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With these blackberry buttermilk biscuits topped with zesty lemon glaze, your kitchen will smell like a summer holiday, no matter the season. Tender bites bursting with blackberries and sunny citrus glaze might just change how you think about biscuits forever.
The idea for these started when a neighbor left blackberries at my door—now whenever I make them for brunch, everyone wants the how-to.
Delightful Ingredients
- All purpose flour: holds things together and makes biscuits soft Unbleached is best for flavor
- Brown sugar: sweetens gently with caramel notes Pack it tight for best measuring
- Baking powder and baking soda: help your biscuits puff up Lightness comes from fresh leaveners
- Salt: brings out all the good flavors
- Ground cinnamon: gives a cozy hint Go for freshly ground if you can
- Frozen butter: grating helps create flaky bites Pick the fanciest butter you have
- Buttermilk: adds tang and a soft middle Give it a shake before pouring
- Fresh blackberries: dot the dough with juiciness Find plump ones that aren't mushy
- Confectioner's sugar: makes a smooth glaze Sift if it's lumpy
- Lemon zest and juice: bring fresh zing Pick organic lemons if you've got them
- Melted butter: makes the glaze rich and smooth Go for unsalted if possible
How To Do It
- Preheat and Prep:
- Crank your oven to 400°F and spray a 13 x 9 pan so nothing sticks
- Blend Dry Stuff:
- Use a big bowl to stir flour, brown sugar, soda, powder, salt, and the cinnamon together with a fork This keeps things airy
- Work In Butter:
- Shred the frozen butter right in Toss it with the fork so every bit’s coated—don’t let it clump for best flakiness
- Pour In Buttermilk:
- Add about a third, stir, add more, stir, till it’s all in The dough will be kind of sticky
- Shape The Dough:
- Scoop it onto a floured counter Sprinkle more flour and fold the dough over itself a couple times right then left for those layers Don’t knead or use a rolling pin
- Fold In Blackberries:
- Spread a third of the berries over dough, fold, pat—keep layering berries and folding gentle Each time you get more berries inside, but don’t crush them
- Cut Out Biscuits:
- Gently press the dough into a rectangle about an inch thick Cut circles, put scraps together and cut more till you’re out of dough
- Arrange & Bake:
- Snuggle biscuits close in your pan, touching is fine Bake 20-25 minutes till golden on top and sides
- Lemon Glaze Time:
- While those are baking, whisk melted butter, powdered sugar, lemon zest, and juice into a smooth glaze
- Finish & Enjoy:
- Brush warm biscuits with glaze as soon as they’re out Let it sink in before eating
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I think the lemon is key—it really wakes up each bite. The way the glaze drips into the little pockets is amazing. One time my kiddo helped with the glaze and her laughing still feels like the best part of the secret mix.
Smart Storage Ideas
Keep leftover biscuits in something airtight on the counter for a day or two Put them in the fridge for up to four days or freezer if wrapped up tight To eat, let them come back to room temp and warm gently at 300°F If you already glazed them, you can just eat as-is or swipe on a bit more glaze
Swap-In Options
- No buttermilk at home? Mix one and a half cups whole milk with a splash of white vinegar or lemon juice and wait five minutes before using
- Brown sugar: won’t hurt to swap for white sugar if you like it lighter
- Blueberries or raspberries instead? Go ahead but stick with fresh so the dough doesn’t get mushy
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Serving Ideas
- Taste awesome warm first thing in the morning with extra berries
- Add a scoop of whipped cream and you’ve got a laid-back dessert
- For a salty sweet treat serve next to ham or even fried chicken for that southern vibe
Cultural Roots
Classic buttermilk biscuits show off Southern U S tradition but these have a fun twist with summer berries That glaze gives a nod to British scones too My grandma liked to stir fruit into her dough whenever she found some in the garden
Frequently Asked Questions
- → How can I get my biscuits super light and flaky?
Work with super cold butter—just grate it straight in, and barely touch the dough. Fold it instead of kneading, and it'll be fluffy with lots of layers.
- → Can I add frozen blackberries instead of fresh ones?
Definitely! Just toss the frozen ones straight in so everything stays dry and doesn't get mushy. Fold them gently like the directions say.
- → What does the lemon glaze do for these?
It brings a bright, tangy zing that balances all the rich biscuit and berry sweetness. Makes the whole thing pop even more.
- → Any tricks for turning up the berry flavor?
Squeeze a little lemon juice and sprinkle some sugar over the berries before adding them in—you'll notice the difference.
- → Will these stay good for a couple days?
They're best day-of, but you can stash extras in something airtight for up to two days. Heat them up in the oven for max freshness.
- → What should I serve these with?
Eat them warm with coffee for breakfast or put on more glaze and a scoop of vanilla ice cream for a sweet treat.