Sweet Blueberry Biscuits With Lemon Glaze

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Big fluffy buttermilk biscuits are always delicious with some melted butter oozing out of them and some great jam on top, but what about stuffing them full of big plump and juicy blueberries? Then to take it up a notch, how about drizzling some lemony glaze full of fresh lemon juice and zest all over them after they come out of the oven? I promise that you will be drooling while you wait for them to cool enough to eat.

These are the easiest homemade biscuits you’ll ever make. I’ll show you in the pictures below, how I made these super easy biscuits…

These tender buttermilk biscuits have a touch of sugar and a lot of blueberries, and the fresh lemon glaze is the perfect finishing touch on these hot biscuits.

SCALE
INGREDIENTS
FOR THE BISCUITS

2 cups all-purpose flour, plus more for work surface
3 tablespoons sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
1 stick unsalted butter, frozen and shaved, (*see notes below)
1 1/4 cups full-fat buttermilk
1 cup frozen blueberries
1/2 stick melted unsalted butter
FOR THE LEMON GLAZE

1 cup powdered sugar
2 tablespoons milk
1/4 teaspoon pure vanilla extract
1 tablespoon lemon juice, freshly squeezed
1 teaspoon fresh lemon zest
INSTRUCTIONS
Preheat oven to 500 degrees. Grease a 10-inch iron skillet and set aside. If you don’t have an iron skillet, a round cake pan will work.

FOR THE BISCUITS

Review the illustrated pictures above this recipe before making it. They will show you exactly how to prepare the dough and add in the blueberries.

In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the butter and buttermilk and mix just until all ingredients are incorporated. Do not over mix. The mixture will be very wet and sticky.
Dump the mixture onto a well-floured work surface. Lightly work the biscuit dough with your hands, adding flour as needed, until the dough is no longer sticky.
Using your hands, pat the dough out to about 1/2 inch in thickness. Scatter the blueberries over the dough. Gently fold one half of the dough over onto the other half, making sure all of the blueberries stay in the dough. Now gently fold the dough over again. Pat the dough out to about 1 inch in thickness. Using a biscuit cutter, cut the biscuits, making sure to not twist the biscuit cutter as you cut. You should cut straight down and up. If any of the blueberries fall out, just tuck them back into the dough. Reform dough scraps into a disc and pat out again and cut into biscuits.
Place the biscuits in the greased iron skillet, making sure they are touching. I used a 2-inch cutter and got 10 biscuits. If you don’t have an iron skillet, feel free to use a round 9-inch cake pan.

Bake biscuits in preheated oven for approximately 8-9 minutes, until they have risen but haven’t started to brown on top. Remove from oven and brush with the melted butter, making sure you cover all of the biscuits. Return to oven and bake until the biscuits are golden brown on top and remove from oven.
Set biscuits aside while you make the glaze.
FOR THE GLAZE

Add all of the ingredients to a 2-cup measuring cup. Whisk until smooth and the powdered sugar is dissolved. Drizzle over the hot biscuits and serve immediately.
Biscuits will stay fresh for up to one day but are best the day they are made. Reheat biscuits by wrapping in a paper towel and heating in a microwave for 10 seconds.

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