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
Easy Focaccia
Parmesan and rosemary add a delicious flavor and aroma to this soft, chewy bread.
Indian-Style Grilled Chicken Salad
Grilled tandoori chicken on a fresh salad with a little tangy lemon dressing. You can find the tandoori spice at any Indian store or possibly a local grocery store.
Spinach and Pine Nuts
Try this scrumptious spinach with pine nuts recipe when you're in the mood for a bit of something green and leafy. Preparation time: 10 minutes. This recipe is from The Webb Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.