So yesterday I did that thing where I promised to post a recipe the following day and then wound up running around like a rabid squirrel hopped up on “powdered” nuts from that shady tree in the back of the park.
You could say I’m the Tyronne Biggums of squirrels right now.
Minus the narcotics. And the sweet dance moves. So basically I’m just a squirrel.
A squirrel with some really yummy biscuits.
This would have been the perfect set-up for a post about nuts. Sadly I don’t have any. But the biscuits are really flipping good, so there’s that.
lemon blueberry biscuits with lemon honey glaze
Ready to bake some biscuits? Grab some blueberries and meet me in the kitchen!
These were a huge hit! I positively adored them and savored every bite and I’m fairly certain my friends did too because I’ve received not-so-thinly-veiled threats regarding posting this recipe.
As for my husband, he walked through the front door, into the kitchen, and put one in his face so fast he didn’t have a chance to breathe let alone taste it. I considered firing him from my taste-testing panel, but then he’d starve. Silly rabbit.
Since the biscuits themselves aren’t loaded with sugar, they make a fabulous addition to breakfast or brunch. The bulk of the sweetness in this recipe comes from the sauces so if you’re serving these up for dessert I highly suggest drizzling on a combination of both before digging in. I have to admit, while I adored them straight up (right off the baking rack no less!) I did audibly sigh when I tried it with the toppings. They’re just plain yummy 😉
Lemon Blueberry Biscuits with Lemon Honey Glaze
- 2 cups unbleached all-purpose flour
- ½ TBSP baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¼ cup cold butter
- coarsely grated zest of one lemon ( approx. 3/4 TBSP zest)
- ½ cup lowfat buttermilk
- 2-4 TBSP honey
- ¼ tsp vanilla
- ¾ cup fresh ripe blueberries
- lemon honey glaze:
- 2-3 TBSP powdered sugar
- 1 TBSP of lemon juice
- 1 TBSP honey [plus any extra to taste]
- ½ tsp lemon zest
- Preheat oven to 425 degrees F.
- In a large bowl, mix together flour, baking powder, baking soda, and salt.
- Using the coarse side of a box-grater [the largest holes] grate straight-from-the-fridge butter into the flour mixture and mix well with a fork. If you're lucky enough to own a pastry cutter you can cut the butter in that way also!
- Add your lemon zest, mix, and set aside.
- In a smaller bowl, whisk together your milk, vanilla, and honey.
- Slowly pour into flour mixture while gently mixing with a fork. Once all the milk has been added the dough will be a bit dry.
- Knead [in the bowl] for 5 or 6 strokes to evenly distribute the liquid and moisten the dough.
- Next grab your blueberries. If you're using frozen berries that have been thawed or overly-ripe and "smooshy" berries, the dough will get very wet if you add too many. Start with 1/2 cup of berries and see how wet your dough is before adding any extra. If using fresh, firmer berries, 3/4 cup should do the trick!
- Fold the berries into the dough, gently kneading a few more times.
- I typically knead my dough for about 8-10 strokes and stop manhandling it. Over kneading will toughen the dough.
- Roll out your dough onto a lightly floured surface and flatten until about 1-inch thick.
- Use a biscuit cutter to cut out approximately 6 biscuits from the dough.
- Lay flat, spaced, on an ungreased, nonstick baking pan and bake for 12-15 minutes at 425 F. Mine are almost always done around the 12-13 min mark when the edges just barely turn golden, but times will vary a tad based on your oven's temperament.
- If you're making the glaze, simply whisk ingredients together and adjust to taste. Adding more powdered sugar will thicken the glaze while the lemon juice will thin the mixture while adding tartness. Play with your food! For the compote, combine all ingredients and smash with a fork to form a thick blueberry syrup of sorts. Leave a few whole for added texture! You can use a blend of cinnamon and sugar if you're out of honey and lemon or just play around with add-ins based on taste preference - it's super versatile! I love it poured cold over hot biscuits but it also tastes insanely good heated up in a small saucepan prior to drizzling.
super simple blueberry compote
- 1/2 cup ripe blueberries
- 1/2-1 TBSP honey
- 1/2 tsp lemon juice
- top with lemon zest, to taste
lemon honey glaze
- 2-3 TBSP powdered sugar
- 1 TBSP of lemon juice
- 1 TBSP honey [plus any extra, to taste]
- 1/2 tsp lemon zest
If you get a chance to try these lemon blueberry biscuits, let me know! Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation! I can’t wait to see what you whip up!
These are the yummiest biscuits on the planet. They just burst with flavor. I am admittedly not the best baker, but these knocked my socks off.
My attempts to keep them all for myself were thwarted by my hungry husband.
Gorgeous picture, great recipe. I love the idea of using a box grater to shred your butter. Alas, I own a fancy pastry cutter so I’ll stick to the method of cutting it in, but the box grater is pure genius. I picked him up at a antique store for $1. Can’t beat those kind of finds.
These look so good! I can’t wait until it is blueberry season here.
These look insaaaaaaanely good. I want that huge thing of blueberries that you have!!!!! And then, get started on these bad boys!!!
These just gave me the inspiration to whip up a bueberry breakfast recipe of my own! Boy, do those biscuts look to-die for. I hope to have your baking and cooking skills someday. You truly rock it in the kitchen! Have a lovely weekend!
Yum I’m glad you shared the recipe!!! They look so delicious 🙂
These look great – almost like a scone. I’m pinning them!
OMG. With a glaze. I die. If I bring you bagels will you make me some? 🙂
Yummy!!! Will definitely have to give these a try!! Thank you 🙂
Oh gosh, YUM! I was looking forward to this recipe!
Ok…totally amazing! These biscuits are making me hungry and I just ate breakfast! 😉
Can I get a yum? The look so fluffy and I love the idea of the sweet blueberry compote on top.
These look peerrrrfect for a summer brunch! I adore blueberries in baked goods; they get so plump and juicy! 😀 Do you think oat flour would work as a GF substitute? I know it would probably create a much heartier-textured scone, but I may give it a shot because these look so gosh darn delicious! Thanks for sharing, lovely! xoxo <3
i recently found your blog and, if i hadn’t already been a fan because of the tasty recipes i’ve tried, the tyrone biggums reference would have definitely done it. yes, girl, yes.
Thanks for the Vegan tips 🙂 I am dairy free so having those helps me out A LOT! I love blueberries so these are on the MUST BAKE! Thanks for sharing! Love + Shine CourtStar
I’ve only visited your site 6 times today in anticipation. o_O. OMG I hope to make these sometime soon! Thanks for posting the recipe!
these look to die for, blueberries are my fav!! The combo of lemon and blueberry is also amazing.
these look so fluffy and so blueberry-y – unbelievable!!
Thanks L! <3