These blackberry drop biscuits are quick to make any time of day. Soft, tender, and bursting with juicy blackberries, they’re finished with a nutty brown-butter glaze that balances sweet and savory flavors beautifully.
I made these mostly because I’ve been obsessed with brown butter lately — it elevates everything. The glaze here is browned butter combined with powdered sugar, a splash of milk and vanilla for a glossy, rich finish.
Drop biscuits are one of the easiest baked goods to pull together: one bowl, fast mixing, and lots of options for add-ins. They come together quickly for breakfast, brunch, or a simple dessert, and they’re forgiving for new bakers.
I chose blackberries because they’re often underrated—tart, juicy and full of flavor. They pair wonderfully with lemon and cinnamon in the biscuit, and the brown-butter glaze makes the combination irresistible.
These biscuits combine bright lemon, warming cinnamon, and juicy blackberries. The brown-butter glaze adds a toasty, slightly savory note that keeps each bite interesting. Warm from the oven with fruit and glaze is how I recommend serving them.
Printable recipe below. Note: this recipe uses fresh blackberries; frozen berries are not recommended.
Blackberry Drop Biscuits with Brown Butter Glaze
Ingredients
- Biscuits:
- 2 cups all-purpose flour, spooned and leveled
- 1 Tbsp baking powder
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup melted butter, cooled (1 stick)
- 1 cup very cold milk
- 1 Tbsp lemon juice
- 1/2 tsp ground cinnamon
- 1 1/4 cups blackberries (fresh)
- Brown Butter Glaze:
- 4 Tbsp butter
- 1/2 cup powdered sugar
- 2 Tbsp milk
- 1/4 tsp vanilla extract
Instructions
- Preheat the oven to 450°F (232°C). Line a large baking sheet with parchment paper or lightly spray with nonstick spray.
- In a large bowl, whisk together the flour, baking powder, salt, sugar and cinnamon for about 2 minutes.
- In a smaller bowl, stir together the cooled melted butter, lemon juice, vanilla and very cold milk until small lumps begin to form.
- Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the fresh blackberries, taking care not to crush them.
- Drop heaping tablespoons of dough onto the prepared baking sheet, spacing them slightly apart.
- Bake for 9–12 minutes, or until biscuits are lightly golden and set.
- While the biscuits bake, make the glaze: melt the butter over low heat, whisking constantly until the milk solids begin to brown and the butter develops a nutty aroma. Remove from heat.
- Whisk the powdered sugar, milk and vanilla into the browned butter until smooth and combined. Add a little more milk if needed to reach a drizzling consistency.
- Drizzle the warm glaze over the hot biscuits as desired. Serve warm.
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