Description
Soft blueberry biscuits with a bright lemon glaze. Easy drop biscuits filled with juicy berries and baked golden for breakfast or brunch.
Ingredients
- 2 cups all purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 6 tablespoons cold unsalted butter, grated
- ¾ cup cold whole milk
- 1 cup fresh blueberries
- 1¼ cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon milk
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the grated butter and toss gently until the mixture resembles coarse crumbs.
- Pour in the milk and stir just until a shaggy dough forms.
- Gently fold in the blueberries, being careful not to crush them.
- Scoop the dough into 8 mounds and place them evenly spaced on the prepared pan.
- Bake for 14 to 16 minutes until the biscuits are puffed and golden on top.
- Transfer the biscuits to a cooling rack.
- Whisk the powdered sugar, lemon juice, and milk until smooth.
- Spoon the glaze over the warm biscuits and let it set before serving.
Notes
- Grating cold butter helps the biscuits bake up light and fluffy without overworking the dough.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American