My classic Buttermilk Drop Biscuits are my all-time favorite, but I love playing around. My Strawberry Biscuits were a hit, so I made Blueberry Biscuits too! And now I don’t know which recipe is my favorite because they are all so good!
You can’t go wrong with any of them, but I will say that I love blueberry everything, and these biscuits are FANTASTIC!
The biscuits only take about 20 minutes because they are drop biscuits, so you don’t have to roll, cut, or fuss! The biscuits are buttery, tender, and fluffy. Plus, they are bursting with fresh blueberries. You also get a nice hint of lemon thanks to the lemon zest in the dough and the sweet lemon glaze.
I love making these biscuits when blueberries are in season, but frozen blueberries work well too. Enjoy for breakfast, brunch, or even dessert!
Biscuit Ingredients
All-purpose flour
Granulated sugar
Baking powder & Baking Soda- check the dates and make sure they are fresh.
Kosher salt
Lemon zest- use a microplane to zest the lemon.
Buttermilk- make sure the buttermilk is COLD, not at room temperature.
Unsalted butter- melted and cooled slightly!
Pure vanilla extract
Blueberries- you can use fresh or frozen berries.
Turbinado sugar- for sprinkling on the biscuits for a nice, sugary crunch!
Lemon Glaze
Of course, the biscuits are good plain, but I like to finish the biscuits with a simple lemon glaze. The glaze makes them extra special and brings out the best lemon flavor. Blueberry and lemon are always a winning combo!
For the glaze, you will need:
Confectioner’s sugar
Lemon juice
Lemon zest
That’s it! If you don’t want to make the glaze, you can serve the biscuits with honey butter, which is equally delicious.
How to Make Blueberry Biscuits
Preheat oven to 475degF. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
Whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest in a large bowl. Set aside.
Combine cold buttermilk and the slightly cooled melted butter in a medium bowl. 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 a rubber spatula until combined, and the biscuit batter pulled away from the sides of the bowl. Gently fold in the blueberries.
Scoop biscuit batter (approximately three tablespoons per biscuit) and drop on a 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 a wire rack and let cool completely.
While the biscuits are cooling, make the lemon glaze. Whisk together the confectioner’s sugar, lemon juice, and zest in a medium bowl. Whisk until smooth. Drizzle the glaze over the cooled biscuits.
How to Store
How to Store: Homemade biscuits are best the day they are made, but you can store them in an airtight container on the counter for up to 2 days.
How to Freeze: Let the biscuits cool completely, and make sure the glaze is set. Place in a freezer bag or container and freeze for up to 2 months. Thaw and enjoy! You can also freeze the biscuits without the glaze, thaw, and then make the glaze. Drizzle over biscuits and serve!
Ingredients
For the biscuits:
2 cups all-purpose flour
Two tablespoons of granulated sugar
Two teaspoons of 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
One teaspoon of 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 475degF. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
Whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest in a large bowl. Set aside.
Combine cold buttermilk and the slightly cooled melted butter in a medium bowl. 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 a rubber spatula until combined, and the biscuit batter pulled away from the sides of the bowl. Gently fold in the blueberries.
Scoop biscuit batter (approximately three tablespoons per biscuit) and drop on a 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 a wire rack and let cool completely.
While the biscuits are cooling, make the lemon glaze. Whisk together the confectioner’s sugar, lemon juice, and zest in a medium bowl. Whisk until smooth. Drizzle the glaze over the cooled biscuits. Serve.
