Lemon Blueberry Swirl Biscuits

This lemon blueberry swirl biscuit recipe transforms humble ingredients into a show-stopping breakfast treat that balances tangy citrus with sweet bursts of blueberry. The mascarpone icing adds a luxurious finish that makes these perfect for special brunches or weekend mornings when you want something extraordinary.

I developed this recipe during a summer when our local farmers market was overflowing with plump blueberries. My family now requests these biscuits for every holiday breakfast and special occasion.

Ingredients

• Sweet rice flour, almond flour, and oat flour: Create the perfect gluten free texture without any grittiness
• Cold cultured butter: Provides richness and creates those essential flaky layers
• Fresh blueberries: Add juicy pockets of sweetness throughout each biscuit
• Meyer lemon zest: Brightens the entire recipe with fragrant citrus notes
• Vermont Creamery Mascarpone: Makes the icing exceptionally creamy and rich compared to regular cream cheese

How To Make Lemon Blueberry Swirl Biscuits

Prepare the dough:

Mix all dry ingredients thoroughly in a large bowl. Work cold butter slices into the flour mixture until pea-sized pieces form. This creates pockets of steam during baking for perfect flakiness. Combine milk and egg then add gradually to form a cohesive dough that holds together when squeezed.

Chill properly:

Press dough into a disk and refrigerate at least 30 minutes. This critical step solidifies the butter and makes the dough easier to roll without sticking. The chilling time allows the flours to fully hydrate for better texture.

Master the roll and fill:

Roll dough into a rectangle approximately 14x10 inches using parchment paper to prevent sticking. Distribute blueberries evenly across the surface pressing gently to embed them. The parchment paper helps create a tight roll without tearing the delicate gluten free dough.

Cut and bake strategically:

Use a sharp knife with decisive downward pressure to slice the log into equal portions. Place cut side up in your prepared pan allowing space between each biscuit. The upward-facing spiral creates a beautiful presentation that showcases the blueberry swirl.

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These biscuits have become my signature breakfast contribution at family gatherings. The moment when everyone takes their first bite and their eyes widen with pleasure makes all the effort worthwhile. The combination of mascarpone and lemon in the icing elevates these from ordinary breakfast fare to something truly special.

Make-Ahead Options

The beauty of these biscuits lies in their flexibility. Prepare the dough up to three days ahead and keep it refrigerated until ready to roll and fill. You can also shape and cut the biscuits placing them in the prepared pan then cover and refrigerate overnight. Simply bring to room temperature for 20 minutes before baking in the morning. This makes them perfect for holiday breakfasts when you want maximum impact with minimal morning effort.

Variations To Try

These biscuits welcome creative adaptations based on seasonal fruit availability. Replace blueberries with raspberries or blackberries for equally delicious results. For a tropical twist substitute lime zest for lemon and add diced mango instead of blueberries. During fall months try diced apples with cinnamon and nutmeg for a cozy seasonal variation. The base recipe remains consistent while the filling options are endless.

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Serving Suggestions

Serve these biscuits slightly warm as the centerpiece of a special brunch alongside scrambled eggs and crispy bacon. For a dessert presentation pair with vanilla ice cream and additional fresh berries. These biscuits also complement afternoon tea beautifully especially when served with lemon curd for additional dipping. Their impressive spiral appearance makes them worthy of celebration tables without requiring professional baking skills.

Frequently Asked Questions

→ Can I substitute the gluten-free flours?

Yes, if you don’t need a gluten-free option, replace with 2 cups + 3 tablespoons of all-purpose flour for similar results.

→ How do I prevent the dough from sticking while rolling?

Use parchment paper dusted with oat flour and flip the dough while rolling. If it sticks, dust lightly and keep working gently.

→ Can I use frozen blueberries?

Fresh blueberries are preferred, but you can use frozen ones if thawed and well-drained to prevent excess moisture.

→ How do I store leftover biscuits?

Store at room temperature in an airtight container for one day or refrigerate for up to three days. Re-heat before serving.

→ What’s the best way to make the icing drizzle-able?

Whisk mascarpone with powdered sugar and gradually add lemon juice until you reach the desired pourable consistency.

→ Can I prepare the dough ahead of time?

Yes, you can chill the dough or shaped biscuits overnight in the refrigerator for convenient baking the next day.

→ What’s an alternative for mascarpone icing?

If you don’t have mascarpone, cream cheese or Greek yogurt can be used for a creamy and tangy glaze.