Blueberry-Lemon Breakfast Biscuits

Directions

Ingredients :

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

Methods :

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.