Blueberry-Lemon Breakfast Biscuits

Name: Blueberry-Lemon Breakfast Biscuits
Prep time: 5 min
Cook time: 20 min
Yield: 5
Ingredients: 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

⏱️ Ready in 25 min 🥄 Prep 5 min 🔥 Cook 20 min 👥 5 servings 👁️ 15 views

With only 4 ingredients, these biscuits are so tasty that you could serve them for dessert.

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🔗 Recipe adapted from AllRecipes

#Cookie #Under 1 Hour #Under 30 Minutes

📊 At a Glance

Prep 5 min

Cook 20 min

Serves 5

Difficulty Easy

🛒 Ingredients

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

Nutrition Facts

Servings per recipe 5

Serving size 1 serving

Amount per serving

Calories 247

% Daily Value*

Total Fat 7.7g 10%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 560mg 24%

Total Carbohydrate 41.2g 15%

Dietary Fiber 1.1g 4%

Total Sugars 19.4g

Protein 4g 8%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.