Blueberry Biscuits
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
4.55 out of 5 stars
(24)
Ingredients
10 biscuits
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons 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
- 1 teaspoon pure vanilla extract
- 1 cup fresh or frozen blueberries
- Turbinado sugar, for sprinkling on the biscuits
- 1 cup confectioner’s sugar
- 2 to 3 tablespoons lemon juice
- 1/2 teaspoon lemon zest
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Preparation
Step 1
Preheat oven to 475°F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
Step 2
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest. Set aside.
Step 3
In a medium bowl, combine cold buttermilk and the slightly cooled melted butter. Stir with a spatula until combined and small clumps form. It is ok if the mixture is lumpy. Stir in the vanilla.
Step 4
Add buttermilk mixture to dry ingredients and stir with rubber spatula until just combined and the biscuit batter pulls away from sides of bowl. Gently fold in the blueberries.
Step 5
Scoop biscuit batter (approximately 3-tablespoons per biscuit) and drop on prepared baking sheet, spacing biscuits at least 2 inches apart. Sprinkle the tops with turbinado sugar.
Step 6
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.
Step 7
Remove from the oven and let biscuits cool for 5 minutes on the baking sheet. Transfer biscuits to wire rack and let cool completely.
Step 8
While the biscuits are cooling, make the lemon glaze. In a medium bowl, whisk together the confectioner’s sugar, lemon juice, and zest. Whisk until smooth. Drizzle the glaze over the cooled biscuits. Serve.
Step 9
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Chef's notes
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.
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!
