Blueberry-Lemon Breakfast Biscuits recipe

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Ingredients

1 (10 ounce) can refrigerated buttermilk biscuit dough (such as Pillsbury®)
1 cup blueberries
½ cup powdered sugar
1 tablespoon lemon juice
½ teaspoon lemon zest

Nutrition Info

246.5 calories
carbohydrate: 41.2 g
cholesterol: 0.6 mg
fat: 7.7 g
fiber: 1.1 g
protein: 4 g
saturatedFat: 2 g
servingSize: -
sodium: 559.9 mg
sugar: 19.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.

  2. Remove biscuits from the can and split in half crosswise, for a total of 10 biscuits. Place 5 biscuits on the prepared cookie sheet, divide blueberries over the tops. Cover blueberries with the remaining biscuits.

  3. Bake in the preheated oven until golden brown, 18 to 22 minutes. Let cool for 5 minutes.

  4. Combine powdered sugar, lemon juice, and zest in a small bowl. Brush biscuits tops with 1/2 of the glaze. Let sit until glaze has set, about 5 minutes. Repeat with remaining glaze.

Recipe Yield

5 biscuits

Recipe Note

With only 4 ingredients, these biscuits are so tasty that you could serve them for dessert.

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