight container for up to 2 days. Reheat gently before serving.
Keywords: blueberry biscuits, lemon glaze, flaky biscuits, breakfast biscuits, homemade biscuits, lemon sugar glaze
