Put together bisquick and melted butter for a ample breakfast

Lindsay Mattison

Contributing Writer

If you're tired of eggs and toast for breakfast, you've come to the right place. Blueberry biscuits are just what the doctor ordered to spice up boring old breakfast. They're a little bit sweet and a little bit tangy. Even better than their delicious flavor is knowing the recipe is quick and easy to follow. All you need is a box of Bisquick and a few pantry staples, and you'll have blueberry biscuits on the table in no time.

You'll be surprised at how easily the lemon glaze comes together. It seems like a difficult, restaurant-only kind of topping, but it just takes a whisk and a few ingredients. Speaking of ingredients, fresh blueberries make the best blueberry biscuits but you can use frozen if they're not in season. Avoid using dried blueberries because they lack the water content to contribute to the muffin's fluffy texture.

Cooktop Cove

Blueberry biscuits

12 biscuits

10 minutes

20 minutes

30 minutes

2 cups Bisquick

1/2 cup melted butter

1 cup sour cream

1/2 cup fresh blueberries

1 cup powdered sugar

1/4 cup fresh lemon juice

1/2 teaspoon lemon zest

pinch sea salt

Preheat the oven to 350 degrees F. Spray a muffin tin with nonstick cooking spray and set aside.

In a large bowl, combine the Bisquick, melted butter and sour cream until they are just moistened. Some clumps may exist but don't overmix the batter.

Fold in the blueberries with a rubber spatula.

Pour the batter into the muffin cups until they are 2/3 full.

Bake for 20 to 25 minutes, until the biscuits are browned. Let the biscuits sit for 5 minutes before removing them from the pan.

Meanwhile, make the glaze by whisking the powdered sugar, lemon juice, lemon zest and salt in a medium-sized bowl until smooth.

Drizzle the glaze over the biscuits and serve immediately.

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