Glazed Blueberry Biscuits, A Quick and Easy Sweet Biscuit Recipe

When you think of breakfast and blueberries, you probably think of blueberry muffins. And muffins are good, but this new glazed blueberry biscuits recipe is sure to be your new go to blueberry breakfast recipe.

You’re going to love these simple easy homemade biscuits. They are a little sweet and loaded with sweet fresh blueberries. Although you could use frozen or dried blueberries in this recipe, so you can enjoy them all year long.

Homemade Blueberry Biscuits with Lemon glaze

More Delicious Breakfast Recipes: Whole Wheat Pancakes | Apple Crumble Muffins | Cinnamon Twist Scones | Raspberry Waffles

This recipe came from a need to use some of our fresh blueberries from the garden. We love biscuits so why not combined one of our favorite biscuits recipes with those delicious blueberries. That created these melt in your mouth fluffy blueberry biscuits.

If you have an abundance of blueberries this is a great way to enjoy them. Blueberries are a power packed fresh fruit with a good amount of your daily values of vitamin c and k.

With taste and nutrition this is sure to become one of your favorite recipes for breakfast. Let’s see what you’ll need…

Simple Ingredients Needed for Homemade Blueberry Biscuits Recipe

blueberry biscuit ingredients

We’ll only need a few ingredients to make these flaky biscuits. And a few basic kitchen tools too. Here’s what you’ll need. If you use non dairy butter and milk, this recipe will be vegan.

I used dairy free milk in our biscuits but if you want blueberry buttermilk biscuits, you can use buttermilk or soured milk instead of regular milk.

For the buttery biscuits

3/4 cup Fresh Blueberries
2 cups All Purpose Flour + another 1/3 cup for Rolling
1/4 cup Sugar
1 tablespoon Baking Powder
1 teaspoon Salt
5 tablespoons Butter, unsalted or Margarine, you don’t want melted butter
1 cup Buttermilk, low-fat Milk, Soured Milk, or Dairy Free Milk

For the Sweet Glaze

1 cup Powdered Sugar
1-2 teaspoons Lemon Juice
1 teaspoon of Lemon Zest (optional)
1 tablespoon Milk or Dairy Free Milk

blueberry biscuits served on a plate

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Kitchen Tools Needed for these Sweet Biscuits

Large Bowl
Small Bowl
Biscuit Cutter
Pastry Blender or Pastry Cutter
Wooden Spoon or Spatula
Cookie Sheet
Rolling Pin

Now we have all the tools and ingredients you’ll need let me show you how to make blueberry biscuits.

How to Make Blueberry Biscuits (video tutorial)

I made a quick video for you, but if watching a video isn’t for you, no problem. Keep scrolling for the written instructions and the printable recipe below.

Step By Step Photo Tutorial for Sweet Blueberries Biscuits

To start making your easy blueberry biscuits you’ll want to pre-heat your oven to 450 degrees, while you are mixing the biscuit dough.

1. Combine the Dry Ingredients

To start you’ll want to add 2 cups of flour to a large mixing bowl. Mix flour with the sugar, baking powder, and salt. I like to use a whisk to mix, but a wooden spoon will work too.

2. Cut in the Butter

Take your stick of butter or margarine and cut the 5 tablespoons into small pieces. Add it to the flour mixture and cut into the flour with a pastry cutter, a fork, or with your hands like you would for pie crust. If you want to use a food processor this will work too.

3. Add the Blueberries

To the flour mixture, add the fresh berries and toss to coat with flour.

mixing blueberry biscuits dough

4. Add the Wet Ingredients

Now to the flour-blueberry mixture, add the milk and with a spatula gently stir until all the flour is moistened. Don’t over mix, if you over mix the biscuit dough, your biscuits will be tough.

Recipe Tip: if your dough is too wet or sticky. Add a little more flour. If your dough is too dry, add a bit more milk. You want a slightly sticky dough but you don’t want it too hard to handle.

5. Shape Biscuits

Once the blueberry biscuit dough has come together, transfer dough onto a floured work surface. Sprinkle the top of the dough with flour. And using your hands or a rolling pin roll the dough to about 1/4 to 1/2 inch thickness.

Cut into biscuits with a biscuit cutter or a glass.

Time Saving Tip: cut the dough with a knife into squares so you don’t have little pieces to reshape. It speeds up the biscuit cutting process.

cutting the blueberry biscuit dough

6. Bake until Golden Brown

Place the blueberry biscuits on a cookie sheet or if you prefer, a parchment paper lined cookie sheet. When the blueberries ooze as they bake they can stick to the cookie sheet so parchment paper can prevent sticking. Bake at 450 degrees for 12-15 minutes or until golden brown.

7. Make the Glaze

While your biscuits are baking take the powdered sugar, lemon juice, lemon zest if using, and the milk. Combine in a small bowl and whisk to moisten the powdered sugar. The mixture should be thin like a glaze.

Recipe Tip: If you want a thicker glaze, don’t add as much milk. If you want a thinner glaze use more milk or lemon juice.

Blueberry Biscuits on cooling rack dripping with lemon glaze

8. Glaze Your Biscuits

Now your biscuits are done baking. Place the warm biscuits on a cooling rack inside of a cookie sheet so you can glaze them.

Drizzle the glaze on each biscuit and let the excess drip off onto the cookie sheet below. Placing the biscuits on a cooling rack keeps the biscuits from getting soggy from the extra glaze.

Once the glaze is set enjoy. If you’ll be storing your delicious glazed blueberry biscuits be sure to store them in an airtight containers so they stay fresh.

Blueberry Biscuit Recipe Banner

That’s how easy it is to make this lemon blueberry biscuits recipe. I hope you and your family enjoy them. They are an easy breakfast recipe but fancy enough for a brunch with company too.

Get the Printable recipe below…

Blueberry Biscuits on cooling rack dripping with lemon glaze

Glazed Blueberry Biscuits

Shelly
A quick and easy recipe for blueberry biscuits with lemon glaze. These little scones are perfect for a breakfast, brunch or dessert. So good you have to give them a try.
5 from 1 vote
Prep Time 10 mins
Cook Time 12 mins
Course Breakfast, Dessert
Cuisine American
Servings 12 biscuits
Calories 202 kcal

Ingredients
  

  • 3/4 cup Fresh Blueberries
  • 2 cups All Purpose Flour + another 1/3 cup for Rolling
  • 1/4 cup Sugar
  • 1 tablespoon Baking Powder
  • 1 teaspoon Salt
  • 5 tablespoons Unsalted Butter or Margarine
  • 1 cup Buttermilk low-fat Milk, or Dairy Free Milk

For the Sweet Glaze

  • 1 cup Powdered Sugar
  • 1-2 teaspoons Lemon Juice
  • 1 teaspoon of Lemon Zest optional
  • 1 tablespoon Milk or Dairy Free Milk

Instructions
 

  • Pre-heat oven to 450 degrees
  • In a large bowl, add the flour, sugar, baking powder, and salt. Whisk to combine.
  • To the flour mixture, add the butter cut into small pieces. Cut the butter into the flour with a pastry cutter, a fork, or your hands until the butter is blended in and is in tiny pieces.
  • Add the blueberries to the flour mixture. Toss to coat with flour.
  • Add the milk to the blueberry mixture and stir until the flour is just moistened. Don’t over mix.
  • Turn biscuit down out onto a floured surface and sprinkle the top of the dough with flour. Gently roll out the dough and cut into biscuits.
  • Place on a cookie sheet and bake for 12-15 minutes or until golden brown.
  • To make the glaze while the biscuits are cooking, in a small bowl, combine the powdered sugar, lemon juice, lemon zest if using, and milk.
  • Stir with a whisk until combined set aside.
  • Once done baking move the biscuits to a cooling rack inside of a cookie sheet.
  • Drizzle the warm biscuits with glaze and let the excess drip off. Once the glaze is set, enjoy!

Notes

To make this recipe a blueberry drop biscuits recipe drop the biscuits by the spoonful onto the cookie sheet then bake.
To make this recipe vegan, use dairy free butter. We like Nucoa, Country Crock Plant Butter Sticks, and Earth Balance Vegan Buttery Sticks. For the milk use a plant based milk like soy, almond, or coconut. This recipe hasn’t been tried with rice milk.

Nutrition

Serving: 1biscuitCalories: 202kcalCarbohydrates: 35.6gProtein: 3.3gFat: 5.5g
Tried this recipe?Click here to tell us how it was!

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