Description
These buttery, golden biscuits are bursting with juicy blueberries and topped with a sweet lemon glaze. Crispy on the edges, tender inside—your new favorite breakfast or dessert!
Ingredients
Biscuits
2½ cups all-purpose flour, spooned and leveled
⅓ cup granulated sugar
1 tablespoon baking powder
¼ teaspoon salt
1¾ cups buttermilk (up to 2 cups if needed)
1½ cups fresh blueberries
½ cup salted butter, melted (1 stick)
Glaze
1 cup powdered sugar
2 tablespoons lemon juice
½ teaspoon vanilla extract
Instructions
Preheat oven to 450°F.
In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
Slowly pour in buttermilk while gently stirring until a sticky dough forms. Add extra buttermilk if needed; do not overmix.
Fold in blueberries carefully to avoid crushing.
Pour melted butter into a 9×9-inch baking dish.
Spread the dough evenly over the butter and smooth with a spatula. Cut dough into 9 squares with a knife.
Bake for 25–30 minutes, until biscuits are golden brown on top.
While baking, prepare the glaze: whisk together powdered sugar, lemon juice, and vanilla until smooth. Adjust thickness with more sugar or juice if needed.
Allow biscuits to cool slightly, then drizzle with lemon glaze. Serve warm.
Notes
Fresh blueberries work best, but frozen can be used (do not thaw first).
For extra lemon flavor, add lemon zest to the glaze.
Best served fresh, but leftovers can be stored in an airtight container for 1–2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
