Blueberry Lemon Breakfast Biscuits

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

Ingredients

• 1 tablespoon lemon juice
• 1 cup blueberries
• 1 (10 ounce) can refrigerated buttermilk biscuit dough (such as Pillsbury®)
• 0.5 cup powdered sugar
• 0.5 teaspoon lemon zest

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.

Step 2

Bake in the preheated oven until golden brown, 18 to 22 minutes. Let cool for 5 minutes.

Step 3

Gather all ingredients.

Step 4

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.

Step 5

Cover blueberries with remaining biscuits.

Step 6

Combine powdered sugar, lemon juice, and zest in a small bowl.

Step 7

Brush biscuits tops with 1/2 of the glaze. Let sit until glaze has set, about 5 minutes.

Step 8

Repeat with remaining glaze. Enjoy!