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A hand holding a glazed drop biscuits with blueberries and lemon over a plate of drop biscuits

Easy Lemon Blueberry Drop Biscuits

These Drop Biscuits are for all the muffin top lovers! Delicately crisp on the outside with a tender and cake-y inside. 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!

Course baking, Breakfast, brunch, Dessert
Cuisine American
Keyword drop biscuits, drop biscuits recipe, how to make drop biscuits
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 30 minutes
Servings 12 biscuits
Calories 176 kcal
Author Mahy

Ingredients

  • 1 1/2 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
  • 1 1/4 cup of blueberries , fresh or frozen (if frozen, do not thaw).
  • Extra tablespoon of sugar for sprinkling (optional)

Glaze

  • 1 cup confectioners sugar
  • 1 Tablespoon lemon juice

Instructions

  1. Preheat the oven to 420 degrees F.

  2. In a bowl mix the flour,pinch of salt, sugar, baking powder and butter using a fork.

  3. In a separate bowl, mix the egg, buttermilk, vanilla, lemon zest and juice.
  4. 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!
  5. 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.
  6. 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.
  7. 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.

  8. Optional glaze: Mix all ingredients in a bowl and adjust the consistency of the laze by adding more/less of confectioners sugar and lemon juice.

Recipe Video

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Recipe Notes

DROP BISCUITS TIPS

  • Frozen butter is essential here, if you don't have it already in your freezer, make sure you freeze it ahead of time for the recipe.
  • The recipe is made originally using buttermilk, however I've found that sour cream makes it taste richer.
  • It's best to use a spatula or fork to blend the batter together, that way you don't over work it.
  • To get the same sized biscuits, use an ice cream scoop. This way they cook evenly.
  • The glaze is optional but adds an extra zest and sweetness. Adjust the glaze consistency to your taste by adding more/less of the confectioner's sugar and lemon juice.
  • Once cooled, store the freshly baked biscuits over the counter covered with plastic wrap for up to 3 days.
  • Otherwise, freeze the cooled baked biscuits and defrost when needed for a fresher taste. 
Nutrition Facts
Easy Lemon Blueberry Drop Biscuits
Amount Per Serving
Calories 176 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 25mg8%
Sodium 23mg1%
Potassium 155mg4%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 18g20%
Protein 3g6%
Vitamin A 169IU3%
Vitamin C 2mg2%
Calcium 67mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.