Lemon Berry Biscuits
These Lemon Berry Biscuits are the perfect sweet summer biscuit for breakfast, brunch, or even dessert!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 15 Biscuits 1x
Ingredients
Scale
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- 2 Tablespoons Lemon Zest
- 2 Tablespoons White Sugar, optional
- 2 Cups All Purpose Flour, plus extra for hands
- 4 Teaspoons Baking Powder
- 1/4 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 8 Tablespoons Salted Butter, cold
- 1 Cup Fresh Mixed Berries, raspberries, blackberries, and blueberries
- 1 Cup Buttermilk
Icing Ingredients
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- 3/4 Cup Powdered Sugar
- 1/4 Teaspoon Vanilla Extract
- 2–3 Tablespoons Milk
Instructions
- First, preheat your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper (or foil with spray oil).
- In a large bowl, add the 2 tablespoons lemon zest and 2 tablespoons white sugar. Rub them together with your fingers for about 30 seconds to infuse the sugar with lemon flavor.
- Stir in the 2 cups flour, 4 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt.
- Next, grate in the 8 tablespoons of butter and stir to combine.
- Carefully mix in the 1 cup of berries.
- Then carefully stir in the 1 cup of buttermilk, stirring until combined. Be sure not to over-stir or the biscuits may become too dense.
- Place the dough onto a floured surface and use your hands to gently work the dough into a rectangular shape.
- With floured hands, fold the dough in half, incorporating any crumbs, and work back into a rectangular shape.
- Repeat this process 2-3 more times. *(1)
- Once you have the desired number of layers create a square shape with your hands that is approximately 1 & 1/2 inches thick.
- Cut your dough into biscuits using a biscuit cutter and place them on the prepared baking sheet. *(2)
- Bake for 10-15 minutes until lightly golden brown.
- While the Lemon Berry Biscuits are baking whisk together the 3/4 cup powdered sugar, 1/4 teaspoon vanilla extract, and 2-3 Tablespoons of milk. Set to the side. *(3)
- Remove the biscuits from the oven, let them cool, drizzle with icing, and enjoy!
Notes
- The more you fold the dough the more layers you will have, just be sure not to overwork the dough so that it will stay light and fluffy.
- Normally I just cut them into squares so there aren’t any scraps, but to make them pretty I used a 2-inch biscuit cutter.
- For thicker icing add more powdered sugar for thinner icing add more milk.
Find it online: https://domesticallyblissful.com/lemon-berry-biscuits/
