Description
Flaky, buttery biscuits bursting with juicy blueberries and a hint of lemon, perfect for breakfast or brunch with a sweet glaze drizzle.
Ingredients
- 2 cups Bisquick mix
1/3 cup sugar
2/3 cup buttermilk
1 cup fresh blueberries
1/4 cup powdered sugar
1-2 tablespoons of milk
Instructions
- Preheat oven to 425°F (220°C). Line baking sheet with parchment paper.
- Whisk together flour, baking powder, sugar, and salt in large bowl.
- Cut in butter with pastry cutter until mixture resembles coarse crumbs.
- Stir in lemon zest. Gently fold in blueberries.
- Make well in center and pour in buttermilk. Stir just until dough comes together.
- Turn onto floured surface, knead gently 2-3 times. Pat into 1-inch thick rectangle.
- Cut into 8 squares or rounds. Place on baking sheet 2 inches apart.
- Brush tops with buttermilk, sprinkle with turbinado sugar. Bake 15-18 minutes until golden.
- Whisk powdered sugar, milk and vanilla for glaze. Drizzle over warm biscuits.
Notes
- Freeze butter for 30 minutes for extra flaky layers.
- Toss blueberries in 1 tbsp flour to prevent sinking.
- For lemon-blueberry version, add 1 tbsp lemon juice to buttermilk.
- Best served day-of, but can be reheated next day.
- Prep Time: 15 mins
- Cook Time: 17 mins
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit with glaze
- Calories: 290
- Sugar: 22g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg