Blueberry lemon breakfast biscuits make a great treat! With only four ingredients, these biscuits are so tasty that you could serve them for dessert.
Ingredients
- 1 can refrigerated buttermilk biscuit dough , 10 ounce
- 1 cup blueberries
- 0.5 cups confectioners' sugar
- 1 tablespoon lemon juice
- 0.5 teaspoons grated lemon zest
Instructions
-
1
Gather all ingredients.
-
2
Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
-
3
Remove biscuits from the can; split in half crosswise, for a total of 10 biscuits. Place 5 biscuits on the prepared cookie sheet; divide and place blueberries on 5 biscuits.
-
4
Cover blueberries with remaining 5 biscuits.
-
5
Bake in the preheated oven until golden brown, 18 to 22 minutes. Let cool for 5 minutes.
-
6
Combine confectioners' sugar, lemon juice, and zest in a small bowl.
-
7
Brush biscuit tops with 1/2 the glaze. Let sit until glaze sets, about 5 minutes.
-
8
Repeat with remaining 1/2 glaze. Enjoy!
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Greek Recipes
Raspberry Coulis
This coulis is easy to make with fresh raspberries. It's so full of flavor and delicious poured over ice cream, crêpes, or cheesecake. If your raspberries are extra tart, add a bit more sugar.
Easy Baked Zucchini Fries
These baked zucchini fries get two coatings of bread crumbs as they cook in the oven for a crispy side dish.
Caprese Burger
I am always looking for fun flavors to add to a plain burger. I came up with this Caprese burger recipe after having a delicious Caprese salad. Be sure to use fresh basil — and the marinated tomatoes are a must!