Refrigerated buttermilk biscuits are an easy shortcut in this recipe for blueberry-lemon biscuits you could serve for breakfast or dessert.
Preparation Time
5 mins
Cooking Time
20 mins
Total Time
25 mins
Calories
247 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
Step 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.
Step 3
Bake in the preheated oven until golden brown, 18 to 22 minutes. Let cool for 5 minutes.
Step 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.
Ingredients
1 tablespoon lemon juice
½ teaspoon lemon zest
1 cup blueberries
½ cup powdered sugar
1 (10 ounce) can refrigerated buttermilk biscuit dough (such as Pillsbury®)
