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A stack of blueberry lemon drop biscuits piled high with scattered blueberries and lemon slices nearby
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5 from 4 votes

Blueberry Lemon Biscuits

Delicately crisp on the outside and tender on the inside bursting with blueberries and lemon zest, these Blueberry Lemon Biscuits are the perfect breakfast.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Bread, Breakfast
Cuisine: American, south, Southern
Servings: 8 servings
Calories: 233kcal


  • 1/3 cup salted butter melted and divided
  • 2 1/4 cup biscuit mix I used Bisquick
  • 1/3 cup lemon yogurt I used Noosa
  • 1 lemon (you need the juice and zest) juice and zest of the one lemon
  • 1 cup blueberries


  • Preheat the oven to 450 degrees. Pour ¼ cup of melted butter into the bottom of a cast iron skillet.
  • Mix together biscuit mix, lemon yogurt, lemon zest and juice in a large bowl. Start with 2 cups of biscuit mix and then add a 1/4 cup of biscuit mix until the dough is slightly sticky yet well-combined.
  • Dust a little flour on the blueberries then toss into the biscuit dough. Gently fold in to combine. If needed, add a bit more biscuit mix to create a firmer result.
  • Lightly flour your hands and grab a roughly tennis ball-sized ball of dough. Drop the biscuit into the cast iron. Repeat until all the dough is in the skillet.
  • Brush or drizzle the tops of the biscuits with the remaining butter.
  • Bake biscuits for 10-12 minutes. If you’d like a more golden brown color, broil for the last 2 minutes of baking. Let cool for at least 10 minutes.
  • Once cooled, serve with additional butter or top with a light glaze.


Feel free to try different flavors of yogurt like orange or vanilla to vary the recipe up.


Calories: 233kcal | Carbohydrates: 26g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 503mg | Potassium: 104mg | Fiber: 2g | Sugar: 7g | Vitamin A: 256IU | Vitamin C: 9mg | Calcium: 79mg | Iron: 1mg