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!
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
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Preheat the oven to 420 degrees F.
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In a bowl mix the flour,pinch of salt, sugar, baking powder and butter using a fork.
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In a separate bowl, mix the egg, buttermilk, vanilla, lemon zest and juice.
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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!
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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.
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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.
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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.
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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
Recipe Notes
Pro Tips For Easy Drop Biscuits
- 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.
- If you can't grate the butter or forgot to freeze it, then pule the dough in a food processor to avoid warming the butter.
- 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.
- Flakey Rolled Biscuit Recipe here: How To Make Biscuits.
- Uniquely moist Mayonnaise Biscuits also worth trying!
- Fool Proof Flakey Pie Dough Recipe here: Easy Flakey Pie Dough.
Homemade Biscuits Variations
- Blueberry Lemon Drop Biscuits
- Whole Wheat Drop Biscuits
- Vegan Drop Biscuits
- Mini Drop Biscuits
- Savory cheese bisuits
Why Did My Biscuits Turn Purple?
You probably over mixed the berries and they burst releasing their juices. ice released. To avoid this, always gently fold the blueberries in, and when possible use cold berries.
Why Are They Gummy Inside?
This happens when there was too much moisture in the dough or if you underbaked the biscuits. To avoid this, stick to the measurements in the recipe and bake until center is fully set.
Why Did They Spread Too Much?
If you used room temperature butter or the butter was too warm, the dough will in turn be more loose and will spread during baking. If this happens, to fix it, chill the dough before baking.
Why Are They Dry?
You could have used too much flour or over baked your biscuits. Always make sure to stick to the measurements in the recipe and don't over bake.
Why Did my Biscuits not Rise?
This happens if you used old baking powder, or if your oven temperature was not hot enough as you put them in for baking. Always check if your baking powder is fresh and make sure the oven is calibrated.
Storage & Reheating
- To store at room temperature: 2 days airtight.
- Refrigerated in an airtight container : up to 5 days.
- Freeze in a ziploc bag for up to 2 months.
- To Reheat: Place in a 350°F oven for 5–7 minutes.
- As always, avoid microwave for best texture.
Can I use frozen blueberries in drop biscuits?
Yes. Add them frozen and do not thaw to prevent excess moisture and bleeding.
Are blueberry drop biscuits sweet?
They are lightly sweet, more balanced than muffins.
Can I make these without buttermilk?
Yes. Use milk with a splash of lemon juice or vinegar.
How do I keep blueberries from sinking?
Toss them lightly in flour before folding into dough.