It’s hard to make a good biscuit recipe better, but you can take it in another direction! Such is the case with this Gluten Free Blueberry Biscuits with Lemon Glaze recipe. A reader reached out to ask me how to make this gluten version made with refrigerator biscuits into a gluten free version, and rather than speculating, I jumped out of my chair and into the kitchen to whip up a batch myself.
They turned out pretty amazing, if I do say so myself!
It’s no surprise, considering the base gluten free biscuit recipe itself is so good. Add some fresh berries and a lemon glaze (swoon), and you can call it dessert or a breakfast cheat. I don’t really care what you call it, I’m going to call it inspired.
Note that I said fresh berries. If using frozen berries, you’re not going to want to top these biscuits while baking, as the biscuits don’t cook long enough for the dough touching the frozen berries to totally cook if they’re tucked inside and unexposed to the oven. It’s a different presentation, but it will ensure that the dough is fully cooked.
I also have a great Gluten Free Lemon Blueberry Muffin recipe and a Gluten Free Lemon Blueberry Doughnuts recipe if this combo is one you find you love.
And of course, just use the search bar for “lemon” on gfJules.com to find 15 other delicious gluten free recipes with that classic tang.
And as far as the gluten free biscuits for this recipe go, I chose to make these with my new gfJules Gluten Free Multigrain Biscuit & Breakfast Baking Flour (corn-free), but you can also just use my gfJules Gluten Free All Purpose Flour and use my Easy Gluten Free Biscuits Recipe or my classic Gluten Free Buttermilk Biscuits recipe.
So many delicious choices!
For a few more easy recipes using my new gfJules Gluten Free Multigrain Biscuit & Breakfast Baking Flour (corn-free), just hop to my post with the base gluten free biscuit recipe, waffles, muffins, banana bread and more!
If you try this recipe and love it, please leave a 5-star review and comment on whether you made it for breakfast or dessert!
Gluten Free Blueberry Biscuits with Lemon Glaze
Gluten Free Blueberry Biscuits with Lemon Glaze
Ingredients
Gluten Free Biscuits
- 2 cups 280 grams gfJules Gluten Free Biscuit & Breakfast Baking Flour OR (270 grams) gfJules Gluten Free All Purpose Flour
- 4 tsp. baking powder
- ¼ tsp. salt
- 1 Tbs. sugar
- 4 Tbs. butter or vegan alternative like Earth Balance Buttery Sticks
- ¾ cup full fat coconut milk or half & half
- 1 egg whisked or 3 Tbs. aquafaba
Glaze
- ½ cup powdered sugar
- 1 tablespoon lemon juice
- ½ teaspoon lemon zest
Berries
- 1 cup fresh blueberries raspberries or mixed berries (use fresh if possible)*
Instructions
- Preheat oven to 400°F and line baking sheet with parchment.
- Whisk dry ingredients together.
- Cut butter into dry ingredients until pebbly. Stir in all liquid ingredients with a fork until soft dough forms.
- Pat dough out to 1-inch thick and cut with a sharp round cutter. Collect dough scraps and re-pat the remaining dough to cut all the dough into rounds.
- Slice each biscuit in half with a floured (with GF flour) knife to keep it from sticking to the dough. Lay each half on a parchment-lined baking sheet.
- Arrange fresh berries on top of one half of each biscuit pair, then top with the other half of the biscuit dough.
- Brush biscuit tops with more coconut milk or egg wash. Sprinkle with cinnamon-sugar if desired.
- Bake on upper rack for 8 minutes. If biscuits aren't browning enough, change oven to broil for the last 2 minutes but watch to ensure the tops do not burn.
Video
Notes
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.
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