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Flaky Blueberry Biscuits with Lemon Glaze

These flaky blueberry biscuits topped with a bright lemon glaze fill your home with comfort and sweet memories, perfect for any brunch occasion.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 biscuits
Course: Breakfast, Brunch
Cuisine: American, Baking
Calories: 200
Ingredients Method Notes

Ingredients
  

For the 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 of butter
  • 1 cup blueberries fresh or frozen, tossed in 1 tsp flour if frozen
  • 3/4 cup cold milk or buttermilk for tang
For the 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 your fingertips until the 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.
Baking
  1. Place biscuits on the baking sheet and bake 12–15 minutes until light golden on top.
Glaze Preparation
  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

Serve warm, right from the oven, with a cup of strong coffee or sweet tea. Let the glaze be a little messy — that’s the good part. These are lovely alongside scrambled eggs for a weekend brunch or with a bowl of chilled strawberries for a light dessert.