Blueberry Lemon Biscuits Recipe

Big, bold blueberry lemon cookies made in a quick and easy way that no one else does!  

– 3 cups all purpose flour – 1/2 cup sugar – 2 tsp baking powder – 1/2 tsp baking soda – 1 ¼ tsp salt – 10 Tbsp cold butter, cut in piece – 1 ½ cups buttermilk – 3 Tbsp lemon juice – 1 ½ cups blueberries LEMON BUTTER, OPTIONAL – 1/2 cup butter, at room temperature – zest of 1 lemon



Heat the oven to 400F. Lightly grease and line your pan with parchment paper to lift biscuits at cutting time.

Step 1

Step 2

Mix flour, sugar, baking powder, baking soda, and salt. Cut cold butter in. I use a food processor for convenience. 

Step 3

Pulse until crumbs and all butter bits are included. Put in a basin. Add the blueberries halfway through mixing the buttermilk and lemon juice, then gently fold until all the flour is gone. 

Step 4

Do not overmix; biscuits need gentleness. Shaggy dough. Put the dough in the pan and pat it out evenly using floured fingers. 

Step 5

Smooth using an offset spatula. Get those corners! Divide biscuits into 9 squares using an oiled bench scraper. Keep them in pan.

Step 6

Bake till golden, 40–45 minutes. Lift biscuits with parchment paper slings after 5 minutes of cooling in the pan.

Step 7

Cut along the lines you made, and serve warm with lemon butter. The soft butter and lemon zest should be mixed together fully. Put the butter in a small jar or glass.

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