Blackberry Buttermilk Lemon Glaze

These blackberry buttermilk biscuits with lemon glaze are the reason my kitchen smells like summer mornings all year long. Pillowy biscuits packed with juicy blackberries and topped with a bright lemony glaze will make you rethink what a biscuit can be.

I first made these after a neighbor dropped off a basket of blackberries and every time I serve them at brunch someone asks for the recipe.

Ingredients

• All purpose flour: helps the biscuits hold their shape and gives tender crumb Use unbleached flour if possible for best flavor
• Brown sugar: adds a mellow sweetness and a hint of caramel Make sure to pack it firmly
• Baking powder and baking soda: ensure the biscuits rise tall and fluffy Always check their expiration dates
• Salt: sharpens all the other flavors
• Ground cinnamon: gives a subtle warmth Look for freshly ground for max aroma
• Frozen butter: grated this way melts slowly for flaky layers Use the best quality butter you can find
• Buttermilk: gives a tender crumb and tangy note Shake the carton before using
• Fresh blackberries: provide bursts of fruit and color Choose plump berries without soft spots
• Confectioner's sugar: is the base for the tart lemon glaze Sift if clumpy
• Lemon zest and juice: add zingy citrus flavor Opt for organic lemons when possible
• Melted butter: in the glaze makes it rich and velvety Use unsalted for better control

Step-by-Step Instructions

Preheat Your Oven:

Set oven to four hundred degrees Fahrenheit and grease a thirteen by nine baking dish using cooking spray to prevent sticking

Mix the Dry Ingredients:

Combine flour brown sugar baking powder baking soda salt and cinnamon in a large bowl using a fork until evenly distributed This helps keep the biscuits light

Grate and Add Butter:

Grate the frozen butter directly into the dry mix Toss gently with fork so butter pieces do not clump Distribute evenly for flaky texture

Add Buttermilk:

Pour a third of the buttermilk into the bowl and mix lightly with the fork Repeat until all buttermilk is used The dough will be soft and a little wet

Shape the Dough:

Turn dough onto a floured surface Dust top with flour then fold dough over itself right over left then left over right twice This creates layers Do not knead or roll

Incorporate the Blackberries:

Scatter a third of blackberries over dough Fold dough right over left to tuck berries inside Pat lightly and repeat with remaining berries folding and patting gently Each layer gets more berries Do not squash berries

Cut Out Biscuits:

When all berries are in turn dough over and gently pat into a rectangle about one to one and a quarter inches thick Use a biscuit cutter to cut out rounds Repat leftover dough and cut again until finished

Arrange and Bake:

Place biscuits close together in prepared dish with edges touching This helps rise Bake for twenty to twenty five minutes until tops and sides are golden brown

Make the Lemon Glaze:

While biscuits bake whisk together melted butter confectioners sugar lemon zest and lemon juice until smooth

Glaze and Serve:

Brush freshly baked biscuits with glaze while still warm Let glaze soak in before serving

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Lemon is my favorite here because it brightens the whole biscuit I love how the glaze melts down into the nooks One time my daughter helped whisk the glaze and her giggles are still the secret ingredient

Storage Tips

Store leftover biscuits in an airtight container at room temperature for a day or two For longer storage refrigerate up to four days or freeze individual biscuits wrapped tightly Let come to room temp and crisp in the oven at three hundred degrees before serving If already glazed serve as is or refresh glaze lightly

Ingredient Substitutions

• No buttermilk: Use one and a half cups whole milk mixed with a tablespoon of white vinegar or lemon juice Let sit for five minutes before using
• Brown sugar: can be swapped for white sugar for a lighter flavor
• Try blueberries or raspberries: instead of blackberries but stick to fresh not frozen so dough does not get soggy

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Serving Suggestions

• Serve warm for breakfast with extra berries
• A dollop of whipped cream makes these biscuits a casual dessert
• If you love savory sweet serve with a slice of good ham or even alongside fried chicken for a Southern inspired meal

Cultural Inspiration

Buttermilk biscuits have deep roots in American Southern kitchens This recipe gives a playful twist with local summer fruit and adds an almost scone like twist thanks to the glaze My grandmother would add berries from her backyard to her biscuit dough whenever she could

Frequently Asked Questions

→ How do I keep biscuits flaky and tender?

Use very cold butter, grate it, and handle the dough minimally. Folding instead of kneading keeps layers light and flaky.

→ Can I substitute frozen blackberries for fresh?

Yes, but use them frozen to prevent excess juice from making the dough soggy. Gently fold into the dough as directed.

→ What does the lemon glaze add?

The glaze provides a bright, tangy contrast to the rich biscuits and sweet berries, elevating the overall flavor.

→ How can I enhance the berry flavor?

Toss the blackberries with lemon juice and a bit of sugar before incorporating them for extra vibrancy.

→ Do these biscuits store well?

They’re best fresh, but you can store them in an airtight container for a day or two. Refresh in a warm oven before serving.

→ What are some serving suggestions?

Serve warm for breakfast with coffee or as a dessert with extra lemon glaze or a scoop of vanilla ice cream.