With a sweet lemon glaze, these Blueberry Biscuits are an easy option for grab-and-go weekday breakfasts or an elegant treat to serve at your next weekend brunch table.

While I love a good, old-fashioned buttermilk biscuit, some mornings there just isn’t time to hassle with the extra step of rolling and cutting.

Enter drop biscuits—blueberry drop biscuits, to be precise.

With a cloud-like texture and endless versatility (see this classic Drop Biscuit recipe for a savory option), drop biscuits are a dream come true when you’re looking for a shortcut to melt-in-your-mouth biscuit nirvana.

Simply mix, scoop, and bake.

Fluffy healthy blueberry biscuits with sweet lemon glaze

5 Star Review

It’s high time I rate this recipe because it is one of my favorites! I’ve made the recipe as written and they’re delicious. And they’re so quick and easy I almost feel guilty at how impressed people are by them.

— Miriam —

How to Make Blueberry Biscuits

These blueberry biscuits are a glorious reminder that sometimes the best recipes are also the most simple (and, in this case, include a sweet lemon glaze).

The Ingredients

Butter. The foundation for all great biscuit recipes.

Tip!

After dicing the butter, place it in the freezer while you prepare the other ingredients. Keeping your butter COLD is the secret to extra flaky biscuits.

Sugar. Sweetens the biscuits, adds moisture, and tenderizes the dough.
Lemon Zest. Rubbing fresh lemon zest into the sugar until fragrant is my secret trick to infusing the biscuit dough with bright lemon flavor.
All-Purpose and White Whole Wheat Flour. I enjoy incorporating whole grains whenever I can in my baking recipes so I use a blend of white whole wheat flour (which is more mild tasting than regular whole wheat flour) and all-purpose flour.

Substitution Tip!

If you don’t have white whole wheat flour, regular whole wheat flour or whole wheat pastry flour can be used instead. Note that the wheat taste will be more noticeable.

If you prefer, you can also bake these biscuits with entirely all-purpose flour.

Baking Powder. Serves as the leavening agent for these blueberry drop biscuits and makes them rise.
Greek Yogurt. Works as a great alternative to buttermilk.
Milk. Adds moisture and a little extra fat to bring the dough together.
Egg. Tenderizes the blueberry biscuit dough to make them rich, soft, and pillowy.
Blueberries. One of my favorite superfoods (just look at all of my blueberry recipes), blueberries are packed with antioxidants and also high in potassium and vitamin C.

Market Swap

If blueberries are not your jam (I had to), try experimenting with other seasonal berries of your choice.

Raspberries. Fold them in VERY gently (and check out these Raspberry Muffins and Raspberry Scones too).
Blackberries. This version is yummy with lime in place of lemon.
Strawberries. Dice them small and pat away excess juices.

Powdered Sugar. Makes the perfect biscuit glaze when combined simply with a bit of freshly squeezed lemon juice (I use a similar glaze for this Lemon Blueberry Bundt Cake).

The Directions

sugar and lemon zest rubbed together in a bowl

Rub together the sugar and lemon zest.
Add the rest of the dry ingredients to the bowl with the sugar, then cut in the butter. Combine the wet ingredients in a separate bowl.

Add the wet ingredients to the dry. Stir just until combined.

Blueberry Biscuits dropped onto a cookie sheet ready to bake

Add the berries and drop the biscuits onto a parchment lined baking sheet.
A short 15 minutes later (remind yourself it is only 15 minutes—waiting on freshly baked biscuits is agony tantamount only to running out of wine at a crucial moment), the loveliest, fluffiest drop biscuits will emerge from your oven in their blueberry magnificence. Top with lemon glaze. ENJOY!

Fluffy healthy lemon blueberry biscuits with glaze on top

Storage Tips

To Store. Biscuits are best enjoyed the day they are made, but will last well wrapped at room temperature for up to 3 days.
To Freeze. Unbaked biscuits can be individually wrapped in plastic and frozen for up to one month. To bake, simply unwrap and bake from frozen, adding a few extra minutes to the baking time.

Serve Blueberry Biscuits With

Breakfast & Brunch

Goat Cheese Quiche

1 hr 15 mins

Salads

Fruit Salad

25 mins

Breakfast & Brunch

Scrambled Egg Toast with Roasted Asparagus

20 mins

Blueberry Biscuit with sweet lemon glaze on a white plate and a smear of lemon curd

Recommended Tools

Mixing Bowls. I reach for this glass nesting set almost daily.
Baking Sheet. My favorite for baking treats and easy one pan dinners.

Pastry Blender

For the flakiest biscuits, pie crusts, and other pastry dough, a pastry blender is the tool you need to keep the dough cold and your baked goods flaky.

Get on AMazon

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Blueberry Biscuits

Easy blueberry biscuits with sweet lemon glaze made with Greek yogurt and no buttermilk. A fluffy, melt-in-your-mouth, drop biscuits recipe!

Course Side Dish

Cuisine American

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings biscuits

Calories 246kcal

Author Erin Clarke / Well Plated

Ingredients

FOR THE BLUEBERRY BISCUITS

6 tablespoons cold butter
1/4 cup granulated sugar
1 medium lemon
1 cup all-purpose flour
1 cup white whole wheat flour*
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 cup non-fat plain Greek yogurt
1/4 cup milk
1 large egg
1 cup fresh or frozen blueberries do not thaw

FOR THE LEMON GLAZE

1 cup powdered sugar sifted if lumpy
3 tablespoons freshly squeezed lemon juice from the lemon above

Instructions

Place a rack in the center of your oven and preheat to 400 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat.
Dice the butter into small pieces and place it in the freezer while you prepare the other ingredients.
Place the sugar in a large mixing bowl. Zest the lemon directly over the top (reserve the zested lemon for the glaze). With your fingers, rub the zest into the sugar until it is moist and fragrant.
To the bowl, add the all-purpose flour, whole wheat flour, baking powder, and salt. Whisk to combine.
Scatter the cold butter pieces over the top. With a pastry blender or fork, cut in the butter until the mixture resembles coarse crumbs. Some pieces may be the size of small pebbles and others as large as peas. If there are a few stubborn pieces of butter that won’t break up, you can quickly use your fingers to rub them in.
In a separate bowl or large measuring cup, whisk together the Greek yogurt, milk, and egg until smoothly combined. Make a well in the center of the dry ingredients, then pour all of the yogurt mixture into it at once. With a fork, stir just until evenly moistened and the dough holds together. The mixture will seem dry at first but will even out (you can lightly use your hands to bring the dough together if needed). Gently stir in the blueberries.
With a cookie or ice cream scoop, drop the batter by 1/4 to 1/3 cupfuls onto the prepared sheet (each biscuit should be 3 or so inches wide). Leave at least 1 1/2 inches of space around each. Bake for 12 to 18 minutes, until the tops are golden and spring back lightly when touched and a toothpick inserted in the center comes out clean. Transfer to a wire rack.
While the blueberry biscuits bake, prepare the lemon glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the warm biscuits. Enjoy!

Notes

*For best results, if you’d like to incorporate whole grains, use white whole wheat flour (which is more mild tasting than regular whole wheat flour) or whole wheat pastry flour. Regular whole wheat flour works too, but the wheat taste will be more noticeable. If you prefer, you can bake these biscuits with entirely all-purpose flour.
To Store. Biscuits are best enjoyed the day they are made, but will last well wrapped at room temperature for up to 3 days.
To Freeze. Unbaked biscuits can be individually wrapped in plastic and frozen for up to one month. To bake, simply unwrap and bake from frozen, adding a few extra minutes to the baking time.