Blueberry Biscuits With Lemon Glaze Drop Biscuits Wellplated Com

While I love a good, old-fashioned buttermilk biscuit, some mornings there just isn’t time to hassle with the extra step of rolling and cutting. Enter drop biscuits—blueberry drop biscuits, to be precise. With a cloud-like texture and endless versatility (see this classic Drop Biscuit recipe for a savory option), drop biscuits are a dream come true when you’re looking for a shortcut to melt-in-your-mouth biscuit nirvana. Simply mix, scoop, and bake.

How to Make Blueberry Biscuits

These blueberry biscuits are a glorious reminder that sometimes the best recipes are also the most simple (and, in this case, include a sweet lemon glaze).

The Ingredients

Butter. The foundation for all great biscuit recipes.

Sugar. Sweetens the biscuits, adds moisture, and tenderizes the dough. Lemon Zest. Rubbing fresh lemon zest into the sugar until fragrant is my secret trick to infusing the biscuit dough with bright lemon flavor.All-Purpose and White Whole Wheat Flour. I enjoy incorporating whole grains whenever I can in my baking recipes so I use a blend of white whole wheat flour (which is more mild tasting than regular whole wheat flour) and all-purpose flour.

Baking Powder. Serves as the leavening agent for these blueberry drop biscuits and makes them rise.Greek Yogurt. Works as a great alternative to buttermilk.Milk. Adds moisture and a little extra fat to bring the dough together.Egg. Tenderizes the blueberry biscuit dough to make them rich, soft, and pillowy.Blueberries. One of my favorite superfoods (just look at all of my blueberry recipes), blueberries are packed with antioxidants and also high in potassium and vitamin C.

Powdered Sugar. Makes the perfect biscuit glaze when combined simply with a bit of freshly squeezed lemon juice (I use a similar glaze for this Lemon Blueberry Bundt Cake).

The Directions

Storage Tips

To Store. Biscuits are best enjoyed the day they are made, but will last well wrapped at room temperature for up to 3 days.To Freeze. Unbaked biscuits can be individually wrapped in plastic and frozen for up to one month. To bake, simply unwrap and bake from frozen, adding a few extra minutes to the baking time.

Recommended Tools

Mixing Bowls. I reach for this glass nesting set almost daily.Baking Sheet. My favorite for baking treats and easy one pan dinners.

If you prefer, you can also bake these biscuits with entirely all-purpose flour.

Raspberries. Fold them in VERY gently (and check out these Raspberry Muffins and Raspberry Scones too).Blackberries. This version is yummy with lime in place of lemon.Strawberries. Dice them small and pat away excess juices.