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Flaky Blueberry Biscuits with Lemon Glaze

These warm, flaky biscuits filled with blueberries and topped with a sticky lemon glaze capture the essence of cozy Sunday mornings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 biscuits
Course: Breakfast, Brunch, Snack
Cuisine: Southern
Calories: 200
Ingredients Method Notes

Ingredients
  

Biscuits
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 2–3 tbsp granulated sugar
  • 1/2 tsp salt
  • 1/2 cup cold butter, cubed (1 stick)
  • 1 cup blueberries (fresh or frozen, toss in 1 tsp flour if frozen)
  • 3/4 cup cold milk (or buttermilk for tang)
Lemon Glaze
  • 1 cup powdered sugar
  • 1–2 tbsp fresh lemon juice
  • 1/2 tsp vanilla extract
  • Splash of water or milk (as needed for glaze consistency)

Method
 

Preparation
  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper. Keep butter and milk cold until ready to use.
  2. In a large mixing bowl, whisk together flour, baking powder, sugar, and salt.
  3. Cut in cold butter with a pastry cutter or fingertips until mixture resembles coarse crumbs.
  4. Toss in blueberries. Pour in cold milk and gently stir until dough just comes together—do not overmix.
  5. Turn dough onto a lightly floured surface, pat to 1-inch thick, and cut biscuits with a round cutter or glass. Press straight down without twisting.
  6. Place biscuits on baking sheet and bake for 12–15 minutes until light golden on top.
Glazing
  1. While baking, whisk powdered sugar, lemon juice, vanilla, and a splash of water or milk into a smooth, drippy glaze.
  2. Cool biscuits briefly, then drizzle glaze generously over tops before serving.

Notes

Keep leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze unglazed biscuits in a single layer, then transfer to a freezer bag for up to 2 months; reheat from frozen at 350°F for 8–10 minutes and drizzle with fresh glaze. For a brighter lemon flavor, add an extra teaspoon of lemon zest to the glaze.