Glazed Blueberry Biscuits

These Glazed Blueberry Biscuits are sweet buttermilk biscuits, bursting with blueberries, and topped with a sweet lemon glaze. Better than Pillsbury and Bojangles, they are perfect for breakfast or a treat with afternoon coffee or tea!

Save This Recipe! 💌

I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!

I agree to be receive new recipes from But First We Brunch

I had been wanting to make Glazed Blueberry Biscuits for the blog for a very long time. I hesitated only because I saw that a few of my blogging friends had already done it, most of them were copycat recipes of Bojangles bo-berry biscuits and I've never had one, and because at the bakery I had thousands of blueberry scones with sweet glaze and frankly I was over it.

But in the end I couldn't resist the call of a fluffy biscuit enveloping juicy blueberries being covered in glaze. I wanted to go beyond a standard vanilla glaze, and since I found half a lemon wrapped in plastic wrap in the fridge, a lemon glaze seemed like the right move. As I so often do, I gathered my ingredients, turned on my camera, and started making blueberry biscuits live on Instagram. No test run, no net. Mistakes and all.

I was going on instincts because I had never even eaten a blueberry biscuit, and the nearest Bojangles is over 100 miles from me. And here we are guys. It was a triumph! Sometimes you just hit it out of the park. I made my own lemon blueberry biscuits and they're so good I my road trip is postponed indefinitely. Sorry Bojangles.

Ingredients

I rarely have fresh blueberries. I forget about them so often, and end up finding fuzzy berries in the back of the fridge, that as soon as I buy them I usually freeze them. All the other ingredients for this blueberry biscuits recipe are easy to find if you don't already have them.

See recipe card below for quantities.

Substitutions & Variations

I really really want you to make this blueberry biscuit recipe. Here are a few substitutions you can make if you need to.

• Butter - I always prefer to use unsalted butter so that I'm in control of the salt level of my recipes, but if you only have salted butter, just use half the kosher salt called for in the recipe.
• Buttermilk - I prefer full fat, whole milk buttermilk, but low fat is fine. If you don't have access to buttermilk you can use regular yogurt or regular milk in its place. I have not tried my blueberry biscuits with plant based milk, but if you do, let me know how it goes!
• Kosher salt - When I say Kosher salt I am not talking about the table salt in the blue container with the umbrella toting little girl. Due to their crystal size and other factors, table salts actually taste much saltier than kosher salt. If you only have table salt, use half of the amount called for. If you only have salted butter and table salt, skip adding any additional salt.
• Blueberries - If you don't have fresh blueberries, you can use store-bought frozen blueberries. Keep them frozen until the last minute so you reduce the chances they will stain the dough. You can also totally skip them and make my fresh strawberry biscuits instead because they are a delight!

Biscuits vs Scones

Let's make something clear right away. These blueberry biscuits are not scones. I say that because one of the most common (and angry!) comments I get on my biscuits, is that they aren't biscuits, they are scones. No actually they are not. These are moist fluffy blueberry biscuits and y'all just have to live with that.

How are they different? Well, that's tough to pin down, and opinions vary. In general, biscuits are flakier, more often savory (but not always), have more butter, and are made with buttermilk. Scones tend to be sweet (but not always), are more fluffy, use an egg in place of some of the butter, and are usually made with heavy cream. Is that more clear? 

In conclusion, if someone calls something a flaky biscuit or a fluffy scone, just take them at their word. Is it delicious? That's the important thing, not the name. You can call them blueberry battleships for all I care, just pass the plate while you're doing it!

Instructions

Guys making these delicious blueberry biscuits could not be easier! We just have to work the butter into the flour and if you don't want to do it by hand (sometimes my hands are stiff) you can use a pastry cutter or food processor to do it.

Step 1: In a large  bowl, whisk together the dry ingredients; all-purpose flour, baking powder and baking soda, sugar, and salt. Add in a cold stick of butter that has been cut into cubes. Toss to coat with flour mixture. 

Step 2: Use a finger snapping motion to press the butter and flour together, a process known as "cutting in the butter".

Step 3: You should end up with small pieces of butter incorporated into flour with the texture of lumpy sand. Add in your blueberries and toss to coat in the flour.

Step 4: Make a well in the center of the mixture and add the cold buttermilk. Use a rubber spatula or wooden spoon bring everything together until you have a fairly uniform dough.

Step 5: If there are a lot of dry spots, add one or two tablespoons more buttermilk. Dump the dough out onto a floured work surface. 

Step 6: Using your hands, gently bring it together into a rough square. 

Step 7: Pat or use a rolling pin to roll the dough into a rectangle at least ½ inch thick. If desired, add more blueberries to the top of the dough for beauty reasons. Using a 2 inch biscuit cutter or cookie cutter, cut out your biscuits. Gather your scraps as you go, gently re-form them together, and cut as many biscuits as you can.

Place biscuits on a large sheet pan lined with parchment paper. Put the pan of biscuits in the freezer or refrigerator to chill while you preheat the oven to 425°F.

Step 8: Remove biscuits from the freezer and brush the top of the biscuits with an egg wash of one egg whisked with one tablespoon of water or milk. Bake in preheated oven for 18-20 minutes, or until golden brown.

Step 9: In a small bowl, whisk together the powdered sugar, cream, and lemon juice. If it is too thin, add more powdered sugar, a couple of tablespoons at a time. If too thick, add more lemon juice or cream.

Step 10: Allow to cool for about 10 minutes, then drizzle your warm biscuits generously with the simple lemon glaze.

Hint: If allowed to cool for about an hour, the glaze will set enough to stack them in a container for storage or for taking to a potluck, but I've never actually had them last long enough to pack and if someone wants one they have to come to my house and get it because chances are I'm not sharing.

Recipe FAQs

More fruity breakfasts