To prepare for the cold weekend I decided to make lemon blueberry biscuits with a lemon glaze. It’s very possible im gonna eat them all within 24 hours.
For these I referenced a recipe from Atk which I will include below. To make the lemon version I added lemon zest to the biscuit dough and added a lemon glaze which was basically just powdered sugar and lemon juice.
Ingredients
- 11 tablespoons Unsalted butter (1 tablespoon, melted; 10 tablespoons, cut into ½-inch pieces and chilled)
- 3 cups (15 ounces/425 grams) all-purpose flour
- ½ cup (3½ ounces/99 grams) sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 ¼ teaspoons table salt
- 7 ½ ounces (213 grams/1½ cups) blueberries
- 1 ⅔ cups buttermilk, chilled
Honey Butter
- 2 tablespoons Unsalted butter
- 1 tablespoon honey
- Pinch table salt
1 INSTRUCTIONS FOR THE BISCUITS: Adjust oven rack to middle position and heat oven to 400 degrees. Brush bottom and sides of 8-inch square baking pan with melted butter.
2 Whisk flour, sugar, baking powder, baking soda, and salt together in large bowl. Add chilled butter to flour mixture and smash butter between your fingertips into flat, irregular pieces. Add blueberries and toss with flour mixture. Gently stir in buttermilk until no dry pockets of flour remain.
3 Using rubber spatula, transfer dough to prepared pan and spread into even layer and into corners of pan. Using bench scraper sprayed with vegetable oil spray, cut dough into 9 equal squares (2 cuts by 2 cuts), but do not separate. Bake until browned on top and paring knife inserted into center biscuit comes out clean, 40 to 45 minutes.
4 FOR THE HONEY BUTTER: Meanwhile, combine butter, honey, and salt in small bowl and microwave until butter is melted, about 30 seconds. Stir to combine; set aside.
5 Remove pan from oven and let biscuits cool in pan for 5 minutes. Turn biscuits out onto baking sheet, then reinvert biscuits onto wire rack. Brush tops of biscuits with honey butter (use all of it). Let cool for 10 minutes. Using serrated knife, cut biscuits along scored marks and serve warm.
I recently tried making these lemon blueberry buttermilk biscuits as the weather started to cool down, and I have to say, they quickly became a favorite in my household. The key to the tender crumb is using cold butter cut into the flour, which helps create those flaky layers that make biscuits so irresistible. Adding lemon zest to the batter adds a subtle brightness that pairs perfectly with the bursts of fresh blueberries inside. For the glaze, I kept it simple with just powdered sugar and lemon juice, which gave the biscuits a gentle sweetness and a tangy finish without overpowering the natural flavors. Brushing the biscuits with honey butter right after baking adds richness and a bit of sticky sweetness—it's the kind of topping that makes you want to go back for seconds (or thirds). One tip I found helpful is chilling the buttermilk before mixing it in—this keeps the dough cooler and helps maintain the flakiness of the biscuits. Also, instead of forming individual biscuits, baking the dough in a pan and cutting it into squares makes it easy and less messy, plus you get those wonderful soft edges. These biscuits work wonderfully for breakfast with a pat of extra butter or jam, or even as a snack with a warm cup of tea. I’m planning to try swapping out blueberries for other seasonal fruits like raspberries or peaches next time for a new twist. Overall, this recipe is a great way to bring some cozy cottagecore vibes into your kitchen while enjoying a sweet and citrusy treat that's surprisingly easy to make.
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