Studded with fresh raspberries and infused with bright lemon, these Raspberry Lemon Breakfast Biscuits are a truly irresistible treat. Their tender, moist crumb, complemented by a vibrant lemon glaze, transforms any morning into a special occasion.

For more delightful breakfast ideas, explore our collection, including these comforting Cinnamon Biscuits!

Discover the Best Raspberry Lemon Breakfast Biscuits

As a passionate baker and recipe developer, every single recipe shared on this blog is something I’ve personally created, meticulously tested, and tasted until absolute perfection. If it’s not truly outstanding, it simply doesn’t make it here. That’s why, when I declare this recipe for Raspberry Lemon Breakfast Biscuits as one of my current absolute favorites on Taste and Tell, you can trust it’s a testament to their unparalleled deliciousness.

These biscuits are genuinely so good that my husband, one of my sons, and I devoured an entire batch within 24 hours. They have become a delightful (and slightly dangerous) obsession in our household. Despite my playful vows not to make them again for the sake of self-control, I know these will be a recurring star in our kitchen for years to come. Their light texture, incredible moistness, and explosion of flavor are simply irresistible.

It’s no secret that lemon holds a special place in my heart as one of my absolute favorite flavors. Its bright, zesty notes elevate almost any dish. Pairing it with fresh, juicy raspberries in these breakfast biscuits creates a divine symphony of sweet and tart. The result is a breakfast or brunch item that feels incredibly special yet is surprisingly easy to make. The next time you’re searching for something truly memorable to serve, look no further – these biscuits promise pure delight.

Beyond their amazing taste, these biscuits offer a wonderful versatility. They are perfect for a cozy weekend breakfast, an elegant brunch spread, or even as a delightful afternoon treat with a cup of tea. The combination of the soft, tender biscuit base with the burst of fresh fruit and the vibrant lemon glaze creates a balanced flavor profile that appeals to everyone. Get ready to impress your family and friends with this truly exceptional recipe that will have everyone asking for more!

Baking Bliss: Essential Tips for Perfect Biscuits Every Time

Achieving light, fluffy, and tender biscuits might seem like a daunting task, but with a few key techniques, you can master the art of biscuit-making. These Raspberry Lemon Breakfast Biscuits are drop biscuits, which makes the process a bit more forgiving than traditional rolled biscuits, but the fundamental rules still apply. Follow these expert tips for biscuit perfection:

• The Golden Rule: Do Not Overmix! This is perhaps the most crucial advice for any biscuit recipe. Overmixing the dough develops the gluten too much, leading to tough, dense biscuits instead of the tender, melt-in-your-mouth texture we crave. Stir the ingredients just until they are combined and no dry streaks of flour remain. For drop biscuits like these, the lack of extensive handling naturally helps prevent overmixing, but still be mindful, especially when incorporating the delicate raspberries.
• Embrace the Cold Butter: Very cold butter is your best friend when making biscuits. Why? As the butter melts in the hot oven, it creates pockets of steam. These steam pockets are what give biscuits their characteristic flaky layers and incredibly light, airy texture. You can even cut your butter into small pieces and pop it in the freezer for 10-15 minutes before mixing to ensure it’s extra cold.
• Resist the Urge to Peek: Opening the oven door during baking allows heat to escape, which can cause your biscuits to collapse and prevent them from rising properly. Be patient! Wait until at least near the end of the recommended baking time before you check for doneness. A golden-brown exterior is a good indicator that they are ready.
• Avoid Over-baking: While under-baked biscuits are no good, over-baking can be equally detrimental. Leaving biscuits in the oven for too long will dry them out, making them crumbly and robbing them of their wonderful moisture and flavor. Keep a close eye on them during the last few minutes of baking; they should be lightly golden on top and bottom.

Crafting Your Raspberry Lemon Breakfast Biscuits: A Step-by-Step Guide

Making these Raspberry Lemon Breakfast Biscuits is a joyful and straightforward process, starting with a simple yet impactful technique that unlocks incredible flavor. Let’s walk through it:

My absolute favorite step in this recipe, and a secret weapon I’ve carried for years, is preparing the lemon sugar. It’s surprisingly simple: combine the lemon zest and granulated sugar in a bowl, then use your fingertips to gently rub the zest into the sugar. This action releases all the aromatic essential oils from the lemon zest, infusing the sugar with an unparalleled bright and fragrant lemon essence. This little trick, which I first learned while baking a celebratory cake many years ago, dramatically intensifies the lemon flavor in the finished biscuits, making them truly stand out.

Once your fragrant lemon sugar is ready, combine it with the remaining dry ingredients – the flour, baking powder, cream of tartar, salt, and baking soda. Whisk these together to ensure they are evenly distributed. Then, you’ll cut in the very cold butter using a pastry blender or a fork until the mixture resembles coarse crumbs. This creates those essential pockets for a tender biscuit.

Next, create a well in the center of your dry mixture and pour in the buttermilk. With a fork, gently stir the buttermilk into the dry ingredients just until moistened. Remember our golden rule: do not overmix! Finally, gently fold in the fresh raspberries. A light hand is key here; you want to distribute them evenly without crushing them too much, although a few crushed berries will release even more delicious flavor into the dough.

These are drop biscuits, which means no rolling, no cutting, and significantly less fuss than traditional biscuits. Simply use a 2-tablespoon scoop to drop mounds of dough onto your prepared baking sheets, leaving a little space between each one. This method contributes to their tender crumb, as less flour is typically needed compared to rolled biscuits.

Bake the biscuits until they achieve a beautiful golden-brown hue, usually around 10 minutes. While they’re baking, whip up the simple lemon glaze by whisking together powdered sugar, fresh lemon juice, and a touch more lemon zest until smooth. As soon as the biscuits are out of the oven, let them cool for about 10 minutes, then drizzle that luscious, tangy lemon glaze generously over each one. The warmth of the biscuits will allow the glaze to set perfectly.

Finally, let the glazed biscuits cool completely, if you can resist, and then serve them up! They are fantastic warm, but equally delicious at room temperature. Each bite offers a delightful balance of sweet raspberry, vibrant lemon, and a comforting, tender biscuit texture.

Serving Suggestions, Variations, and Storage

These Raspberry Lemon Breakfast Biscuits are truly versatile and can be enjoyed in many ways. Serve them warm with a dollop of whipped cream for an extra decadent touch, or alongside fresh fruit for a lighter option. They pair wonderfully with coffee or a glass of iced tea, making them ideal for both casual breakfasts and more elaborate brunches. For a delightful contrast, you could even serve them with a side of plain Greek yogurt.

Feeling creative? Here are a few variations to try:

• Mixed Berry Biscuits: Instead of just raspberries, try a mix of blueberries, blackberries, and raspberries for a richer berry flavor.
• Lime or Orange Zest: Swap lemon zest and juice for lime or orange to create a different citrus profile. Orange cranberry biscuits would be fantastic!
• Add a Touch of Vanilla: A teaspoon of vanilla extract in the biscuit dough can add an extra layer of warmth and sweetness.
• Nutty Crunch: Fold in a quarter cup of finely chopped pecans or walnuts with the raspberries for a delightful texture.

To store any leftover biscuits, place them in an airtight container at room temperature for up to 2-3 days. For longer storage, freeze them in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag for up to 2 months. Reheat frozen biscuits in a moderate oven (around 300°F/150°C) until warmed through, or simply thaw at room temperature and enjoy.

More Sweet Breakfast & Brunch Inspiration

If you loved these Raspberry Lemon Breakfast Biscuits, you’re sure to find new favorites among our other sweet breakfast creations. Explore these delightful recipes to brighten your mornings:

• Sunrise Sweet French Toast
• Baked Chocolate Donuts with Cherry Glaze
• Salted Caramel Slow Cooker Monkey Bread
• Banana Coffee Cake with Honey Glaze
• Lemon Scones with Nutmeg and Cherry
• Ice Cream Soaked French Toast

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Raspberry Lemon Breakfast Biscuits

★★★★☆

4.43 from 7 votes

Author:
Deborah Harroun

Prep Time:

20 minutes

Cook Time:

10 minutes

Total Time:

30 minutes

Servings:

18
biscuits

Course:
Breakfast

Cuisine:
American

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Pin

Studded with fresh raspberries, these Raspberry Lemon Breakfast Biscuits are moist and sweet and completely irresistible. A tangy lemon glaze turns them into a decadent breakfast treat.

This recipe makes 18 biscuits.

Ingredients

Biscuits:

• 2 tablespoons sugar
• 1 tablespoon lemon zest
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup butter (very cold, cut into small pieces)
• 1 cup buttermilk
• 1 cup fresh raspberries

Lemon Icing:

• 1 cup powdered sugar
• 2 tablespoons lemon juice (freshly squeezed for best flavor)
• 2 teaspoons lemon zest

Instructions

1. Preheat your oven to 450ºF (230°C). Line 2 baking sheets with parchment paper or silpat mats.
2. In a large bowl, combine the granulated sugar and lemon zest. Using your fingers, rub the zest into the sugar until it is fragrant and moist. This step infuses the sugar with intense lemon flavor. Add the all-purpose flour, baking powder, cream of tartar, salt, and baking soda into the lemon sugar mixture and whisk thoroughly until all dry ingredients are combined.
3. Cut the very cold butter into small pieces and add them to the flour mixture. Using a pastry blender or two forks, work the butter into the flour mixture until it resembles coarse crumbs and the butter pieces are about the size of small peas.
4. Make a well in the center of the dry ingredients. Pour the buttermilk into the well. Using a fork, gently stir the milk into the mixture just until the dry ingredients are moistened and the dough barely comes together. Be careful not to overmix. Add the fresh raspberries and gently fold them into the dough, lightly crushing some of the raspberries to distribute their juices and flavor evenly throughout the mixture.
5. Using a 2-tablespoon scoop or two spoons, drop mounds of the dough onto the prepared baking sheets, ensuring they are at least 1 inch apart. This recipe yields approximately 18 delicious biscuits.
6. Bake in the preheated oven for about 10 minutes, or until the biscuits are lightly browned and cooked through. It’s important not to overbake them, as this can lead to dry biscuits.
7. While the biscuits are baking, prepare the tangy lemon glaze. In a small bowl, combine the powdered sugar, fresh lemon juice, and lemon zest. Whisk these ingredients together until the glaze is completely mixed and smooth, with a pourable consistency.
8. Once the biscuits are done baking, remove them from the oven and let them cool on the baking sheets for about 10 minutes before transferring them to a wire rack. Then, generously drizzle some of the prepared lemon glaze over each of the still-warm biscuits.
9. Allow the glaze to set slightly and the biscuits to cool further before serving and enjoying this delightful breakfast treat!

Recipe Notes:

Nutrition information is provided as an estimate only. Various brands and products can change the nutritional counts. Any nutritional information should only be used as a general guideline.

Nutrition Information

Serving:
1
biscuit

,

Calories:
136
kcal
(7%)

,

Carbohydrates:
20
g
(7%)

,

Protein:
2
g
(4%)

,

Fat:
6
g
(9%)

,

Saturated Fat:
3
g
(19%)

,

Polyunsaturated Fat:
1
g

,

Trans Fat:
0
g

,

Cholesterol:
15
mg
(5%)

,

Sodium:
113
mg
(5%)

,

Fiber:
1
g
(4%)

,

Sugar:
9
g
(10%)

Keywords:
biscuits, sweet biscuits, raspberry, lemon, breakfast, brunch, easy recipe, homemade

We hope you love these Raspberry Lemon Breakfast Biscuits as much as we do. They are truly a labor of love that brings joy to any breakfast table. Happy baking!