Homemade Lemon Blueberry Glazed Biscuits: A Sweet Start to Your Morning
Some mornings call for something extra special—something sweet, tangy, and melt-in-your-mouth delicious. Enter homemade lemon blueberry glazed biscuits! If you’ve ever craved the soft, buttery magic of a Bojangles biscuit but wanted to put a homemade twist on it, this recipe is your answer.
Packed with bursts of juicy blueberries, bright lemony glaze, and that flaky biscuit texture we all love, these biscuits are more than breakfast—they’re a moment. Let’s dive into the details so you can whip these up and make your kitchen the new neighborhood favorite!
Why You’ll Love These Lemon Blueberry Glazed Biscuits
These biscuits aren’t your average morning treat. They’re the perfect combination of:
- Flaky and buttery: Thanks to a generous helping of unsalted butter and buttermilk, the biscuits are tender and light.
- Sweet and tangy: The blueberries add juicy bursts of sweetness, while the lemon glaze adds just the right zing to balance every bite.
- Nostalgic comfort food: There’s something about a warm biscuit fresh out of the oven that takes you back to cozy mornings at home.
Ingredients You’ll Need
For the Sweet Lemon Glaze:
- 1 cup powdered sugar
- 3 tablespoons milk
- ½ teaspoon vanilla extract
- 2 teaspoons lemon extract
For the Biscuits:
- 2 cups all-purpose flour (a soft winter wheat, like White Lily, is perfect!)
- 1 tablespoon baking powder
- ½ teaspoon salt
- 3 tablespoons granulated sugar
- 1 stick unsalted butter
- ¾ cup buttermilk
- 1 cup frozen blueberries (freeze fresh ones for at least an hour!)
- ½ stick salted butter, melted
Step-by-Step Instructions
1. Make the Lemon Glaze
Start with the glaze so it’s ready to drizzle. Combine powdered sugar, milk, vanilla extract, and lemon extract in a small bowl. Stir until smooth, ensuring the sugar is fully dissolved. Set it aside while you prepare the biscuits.
2. Prepare the Biscuit Dough
- Preheat your oven to 500°F.
- In a large bowl, combine the dry ingredients: flour, baking powder, salt, and sugar.
- Cut in the unsalted butter using a pastry cutter or your hands until the mixture resembles coarse crumbs (pea-sized pieces of butter are ideal).
- Slowly pour in the buttermilk, stirring just until the dough pulls away from the sides of the bowl. Avoid overmixing!
3. Incorporate the Blueberries
- Sprinkle a clean surface with flour and transfer the dough onto it. Flatten the dough gently to about ½-inch thickness.
- Scatter frozen blueberries over the surface of the dough.
- Fold the dough over the blueberries and knead it gently a couple of times, just until the blueberries are distributed. Flatten again to about 1-inch thickness.
Pro Tip: Don’t worry if the blueberries start to bleed into the dough—those blue swirls make the biscuits even more beautiful!
4. Cut and Bake
- Use a biscuit cutter (or a drinking glass) to cut out rounds. Press straight down—don’t twist—to ensure the biscuits rise evenly.
- Arrange the biscuits in a cast-iron skillet so they’re touching. This helps them rise upward rather than outward.
- Brush the tops and sides generously with melted salted butter.
- Bake for 8–10 minutes. At the 6-minute mark, brush the biscuits with more melted butter and return them to the oven.
5. Add the Lemon Glaze
After removing the biscuits from the oven, let them cool in the skillet for about 10 minutes. Drizzle the sweet lemon glaze over the top, adjusting the amount to suit your taste.
Tips for Perfect Biscuits
- Keep it cold: Use cold butter and frozen blueberries to maintain the biscuits’ flakiness.
- Don’t overwork the dough: Gentle handling keeps the biscuits tender.
- Get creative: Swap blueberries for blackberries or raspberries for a fun twist!
Serve and Enjoy!
Whether you’re savoring these biscuits as a weekend breakfast or whipping them up for a brunch gathering, they’re guaranteed to impress. The combination of tangy lemon glaze, sweet blueberries, and buttery biscuit layers will have everyone reaching for seconds.
Next time you’re tempted by a Bojangles drive-thru, remember—you’ve got a recipe that’s even better. Homemade wins every time
