• 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
  • Directions

  • Step 1

    Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.


  • Step 2

    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.

  • Step 3

    Bake in the preheated oven until golden brown, 18 to 22 minutes. Let cool for 5 minutes.

  • Step 4

    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.

  • Cook's Note:

    I used fresh flash-frozen blueberries, but fresh can also be used.

    Different berries can also be used. Substitute milk for the lemon juice and omit the zest from the glaze.

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