This easy lemon blueberry drop biscuits recipe is for all the muffin top lovers-delicately crisp on the outside with a tender and cake-y inside. It’s a recipe you can whip up in minutes and keeps you happy for a while. Bursting with blueberries and lemon zest—it’s the perfect treat! Not too sweet or heavy, just melt in your mouth biscuits-almost too good to be true!
I am super excited about these biscuits—not just because all my family loves them, but because these were among the very first recipes I was trying to perfect back in my early baking madness days! I used to always order them to pair with my coffee and every place made it’s own version, most of which are closer to a scone in texture, and by scone I mean American style scone not British scone.
By all means don’t think I am anti-scones because I really love them! But those for me are a completely different experience, and it’s one closer to a muffin top. It has a nice delicate crust (closer to a scone) and an inside fluffy and tender (closer to a muffin). it’s not too sweet yet still good enough to be eaten on its’ own so glaze is completely optional here! It also happens to be so so easy— I always ask first time biscuit makers to start with drop biscuits.
I chose lemon blueberry flavor for those drop biscuits today not only because the girls love it, but because it’s similar in flavor to the all time favorite blueberry muffin! So it’s definitely a good place to start. But that being said, feel free to substitute any type of berry, dried fruits, add in nuts, chocolate chips and make those easy lemon blueberry drop biscuits feel like a new treat each time. Or make them savory with herbs, cheeses, nuts, spice and serve them along side soup or salad!
These easy lemon blueberry drop biscuits start by grating frozen butter into a flour and baking powder mixture (a very similar technique to this easy flakey pie dough – a must try)Then really cold buttermilk and an egg are added to the flour mixture to make a thick batter. Finally the blueberries are added in. A large spoon is what I use to take out spoonfuls of batter and “drop” them on a baking sheet—the size and shape of the biscuits will look very rustic at that point—I like them this way!
But if you want nice neat perfectly shaped identical looking biscuits (wow that’s too many details!), then just use the same spoon, your set of fingers (wet your fingers with water if you feel the batter sticks too much to them) and round off the sides or flatten up the biscuits, or even use a cookie cutter placed around the biscuit batter and then try to push the batter to the edges to fill up the cookie cutter space, then remove the cookie cutter and repeat with the rest of the batter—to make this step easier for you, it’s better to oil the insides of the cutter well so it doesn’t stick at all to the batter.
Bake them and enjoy right away! Reheat them a little the next day, or freeze them and reheat later when you crave these easy lemon blueberry drop biscuit treats! Enjoy 🙂
Easy Lemon Blueberry Drop Biscuits
- 1 3/4 cups of all purpose flour
- 1 tablespoon of baking powder
- pinch of salt
- 1/3 cup of sugar
- 4 Tablespoons of cold unsalted butter , grated
- 3/4 cup of buttermilk
- 1 egg
- 1 teaspoon of vanilla
- zest of 1 lemon
- juice of half a lemon
- 1 1/4 cup of blueberries , fresh or frozen (if frozen, do not thaw).
- Extra tablespoon of sugar for sprinkling (optional)
- Preheat the oven to 420 degrees F.
- In a bowl mix the flour, sugar, baking powder and butter using a fork.
- In a separate bowl, mix the egg, buttermilk, vanilla, lemon zest and juice.
- Then add the blueberries on top of the flour mixture and pour in the egg buttermilk mixture and mix the batter together using the same fork, do not over mix it at all!
- Take a serving tablespoon and take a spoon-full of the batter and drop it on a parchment lined baking sheet. Repeat with the remaining batter.
- If you’d like more uniform looking biscuits, use the same spoon and your fingers (wet your fingers with water if you feel the batter sticks too much to them) and round off the sides or flatten up the biscuits, or even use a cookie cutter placed around the biscuit batter and then try to push the batter to the edges to fill up the cookie cutter space, then remove the cookie cutter and repeat with the rest of the batter—to make this step easier for you, it’s better to oil the insides of the cutter well so it doesn't stick at all to the batter.
- Sprinkle the drop biscuits with sugar if you like and bake for 15 minutes until golden and cooked through. Cool on a wire rack for 2 minutes and serve.
- Optional glaze: 1 teaspoon of lemon juice whisked with 1/2 cup of confectioner sugar.