Blueberry Biscuits with Lemon Glaze
These blueberry biscuits with lemon glaze are a great way to change up your go-to biscuit recipe and make for a great weekend breakfast!
These sweet biscuits are a variation on my go-to classic butter biscuit recipe. They are slightly sweeter with fresh blueberries, hints of lemon and cinnamon, and topped with a luscious lemony glaze.
Mix up your weekend routine with these delicious biscuits and I bet you’ll have a new recipe in your rotation!
Why we love this recipe
- Blueberry muffins with a sweet glaze are a great way to mix up your everyday biscuit recipe!
- Blueberry and lemon flavors go together perfectly.
- Homemade biscuits come together very quickly and can be baked up in no time!
INGREDIENT FUNCTIONS & SUBSTITUTIONS
Butter: Technically you can make this recipe with any type of fat: butter, shortening, or lard. The reason I like to do an all butter biscuit is mostly for the delicious flavor! It also helps the biscuit to rise more than other fats because of the higher water content in the butter.
Flour: Flour is the main structure for these biscuits. All-purpose is recommended but you can also make biscuits using self-rising flour.
This recipe can be made gluten-free by substituting the all-purpose flour with a gluten-free flour. I suggest using a 1 to 1 gluten free flour blend.
Baking Powder: Baking powder does most of the leavening in the biscuit. It gives the biscuit the rise and some fluffiness.
Baking Soda: You might be wondering why baking soda is needed if this recipe already contains baking powder. While baking powder does the heavy lifting, the baking soda balances out the acidic ingredients.
Buttermilk: The buttermilk in this recipe is what gives moisture and holds everything together. Because buttermilk is cultured, it has an acidic quality to it. I personally love the tang that buttermilk brings to biscuits. If you do not have any on hand, you can easily make a buttermilk substitute!
Put 1 tablespoon white vinegar or lemon juice in a liquid measuring cup and add enough milk to the measuring cup until it measures 1 cup. Stir and let stand for 5 minutes before adding it to your dough.
You can also use a non-dairy milk substitute but it may affect the flavor of the biscuits.
Blueberries, Lemon Zest, and Cinnamon: These ingredients are solely used for flavor! Cinnamon and lemon goes hand in hand with fresh blueberry flavor. Any of these ingredients can be substituted with similar items like fresh blackberries instead of blueberries or ground nutmeg instead of cinnamon.
Blackberry Biscuits with Lemon Glaze: Swap the blueberries for blackberries in the recipe.
Raspberry Biscuits with Toasted Almonds: Swap the blueberries for raspberries and omit the lemon zest in the biscuit recipe. Drizzle the warm biscuits with powdered sugar glaze and sprinkle toasted almond slices all over the tops.
Cinnamon Biscuits with Maple Glaze: Omit the blueberries, lemon juice and lemon zest in the biscuit recipe. Increase the cinnamon in the biscuits to 1 teaspoon. Omit the lemon zest in the glaze recipe and replace the lemon juice with maple syrup.
How to make Blueberry Biscuits with Lemon glaze
These biscuits utilize the Biscuit Mixing Method. The purpose of the method is to reduce gluten development which keeps the biscuits light and tender while also working to create layers in the dough to create flakiness.
STEP 1: COMBINE DRY INGREDIENTS
In a large bowl, whisk together your flour, salt, baking soda, baking powder, cinnamon, and lemon zest.
STEP 2: CUT IN THE BUTTER
Add the cold diced butter to the mixing bowl and cut it into the flour mixture.
I like to use a pastry cutter to cut the fat through. You could also use a fork or even your hands but you want to make sure the fat stays very cold. As soon as the mixture resembles coarse meal you are ready to add the liquid.
STEP 3: MIX IN THE BUTTERMILK
Pour all of the buttermilk into the bowl at once and gently stir together. I like to use a wooden spoon for this but you could use a rubber spatula if you like. Stir just until the mixture is all one mass but not until smooth. You want it to be lumpy and you don’t want to stir very much.
STEP 4: SHAPE THE DOUGH
Flour a clean work surface and your hands. Gently gather all of the dough and place it on the floured surface. Now, using your hands, pat the dough out to about a 1 inch (2.5 cm) thick disc. You may need to dust a bit of flour on top of the dough. Gently, sprinkle the cold blueberries over the top of the dough and press it into the dough with your fingers.
Fold the dough in half and then turn it 90 degrees. Pat out and fold again for a total of 6 times. This process is creating layers that will create flaky biscuits.
STEP 5: CUT OUT THE BISCUITS
Press the dough out to about 1-inch (2.5 cm) thick and use a biscuit cutter to cut out your biscuits. When cutting out, dip your cutter in flour, press straight down, and pull it back up without twisting it. Gently pat the scraps together to cut out the rest of your biscuits.
STEP 6: BAKE
I like to place my biscuits in a buttered cast iron pan very close together to bake. I believe this helps the biscuits to climb onto each other and rise up taller.
Once baked and slightly cooled, drizzle lemon glaze over the tops.
What makes biscuits rise higher?
The key to getting tall fluffy biscuits is by using very cold butter and a high temperature oven. Cold butter ensures that the butter doesn’t melt too quickly and produce greasy flat biscuits. A hot oven helps the biscuits to rise as quickly as quickly as possible.
Should biscuit dough be kneaded?
No! Kneading biscuit dough will make chewy, dense biscuits instead of fluffy and flaky. This is why it’s important not to over-mix the dough.
PREP & STORAGE
How to prep ahead: Make the biscuit dough the day (or 2-3 days) before serving. Prepare as directed, place on a baking sheet lined with parchment paper (or in a buttered cast iron pan) and wrap with plastic wrap. When ready to serve, remove the plastic wrap and bake directly from the refrigerator.
How to store in the refrigerator (or at room temperature): Biscuits are best eaten fresh, but they can also be stored after completely cooled at room temperature and wrapped in foil for 2 days.
How to store in the freezer: Freeze the biscuits raw and bake straight from frozen at 425°F/220°C for 18-21 minutes, until baked through.
MORE RECIPES FROM BAKER BETTIE!
If you loved this delicious recipe, you might like to try these other biscuit recipes!
For the biscuits
- 240 grams (2 cups) all-purpose flour, plus more for dusting the work surface
- 50 grams (¼ cup) granulated sugar
- 10 grams (1 tablespoon) baking powder
- ¼ teaspoon baking soda
- 6 grams (1 ¼ teaspoon) kosher salt
- ½ teaspoon ground cinnamon
- 1 ½ teaspoons lemon zest
- 85 grams (6 tablespoons) unsalted butter, cold
- 240 grams (1 cup, 240 milliliters) buttermilk, cold, *see note for substitution
- 125 grams (1 cup) blueberries, fresh or frozen
For the glaze
- 120 grams (1 cup) powdered sugar
- 1 tablespoon lemon zest
- pinch of salt
- 28-43 grams (2-3 tablespoons) lemon juice
- Place blueberries in the freezer (even if using fresh) until ready to use.
- Position an oven rack to the center position and preheat to 450°F/230°C.
- Spray a cast iron pan (or cake pan) with non-stick spray or line a sheet pan with parchment paper or a silicone baking mat.
- Measure out all ingredients. Dice the butter into small cubes. Keep the butter and buttermilk in the refrigerator until ready to use.
To Make the Biscuits:
- In a large mixing bowl, whisk together the flour (240 grams, 2 cups), sugar (50 grams, ¼ cup), baking powder (1 tablespoon), baking soda (¼ teaspoon), salt (1 ¼ teaspoon), cinnamon (½ teaspoon), and lemon zest (1 ½ teaspoons).
- Add the cold diced butter (85 grams, 6 tablespoons) to the mixing bowl and cut it into the flour mixture. To do this, press down on the fat with the wires of the pastry blender or the tines of a fork as you move it around the bowl. Continue cutting the fat into the flour until most of the pieces of fat are about the size of peas with some pieces being about the size of a walnut half.
- Add the cold buttermilk (240 grams, 1 cup) into the bowl and stir with a spoon or a silicone spatula just until combined. This should only take a few turns. The dough will be pretty wet and sticky.
- Turn the dough out onto a lightly floured counter. Dust flour over the top of the dough. With floured hands bring the dough together into one mass.
- Pat the dough out (do not roll with a rolling pin) until it is about 1-inch (2.5 cm) thick. Sprinkle the cold blueberries (125 grams, 1 cup) on top and press them into the dough. Using a bench knife (or a metal spatula can be helpful if you do not have a bench knife), fold the dough in half and then turn it 90 degrees. Pat out and fold again for a total of 6 times. This process is creating layers that will create flaky biscuits. Be gentle not to squeeze the blueberries.
- Press the dough out to about 1-inch (2.5 cm) thick and use a round cutter that is about 2.5-inches (6 cm) in diameter to cut out your biscuits. When cutting out, dip your cutter in flour, press straight down, and pull it back up without twisting it. Twisting can seal the edge of your biscuit, not allowing it to rise fully. Gently pat the scraps together to cut out the rest of your biscuits. Alternatively, you can pat the dough into a rectangle and use a sharp knife to divide the dough into 8 rectangular-shaped biscuits.
- Place the biscuits in the prepared cast iron pan or baking sheet with the edges touching so they will rise up against each other.
- As an optional step, place the pan in the freezer for 10 minutes before baking. This will ensure that your biscuits will not spread too much and will allow your oven to fully pre-heat.
- Bake at 450°F/230°C for 13-15 minutes until golden brown. Do not open the oven door for at least the first half of baking time. You want the steam to stay trapped in the oven to help with the rise.
To make the glaze:
- Place the powdered sugar (120 grams, 1 cup) in a small bowl with the salt (one pinch) and lemon zest (1 tablespoon).
- Add the lemon juice (2-3 tablespoons) into the bowl bit by bit, whisking until you have a thick glaze, about the consistency of honey. It should flow slowly off the whisk in a steady stream. If the glaze gets too thin, you can add a bit more powdered sugar to thicken it back up.
- When the biscuits are slightly cooled but still warm, drizzle the glaze over the tops and serve.
*If you do not have buttermilk on hand, you can make a substitute: Combine 1 tablespoon lemon juice or white vinegar with enough milk to equal 1 cup. Let stand for 5 minutes before using.