Blueberry Drop Biscuits
These delicious lemon-glazed blueberry drop biscuits are delicately crisp on the outside, tender inside, and bursting with blueberries.
If you are a muffin top lover, this easy recipe for blueberry drop biscuits is for you! My favorite part of a muffin is the top, so when I found this easy recipe for blueberry biscuits on Two Peas & Their Pod, I knew I would make them. These buttermilk drop biscuits were super simple to make and my whole family thought they were delicious, especially with the lemon glaze on top.
Blueberry Drop Biscuits
Blueberry Biscuits:
- 2 cups flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 3/4 tsp kosher salt
- 1/2 tsp baking soda
- Zest of 1 lemon
- 1 cup cold buttermilk
- 1/2 cup unsalted butter, melted and cooled slightly
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- Turbinado sugar, for sprinkling on the biscuits
For the lemon glaze:
- 1 cup powdered sugar
- 2 to 3 tablespoons lemon juice, to taste
- 1/2 teaspoon lemon zest
How to Make Blueberry Drop Biscuits
Preheat the oven to 450 degrees. Line a large baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, salt, baking soda, and lemon zest. Gently mix in the blueberries.
In a small bowl, combine the cold buttermilk and the slightly cooled melted butter. Stir until combined and small clumps form. It is ok if the mixture is lumpy. Stir in the vanilla.
Pour buttermilk mixture to dry ingredients and stir with rubber spatula until just combined.
Scoop biscuit batter (approximately 2 1/2 tablespoons per biscuit) and drop on prepared baking sheet, spacing biscuits at least 2 inches apart.
Sprinkle the tops of each biscuit with turbinado sugar.
Place the baking sheet in the oven, on the middle rack, and bake 12 to 15 minutes, until the biscuit tops are golden brown.
Remove from the oven and let the biscuits cool for 5 minutes on the baking sheet.
Transfer biscuits to wire rack and let them cool completely.
While the biscuits are cooling, make the lemon glaze, by whisking together the powdered sugar, lemon juice, and zest until smooth.
Drizzle the glaze over the cooled biscuits and serve. Enjoy.
Equipment
Ingredients
Blueberry Biscuits:
- 2 cups flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- ¾ tsp kosher salt
- ½ tsp baking soda
- Zest of 1 lemon
- 1 cup cold buttermilk
- ½ cup unsalted butter melted and cooled slightly
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- Turbinado sugar for sprinkling on the biscuits
For the lemon glaze:
- 1 cup powdered sugar
- 2 to 3 tablespoons lemon juice to taste
- ½ teaspoon lemon zest
Instructions
- Preheat the oven to 450 degrees. Line a large baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, baking soda, and lemon zest. Gently mix in the blueberries.
- In a small bowl, combine the cold buttermilk and the slightly cooled melted butter. Stir until combined and small clumps form. It is ok if the mixture is lumpy. Stir in the vanilla.
- Pour buttermilk mixture to dry ingredients and stir with rubber spatula until just combined.
- Scoop biscuit batter (approximately 2 1/2 tablespoons per biscuit) and drop on prepared baking sheet, spacing biscuits at least 2 inches apart.
- Sprinkle the tops of each biscuit with turbinado sugar.
- Place the baking sheet in the oven, on the middle rack, and bake 12 to 15 minutes, until the biscuit tops are golden brown.
- Remove from the oven and let the biscuits cool for 5 minutes on the baking sheet. Transfer biscuits to wire rack and let them cool completely.
- While the biscuits are cooling, make the lemon glaze, by whisking together the powdered sugar, lemon juice, and zest until smooth.
- Drizzle the glaze over the cooled biscuits and serve. Enjoy.
We are fans of muffins tops 🙂 These look excellent, Pam.
They look delicious and perfect timing as our blueberries are coming in.