Blueberry-Lemon Breakfast Biscuits

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


  • 1 (10 ounce) can refrigerated buttermilk biscuit dough (such as Pillsbury®)
  • 1 cup blueberries
  • ½ cup powdered sugar
  • 1 tablespoon lemon juice
  • ½ teaspoon lemon zest


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.

Prep time: 5 mins / Cooking time: 20 mins / Total time: 35 mins

Serving: 5 / Yield: 5 biscuits

Calories: 246.5

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