Blueberry lemon biscuits are a delicious combination of sweet and zesty flavors, making them a perfect treat, whether for breakfast, brunch, or a snack! This recipe is super simple and uses a whole cup or sourdough discard, so you don’t have to waste any!
❤️ Why You’ll Love Blueberry Lemon Biscuits
First off, this recipe makes great use of sourdough discard, reducing waste and turning it into a delicious treat. The combination of blueberries and lemon adds a burst of flavor that’s both refreshing and satisfying! Especially when the fruits are in season 🙂 And lastly, whether you’re enjoying them in the morning with coffee, at brunch with friends, or as a mid-day snack, these biscuits are versatile and delicious and perfect for any occasion!
🍲 Ingredients
Sourdough discard- unfed, inactive sourdough starter
Flour – I like to use all-purpose flour. Organic is per preference, but I do always strongly recommend unbleached flour.
Baking powder – This will make the biscuits rise and give them their flaky texture.
Salt – Any salt you have on hand.
Milk – Whole milk or butter milk, but who doesn’t love a buttermilk biscuit!
Wild blueberries – I always keep frozen wild blueberries on hand, they are perfect for recipes like biscuits or scones because they keep the dough cold!
Lemon – Lemon zest for the dough, and lemon juice for the glaze.
👩🍳 How to Make Blueberry Lemon Biscuits
- In a mixing bowl, whisk together all-purpose flour, salt, baking powder, baking soda and sugar.
- Cut (or grate) in one stick of cold butter. Mix together until the butter is coated in flour.
- Add in the blueberries and lemon zest and mix with your hands until the blueberries are also fully coated in flour.
- Pour in your sourdough discard and milk and work everything together with your hands until everything is just combined.
- Turn the crumbly dough out onto a lightly floured work surface. Work the dough together with your hands and roll out into a small rectangle.
- With a large knife or bench scraper, cut the dough into thirds and stack them on top of each other. Press the pieces down and roll out the dough into a rectangle that is approximately 1 inch thick.
- Use a biscuit cutter or a sharp knife to cut out biscuits. Gather any scraps, pat them together and cut out additional biscuits. This recipe should make 8 biscuits.
- Transfer the biscuits to a parchment lined baking sheet (or large cast iron). Brush the top of the dough with an egg wash.
- Bake at 425 for 15 – 18 minutes until they are golden brown on top and the cheese is nice and melty.
- Top with your lemon glaze while warm and enjoy!
Lemon Glaze
- Whisk together the lemon juice and powdered sugar until there are no clumps left. Add powdered sugar or juice until it is your desired consistency.
🪄 Tips and Tricks
- Chill the Butter: Use cold butter cut into small cubes to achieve a flaky texture. You can also freeze it briefly before cutting.
- Don’t Overmix: When adding the wet ingredients to the dry, mix just until combined. Overmixing can lead to tough biscuits.
- Don’t Overbake: Keep an eye on your biscuits. They should be golden brown on the edges but can still be soft in the center. Pull them out when they are just starting to turn color and note that every oven is different.
- Brush with Butter: For added flavor, brush melted butter on top of the biscuits right before baking or right after they come out of the oven.
🗒 Variations
I used to think that biscuits were complicated to make, until I made them the first time and realized not only are they simple, they are also so much better homemade!
- Cheese and Chive Biscuits – Acts Of Sourdough
- Sourdough Biscuits – Acts Of Sourdough
- Blueberry Lemon Muffins – Acts Of Sourdough
- Blueberry Lemon Goat Cheese Focaccia – Acts Of Sourdough
🗒 Substitutions:
- Greek yogurt can also be used as a substitute for sourdough discard for a tangy flavor and soft texture.
- Flour: Gluten-Free Option – Replace the all-purpose flour with a gluten-free flour blend to make these biscuits gluten-free.
- Whole Wheat Flour: Swap half of the all-purpose flour with whole wheat flour for a heartier, fiber-rich biscuit.
- Fresh blueberries can be used instead of frozen blueberries, especially when they are in season!
- Other Berries: You can substitute blueberries with raspberries, blackberries, or strawberries for a different fruity twist.
- Other Citrus Fruits: Experiment with orange or lime zest for a unique citrus flavor in place of lemon.
🗒 Best served with
These lemon blueberry biscuits are a delicious treat, perfect for any time of day. Here’s how you can serve them for an even more delightful experience:
- Morning Coffee or Tea: Pair these sweet and zesty lemon blueberry biscuits with your favorite morning coffee or tea for a refreshing start to your day.
- Yogurt and Fresh Berries: Serve these biscuits alongside a bowl of creamy yogurt and fresh berries for a satisfying and nutritious breakfast or brunch option.
- Whipped Cream: For an indulgent twist, enjoy these biscuits with a dollop of whipped cream. The creamy texture complements the tartness of the lemon and sweetness of the blueberries.
- Honey or Jam: Drizzle your biscuits with a little honey or spread on your favorite fruit jam for a burst of extra sweetness.
👝 How to Store Leftovers
To keep your blueberry lemon biscuits fresh and delicious, follow these simple storage tips:
- Room Temperature Storage:
- If you plan to eat the biscuits within a few days, store them at room temperature in an airtight container or wrap them in plastic wrap. They will stay fresh for up to 2-3 days.
- Refrigeration:
- For longer storage, you can keep the biscuits in the refrigerator. Place them in an airtight container or wrap them tightly in plastic wrap. Refrigerated biscuits will stay fresh for up to 1 week.
- Freezing:
- To store lemon blueberry biscuits for an extended period, freeze them. First, wrap each biscuit in plastic wrap or aluminum foil and place them in a freezer-safe bag or airtight container.
- They will stay fresh in the freezer for up to 3 months.
- To enjoy, thaw them at room temperature or gently heat in oven for a warm, fresh taste.
🤔 Common Questions
Make sure not to overwork the dough. Mix just until the ingredients are combined and avoid over-handling the dough.
If you’re out of lemons or want to try a different flavor, feel free to substitute lemon zest with orange zest, lime zest, or even a bit of grapefruit zest for a unique citrus twist!
Blueberry Lemon Biscuits
Equipment
- Pastry cutter or cheese grater
- Biscuit cutter or largemouth mason jar lid
Ingredients
Dry Flavors
- 2 ½ cups all-purpose flour
- ½ tsp salt
- 1 tbs baking powder
- 1 tsp baking soda
- 2 tbs granulated sugar
- ½ cup cold butter 1 stick
- 1 cup sourdough discard
- ½ cup milk or buttermilk
- 1 cup frozen wild blueberries
- zest of one lemon
Lemon Glaze
- 1 cup powdered sugar
- 1 tbs lemon juice or juice of one lemon
Instructions
- In a mixing bowl, whisk together all-purpose flour, salt, baking powder, baking soda and sugar.
- Cut (or grate) in one stick of cold butter. Mix together until the butter is coated in flour.
- Add in the blueberries and lemon zest and mix with your hands until the blueberries are also fully coated in flour.
- Pour in your sourdough discard and milk and work everything together with your hands until everything is just combined.
- Turn the crumbly dough out onto a lightly floured work surface. Work the dough together with your hands and roll out into a small rectangle.
- With a large knife or bench scraper, cut the dough into thirds and stack them on top of each other. Press the pieces down and roll out the dough into a rectangle that is approximately 1 inch thick.
- Use a biscuit cutter or a sharp knife to cut out biscuits. Gather any scraps, pat them together and cut out additional biscuits. This recipe should make 8 biscuits.
- Transfer the biscuits to a parchment lined baking sheet (or large cast iron). Brush the top of the dough with an egg wash.
- Bake at 425 for 15 – 18 minutes until they are golden brown on top and the cheese is nice and melty.
- Top with your lemon glaze while warm and enjoy!!
Lemon Glaze
- Whisk together the lemon juice and powdered sugar until there are no clumps left. Add powdered sugar or juice until it is your desired consistency
Notes
Nutrition
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There is no salt listed on the ingredients list but the first step says to mix in salt. How much salt does this recipe call for?
I just updated! It is a 1/2 tsp of salt, thank you for commenting!