Blueberry Lemon Biscuits
Serves 6
10 mins prep
20 mins cook
30 mins total
Blueberry lemon biscuits are a delicious combination of sweet and zesty flavors, making them a perfect treat, whether for breakfast, brunch, or a snack! This recipe is super simple and uses a whole cup or sourdough discard.
Dry Flavors
Lemon Glaze
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In a mixing bowl, whisk together all-purpose flour, salt, baking powder, baking soda and sugar.
Cut (or grate) in one stick of cold butter. Mix together until the butter is coated in flour.
Add in the blueberries and lemon zest and mix with your hands until the blueberries are also fully coated in flour.
Pour in your sourdough discard and milk and work everything together with your hands until everything is just combined.
Turn the crumbly dough out onto a lightly floured work surface. Work the dough together with your hands and roll out into a small rectangle.
With a large knife or bench scraper, cut the dough into thirds and stack them on top of each other. Press the pieces down and roll out the dough into a rectangle that is approximately 1 inch thick.
Use a biscuit cutter or a sharp knife to cut out biscuits. Gather any scraps, pat them together and cut out additional biscuits. This recipe should make 8 biscuits.
Transfer the biscuits to a parchment lined baking sheet (or large cast iron). Brush the top of the dough with an egg wash.
Bake at 425 for 15 – 18 minutes until they are golden brown on top and the cheese is nice and melty.
Top with your lemon glaze while warm and enjoy!!
Lemon Glaze
Whisk together the lemon juice and powdered sugar until there are no clumps left. Add powdered sugar or juice until it is your desired consistency
