Lemon Blueberry Buttermilk Biscuit
There’s just something magical about a warm biscuit fresh from the oven. These lemon blueberry buttermilk biscuits are buttery, flaky, tender in the center, and packed with bursts of juicy blueberries and bright lemon flavor in every bite. Finished with a sweet lemon glaze, they’re the kind of treat that disappears almost as quickly as they cool.
Servings: 9 Biscuits
Calories: 159.2kcal
Ingredients
Dry:
- 165 g All Purpose Flour (King Arthur)
- 58 g Unflavored Whey Casein Protein Powder (or equal parts AP Flour (Naked Nutrition))
- 0.5 tbsp Baking Powder
- 0.5 tsp Baking Soda
- 0.5 tsp Salt
- 8 g Zero Calorie Sweetener (H-E-B)
Wet:
- 42 g Unsalted Butter (cold & cubed (Vital Farms))
- 56 g 0% Milkfat Greek Yogurt (Fage)
- 120 ml Cultured Lowfat Buttermilk (Whole Foods)
- 1 tsp Lemon Zest
Kneading:
- 15 g All Purpose Flour (King Arthur)
- 80 g Blueberries
Icing:
- 15 g Powdered Sugar
- 0.5 tsp Lemon Juice
Instructions
Dry:
- Preheat the oven to 400°.
- In a larger bowl, add in your dry ingredients and give a good mix.165 g (1.33 cups) All Purpose Flour, 58 g (0.5 scoop) Unflavored Whey Casein Protein Powder, 0.5 tbsp Baking Powder, 0.5 tsp Baking Soda, 0.5 tsp Salt, 8 g (2 tsp) Zero Calorie Sweetener
Wet:
- Add in your cold cubed butter and press into the flour with your hands.42 g (3 tbsp) Unsalted Butter
- Then add in the yogurt and gently mix in with a spoon.56 g (0.25 cup) 0% Milkfat Greek Yogurt
- Finally, add in the buttermilk to the center and mix a few times with your spoon until a shaggy dough forms. Add the lemon zest on top and mix. It will be crumbly but don’t over mix it.120 ml (0.5 cup) Cultured Lowfat Buttermilk, 1 tsp Lemon Zest
Kneading:
- Use your extra flour to flour your surface and pour out the dough.15 g (1) All Purpose Flour
- Knead a few times until a solid dough forms. Use the extra flour to continuously flour the surface and your hands so it’s not sticky.
- Flour a rolling pin and roll the dough out into a rectangle. Fold one side to the center and then the other on top. Rotate the dough and roll out into a rectangle again.
- Repeat and fold in the edges. Repeat 1-2 more times. This will create more of those flaky layers.
- Once you have a ~3/4” thick rectangle, add the blueberries to one side and fold over the other edge.80 g (0.5 cup) Blueberries
- Gently press down to seal the blueberries in but do not use so much pressure that they burst. You can also very lightly use your rolling pin over to really embed the blueberries.
- Then use a circular glass to cut out 9 circles. You may have to re-roll out the dough so there are no scraps left behind. Add to a parchment lined baking sheet. Brush the tops with buttermilk. Bake for 15-18 minutes until golden brown on top.
- Let them cool for at least 10 minutes before slicing in half.
Icing:
- While those bake, in a small mixing bowl, add in the powdered sugar and lemon juice. Mix until you have a drizzable icing.15 g (1 tbsp) Powdered Sugar, 0.5 tsp Lemon Juice
- Add to the tops of your baked biscuits for that extra sweetness.
- Slice your biscuits in half and enjoy with butter, jam, or just by themselves!
Nutrition Information
Lemon Blueberry Buttermilk Biscuit
Serving Size
1 Biscuit
Amount per Serving
Calories
159.2
% Daily Value*
Fat
4.5
g
7
%
Saturated Fat
2.8
g
18
%
Cholesterol
18.1
mg
6
%
Sodium
54.6
mg
2
%
Potassium
69.5
mg
2
%
Carbohydrates
20.3
g
7
%
Fiber
0.5
g
2
%
Sugar
3.4
g
4
%
Protein
9.4
g
19
%
* Percent Daily Values are based on a 2000 calorie diet.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.