Blackberry Buttermilk Lemon Glaze

Featured in Sweet Creations and Baking Adventures.

Buttery biscuits bake up extra fluffy with cold, grated butter and simple folds so you get those lovely layers. Ripe blackberries get tucked in for bursts of fruity sweetness throughout. After baking to golden, you brush them all over with tangy lemon glaze made with real juice and zest. They're perfect for lazy weekend mornings or sweet snacks. You’ll taste hints of cinnamon, lemon brightness, and tons of berry flavor—all easy enough to whip up any time you want a treat at home.

Rana
Updated on Sun, 15 Jun 2025 19:20:27 GMT
Blackberry Buttermilk Biscuits with Lemon Glaze Pin it
Blackberry Buttermilk Biscuits with Lemon Glaze | flavorsenthusiasts.com

If you want your kitchen to smell like sun-drenched summer mornings anytime, you’ve gotta try these blackberry buttermilk biscuits. Soft, berry-packed biscuits slathered with zesty lemon glaze—honestly, these will change the way you think about what a biscuit can do.

These came together after my neighbor swung by with fresh blackberries. Now they’re a brunch staple—everyone always asks how to make them.

Dreamy Ingredients

  • Unsalted melted butter: brings a smooth, rich finish to your glaze Start with top-notch butter if you can
  • Lemon juice and zest: wake up the flavors with a bold citrus note Go for organic lemons if you have them
  • Confectioner's sugar: makes that lemon glaze cloud-like and sweet Sift first if you notice any lumps
  • Juicy blackberries: tuck in bursts of flavor and purple color Pick the plumpest, firmest berries
  • Creamy buttermilk: makes your biscuits soft and a little tangy Give the carton a good shake before pouring
  • Frozen butter: grate it right in for those flaky layers Go for the best quality you can grab
  • Fragrant cinnamon: adds a cozy warmth in every bite Try fresh ground for best smell
  • Fine salt: pulls all the other flavors together
  • Baking soda and powder: help the biscuits get nice and tall Check they’re still fresh for the puff effect
  • Brown sugar: gives sweet depth and caramel notes Pack it tight in the cup
  • Unbleached flour: brings structure and tenderness and a better flavor if you can find it

Simple Directions

Brush and Preheat:
Spray your thirteen by nine pan and set the oven to four hundred degrees Fahrenheit so nothing sticks
Put Biscuits in the Oven:
Place those cut biscuits side by side in your pan so their edges touch and bake for twenty to twenty five minutes Watch for golden tops and crisp sides
Shape and Cut:
After folding berries in, shape dough into a rectangle about an inch or more thick. Use a cutter to press out rounds, then snap up the scraps and press them together to cut a few more
Mix Up the Glaze:
As the biscuits bake, whisk together melted butter, confectioner’s sugar, lemon zest, and lemon juice until glossy
Finish With Glaze:
Brush the biscuits with lemon glaze as soon as they’re out and still hot Give it a second to soak in before chomping down
Fold in the Berries:
Sprinkle about a third of the blackberries onto the dough Fold dough gently so you don’t crush them and repeat layering and gentle folding till you finish all the berries
Mix in the Buttermilk:
Trickle a third of your buttermilk over the mixture, lightly fluff with a fork, and keep going until the buttermilk is used. The dough should be sticky and soft
Butter in Dry Mix:
Shred the frozen butter right into your bowl, tossing gently with a fork. Even distribution means lots of flaky bits
Blend Dry Ingredients:
In a big bowl, mix flour, brown sugar, both leaveners, salt, and cinnamon with a fork so the flavors are spread out
Form Dough:
Move dough to a floured countertop. Dust the top, then fold it carefully over itself four times to build those layers Don’t worry about kneading or rolling
A plate of Blackberry Buttermilk Biscuits. Pin it
A plate of Blackberry Buttermilk Biscuits. | flavorsenthusiasts.com

Lemon’s what makes these really pop. I’m obsessed with how the glaze sinks into little cracks. My daughter once helped stir glaze and her nonstop laughter, I swear, is still hiding in every bite.

Keep ‘Em Fresh

Store leftover biscuits sealed at room temp for a day or two, or keep them in the fridge up to four days. Want to freeze? Wrap each biscuit tight in plastic then freeze. Warm up in the oven at three hundred degrees till they’re good as new. If they’re already glazed, go ahead and eat, or brush on more if you want.

Swap Outs

  • No buttermilk? Use a cup and a half of whole milk plus a tablespoon of vinegar or lemon juice. Let it sit for five minutes before adding in
  • Go with white sugar: if you want a lighter, less caramel flavor
  • Use blueberries or raspberries: if you’re not into blackberries but pick fresh ones or dough will turn mushy
Blackberry Buttermilk Biscuits. Pin it
Blackberry Buttermilk Biscuits. | flavorsenthusiasts.com

Ways to Serve

  • Start your day right—enjoy these hot with even more berries on top
  • If you want a sweet, add whipped cream for an easy dessert
  • Try these sweet-savory with good ham or pile next to fried chicken for total Southern comfort

Tradition Meets Yum

This southern favorite borrows from old-school buttermilk biscuits and shakes things up by adding fresh fruit and a sweet glaze for a treat that’s halfway to a scone. My grandma snuck berries from her garden into every batch, and I swear you can taste the nostalgia.

Frequently Asked Questions

→ How can I make sure biscuits stay tender and flaky?

Start with ice-cold butter and grate it for easy mixing. Work the dough just a bit, folding instead of kneading, to keep it light and airy.

→ Could I use frozen blackberries instead of fresh ones?

Absolutely. Just don’t thaw them first so you don’t get too much juice in the dough. Fold them in gently so they don’t get mushy.

→ Why add the lemon glaze?

It gives you a nice punchy finish that cuts through the biscuit’s richness and the berries’ sweetness. It really lifts the whole thing.

→ Any tips for even more berry flavor?

Mix the berries with some lemon juice and a sprinkle of sugar first before adding them in. It really brings out their pop.

→ Will these biscuits stay good if I have leftovers?

They’re best when you eat them fresh, but you can stash them for a couple days in a sealed box. To freshen up, pop them in a warm oven.

→ How should I serve them?

They’re awesome warm for brunch with coffee or as an after-dinner treat—add extra glaze or some vanilla ice cream for dessert.

Blackberry Buttermilk Lemon Glaze

Buttermilk biscuits packed with blackberries and splashed with bright lemony glaze.

Prep Time
15 Minutes
Cook Time
25 Minutes
Total Time
40 Minutes
By: Rana

Category: Desserts & Pastry

Difficulty: Easy

Cuisine: American

Yield: 13 Servings (13 big biscuits)

Dietary: Vegetarian

Ingredients

→ Biscuit Dough

01 170 g fresh blackberries
02 355 ml buttermilk
03 0.5 teaspoon ground cinnamon
04 170 g frozen unsalted butter, grated
05 0.5 teaspoon fine salt
06 105 g packed brown sugar
07 500 g all-purpose flour
08 1 teaspoon baking soda
09 1 tablespoon baking powder
10 extra flour for your counter

→ Lemon Glaze

11 zest of 1 lemon
12 120 g confectioners' sugar
13 20 ml freshly squeezed lemon juice
14 57 g melted unsalted butter

Instructions

Step 01

Spray a 23 x 33 cm dish with cooking spray. Get your oven hot at 200°C.

Step 02

Grab a big bowl and stir together cinnamon, baking soda, salt, flour, baking powder, and brown sugar with your fork so it’s all even.

Step 03

Shred the frozen butter right into the bowl. Flip it around with your fork till the butter's mixed through and coated.

Step 04

Pour one-third of the buttermilk over the dry mix and stir gently with a fork. Add the last two-thirds, bit by bit. Work it just until the dough feels super soft—don’t overdo it.

Step 05

Drop the dough onto a floured counter. Dust the top with more flour. Fold it in half twice, using extra flour if it sticks. Pat it down into a chunky rectangle—aim for 3 cm thick. Skip rolling or kneading.

Step 06

Sprinkle a third of the blackberries on the dough. Fold the dough over so berries get covered. Re-pat to about 3 cm thick. Keep folding, switching direction, and adding berries till they’re all tucked in. Use more flour if things get sticky.

Step 07

Flip the dough over gently and pat the edges so they stick together. Check it's 2.5–3 cm thick. Press out biscuits using a 6 or 7 cm cutter. Smush the scraps and keep cutting till you’ve used all the dough.

Step 08

Line the biscuits up snug in the baking dish, edges touching the sides. Bake for 20-25 minutes or till they’re nice and golden all around.

Step 09

While the biscuits cook, mix melted butter, lemon zest, confectioners’ sugar, and lemon juice in a small bowl till it goes smooth.

Step 10

Take the hot biscuits and brush lots of glaze over the tops. Enjoy them warm.

Notes

  1. For a deeper berry pop, try mixing your blackberries in a small bowl with a splash of lemon juice and a spoon of sugar. Let them sit while you make the dough, then drain before folding in.

Tools You'll Need

  • Big mixing bowl
  • Grater
  • Fork
  • Measuring spoons and cups
  • Baking dish (23 x 33 cm or 9 x 13 inch)
  • Brush for glazing
  • Biscuit cutter, 6–7 cm wide

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has wheat (gluten), dairy, and could have tiny bits of egg or soy from where stuff's made.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 280
  • Total Fat: 10 g
  • Total Carbohydrate: 43 g
  • Protein: 4 g