These blueberry buttermilk biscuitsare a delightful fusion of Southern comfort and fruity elegance. Flaky, golden layers cradle juicy blueberries that burst with flavor in every bite. The biscuits are lightly sweetened, making them perfect for breakfast, brunch, or a cozy dessert. A drizzle of tangy lemon glaze adds a bright finish that elevates the entire experience. Whether served warm with whipped cream or tucked into a brunch spread, these biscuits are guaranteed to disappear fast—just the way you like it!
🧺 Ingredients:
For the Biscuits:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 3 tbsp granulated sugar
- ½ cup (1 stick) unsalted butter, cold and cubed
- ¾ cup buttermilk (plus extra for brushing)
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
- Zest of 1 lemon
Optional Add-ins:
- 1 tsp vanilla extract
- ¼ tsp cinnamon for warmth
For the Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
- ½ tsp lemon zest
👩🍳 Instructions:
Step 1: Prep the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Add lemon zest for a citrusy lift. If you’re feeling adventurous, toss in a pinch of cinnamon or a splash of vanilla for extra depth.
Step 2: Cut in the Butter
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter. This step is key to achieving those flaky layers.
Step 3: Add Buttermilk and Blueberries
Pour in the buttermilk and gently stir until the dough just comes together. Do not overmix. Fold in the blueberries carefully to avoid crushing them—some juice streaks are beautiful, but we want whole berries in every bite.
Step 4: Shape the Dough
Turn the dough out onto a lightly floured surface. Pat it into a rectangle about 1 inch thick. Fold the dough in half, then pat it out again. Repeat this folding process 2–3 times to build layers. Finally, shape into a 1-inch thick slab and cut into rounds or squares using a biscuit cutter or knife.
Step 5: Bake to Golden Perfection
Place the biscuits on a parchment-lined baking sheet, close together for soft sides or spaced apart for crisp edges. Brush the tops with a little buttermilk for shine. Bake at 425°F (220°C) for 15–18 minutes, or until golden brown and puffed.
Step 6: Make the Lemon Glaze
While the biscuits bake, whisk together powdered sugar, lemon juice, and zest until smooth. Adjust the consistency by adding more sugar or juice as needed—it should be pourable but not runny.
Step 7: Glaze and Serve
Once the biscuits are out of the oven, let them cool slightly. Drizzle the lemon glaze generously over the tops. Serve warm with extra blueberries, whipped cream, or even a dollop of Greek yogurt for a tangy twist.
🎉 Serving Suggestions & Variations:
- Party-Ready: Stack biscuits on a tiered tray with fresh berries and edible flowers for a stunning brunch centerpiece.
- Savory-Sweet Mashup: Add a touch of rosemary or thyme to the dough for a herbal note that pairs beautifully with the blueberries.
- Sugar-Free Option: Swap sugar for a natural sweetener like stevia or monk fruit, and use a sugar-free glaze.
Would you like me to help you scale this recipe for a big gathering or adapt it for a specific dietary need? I’ve got plenty of ideas to keep your kitchen buzzing with joy!