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Glazed Blueberry Biscuits Recipe

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4 from 12 reviews

Delight in these tender and flaky Glazed Blueberry Biscuits, bursting with sweet frozen blueberries and topped with a tangy lemon glaze. Perfectly golden and buttery, these biscuits combine classic Southern baking with a fresh fruit twist, making them an ideal treat for breakfast, brunch, or an afternoon snack.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ¼ teaspoon baking soda
  • 1 tablespoon granulated sugar
  • 1 teaspoon kosher salt

Wet Ingredients & Add-ins

  • 8 tablespoons unsalted butter (very cold and cut into small cubes)
  • 1 cup blueberries (frozen for at least 15 minutes)
  • ¾ cup buttermilk (cold)
  • 1 large egg (whisked with 1 tablespoon water for egg wash)

Glaze

  • 1 cup powdered sugar
  • 1 tablespoon cream
  • 2 tablespoons lemon juice

Instructions

  1. Freeze the Blueberries: Place fresh blueberries in a single layer on a sheet tray and freeze for at least 15 minutes to prevent bursting when mixing with the dough.
  2. Mix Dry Ingredients and Butter: In a large mixing bowl, whisk together flour, baking powder, baking soda, sugar, and salt. Add cold butter cubes and toss to coat them in the flour mixture.
  3. Cut in the Butter: Using a finger snapping motion, press the butter and flour together until the mixture resembles lumpy sand with small butter pieces.
  4. Add Blueberries: Toss the frozen blueberries into the flour-butter mixture to coat them thoroughly.
  5. Add Buttermilk: Create a well in the center and pour in the cold buttermilk. Gently mix with a rubber spatula or wooden spoon until mostly uniform dough forms.
  6. Adjust Moisture If Needed: If dry spots remain, add 1-2 tablespoons more buttermilk and incorporate gently.
  7. Form Dough: Turn the dough out onto a lightly floured surface and gently bring it together into a rough square shape.
  8. Roll and Cut Biscuits: Pat or roll the dough into a rectangle about ½ inch thick. Optionally add extra blueberries on top, then cut biscuits using a 2-inch cutter.
  9. Reform Scraps: Gather leftover dough scraps, gently press together, and cut additional biscuits until dough is used.
  10. Chill Biscuits: Arrange biscuits on a parchment-lined small sheet pan and chill in the freezer or refrigerator while preheating the oven to 425°F.
  11. Egg Wash and Bake: Remove biscuits from the freezer, brush tops with the egg wash (egg whisked with water), and bake for 18-20 minutes until golden brown.
  12. Prepare Glaze: Whisk together powdered sugar, cream, and lemon juice in a small bowl. Adjust consistency by adding more powdered sugar to thicken or more lemon juice/cream to thin.
  13. Glaze and Serve: Let biscuits cool about 10 minutes, then generously drizzle with the lemon glaze before serving.

Notes

  • Freezing the blueberries prevents them from bleeding and bursting during mixing, keeping the dough intact and colorful.
  • Cutting in cold butter creates a flaky biscuit texture; avoid letting the butter warm up.
  • If you want taller biscuits, do not overwork the dough when bringing it together.
  • Adjust the glaze thickness to your preference for a drizzled or thicker topping.
  • Biscuits are best enjoyed fresh but can be stored in an airtight container for up to 2 days.

Find it online: https://marthatasty.com/glazed-blueberry-biscuits-recipe/