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blueberry biscuits on a plate
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5 from 4 votes

Blueberry Biscuits

These sweet flaky drop biscuits are flavored with vanilla, lemon zest, and bursting with juicy blueberries. Swap out your favorite biscuit recipe for this one for breakfast or turn this into an easy dessert with ice-cream or whipped cream.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Servings: 8 biscuits
Calories: 401kcal

Ingredients

For the biscuits

  • 3 cups 360 g all purpose flour
  • 4 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 tablespoon sugar
  • ½ teaspoon table salt
  • ½ cup unsalted butter cold and cut into cubes
  • 1 cup 240 mL cold buttermilk
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup 170 g blueberries, fresh or frozen

For the glaze

  • 3-4 Tbs. lemon juice
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups 170 g confectioners sugar

Instructions

  • Preheat and prepare pan. Preheat your oven to 450oF. Line a cookie sheet with parchment paper or silicone baking mat, or you can bake these in a cast iron, or lightly greased round cake pan.
  • Combine dry ingredients. In a mixing bowl, whisk together flour, baking powder, sugar, and salt.
  • Cut in butter. Using your fingertips, two knives, or a pastry blender, cut the butter into the dry ingredients until the butter is pea-sized. Stir in lemon zest and blueberries. Pour in cold buttermilk, and vanilla and stir to combine.
  • Knead the dough. The dough will be pretty wet and sticky at this point. Just pour the dough onto a lightly floured surface or one of these pastry mats. And bring the dough together gently. You want to handle the dough as little as possible. Overhandling the dough will develop the gluten in your biscuits, which will in turn make the texture of your biscuits very tough. So handle as little as possible. But you will knead the dough together about 3 times which will help to create the layers.
  • Cut out the biscuits. After you have kneaded the dough together a few times then pat the dough into a 3/4-inch to 1-inch thick circle. Cut out the biscuits using a 2 ½ to 3 inch biscuit cutter. Press the scraps together and cut out remaining biscuits. Try to handle the dough as little as possible.
  • Bake the biscuits. Arrange biscuits onto either parchment lined cookie sheet, in a round baking dish or in a cast iron. Bake for 15 minutes until golden brown.
  • Make the glaze. In a small bowl, stir together the confectioner sugar, lemon juice and vanilla. Spread glaze over warm biscuits before serving.

Notes

  • Tools: Pastry blender Pastry matCookie SheetBiscuit cutter
  • Make ahead/storage:  You can store the biscuits in an airtight container in the refrigerator for up to one week. Or  you can freeze the biscuits in an airtight container for up to 3 months. I love putting them in a sealable plastic bag and squish as much air out as possible. They will thaw pretty quickly at room temperature. I also love warming them up in the microwave for about 15-30 seconds. 
  • Baking pan: You can bake biscuits on a cookie sheet, in a round or square baking pan, or in your cast iron as I did. 

Nutrition

Calories: 401kcal | Carbohydrates: 65g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 250mg | Potassium: 319mg | Fiber: 2g | Sugar: 27g | Vitamin A: 415IU | Vitamin C: 5mg | Calcium: 134mg | Iron: 2mg