Blueberry Biscuits

4.56 from 25 votes

Recipe from Two Peas and Their Pod

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.

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: American

Keyword: blueberrry, buttermilk

Servings: biscuits

Calories: 254kcal

Ingredients

For the biscuits:

2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
Zest of 1 lemon
1 cup cold buttermilk
1/2 cup unsalted butter, melted and cooled slightly
1 teaspoon pure vanilla extract
1 cup fresh or frozen blueberries
Turbinado sugar, for sprinkling on the biscuits

For the lemon glaze:

1 cup confectioner’s sugar
2 to 3 tablespoons lemon juice
1/2 teaspoon lemon zest

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.

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