These sweet blueberry biscuits with lemon glaze are the perfect treat for your next brunch! The best part is these scrumptious bites are great for any beginner in the kitchen!
Ingredients you’ll need for the biscuits
All-purpose flour – For a crispy biscuit, you will want to use all-purpose flour. This will give the biscuit more bite and a better texture for this recipe. Some recipes will show cake flour because it will make a lighter biscuit but it will not have a good outer crust.
Buttermilk – Buttermilk is great for biscuits because it is more acidic and has a higher fat content. The acid works to help the dough rise so it will give you a fluffier biscuit. You may also opt to use whole milk if this is more readily available to you. Whole milk will not work as well for a taller biscuit but it does have a good fat content which will do the trick!
Unsalted butter – You can use either salted or unsalted butter in your biscuits. My recipe uses unsalted so I do add extra salt into the recipe. If you opt for salted butter you can omit the added salt. The trick with butter is to make sure it is cold. You can even freeze it the night before and shred it so that it folds into the dough much easier. If it’s cold, not frozen, you can cut it into small pieces and fold it in this way.
Baking powder – Baking powder makes the dough lighter and helps the biscuits to rise.
Sugar – Sugar does help with the flavor or your biscuits but it’s also important to add for the texture of the biscuits. It will help them to be lighter and more tender.
Salt – Since we use unsalted butter in this recipe it will be important to add salt for the flavor. However, if you choose to use salted butter you can omit the added salt.
Baking Soda – Baking soda enhances the browning of the biscuit to give it its color. It also lends help to the texture to make them soft rather than chewy.
Blueberries – I would recommend using fresh blueberries for your biscuits. However, you can also use frozen blueberries. Be sure to pull them out of the freezer about an hour beforehand so that they can be folded into the dough.
How to make Lemon Blueberry Biscuits
Start by making your biscuits
Biscuits are a very easy recipe to master but there are a few tricks to know! You will start by mixing together the all-purpose flour, sugar, salt, baking powder, and baking soda in a large bowl. Then, you’ll want to take your ice-cold butter and press into your mixture with your hands to form a sandy or crumb-like texture. You can either cut your butter into cubes or shred it to easily mix it into your biscuits.
Once your dough comes to a crumb-like texture, fold in your fresh blueberries and add the buttermilk. When the dough starts to form, you will release onto a floured surface and form into a dough ball. Roll out to about 1/2 inch thick, then fold in half. Turn 90 degrees and fold over again. Roll out the dough again and repeat this process 5-6 times. This will help to form layers. Roll out one last time and use a biscuit cutter to cut out biscuits.
Finally, place your biscuits onto a baking sheet and brush an egg mixture to the tops to help them brown. Bake in a 350-degree F oven for about 18-22 minutes or until golden brown.
Making the lemon glaze
Once your biscuits are out of the oven you will be ready to make your lemon glaze! Just whisk together your lemon juice and confectioners sugar to form your glaze. You can add more water or even milk for a looser glaze, or add more sugar for a thicker glaze. Make sure to use your glaze right away as it will harden over time. This is a very simple glaze that will be a crowd pleaser on your lemon blueberry biscuits!
Can you substitute the blueberries?
Absolutely! You can use any type of fresh berries that you prefer. Some great options include strawberries or raspberries!
Can you use orange or vanilla instead of lemon?
This is a recipe that you can really make your own! You can choose to omit the blueberries and go with an orange icing glaze. Or, you can use a vanilla glaze over your blueberry biscuits.
Storing leftover biscuits
If stored in an air-tight container, your lemon blueberry biscuits will be good for up to 2 days. You may also choose to freeze them and if stored properly can be frozen for up to 3 months.
Lemon Blueberry Biscuit
- 2 1/2 Cups All-Purpose Flour
- 1 Cup Whole Milk or Buttermilk
- 1 Stick Unsalted Butter (cold) Shredded or Cut into Cubes
- 4 Tsp Baking Powder
- 3 Tbsp Sugar
- 1 Tsp Salt
- 1 Tsp Baking soda
- 1 Cup Fresh Blueberries
- 1 large Egg
- 1 Tbsp Water
- 1 Cup Confectioners Sugar
- 3 Tbsp Fresh Lemon Juice About 1 Lemon
- Preheat oven to 350 Degrees F.
- In a large bowl, mix together the all-purpose flour, sugar, salt, baking powder, and baking soda.
- Shred your ice-cold butter and press into your mixture with your hands to form a sandy or crumb-like texture.
- Gently fold in your blueberries. Next, add your cold milk and mix with a wooden spoon just enough to begin to form a dough.
- Release onto a floured surface and form into a dough ball. Roll out to about 1/2 inch thick, then fold in half. Turn 90 degrees and fold over again. Roll out the dough again and repeat this process 5-6 times. This will help to form layers. Roll out one last time and use a biscuit cutter to cut out biscuits.
- Make an egg wash by beating your egg with 1 Tbsp water. Brush tops of the biscuits with the egg wash.
- Add to oven and bake for about 18-22 minutes or until golden brown on top.
- When the biscuits are ready, make your lemon glaze by whisking together your confectioner's sugar and lemon juice. If you prefer the glaze to be thicker then add more sugar or for a lighter texture add more lemon juice or water.
- Serve hot and enjoy!
I Hope You Enjoy This Lemon Blueberry Biscuit Recipe
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