Blueberry Biscuits

By Maria Lichty

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Quick Summary

Blueberry Biscuits- easy drop biscuits bursting with juicy blueberries and drizzled with a sweet lemon glaze. This easy biscuit recipe is perfect for breakfast, brunch, or anytime.

blueberry biscuits with lemon glaze.

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My classic Buttermilk Drop Biscuits are my all-time favorite, but I also love playing around. My Strawberry Biscuits were a hit so I decided to make Blueberry Biscuits too! And now I don’t know which recipe is my favorite because they are all so good!

You can’t go wrong with any of them, but I will say that I love blueberry everything and these biscuits are FANTASTIC!

The biscuits only take about 20 minutes because they are drop biscuits, which means you don’t have to roll, cut, or fuss! The biscuits are buttery, tender, and fluffy. Plus, they are bursting with fresh blueberries. You also get a nice hint of lemon thanks to the lemon zest in the dough and the sweet lemon glaze.

I love making these biscuits when blueberries are in season, but frozen blueberries work well too. Enjoy for breakfast, brunch, or even dessert!

ingredients in bowls to make blueberry biscuits.

Biscuit Ingredients

  • All-purpose flour
  • Granulated sugar
  • Baking powder & Baking Soda– check the dates and make sure they are fresh.
  • Kosher salt
  • Lemon zest– use a microplane to zest the lemon.
  • Buttermilk– make sure the buttermilk is COLD, not at room temperature.
  • Unsalted butter– melted and cooled slightly!
  • Pure vanilla extract
  • Blueberries– you can use fresh or frozen berries.
  • Turbinado sugar for sprinkling on the biscuits for a nice, sugary crunch!

Lemon Glaze

Of course the biscuits are good plain, but I like to finish the biscuits with a simple lemon glaze. The glaze makes them extra special and brings out the best lemon flavor. Blueberry and lemon is always a winning combo!

For the glaze, you will need:

  • Confectioner’s sugar
  • Lemon juice
  • Lemon zest

That’s it! If you don’t want to make the glaze, you can serve the biscuits with honey butter, equally delicious.

flour, baking powder, baking soda, salt, sugar, and lemon zest in glass bowl with whisk.

How to Make Blueberry Biscuits

  • Preheat oven to 475°F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest. Set aside.
melted butter and buttermilk in mixing bowl with spatula.
  • In a medium bowl, combine cold buttermilk and the slightly cooled melted butter. Stir with a spatula until combined and small clumps form. It is ok if the mixture is lumpy. Stir in the vanilla.
biscuit dough being stirred together in mixing bowl with spatula.
  • Add buttermilk mixture to dry ingredients and stir with rubber spatula until just combined and the biscuit batter pulls away from sides of bowl. Gently fold in the blueberries.
blueberry biscuits being scooped onto a baking sheet with parchment paper.
  • Scoop biscuit batter (approximately 3-tablespoons per biscuit) and drop on prepared baking sheet, spacing biscuits at least 2 inches apart. Sprinkle the tops with turbinado sugar.
blueberry biscuits on baking sheet with parchment paper on cooling rack.
  • Place the baking sheet in the oven, on the middle rack, and bake until the biscuit tops are golden brown, about 10 to 14 minutes.
  • Remove from the oven and let biscuits cool for 5 minutes on the baking sheet. Transfer biscuits to wire rack and let cool completely.
blueberry biscuits with fresh blueberries and lemon glaze on cooling rack.
  • While the biscuits are cooling, make the lemon glaze. In a medium bowl, whisk together the confectioner’s sugar, lemon juice, and zest. Whisk until smooth. Drizzle the glaze over the cooled biscuits.

How to Store

  • How to Store: Homemade biscuits are best the day they are made, but you can store them in an airtight container on the counter for up to 2 days.
  • How to Freeze: Let the biscuits cool completely and make sure the glaze is set. Place in a freezer bag or freezer container and freeze for up to 2 months. Thaw and enjoy! You can also freeze the biscuits without the glaze, thaw, and then make the glaze. Drizzle over biscuits and serve!
drop blueberry biscuits with lemon glaze.

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Blueberry Biscuits

Easy drop biscuits bursting with juicy blueberries and drizzled with a sweet lemon glaze. This easy biscuit recipe is perfect for breakfast, brunch, or anytime.
4.45 from 20 votes

Ingredients
  

For the biscuits:

For the lemon glaze:

Instructions
 

  • Preheat oven to 475°F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest. Set aside.
  • In a medium bowl, combine cold buttermilk and the slightly cooled melted butter. Stir with a spatula until combined and small clumps form. It is ok if the mixture is lumpy. Stir in the vanilla.
  • Add buttermilk mixture to dry ingredients and stir with rubber spatula until just combined and the biscuit batter pulls away from sides of bowl. Gently fold in the blueberries.
  • Scoop biscuit batter (approximately 3-tablespoons per biscuit) and drop on prepared baking sheet, spacing biscuits at least 2 inches apart. Sprinkle the tops with turbinado sugar.
  • Place the baking sheet in the oven, on the middle rack, and bake until the biscuit tops are golden brown, about 10 to 14 minutes.
  • Remove from the oven and let biscuits cool for 5 minutes on the baking sheet. Transfer biscuits to wire rack and let cool completely.
  • While the biscuits are cooling, make the lemon glaze. In a medium bowl, whisk together the confectioner’s sugar, lemon juice, and zest. Whisk until smooth. Drizzle the glaze over the cooled biscuits. Serve.

Nutrition

Calories: 254kcal, Carbohydrates: 37g, Protein: 4g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 27mg, Sodium: 257mg, Potassium: 158mg, Fiber: 1g, Sugar: 17g, Vitamin A: 331IU, Vitamin C: 3mg, Calcium: 70mg, Iron: 1mg
Keywords blueberrry, buttermilk

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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4.45 from 20 votes (18 ratings without comment)

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  1. I want to make these lovelies this weekend with blueberries from my freezer. Do I thaw them, or use them still frozen? Thanks!

  2. Is the buttermilk a must? Is there a recommendation for a replacement if I don’t have it specifically

    1. I recommend using buttermilk. You can make buttermilk by adding lemon juice or vinegar to regular milk. Let it sit for 5-10 minutes.

    2. You can make buttermilk. Add lemon juice or vinegar to milk and let it sit for 5 to 10 minutes before using.

  3. When you say add lemon juice or vinegar to regular milk to make buttermilk…can you also suggest how much to add to…how much? LOL

  4. 5 stars
    Used King Arthur gluten-free flour and Swerve for the sugar. Did not use the glaze. Did use freeze dried blueberries. Tasted like biscuits with blueberries. Very good

  5. What a treat! My family really enjoyed these biscuits. Thanks for the awesome recipe. I will be making these again and again.

  6. 5 stars
    Absolutely amazing biscuits. I made these this morning and they are spectacular. The lemon zest added an incredible taste. The only thing I did differently was to add the blueberries to the flour mixture before adding the liquid ingredients. I am less likely to overwork the dough by doing it that way. Thank you so much for this amazing recipe!