Blueberry Biscuits with Lemon Glaze

A cross between a blueberry muffin and a biscuit topped with a smooth lemon glaze, these incredible breakfast pastries can also be served as dessert!

Servings: 24

Ingredients

• ½ pound unsalted (melted)
• 1 bag Loveless Cafe Biscuit Mix
• 1½ cups granulated sugar
• 1 tablespoon lemon zest
• 2⅔ cups buttermilk
• 2½ cups frozen blueberries

Directions

1. Preheat oven to 400 degrees.
2. Brush all sides of a sheet pan with melted butter, set aside.
3. In a large bowl, combine biscuit mix with sugar and lemon zest.
4. Add cold buttermilk until you have formed a soft ball of sticky dough.
5. Place dough on a well-floured surface. Dust the top of the dough heavily with flour and kneed until less sticky.
6. Carefully fold in the frozen blueberries. (Do not use a rolling pin to roll out the dough)
7. Cut biscuits with a 3 inch cutter and place them on a buttered sheet pan with sides of biscuits touching one another, against the pan.
8. Brush the tops of the biscuits with melted butter.
9. Bake in preheated oven for 15 to 18 minutes, turning half way through.
10. Remove biscuits from oven and brush with more melted butter.
11. Allow biscuits to cool at least 5 minutes before glazing.

Lemon Glaze

Ingredients

• 3 cups confectioners’ sugar
• ½ cup + 2 tablespoons lemon juice
• 1 tablespoon lemon zest for garnish (optional)

Directions

1. Pour sugar into bowl and gradually add the lemon juice until reaching desired consistency.
2. Stir in optional lemon zest or sprinkle on top of glazed biscuits for garnish.