#BUTTERMILK BISCUIT RECIPES BLUEBERRIES PLUS#

Thanks to the lemony glaze, and juicy blueberry mix-ins, these biscuits are moist and flavorful enough to eat as they are. These buttery, sweet Lemon Blueberry Biscuits are perfect for a weekend morning or fancy brunch. After that, it only takes about 15 minutes of baking and a couple minutes to whip up the sweet, tangy lemon glaze, then they are ready to serve! After the dough is made, you add the fresh plump berries and shape the delicious biscuit. A food processor combines the simple dough ingredients in just a few minutes. Not only are flaky Lemon Blueberry Biscuits the perfect breakfast, but they’re ultra-easy to make.

#BUTTERMILK BISCUIT RECIPES BLUEBERRIES PLUS#

The tart and sweet flavor combination lemon blueberry is like warm happy sunshine in a bite! This biscuit recipe is loaded with lemon-blueberry goodness, plus a crumbly texture, and a fantastic lemon glaze. Adding bright lemon to blueberry baked goods is an easy way to take them from pretty good to amazing.

Not only did the surface sugar help the biscuits taste sweet, it also helped them brown better.Lemon Blueberry Biscuits are the perfect buttery sweet biscuit recipe with made fresh blueberries and lemon zest plus a tangy lemon glaze.Ī buttery, warm Buttermilk Biscuit is a classic side to savory Breakfast dishes, but if you’re in the mood for something sweet and berry filled, then these Blueberry Lemon Biscuits are the perfect treat!įrom Blueberry Pancakes to Blueberry Muffins, the sweet, fruity taste of fresh blueberries is a delicious way to start your day. The solution: I sprinkled the biscuits with sugar. What happens to sugar as it’s heated? It melts! The key to keeping my biscuits perky was eliminating the sugar. Since my biscuit recipe doesn’t call for sugar, I had lifted the sugar amount from my scone recipe. But no! While the biscuits browned, the biscuits in batch number three still spread more than a good biscuit should have. Surely I’d achieve perfection this round. Next batch I used room temperature blueberries and a metal pan. The frozen butter and blueberries in the dough slowed the heating process even more. For some unexplainable reason I had used Pyrex, which retains heat well but takes a long time to heat up. I usually make my biscuits in a metal baking pan. The frozen blueberries, in fact, kept the starch from setting before the butter melted. Reasoning that room temperature blueberries would burst during baking and make the biscuits soggy, I used frozen ones. Like the Red Lobster-style biscuits the ones from batch number two were flat, wan, and greasy. As these biscuits baked, I peeked in the oven. Using my time-tested biscuit and scone formulas as a guide, I made my first (and what I thought would be my only) batch. With that experiment behind me, I moved on. They reminded me of the ones at the Red Lobster Mom and Dad used to take me to-flat and greasy good rather than the taut, perky biscuits I was used to. What was there to lose? And in fact the resulting biscuits weren’t bad. I almost tossed the batch but decided to bake them anyway. As I suspected the lukewarm oven caused the butter to melt and the dough to deflate and spread. Rather than pop the biscuits in a hot oven, he suggested letting them sit in a 170 degree oven for 45 minutes to let them proof (for lack of a better term) before cranking up the heat for browning.įor someone whose method is exactly the opposite-I grate frozen butter into the flour and pop the formed biscuit dough into in a hot oven as quickly as possible so the starch sets before the butter melts-his logic didn’t make sense.īut I was open and gave it a try. Why not, I thought.Ĭoincidentally a of mine had just offered a tip while I was in Panama City, FL last week. Maybe we could develop one for blueberry biscuits. Maggy observed that while there are sweet scones, there aren’t many sweet biscuit recipes.

Buttermilk biscuit recipes blueberries