Blueberry Lemon Breakfast Biscuits
Description
These blueberry lemon biscuits start with refrigerated buttermilk biscuits for an easy shortcut. Fresh blueberries and lemon unite in this quick recipe.
Ingredients
•
1 (10 ounce) can refrigerated buttermilk biscuit dough (such as Pillsbury®)
•
1 cup blueberries
•
1/2 cup powdered sugar
•
1 tablespoon lemon juice
•
1/2 teaspoon lemon zest
Directions
1
Gather all ingredients.
2
Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
3
Remove biscuits from the can; split in half crosswise, for a total of 10 biscuits. Place 5 biscuits on the prepared cookie sheet; divide and place blueberries on 5 biscuits.
4
Cover blueberries with remaining 5 biscuits.
5
Bake in the preheated oven until golden brown, 18 to 22 minutes. Let cool for 5 minutes.
6
Combine confectioners' sugar, lemon juice, and zest in a small bowl.
7
Brush biscuit tops with 1/2 the glaze. Let sit until glaze sets, about 5 minutes.
8
Repeat with remaining 1/2 glaze. Enjoy!