Old-Fashioned Blueberry Glazed Biscuits
Old-Fashioned Blueberry Glazed Biscuits are tender, buttery biscuits filled with blueberries and topped with a bright lemon glaze—perfect for breakfast or brunch.
2 Servings
Ingredients
For the Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- ½ cup unsalted butter softened and cut into cubes
- 1¼ cups buttermilk
- or 1 cup milk + 1 tablespoon apple cider vinegar
- 1 cup frozen blueberries
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- ½ teaspoon vanilla extract
- 1 lemon zest and juice
- ¼ teaspoon ground cinnamon
Instructions
Preheat the Oven:
- Set the oven to 400°F (200°C). Lightly grease a large oven-proof skillet or baking dish.
Prepare the Dry Ingredients:
- In a large mixing bowl, combine the flour, baking powder, salt, and sugar. Whisk until well blended.
Incorporate the Butter:
- Add the cubed butter to the dry mixture. Using your hands or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs.
Add the Liquid Ingredients:
- Pour the buttermilk (or milk and vinegar mixture) into the flour mixture. Stir until a soft dough forms. Gently fold in the frozen blueberries, being careful not to overmix.
Shape the Biscuits:
- Transfer the dough to a lightly floured surface. Pat it into a 1-inch thick disc. Use a 3-inch biscuit cutter to cut out biscuits, reforming the dough as needed for additional biscuits.
Arrange and Bake:
- Place the cut biscuits into the greased skillet so they are slightly touching. Bake for 30 minutes or until the tops are golden and the centers are cooked through.
Prepare the Glaze:
- While the biscuits bake, whisk together the powdered sugar, heavy cream, vanilla extract, lemon zest and juice, and cinnamon in a small bowl until smooth.
Glaze and Serve:
- Once the biscuits are removed from the oven, drizzle them with the prepared glaze while they are still warm. Serve immediately.
Notes
To prepare this recipe gluten-free, substitute the all-purpose flour with a certified 1:1 gluten-free baking flour blend. Ensure your baking powder and powdered sugar are labeled gluten-free, as some brands may contain additives with gluten. Adjust liquid slightly if the dough feels dry, as gluten-free flours absorb moisture differently.