Blueberry Lemon Breakfast Biscuits
Blueberry Lemon Breakfast Biscuits pair tender, flaky layers with bursts of juicy blueberries and a bright lemon glaze. Starting from refrigerated biscuit dough, they bake up golden with a sweet-tart finish that’s perfect for a weekend brunch or a quick morning treat. Lightly zesty and fruit-forward, they’re delightful warm from the oven.
- Prep5 mins
- Cook20 mins
- Serves5
- DifficultyEasy
- 1
Assemble all the ingredients.
- 2
Preheat the oven to 350 degrees F (175 degrees C) and line a cookie sheet with parchment paper.
- 3
Open the can of biscuits and split them in half crosswise to make 10 biscuits total. Arrange 5 biscuits on the prepared cookie sheet, then divide and place the blueberries on those 5 biscuits.
- 4
Place the remaining 5 biscuits on top to cover the blueberries.
- 5
Bake in the preheated oven until golden brown, 18 to 22 minutes. Let cool for 5 minutes.
- 6
Stir together the confectioners' sugar, lemon juice, and zest in a small bowl.
- 7
Brush the tops of the biscuits with 1/2 of the glaze. Let sit until the glaze sets, about 5 minutes.
- 8
Brush with the remaining 1/2 of the glaze. Enjoy!
- Calories 114.25 kcal Moderate
- Protein 1.02 g Low Source
- Carbs 24.16 g Moderate
- Total Fat 1.53 g Low Source
- Saturated Fat 0.52 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 98.12 mg Low Source
- Fiber 1.28 g Low Source
- Sugar 17.51 g High
- Added Sugar 0.0 g Low Source
- Calcium 0.31 mg Low Source
- Iron 0.25 mg Low Source
- Potassium 3.75 mg Low Source
- Vitamin A 0.0 mcg_rae Low Source
- Vitamin C 0.13 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Citrus 🍊
- Milk 🥛
- Wheat 🌾
- Gluten