Blueberry Biscuits with Lemon Glaze

Fluffy, bakery-style blueberry biscuits with a sweet lemon glaze—ready in 30 minutes and perfect for breakfast, brunch, or a cozy weekend treat.

Print Pin

Course: Breakfast, Brunch, Dessert

Cuisine: American, Southern

Keyword: Blueberry biscuits with lemon glaze and buttermilk, Easy blueberry biscuits with lemon glaze, Lemon and blueberry biscuits, Old fashioned blueberry biscuits with lemon glaze

Prep Time: 15

Cook Time: 18

Chill Time: 15

Total Time: 48

Servings: biscuits

Calories: 290kcal

Cost: $8

Equipment

2 Mixing bowls
1 Pastry cutter or 2 knives
1 Biscuit cutter or glass
1 Baking sheet
1 Parchment paper
1 Microplane or fine grater
1 Whisk
1 Spatula

Ingredients

Biscuits

2 cups all-purpose flour for the dough base
1 tablespoon granulated sugar adds light sweetness
1 tablespoon baking powder for lift and fluffiness
1 teaspoon salt enhances flavor
6 tablespoon cold unsalted butter cut into cubes
¾ cup cold buttermilk adds tangy moisture
1 cup fresh blueberries frozen works too; don't thaw
1 tablespoon flour for tossing blueberries

Lemon Glaze

1 cup powdered sugar base for glaze
3–4 tablespoon fresh lemon juice start with 3 tbsp, adjust to taste
1 teaspoon lemon zest for bright citrus flavor
1 pinch salt balances the sweetness

Instructions

Preheat to 425°F and line baking sheet.
Whisk flour, sugar, baking powder, and salt. Cut in cold butter.
Toss blueberries with flour to prevent sinking.
Add buttermilk, stir gently. Fold in blueberries.
Chill for 15–20 minutes for flakier results.
Pat dough into rectangle, cut without twisting.
Place biscuits on sheet, bake 15–18 minutes until golden.
Whisk powdered sugar, lemon juice, zest, and salt.
Let biscuits cool slightly, drizzle with glaze and serve.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition