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Lemon Iced Blueberry Biscuits

4.94 from 15 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 12 Biscuits


  • 2 Cups All Purpose Flour
  • 1 Tablespoon Baking Powder
  • 1/2 Teaspoon Salt
  • 1/2 Cup plus 2 Tablespoons Butter
  • 1/4 Cup Half and Half or Milk
  • 1 Cup Blueberries
  • 1 Cup Powdered Sugar
  • 1/2 Cup Milk For thicker icing, use less milk, for thinner icing, use more.
  • 2 Teaspoons Lemon Juice


  • Preheat oven to 375 degrees.
  • Mix flour, baking powder, and salt.
  • Using a pastry cutter, two knives, or your fingers, mix in the butter until it is very crumbly.  Crumbs should be the size of small peas.
  • Drizzle milk, or half and half if you're using it, over the mixture slowly, and gently fold in the sides of the flour mixture until you have a wet, sticky dough.  Depending on your flour mixture, you may need a little more, or a little less, milk to form the dough.  Be careful to add it just a little at a time, though, because you want to use just enough.  If you get too much milk, the dough will be too wet.
  • Add in the 1 cup of blueberries.  Fold the blueberries in very gently, and do not over handle he dough once they are incorporated.
  • Turn onto a floured surface, and pat out the dough to about 1/4 to 1/2 inch thick.  
  • Using a biscuit cutter or a mason jar, cut out your biscuits and place them on a baking sheet.  I use a nonstick pan, so I do not grease my pan.  I do, however, recommend using some wax paper or parchment to protect your baking sheet, as the blueberries will pop and juice will run once they are in the oven.
  • Brush the tops of the biscuits with milk or half an half, to help them get that nice, golden brown top once they are baked.
  • Place biscuits in the oven and bake for 18-25 minutes, or until the tops are golden brown and the biscuits are baked through.
  • While your scones are baking, combine lemon juice, powdered sugar, and milk in a bowl, and use a whisk to combine the ingredients into your icing.
  • When biscuits are done baking, transfer to a wire rack to cool.  Brush about a tablespoon of icing over the tops of your biscuits. May use more or less icing to taste.
  • Serve warm.  Will store in an airtight container for a day or two, but if you plan to eat them later than that, freeze them after they have come out of the oven and cooled, and before icing them.