Easy Blueberry Biscuits
Tender, buttery biscuits bursting with juicy blueberries and a bright lemon drizzle. They mix fast and bake up golden.
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Servings:
Ingredients
Main Ingredients
- 2.25 cup all-purpose flour
- 0.25 cup granulated sugar
- 2.5 tsp baking powder
- 0.75 tsp kosher salt
- 6 tbsp cold unsalted butter, cut in small cubes
- 0.75 cup cold buttermilk
- 1 tsp vanilla extract
- 1 tsp finely grated lemon zest optional
- 1.25 cup fresh blueberries
- 2 tbsp heavy cream for brushing
- 1 tbsp turbinado sugar for sprinkling
- 0.75 cup powdered sugar for glaze
- 1.5 tbsp fresh lemon juice for glaze
Instructions
Preparation Steps
- Heat oven to 425°F. Line a baking sheet with parchment.
- Whisk flour, sugar, baking powder, and salt in a large bowl.
- Cut in cold butter until the mixture looks like coarse crumbs with a few pea-sized bits.
- Stir in buttermilk, vanilla, and lemon zest until a shaggy dough forms. Do not overmix.
- Gently fold in blueberries just until distributed.
- Turn dough onto a lightly floured surface. Pat into a 1-inch-thick rectangle.
- Fold dough like a letter, turn, and pat again. Repeat once to build flaky layers.
- Cut into 8 squares or rounds and place on the prepared sheet, spacing slightly apart.
- Brush tops with cream and sprinkle with turbinado sugar.
- Bake until risen and golden, 15–18 minutes. Cool 5 minutes.
- Whisk powdered sugar with lemon juice until smooth. Drizzle over warm biscuits and serve.
Notes
Try swapping lemon glaze for vanilla icing, or add a pinch of cinnamon to the dough. Frozen blueberries work well—fold them in straight from the freezer. Store leftovers airtight at room temperature for 1 day or freeze up to 2 months.
This recipe is an original creation inspired by classic Easy Blueberry Biscuits flavors. All ingredient ratios and instructions are independently developed.