Can I use frozen blueberries for Flaky Blueberry Biscuits with Lemon Glaze?

Yes, you can definitely use frozen blueberries for this recipe. Just toss them in a bit of flour before adding to the dough to help prevent them from sinking. Frozen blueberries tend to retain their shape better when baked.

How do I store Flaky Blueberry Biscuits with Lemon Glaze?

Store the biscuits in an airtight container at room temperature for up to three days. If you want to keep them longer, consider refrigerating them, but they may lose some flakiness.

Can I make the dough ahead of time?

Yes, you can prepare the dough ahead of time and refrigerate it for up to a day. Just remember to let it sit at room temperature for a few minutes before rolling and cutting out the biscuits.

What can I substitute for the milk in this recipe?

You can use buttermilk, almond milk, or other non-dairy milk alternatives if preferred. Buttermilk will add a nice tang and richness to the biscuits, enhancing their flavor.

How can I make these biscuits gluten-free?

To make gluten-free Flaky Blueberry Biscuits, use a gluten-free all-purpose flour blend in place of regular flour. Ensure that your baking powder is also gluten-free, as some blends may contain gluten.

Flaky Blueberry Biscuits with Lemon Glaze – Perfectly Delicious Treats!

Ingredients

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2 cups all-purpose flour
1 tbsp baking powder
2–3 tbsp granulated sugar
1/2 tsp salt
1/2 cup cold butter, cubed
1 cup blueberries (fresh or frozen)
3/4 cup cold milk or buttermilk
1 cup powdered sugar
1–2 tbsp fresh lemon juice
1/2 tsp vanilla extract
Splash of water or milk (for glaze)

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Instructions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Whisk together the flour, baking powder, sugar, and salt in a large mixing bowl.
Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Toss in the blueberries and pour in the cold milk, gently stirring until the dough just comes together.
Turn the dough onto a lightly floured surface, pat it down to about 1-inch thick, and cut out biscuits.
Place the biscuits on the prepared baking sheet and bake for 12–15 minutes until light golden on top.
Whisk together the powdered sugar, lemon juice, vanilla, and a splash of water or milk until smooth for the glaze.
Allow the biscuits to cool briefly before drizzling the glaze over the tops, then serve!

Notes

For the best results, use cold ingredients to achieve flakiness. Store leftovers in an airtight container for up to three days.

Author: robert-thompson
Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 biscuit
Calories: 200
Sugar: 5g
Sodium: 300mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 2g
Cholesterol: 15mg