BLUEBERRY-LEMON BREAKFAST BISCUITS RECIPE

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Blueberry-Lemon Breakfast Biscuits Recipe image

Refrigerated buttermilk biscuits are an easy shortcut in this recipe for blueberry-lemon biscuits you could serve for breakfast or dessert.

Provided by @MakeItYours

Number Of Ingredients 5

1 (10 ounce) can refrigerated buttermilk biscuit dough (such as Pillsbury®)
1 cup blueberries
1/2 cup powdered sugar
1 tablespoon lemon juice
1/2 teaspoon lemon zest

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper. Remove biscuits from the can and split in half crosswise, for a total of 10 biscuits. Place 5 biscuits on the prepared cookie sheet; divide blueberries over the tops. Cover blueberries with the remaining biscuits. Bake in the preheated oven until golden brown, 18 to 22 minutes. Let cool for 5 minutes. Combine powdered sugar, lemon juice, and zest in a small bowl. Brush biscuits tops with 1/2 of the glaze. Let sit until glaze has set, about 5 minutes. Repeat with remaining glaze.

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