Blueberry-Lemon Breakfast Biscuits
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.
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