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Blueberry Glazed Biscuits

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
Cook Time: 16 minutes
Total Time: 36 minutes
Servings: 8

Ingredients
 

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.