Name: Blueberry Biscuits with Lemon Glaze Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 cups All-purpose flour; 4 teaspoons Baking powder; 1/3 cup Sugar; 1 teaspoon Salt; 1 cup Cold milk; 5 tablespoons Cold or frozen butter, grated or cut into small pieces; 3 ounces Fresh or dried blueberries, gently folded into the dough; 1 cup Powdered sugar; 1/8 cup Water; 1 teaspoon Vanilla extract; 1/2 teaspoon Lemon juice

There’s something truly delightful about starting your morning with warm, flaky biscuits bursting with juicy blueberries, topped off with a bright and tangy lemon glaze. This Blueberry Biscuits with Lemon Glaze Recipe hits every note of a perfect breakfast treat — comforting yet a little fancy in all the right ways. Whether you’re making brunch for guests or craving a special weekend indulgence, these biscuits bring a freshness that’s both nostalgic and exciting.

What I love most about this Blueberry Biscuits with Lemon Glaze Recipe is how simple it is to pull together, yet the flavors feel so thoughtfully balanced. The lemons add a zing that complements the sweet blueberries like a dream, and the glaze gives just the right touch of sparkle without being overpowering. If you’ve never made biscuits at home, don’t worry — this recipe will walk you through every step so you get those tender layers and juicy pockets of berry goodness every time.

Ingredients You’ll Need

Using just a handful of pantry staples and fresh ingredients, these biscuits come together quickly. The combination of cold butter and milk with dry ingredients helps you achieve that tender, flaky texture we all love.

All-purpose flour: The base for your biscuit dough — makes the texture just right without being too dense.
Baking powder: This little leavening agent creates the airy lift in your biscuits, so don’t skip it!
Sugar: Just enough to add a subtle sweetness that contrasts beautifully with the tart lemon glaze.
Salt: Balances the sweetness and enhances all the other flavors.
Cold milk: Using cold milk keeps the butter from melting too soon — key for those flaky layers.
Cold or frozen butter: Grated or small pieces work best for distribution through the dough, creating flaky pockets.
Fresh or dried blueberries: I prefer fresh when they’re in season — they burst with flavor — but dried can work if fresh aren’t available.
Powdered sugar: The base of your glaze for that sweet, silky finish.
Water: Just a splash to thin the glaze so it drizzles perfectly.
Vanilla extract: Adds warmth and depth to the glaze, making it extra irresistible.
Lemon juice: Freshly squeezed if you can — it brightens everything up and makes the glaze sing.

Variations

I love how flexible this Blueberry Biscuits with Lemon Glaze Recipe is — it’s easy to tweak based on what you have or your dietary needs. Playing around with add-ins or trying a dairy-free version can be a delicious adventure, so don’t be shy about making it your own!

Gluten-free biscuits: Swap the all-purpose flour for a good quality gluten-free blend. I’ve tried this with a mix of rice flour and almond flour, and it still yielded flaky results.
Vegan adaptation: Use plant-based milk and vegan butter alternatives. The glaze can be made with agave syrup or maple syrup instead of powdered sugar for a slight twist.
Add lemon zest: Sometimes I add a teaspoon of lemon zest right into the biscuit dough for an extra burst of citrus flavor.
Mixed berries: If blueberries aren’t your favorite, try raspberries or blackberries instead — just be gentle folding them in to prevent bleeding.

How to Make Blueberry Biscuits with Lemon Glaze Recipe

Step 1: Prep Your Dry Ingredients

Start by sifting together the all-purpose flour, baking powder, sugar, and salt in a large mixing bowl. Mixing the dry ingredients well ensures the baking powder distributes evenly, which helps the biscuits rise beautifully. Trust me, skipping this step can result in uneven texture.

Step 2: Incorporate the Butter

Next, grate your cold or frozen butter directly into the dry mix or cut it into small pieces and quickly toss it in. Using a pastry cutter or your fingertips, gently rub the butter into the flour mixture until it resembles coarse crumbs. You want small bits of butter to remain so they melt during baking, creating flaky layers — resisting the urge to overwork the dough here is key!

Step 3: Fold in Blueberries and Add Milk

Gently fold the blueberries into the flour and butter mixture — be careful not to crush them as that’ll turn your dough blue and soggy. Then pour in the cold milk and stir just until the dough comes together. The goal is a slightly sticky, soft dough; if you overmix, your biscuits could turn out tough.

Step 4: Shape and Bake the Biscuits

Turn the dough onto a floured surface and pat it into a 1-inch thick rectangle. Use a round biscuit cutter or a glass to cut out your biscuits, pressing straight down without twisting to help them rise evenly. Arrange them on a baking sheet, leaving a little space apart, and bake at 425°F (220°C) for about 12-15 minutes, until golden and puffed. I find it helps to preheat your baking sheet so the bottoms get nice and crisp.

Step 5: Prepare the Lemon Glaze

While the biscuits are baking, whisk together the powdered sugar, water, vanilla extract, and lemon juice until smooth. Adjust the consistency by adding a bit more water if it’s too thick or more sugar if too thin. The glaze should drip easily but still coat the back of a spoon — I like to taste it here as well to balance the sweetness and tang perfectly.

Step 6: Glaze and Serve

Once the biscuits come out of the oven and have cooled slightly, drizzle the lemon glaze generously over the top. The warm biscuits help the glaze soak in just a little, which I find adds a lovely moist texture without making them soggy. Serve while still warm if you can — that’s when they taste best!

How to Serve Blueberry Biscuits with Lemon Glaze Recipe

Blueberry Biscuits with Lemon Glaze Recipe - Recipe Image

Garnishes

I often top my biscuits with a few fresh blueberries and a sprinkle of lemon zest to create a pretty, fresh look. A light dusting of powdered sugar adds an elegant touch for guests. Sometimes a tiny dollop of whipped cream or clotted cream takes it over the top for a special brunch.

Side Dishes

These biscuits are versatile but especially wonderful with a side of scrambled eggs or a crisp green salad if you want a balanced meal. A cup of freshly brewed coffee or a lemon-infused herbal tea pairs beautifully and complements the citrus notes perfectly.

Creative Ways to Present

For a lovely presentation, try arranging your Blueberry Biscuits with Lemon Glaze Recipe in a woven basket lined with a cheerful linen napkin. For a party, stack them on a tiered cake stand and add edible flowers for that “wow” factor. I’ve also served them alongside a small bowl of mixed berry compote, letting guests add more berry goodness as they please.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which can happen if you’re sharing!), store the biscuits in an airtight container at room temperature. They keep well for up to 2 days. I find reheating them wrapped in a slightly damp paper towel in the microwave restores some of that fresh-baked softness.

Freezing

I often freeze unbaked biscuit dough shaped on a baking tray, then transfer the frozen biscuits to a bag for up to 3 months. When I’m ready to bake, I just pop them straight on a baking sheet and add a few extra minutes to the bake time. Freezing the dough instead of baked biscuits keeps the texture fresher than freezing the finished product.

Reheating

Reheat baked biscuits in a 350°F oven for about 5-7 minutes, which refreshes their flaky texture without drying them out. If you want to bring back a little of the glaze’s shine, you can brush a tiny bit of melted butter on top before warming.

FAQs

Can I use frozen blueberries in the Blueberry Biscuits with Lemon Glaze Recipe?

Absolutely! Frozen blueberries work just fine; just try to gently fold them into the dough while still frozen to avoid too much color bleeding. Also, sprinkling a little flour on frozen berries before folding helps prevent them from turning the dough blue.
How do I make sure the biscuits come out flaky, not dense?

The key to flaky biscuits is to keep your butter cold and avoid overmixing the dough. When you mix in the butter, look for pea-sized chunks and handle the dough as little as possible when adding liquid — less mixing means more tender layers after baking.
Can I prepare the lemon glaze ahead of time?

Yes, you can mix the glaze a few hours ahead and keep it refrigerated in a sealed container. Just give it a quick stir before drizzling. If it thickens too much, add a little more water to loosen it up.