Blueberry Biscuits Recipe

By
Anita Schecter
Anita Schecter_BW
Anita Schecter
Professional recipe developer, food photographer, and blogger with more than a decade of experience creating Middle Eastern recipes.
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Updated on 11/13/22
Blueberry Biscuits

The Spruce / Anita Schecter
Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 6 servings
Nutrition Facts (per serving)
350 Calories
11g Fat
58g Carbs
6g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 350
% Daily Value*
Total Fat 11g 14%
Saturated Fat 7g 33%
Cholesterol 29mg 10%
Sodium 613mg 27%
Total Carbohydrate 58g 21%
Dietary Fiber 2g 7%
Total Sugars 24g
Protein 6g
Vitamin C 4mg 19%
Calcium 185mg 14%
Iron 2mg 13%
Potassium 114mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

For most people, the thought of warm, freshly baked biscuits brings a smile. These buttery treats have a soft interior and crusty exterior. The rise in biscuits is thanks to chemical leavening (in this case, baking powder) as opposed to yeast. This leaves them moist and tender with no kneading required. Sweet or savory, biscuits are addictive and tasty on their own or as part of a breakfast, brunch, or dinner spread.

In the South, biscuits and gravy is a staple dish. But, as good as a basket of savory biscuits that are hot and ready to be dunked into a pan of sausage gravy can be, sweet biscuits are a real treat. These easy quick breads make a lightly sweet treat with coffee or a pot of tea.

We've added just enough sugar to give them a lovely flavor without turning them into a dessert. Additional sweetness comes from the fresh, juicy blueberries folded into the batter. The baked biscuits are then topped off with a delicious lemon glaze.

The batter also gets some lemon zest to balance out the sugar because lemon and blueberries are a perfect match. This dough does not need resting so you can make a batch of biscuits quickly and have them ready for a hearty breakfast. Serve them as is or split open a warm biscuit and slather on some creamy butter.

Ingredients

For the Biscuits:

  • 2 cups all-purpose flour

  • 1/3 cup granulated sugar

  • 1 tablespoon baking powder

  • 1 teaspoon salt

  • 2 1/2 ounces (5 tablespoons) unsalted butter, chilled

  • 3/4 cup whole milk

  • 1 tablespoon lemon zest

  • 1 cup fresh blueberries

For the Lemon Glaze:

  • 1/2 cup confectioners' sugar

  • 1 tablespoon milk

  • 1 teaspoon freshly squeezed lemon juice

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 425 F.

  2. Add the flour, sugar, baking powder, and salt to a large bowl and mix.

  3. Using the large side of a box grater, grate in the cold butter and then stir with your fingers to make sure it's coated in the flour mixture. Alternately, you can cut the butter into 1 inch pieces and work it in with your fingers, a fork, or a pastry cutter until the largest pieces are the size of peas.

  4. Pour in the milk and lemon zest and stir to roughly mix. Add the blueberries and mix just until barely incorporated.

  5. Turn the dough out onto well-floured surface and roll it out to about a 1-inch thickness.

  6. Using a 2 1/2-inch cookie or biscuit cutter, cut out the biscuit rounds and place them on a baking sheet lined with parchment paper.

  7. Bake for 15 to 20 minutes or until the biscuits are a light golden brown. Let cool slightly.

  8. To make the lemon glaze, whisk together the powdered sugar, milk ,and lemon juice until smooth.

  9. Pour over the slightly cooled biscuits and serve.