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.
- For the Biscuits:
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 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 powdered sugar
- 1 tablespoon milk
- 1 teaspoon fresh lemon juice
Gather the ingredients. Preheat the oven to 425 F.
Add the flour, sugar, baking powder, and salt to a large bowl and mix.
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.
Pour in the milk and lemon zest and stir to roughly mix. Add the blueberries and mix just until barely incorporated.
Turn the dough out onto well-floured surface and roll it out to about a 1-inch thickness.
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.
Bake for 15 to 20 minutes or until the biscuits are a light golden brown. Let cool slightly.
To make the lemon glaze, whisk together the powdered sugar, milk ,and lemon juice until smooth.
Pour over the slightly cooled biscuits and serve.