The ideal buttery sweet biscuit recipe, Lemon Blueberry Biscuits have freshly made blueberries, lemon zest, and a zesty lemon glaze.
The sweet, fruity flavor of fresh blueberries makes for a delectable way to start the day, whether they’re used in pancakes or muffins. A simple technique to elevate blueberry baked dishes from excellent to spectacular is to squeeze in some vivid lemon. Lemon blueberry’s tangy and sweet taste combination is like warm, sunny sunshine in a mouthful! This recipe for biscuits has a crumbly structure, a wonderful lemon glaze, and loads of lemon-blueberry flavor.
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Flaky Lemon Blueberry Biscuits are not only the ideal morning food, but they’re also really simple to prepare. The basic dough components are combined in a food processor in a matter of minutes. Once the dough is prepared, you form the delectable biscuit and add the fresh, juicy berries. They are then ready to be served after just 15 minutes of baking and a few minutes to prepare the sweet, tart lemon glaze!
These delicious, buttery Lemon Blueberry Biscuits are ideal for a classy breakfast or a weekend morning. These biscuits have enough moisture and flavor to be eaten just the way they are, courtesy of the lemony glaze and luscious blueberry mix-ins. But you can also have them with a dollop of cream cheese or butter and some blueberry jam on top.
You may prepare these tasty cookies the night before, which is a terrific perk. You could even discover that you like them that way. Since you freeze them overnight, the butter will be assured to be cold, thus they could come out even more soft and fluffy! If the tray is really cold, they could require a few more minutes to bake; otherwise, they will bake normally.
What is the difference between Lemon Blueberry Biscuits and Scones?
There are two main distinctions between Lemon Blueberry Biscuits and Blueberry Scones, despite the fact that they are both sweet, buttery baked goods. A lot more baking powder, or the ingredient that causes them to rise, goes into biscuits. While biscuits are often prepared with milk or buttermilk and don’t include eggs, scones are also made with cream and eggs. The texture is significantly altered by these small adjustments, resulting in light, flaky biscuits as opposed to heavy, crumbly scones.
How to Make Lemon Blueberry Biscuits
- Preparation time: Line a baking sheet with parchment paper and preheat the oven.
- Biscuit Dough: In a food processor, combine flour, sugar, baking powder, lemon zest, and salt. Add the cold butter chunks after pulsing the flour mixture to incorporate it. Once again, pulse the mixture until it resembles coarse crumbs. Once the dough is slightly wet, pulse it again while adding the milk gently. Move the blend into a spacious basin and gently stir in the blueberries.
- Form: Dust a clean counter or other level surface with a little flour, then transfer the dough to the dusted surface. After flouring your rolling pin, slowly roll out the dough until it reaches a thickness of about ½ inch. To cut out biscuits, use a biscuit cutter or the rim of an inverted glass cup.
- Bake: Arrange the biscuit dough rings about an inch apart on the baking sheet that has been prepared. Bake for 15 to 18 minutes, or until the tops of the biscuits are lightly browned. Move to a cooling rack made of wire.
- Glaze: While preparing the lemon glaze, let the biscuits cool for five minutes. In a small mixing bowl, combine the confectioners sugar, water, and fresh lemon juice; whisk until smooth. Pour warm lemon glaze over the cooked biscuits.
FAQs for Lemon Blueberry Biscuits
Can I use frozen blueberries?
Yes, but be aware that the blueberries may leak more liquid as they thaw in the oven, which will probably cause the biscuits to take on a hint of blue. Before adding the frozen blueberries to the biscuit mixture, toss them in flour to help decrease the amount of blueberry syrup that leaks into the batter.
Should biscuit dough be kneaded?
For two reasons, you really shouldn’t knead cookie dough. Firstly, they will become tough and dense if the dough is overmixed. Second, manipulating the dough with your hands will melt the butter, so you want it as cold as possible for a fluffy, flaky texture. The ideal tool for combining the dough is a food processor or pastry cutter.
Why aren’t my biscuits fluffy?
The most common cause of thick biscuits is too heated butter. For the lightest, fluffiest biscuits, you want the cold butter to melt as the biscuits bake because it releases steam into the dough.
- Butter: Cold butter is necessary to give homemade biscuits the right texture. Chop the unsalted butter and add it to the dough, cutting it into the mixture. In this manner, while the biscuits bake, the butter will gradually melt. The air pockets that give biscuits their flaky texture are created by the steam it produces.
- Lemon Zest: For a subtle citrus taste, the dough of these delicious sweet biscuits contains a little amount of fresh lemon zest, which is also covered with a lemony glaze. The zest retains its tartness without dominating the berries or buttery biscuit, thanks to its grassy lemon flavor that isn’t as tart as the juice.
- Blueberries: The warm, buttery biscuit is full with luscious, plump blueberries that provide lots of delicious, fruity bursts. Ripe blueberries are always preferable since they add a little deeper and fresher taste to baked dishes. But, it’s acceptable to use frozen blueberries if you happen to have any on hand or if blueberries aren’t in season.
- Glazed in lemon: Powdered sugar, water, and lemon juice are all you need to make a simple and quick sweet lemon topping. For all of your berry-filled baked products, such as Lemon Blueberry Bread and Blueberry Scones, use the same easy recipe.
Can Lemon Blueberry Biscuits be made ahead of time?
Yes, these Lemon Blueberry Biscuits may be prepared in advance. To make the biscuits, just create the dough as normal, cover the bowl, and chill on a covered baking sheet or form the biscuits later. Roll out the biscuits the following day, or place them in the oven on a baking pan, and bake them as normal. Additionally, cooked biscuits may be frozen for up to three months, then thawed and reheated in the oven.
- Milk: To make richer biscuits, add half-and-half or buttermilk in place of plain milk. Non-dairy milk is also an option, although the results might not be as fluffy or flaky. This also applies to nondairy butter alternatives.
- Sugar: To add additional layer of toasty taste, you can use brown sugar instead of granulated white sugar. Alternatively, you may omit the glaze and just top them with sugar. After shaping the biscuit dough and dusting it with coarse sugar, bake it according to recipe instructions.
- Cranberry Orange: In the winter, instead of lemon and blueberries, use fresh cranberries and orange to create a traditional festive flavor. You may also use chocolate chips instead of fruit to produce orange dark chocolate.
- Add-ins: You may use chopped almonds, white chocolate chips, or other berries and fruit pieces in place of half of the blueberries. Try fruit like shredded coconut, strawberries, or pear segments, or nuts like walnuts or pecans.
How to Store
- Serve: These mouthwatering Lemon Blueberry Biscuits may be stored at room temperature for up to two days. Just remember to keep them covered with foil or plastic wrap to prevent the biscuits from drying out.
- Store: Lemon Blueberry Biscuits may also be kept in the refrigerator for up to a week by transferring them to an airtight container.
- Freeze: Wrap each biscuit individually in plastic wrap or foil after allowing them to cool fully. For three months, keep them frozen in a freezer-safe container. To serve, reheat in the oven after thawing at room temperature or in the refrigerator.
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Lemon Blueberry Biscuits
- 2 cups Flour
- 1/3 cup sugar
- 4 teaspoons baking powder
- 2 teaspoons lemon zest
- 1 teaspoon salt
- 1/3 cup unsalted butter chopped and frozen
- 1 cup whole milk
- 6 ounces fresh blueberries
- 1 1/2 cups powdered sugar
- 1 tablespoon water
- 1 tablespoon lemon juice
- Set oven temperature to 400 degrees.
- Add the flour, sugar, baking powder, zest from the lemon, and salt to a large food processor. Pulse to mix.
- Add the butter and pulse approximately ten times, or until it resembles coarse crumbs.
- Slowly pour in the milk and pulse to barely moisten.
- Transfer the mixture to a bowl, stir in the blueberries, and fold to blend.
- Turn out the ingredients onto a large floured surface.
- After generously flouring your rolling pin, spread out the mixture to a thickness of 1/2″.
- Use a 2-and a 3-inch biscuit cutter to cut.
- Bake until light golden brown, 15 to 18 minutes.
- Give biscuits five minutes to cool.
- Combine water, lemon juice, and powdered sugar.
- Over the biscuits, drizzle the mixture.