Blueberry Glazed Biscuits

If a biscuit and a blueberry donut had a Saturday morning fling, these would be their very proud, very flaky little babies. Think tender, buttery biscuits with a jammy blueberry situation baked right in and a glossy lemon-blueberry glaze that drips down the sides like it owns the place. They’re special because they deliver that bakery-window drama at home without requiring a pastry degree. Plus, that tart-sweet glaze? It balances the rich biscuit in a way that makes your second biscuit feel like a completely reasonable life choice.

The first time I made these, my husband “accidentally” ate two before they even cooled, and our kid walked around with blue lips like a tiny blueberry bandit. Now it’s a whole thing: I slide a tray into the oven on slow weekends or when we have people staying over, and the house smells like butter and summer. I’ve made them for new neighbors, for post-soccer-practice chaos, and for that one morning I needed a win after stepping on Legos at 6 a.m. They’re our home’s edible reset button.

Kitchen Talk

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I’m a butter-grater. It feels chaotic but keeps things cold, which is the biscuit whole point. If your kitchen is warm, toss the bowl in the freezer for a minute. I tried to be fancy once and used big, juicy fresh berries—gorgeous, but they stained everything purple when I got greedy with the folding. Tossing the berries in a spoonful of flour and folding like a lazy letter really helps. Also, I’ve made these with frozen wild blueberries and the color is wild (ha) and the flavor is actually more punchy. Lemon zest is not optional in this house; it wakes up the whole situation. And the glaze? Smash a few berries right into it and let those speckles speak. If the glaze runs too much, add a little more powdered sugar; if it sulks and won’t drip, a squeeze of lemon will fix its attitude.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): Grab all-purpose flour and a fresh can of baking powder (aluminum-free if you’re sensitive to that aftertaste). Old leavener = flat biscuits.
– Dairy: Cold, unsalted butter and real buttermilk make the layers sing. No buttermilk? Pick up a small carton—you’ll use leftovers in pancakes.
– Produce/Fruit: Look for firm, dry blueberries without wrinkles. If they leave blue smudges on your fingers, they’re a little too squishy.
– Citrus: One bright, heavy lemon for zest and juice. The heavy ones are juicier.
– Sweeteners: Granulated sugar for the dough and powdered sugar for the glaze. Store-brand powdered sugar is fine here.
– Frozen Aisle: Frozen wild blueberries are tiny flavor bombs and don’t need thawing—just keep them frozen until they hit the dough.

Prep Ahead Ideas

– Mix your dry ingredients and cut or grate in the butter, then stash the bowl in the fridge overnight. Cold is king.
– Zest and juice your lemon, and whisk the glaze ahead. It thickens as it sits—loosen with a splash of lemon in the morning.
– Shape biscuits and freeze unbaked on a sheet tray. Bake straight from frozen; just add a couple minutes.
– Store prepped components in covered bowls or lidded deli containers to keep out fridge smells and toddler curiosity.
– Morning-of: preheat the oven while you make coffee, bake the biscuits, glaze while warm, and call it breakfast.

✔Time-Saving Tricks

– Use a box grater or food processor for the butter—done in seconds and perfectly pebbly.
– Frozen blueberries go in straight from the bag. No thaw, no mess.
– Press the dough into a rectangle and cut into squares—no cutter, no scraps.
– Line the pan with parchment for easy cleanup.
– Don’t rush the chill if your dough gets warm; five minutes in the freezer prevents greasy, flat biscuits.

✔Common Mistakes

– Overmixing the dough makes tough biscuits. If it looks shaggy, you’re on the right track.
– Warm butter equals puddle biscuits. If your dough feels sticky and shiny, chill it before baking.
– Purple streak city: mix berries in gently at the end and don’t get wild with the folding.
– Glaze too thin? Whisk in more powdered sugar. Too thick? Lemon juice or a teaspoon of milk brings it back.
– Forgot the baking powder was old? If they don’t rise, split them, toast, and sandwich with butter and jam. Still a win.

What to Serve It With

– Crispy bacon or breakfast sausage for salty balance.
– Soft scrambled eggs with chives.
– Greek yogurt with honey and extra blueberries.
– A big mug of coffee or iced latte—both love the lemony glaze.

✔Tips & Mistakes

– Keep everything cold: butter, bowl, even the flour if it’s hot out.
– Don’t twist the cutter—press straight down for tall layers.
– Let biscuits touch on the pan for higher rise.
– Brush the tops with cream or milk for glossy, golden crowns.
– If you spill blueberries all over the counter (me), scoop them up and call it “chef’s snack.”

✔Storage Tips

Once cooled, keep them in an airtight container at room temp for a day or two. They stay soft but the glaze sets up nicely. For longer, fridge up to 4 days or freeze up to 2 months. Rewarm in a low oven to re-crisp the edges—microwave works in a pinch but the tops will soften. Also, cold biscuit with coffee? Not mad about it. And yes, breakfast-for-dinner is a personality trait.

✔Variations and Substitutions

– No buttermilk: use milk with a splash of lemon juice or vinegar and let it sit a few minutes.
– Gluten-free: a 1:1 GF flour blend works; expect slightly more tender edges.
– Vegan-ish: swap in a good vegan butter and use oat milk with lemon; glaze with plant milk.
– Citrus swap: orange zest and juice make a dreamy creamsicle vibe.
– Berry swap: raspberries or chopped strawberries work—freeze them first to cut down on streaking.
– Flavor boosts: a little vanilla or almond extract in the glaze; poppy seeds in the dough for crunch.

Frequently Asked Questions

Blueberry Glazed Biscuits

Tender, buttery biscuits dotted with juicy blueberries and finished with a bright lemon glaze. A cozy bake with a fresh, fruity finish.

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Prep Time: 20 minutes minutes

Cook Time: 16 minutes minutes

Total Time: 36 minutes minutes

Servings: 8

Ingredients

 

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Main Ingredients

• ▢ 2 cup all-purpose flour plus more for dusting
• ▢ 3 tbsp granulated sugar
• ▢ 2.5 tsp baking powder
• ▢ 0.5 tsp baking soda
• ▢ 0.75 tsp kosher salt
• ▢ 7 tbsp unsalted butter, cold and cut into small cubes
• ▢ 1 cup cold buttermilk plus 1–2 tsp more if needed
• ▢ 1 tsp lemon zest, finely grated
• ▢ 1 tsp vanilla extract optional
• ▢ 1 cup fresh blueberries pat dry
• ▢ 1 tbsp heavy cream for brushing
• ▢ 1 tbsp coarse sugar for sprinkling
• ▢ 1.25 cup powdered sugar for the glaze
• ▢ 3 tbsp fresh lemon juice for the glaze
• ▢ 1 tbsp milk for thinning the glaze, as needed
• ▢ 0.06 tsp fine salt a pinch, for the glaze

Instructions

Preparation Steps

• Heat oven to 425°F. Line a baking sheet with parchment.
• Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
• Cut in the cold butter with a pastry cutter until the mix looks like coarse crumbs with pea-size bits.
• Stir in lemon zest and vanilla. Add buttermilk and mix just until a shaggy dough forms.
• Gently fold in blueberries. If dry spots remain, sprinkle in 1–2 teaspoons buttermilk.
• Turn dough onto a floured surface. Pat into a rectangle, fold in thirds, and repeat once for flaky layers.
• Press to about 1 inch thick. Cut 8 rounds with a floured 2.5-inch cutter, gathering scraps as needed.
• Arrange biscuits on the sheet so they just touch. Brush tops with cream and sprinkle with coarse sugar.
• Bake until risen and golden, 14–17 minutes. Cool 10 minutes on a rack.
• Whisk powdered sugar, lemon juice, milk, and a pinch of salt until smooth. Adjust thickness to drizzle.
• Drizzle glaze over warm biscuits. Let set a few minutes before serving.

Notes

Swap lemon with orange for a softer citrus note, or add a pinch of cinnamon to the dough. For extra blueberry pop, brush warm biscuits with a spoonful of warm blueberry jam before glazing. Store leftovers airtight at room temp for 1 day or refrigerate up to 3 days; rewarm briefly before serving.

This recipe is an original creation inspired by classic Blueberry Glazed Biscuits flavors. All ingredient ratios and instructions are independently developed.