Description
Tender, buttery biscuits swirled with blueberries and baked in a pool of melted butter, then topped with a tangy lemon glaze. They’re like a cross between a biscuit and a cobbler, with a crisp golden bottom and fluffy interior.
Ingredients
Scale
- 1/2 cup (1 stick) unsalted butter, melted
- 2 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk, cold
- 1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)
- For the Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional)
Instructions
- Preheat oven to 425°F. Pour melted butter into a 9×13-inch baking dish and tilt to coat the bottom evenly.
- In a large bowl, whisk together flour, baking powder, sugar, and salt.
- Make a well in the center and pour in cold buttermilk. Stir just until a shaggy dough forms (do not overmix).
- Gently fold in blueberries until evenly distributed.
- Drop spoonfuls of dough over the melted butter in the dish (it's okay if they overlap slightly).
- Bake for 20–25 minutes, until golden brown and a toothpick inserted into the center comes out clean.
- While biscuits bake, make the glaze: In a small bowl, whisk powdered sugar with lemon juice until smooth. Stir in lemon zest if using.
- Remove biscuits from oven and let cool for 5 minutes. Drizzle glaze over the top. Serve warm.
Notes
If using frozen blueberries, do not thaw them to prevent the batter from turning blue. For extra lemon flavor, add 1 teaspoon lemon zest to the dough.
Nutrition
- Calories: 340
- Sugar: 20g
- Fat: 14g
- Carbohydrates: 47g
- Protein: 5g