Blueberry-Lemon Breakfast Biscuits recipe
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- 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
Nutrition Info
- 246.5 caloriescarbohydrate: 41.2 gcholesterol: 0.6 mgfat: 7.7 gfiber: 1.1 gprotein: 4 gsaturatedFat: 2 gservingSize: -sodium: 559.9 mgsugar: 19.4 gtransFat: : -unsaturatedFat: : -
Directions Blueberry-Lemon Breakfast Biscuits
Directions
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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.