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Lemon Glazed Blueberry Biscuits
Tested by Imperial Sugar
Chef Eddy Recipe
Lemon Glazed Blueberry Biscuits
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Tart lemon and fresh blueberries, a delicious and quintessential American flavor combination is at work here in these flaky, buttery biscuits.  

Prep time
Bake/Cook time
0:10 to 0:12
8-9 biscuits
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Lemon Glazed Blueberry Biscuits
Extra Fine Granulated Sugar
Confectioners Powdered Sugar
Prep time :
Bake/Cook time :
0:10 to 0:12
Yield :
8-9 biscuits


*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 410°F
  2. In a large bowl, sift together flour, baking powder, baking soda and salt.
  3. Use a box grater to cut the butter in to the flour. Grate the butter directly into the flour mixture using the largest grating surface. Be sure that the butter is very cold for best results. 
  4. In a separate bowl, mix sugar with yogurt or sour cream and lemon zest.
  5. Reserve 1/3 of blueberries for lemon glaze and add remaining amount to sour cream mixture. Mix by hand just until rough dough forms- do not overmix!
  6. Gently press dough onto a lightly floured surface until about 1/2 inch thick.
  7. Cut out biscuits with a round biscuit cutter and place on parchment lined cookie sheets. Sprinkle surface of biscuits with a thin coat of sugar.
  8. Place in oven and bake until light golden, about 11 minutes. Remove from oven to cool.
  9. Meanwhile make lemon glaze by whisking lemon juice and powdered sugar. Gently stir in blueberries.
  10. Spoon glaze on top of the biscuits and if desired sprinkle additional lemon zest on the surface. 
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