Name: Blueberry Lemon‑Glazed Biscuits
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 4 teaspoons baking powder; 1/3 cup sugar; 1 teaspoon salt; 5 tablespoons cold or frozen butter (grated or cut into small pieces); 1 cup cold milk; 3 ounces fresh or dried blueberries; 1 cup powdered sugar; 1/8 cup water; 1 teaspoon vanilla extract; 1/2 teaspoon lemon juice

Flaky, buttery biscuits bursting with juicy blueberries and finished with a bright lemon-vanilla glaze — these Blueberry Lemon-Glazed Biscuits are my go-to treat for brunches, weekend breakfasts, or whenever I’m craving something sweet and satisfying. They come together quickly, and the contrast between the tart citrus glaze and the rich, soft biscuit is irresistible.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups all‑purpose flour

4 teaspoons baking powder

1/3 cup sugar

1 teaspoon salt

5 tablespoons cold or frozen butter (grated or cut into small pieces)

1 cup cold milk

3 ounces fresh or dried blueberries

For the glaze:

1 cup powdered sugar

1/8 cup water

1 teaspoon vanilla extract

½ teaspoon lemon juice

Directions

I preheat my oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a large bowl, I whisk together the flour, baking powder, sugar, and salt.

I add the cold butter to the dry ingredients and use my fingertips or a pastry cutter to mix it in until the texture is crumbly.

Then I gently fold in the blueberries, being careful not to crush them.

I pour in the cold milk and stir just until everything comes together — I avoid overmixing to keep the biscuits tender.

On a floured surface, I pat the dough into a 1-inch thick round, then cut out the biscuits using a cutter or a glass.

I place the biscuits on the prepared baking sheet, giving them a little space, and bake for 12–15 minutes until golden on top.

While they bake, I whisk together the powdered sugar, water, vanilla, and lemon juice to make the glaze.

Once the biscuits are slightly cooled, I drizzle the glaze generously over each one and enjoy them warm.

Servings and timing

Servings: 8 biscuits

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Approximate Calories: 200 kcal per serving

Variations

Sometimes I switch it up by adding a little lemon zest directly into the biscuit dough for more citrus flavor. I’ve also swapped the blueberries for chopped strawberries or raspberries when I had them on hand — it works beautifully. If I want a dairy-free version, I use plant-based milk and vegan butter without any trouble.

Storage/Reheating

I keep leftovers in an airtight container at room temperature for up to 2 days. For longer storage, I refrigerate them for up to 5 days. When I want to reheat them, I warm each biscuit in the oven at 300°F (150°C) for about 5–7 minutes to bring back the flaky texture. A few seconds in the microwave works too, but they’re softer that way.

FAQs

How do I prevent the biscuits from turning out tough?

I make sure not to overmix the dough. Mixing just until the ingredients come together keeps the texture light and tender.

Can I use frozen blueberries?

Yes, I often use frozen blueberries straight from the freezer. I avoid thawing them to prevent the dough from turning purple and overly wet.

Can I make the dough ahead of time?

Yes, I’ve made the dough in advance and stored it in the fridge for a few hours. When I’m ready, I just cut and bake as usual.

What’s the best way to drizzle the glaze?

I use a spoon or a small whisk to control the drizzle and apply it while the biscuits are still a bit warm so it melts slightly into the tops.

Can I make these biscuits gluten-free?

I’ve had success using a 1:1 gluten-free flour blend in this recipe. The texture is slightly different but still delicious.

Conclusion

These Blueberry Lemon-Glazed Biscuits are the perfect combination of rustic charm and bright, fresh flavor. I love how quickly they come together and how satisfying they are whether I serve them for brunch, dessert, or an afternoon snack. The simple glaze really takes them to the next level, and I always find myself coming back to this recipe again and again.

Recipe:

Blueberry Lemon‑Glazed Biscuits

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Author: Sophia
Total Time: 30 minutes
Yield: 8 biscuits
Diet: Vegetarian

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Description

Flaky, buttery biscuits filled with juicy blueberries and topped with a bright lemon-vanilla glaze. These quick and easy biscuits are perfect for brunch or a sweet snack.

Ingredients

2 cups all-purpose flour

4 teaspoons baking powder

1/3 cup sugar

1 teaspoon salt

5 tablespoons cold or frozen butter (grated or cut into small pieces)

1 cup cold milk

3 ounces fresh or dried blueberries

For the glaze:

1 cup powdered sugar

1/8 cup water

1 teaspoon vanilla extract

1/2 teaspoon lemon juice

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Instructions

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, sugar, and salt.
Add the cold butter to the dry ingredients and use your fingertips or a pastry cutter to mix until crumbly.
Gently fold in the blueberries, being careful not to crush them.
Pour in the cold milk and stir just until the dough comes together. Avoid overmixing.
Turn the dough out onto a floured surface, pat it into a 1-inch thick round, and cut out biscuits using a cutter or glass.
Place the biscuits on the prepared baking sheet with space between them and bake for 12–15 minutes until golden.
While the biscuits bake, whisk together the powdered sugar, water, vanilla extract, and lemon juice to make the glaze.
Let the biscuits cool slightly, then drizzle the glaze generously over each one and serve warm.