Blueberry Biscuits with Lemon Icing | CookOS

Blueberry Biscuits with Icing

Name: Blueberry Biscuits with Lemon Icing
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 10 servings
Cuisine: American
Ingredients: 2 cups self-rising flour; 1 tsp baking powder; 2 tbsp granulated sugar; 1/2 cup unsalted butter, frozen; 1 cup fresh blueberries; 3/4 cup whole buttermilk; 2 tbsp butter, melted; 1 cup powdered sugar; 1 tbsp lemon juice; 1/2 tsp vanilla extract; 1 tbsp milk

These light and fluffy blueberry biscuits are bursting with fresh berries and finished with a sweet lemon icing glaze. A copycat recreation of the popular Bojangles Bo-Berry Biscuits that's easy to make at home.

🍴Copycat

🌍American 🏷️Blueberry biscuits 🏷️Biscuits 🏷️Blueberry 🏷️Southern Breakfast

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Total

50 min

Servings

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok · by dinnerin321

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Ingredients

2 cups self-rising flour
1 tsp baking powder
2 tbsp granulated sugar
1/2 cup unsalted butter, frozen
1 cup fresh blueberries
3/4 cup whole buttermilk
2 tbsp butter, melted
1 cup powdered sugar
1 tbsp lemon juice
1/2 tsp vanilla extract
1 tbsp milk

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Instructions

1
In a large bowl, whisk together the self-rising flour, baking powder, and sugar.
2
Grate the frozen butter into the flour mixture and gently mix to combine.
3
Place the bowl in the freezer for 10 minutes to chill.
4
Remove the bowl from the freezer and gently fold in the fresh blueberries.
5
Pour in the buttermilk and mix with a spatula until just combined. Do not overmix.
6
Turn the dough out onto a lightly floured surface and gently pat it down with your hands to about a 1-inch thickness.
7
Use a biscuit cutter to cut out the biscuits. Gently reshape the scraps to cut out more biscuits until all the dough is used.
8
Place the biscuits in a buttered cast-iron skillet or a baking dish.
9
Bake at 475°F for 25-30 minutes, or until golden brown.
10
While the biscuits are baking, prepare the icing. In a small bowl, whisk together the powdered sugar, lemon juice, vanilla extract, and milk until smooth.
11
Once the biscuits are done, immediately brush the tops with melted butter.
12
Allow the biscuits to cool for a few minutes, then transfer to a wire rack. Drizzle the icing over the warm biscuits.

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Tips & Notes

Pro tips

Keep all ingredients cold, especially the butter and buttermilk, to achieve the fluffiest crumb texture.
Gently fold blueberries into the dough at the end to avoid crushing them and staining the biscuit mixture.
Bake until the tops are light golden brown; overbaking will dry out the biscuits.
Apply lemon icing while biscuits are still warm so it sets into the surface rather than sliding off.

Substitutions

Frozen blueberries → fresh blueberries (thaw and pat dry to reduce moisture)
Buttermilk → plain yogurt thinned with milk, 1:1 ratio (same tangy lift)
Lemon juice → lime juice or orange juice (adjust vanilla to 1/4 tsp if using citrus other than lemon)
Self-rising flour → all-purpose flour + 1.5 tsp baking powder + 1/2 tsp salt per cup

Storage & make-ahead

Store cooled biscuits in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months. Reheat in a 350°F oven for 5-7 minutes.

Common Questions

Can I use frozen blueberries instead of fresh?

Yes, but don't thaw them. Fold frozen blueberries into the dough just before baking to prevent excess moisture and color bleeding.

How do I keep the biscuits from being too dense?

Work quickly with cold butter, don't overwork the dough, and use self-rising flour for lift. The combination of self-rising flour and baking powder ensures fluffy results.

Can I make these biscuits ahead of time?

Yes. Prepare the dough, cut biscuits, and freeze them on a baking sheet for up to 3 months. Bake from frozen, adding 2-3 minutes to baking time.

What's the best way to apply the lemon icing?

Drizzle the icing over warm biscuits so it sets slightly and clings to the top. A fork or whisk works well for an even drizzle.

Why does the recipe call for frozen butter?

Cold butter creates steam pockets in the dough, producing flaky, tender layers. Frozen butter is easier to work with and stays cold longer during mixing.