These Lemon Blueberry Biscuits are a delightful twist on the classic drop biscuit, featuring a hint of lemon zest for added flavor.
Preheat your oven to 375°F (190°C) and prepare a baking sheet by greasing it lightly or lining it with parchment paper.
Using parchment paper makes cleanup easier and prevents sticking.
In a mixing bowl, combine the flour, salt, baking powder, and lemon zest.
Mix thoroughly to ensure the baking powder is evenly distributed.
Cut the cold butter into the dry mixture using a pastry blender until the mixture resembles coarse crumbs.
Cold butter helps create a flaky texture in the biscuits.
Add the milk to the mixture, stirring gently until just combined.
Avoid overmixing to keep the biscuits tender.
Carefully fold in the blueberries, ensuring they are evenly distributed without breaking them.
Handle the blueberries gently to maintain their shape.
Drop spoonfuls of the dough onto the prepared baking sheet, spacing them evenly.
Use a cookie scoop for uniform biscuit sizes.
Bake in the preheated oven for 12-14 minutes or until the biscuits are lightly golden on top.
Rotate the baking sheet halfway through for even baking.
Allow the biscuits to cool slightly before serving. Enjoy them warm or at room temperature.
Serve with a dollop of whipped cream or a drizzle of honey for extra indulgence.
