With a sweet lemon glaze, these Blueberry Biscuits are an easy option for grab-and-go weekday breakfasts or an elegant treat to serve at your next weekend brunch table.
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5 Star Review
It’s high time I rate this recipe because it is one of my favorites! I’ve made the recipe as written and they’re delicious. And they’re so quick and easy I almost feel guilty at how impressed people are by them.
— Miriam —
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.
Key Ingredients
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).
- Butter. After dicing the butter, place it in the freezer while you prepare the other ingredients. Keeping your butter COLD is the secret to extra flaky biscuits.
- 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. If you want to switch things up, other berries work too!
- 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).
How to Make Blueberry Biscuits
- Rub together the sugar and lemon zest.
- Add the rest of the dry ingredients to the bowl with the sugar, then cut in the butter. Combine the wet ingredients in a separate bowl.
- Add the wet ingredients to the dry. Stir just until combined.
- Add the berries and drop the biscuits onto a parchment lined baking sheet.
- A short 15 minutes later (remind yourself it is only 15 minutes—waiting on freshly baked biscuits is agony tantamount only to running out of wine at a crucial moment), the loveliest, fluffiest drop biscuits will emerge from your oven in their blueberry magnificence. Top with lemon glaze. ENJOY!
Serve Blueberry Biscuits With
Blueberry Biscuits
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 10 biscuits
Easy blueberry biscuits with sweet lemon glaze made with Greek yogurt and no buttermilk. A fluffy, melt-in-your-mouth, drop biscuits recipe!
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Ingredients
FOR THE BLUEBERRY BISCUITS
- 6 tablespoons cold butter
- ¼ cup granulated sugar
- 1 medium lemon
- 1 cup all-purpose flour
- 1 cup white whole wheat flour*
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 1 cup non-fat plain Greek yogurt
- ¼ cup milk
- 1 large egg
- 1 cup fresh or frozen blueberries do not thaw
FOR THE LEMON GLAZE
- 1 cup powdered sugar sifted if lumpy
- 3 tablespoons freshly squeezed lemon juice from the lemon above
Instructions
- Place a rack in the center of your oven and preheat to 400 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat.
- Dice the butter into small pieces and place it in the freezer while you prepare the other ingredients.
- Place the sugar in a large mixing bowl. Zest the lemon directly over the top (reserve the zested lemon for the glaze). With your fingers, rub the zest into the sugar until it is moist and fragrant.
- To the bowl, add the all-purpose flour, whole wheat flour, baking powder, and salt. Whisk to combine.
- Scatter the cold butter pieces over the top. With a pastry blender or fork, cut in the butter until the mixture resembles coarse crumbs. Some pieces may be the size of small pebbles and others as large as peas. If there are a few stubborn pieces of butter that won’t break up, you can quickly use your fingers to rub them in.
- In a separate bowl or large measuring cup, whisk together the Greek yogurt, milk, and egg until smoothly combined. Make a well in the center of the dry ingredients, then pour all of the yogurt mixture into it at once. With a fork, stir just until evenly moistened and the dough holds together. The mixture will seem dry at first but will even out (you can lightly use your hands to bring the dough together if needed). Gently stir in the blueberries.
- With a cookie or ice cream scoop, drop the batter by 1/4 to 1/3 cupfuls onto the prepared sheet (each biscuit should be 3 or so inches wide). Leave at least 1 1/2 inches of space around each. Bake for 12 to 18 minutes, until the tops are golden and spring back lightly when touched and a toothpick inserted in the center comes out clean. Transfer to a wire rack.
- While the blueberry biscuits bake, prepare the lemon glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the warm biscuits. Enjoy!
Notes
- *For best results, if you’d like to incorporate whole grains, use white whole wheat flour (which is more mild tasting than regular whole wheat flour) or whole wheat pastry flour. Regular whole wheat flour works too, but the wheat taste will be more noticeable. If you prefer, you can bake these biscuits with entirely all-purpose flour.
- 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.
Nutrition
Serving: 1biscuitCalories: 246kcalCarbohydrates: 40gProtein: 6gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 36mgPotassium: 224mgFiber: 2gSugar: 20gVitamin A: 257IUVitamin C: 9mgCalcium: 100mgIron: 1mg
what size scoop did you use?
Hi Martha! It’s about 1/4 cup.
Can I substitute yogurt for the buttermilk? I just picked up some blueberry goat cheese and am so excited to try these!
Judy, you can try to thin the yogurt with a bit of regular milk to get a similar consistency to buttermilk. I hope you love the recipe!
I discovered this recipe a few years ago. I’ve now made the recipe more times than I can count, exactly as is, and also with countless variations. A hit each and every time and with everyone I’ve shared them with! This and your cream cheese sugar cookies recipe I’ve copied onto index cards and added to the box of family recipes given to me by aunt, source cited of course. Thank you!
This MAKES my day, Miriam! Thank you for sharing this kind review!
The cream cheese sugar cookies are the best. With such a recommendation, I need to try these drop biscuits. Can’t wait to make them. Love all Erin’s recipes.
Thanks Lynn! Hope you enjoy them!
Made these biscuits. Just so easy to make and light in texture. I got about 15 good size biscuits. Delicious.
Hi Lynn! So glad you enjoyed the recipe! Thank you for this kind review!
It’s high time I rate this recipe because it is one of my favorites! I’ve made the recipe as written and they’re delicious. And they’re so quick and easy I almost feel guilty at how impressed people are by them. Thank you!
I’m so happy that you’ve enjoyed the recipe, Miriam! Thank you for sharing this kind review!
Could I use a gluten free flour blend for these? Thank you.
Hi Sharon! I haven’t tried this with gluten free flour, so you would be experimenting. If you decided to use it, let me know how it goes!
great, awesome love them. easy to make.
Hi Karen! So glad you enjoyed the biscuits! Thank you for this kind review!
Delicious! Easy to make , will definitely be making these again.
Thank you!
Hi Anna! Thanks so much! So glad you enjoyed the biscuits!
These were fantastic, will be making them again and again!
Thank you Jody!
I made these on a whim after seeing the recipe and they turned out really nice. The dough was easy to mix and didn’t feel fussy at all. I liked how the blueberries stayed juicy without making the biscuits soggy. Perfect with a cup of tea.
Thank you Lexie!
So delicious, Erin! Totally appreciate the ingredients include a scant 1/4 cup sugar, 1 whole cup of non-fat greek yogurt, and that almond milk works, too. My husband enjoyed four biscuits straight from the oven…w/out glaze! Added to our monthly rotation. Thank you.
So glad to hear, Angie! Looks great! Thank you for sharing!
I baked these for breakfast and my family finished them quickly. My husband liked them as is, and the kids preferred them with extra lemon glaze. They’re soft, lightly sweet, and easy to eat without making a mess. Thank you for sharing the recipe!
So glad to hear, Megan!
We absolutely loved it!
Great to hear, Kate! Thank you!
Really enjoyed making this recipe with my sister. We weren’t sure how the Greek yogurt would turn out instead of buttermilk, but it gave the biscuits great texture. I ate mine with a little butter under the lemon glaze, and my sister thought they’d be even better with whipped cream next time.
So glad they were a hit, Kimberly! Thank you!