Biting into one of these warm blueberry biscuits is pure breakfast magic. The biscuit itself is golden and tender, slightly crisp on the outside and soft on the inside, with juicy blueberries baked right in. And just when you think it can’t get any better, a simple vanilla glaze drizzled on top adds the perfect amount of sweetness. These biscuits aren’t just a side—they’re the star of any morning table.

I came up with this blueberry biscuit recipe on a weekend when I craved something sweet and homemade but didn’t want to fuss with doughnuts or pancakes. They came together so quickly, and the flavor payoff was far beyond what I expected. Ever since that morning, they’ve become a staple in my kitchen—especially when I want something that feels indulgent but is easy enough to whip up with a cup of coffee in hand.

Why You’ll Love This Blueberry Biscuit Recipe

These blueberry biscuits are the kind of treat that brings comfort in every bite. They’re not too sweet, making them ideal for breakfast or brunch, and the tart bursts of blueberry balance beautifully with the soft biscuit and silky glaze. You’ll love how fast and simple they are to make—no mixer, no yeast, no long prep time. Whether you use fresh or frozen blueberries, these biscuits always turn out golden, fluffy, and totally irresistible.

What Kind of Blueberries Work Best in This Blueberry Biscuit Recipe?

You can’t go wrong with either fresh or frozen blueberries, but each comes with a small trade-off. Fresh blueberries hold their shape better and won’t bleed into the dough as much, giving your biscuits a clean, beautiful look with clear blueberry pockets. Frozen blueberries, on the other hand, are super convenient and great year-round—but they tend to release more moisture, which can tint the dough slightly purple. If you go the frozen route, don’t thaw them first—just toss them in straight from the freezer to keep the dough firm and easy to work with.

Options for Substitutions

Whether you’re adjusting for dietary needs or just using what you have on hand, this blueberry biscuit recipe is flexible:

Flour: You can swap all-purpose flour with a 1:1 gluten-free baking blend if you’re avoiding gluten. Almond flour won’t work well for this one—it needs structure.
Milk: Regular milk works perfectly, but feel free to use buttermilk for extra tang or almond milk for a dairy-free version.
Butter: If you’re dairy-free, use a high-quality vegan butter or solid coconut oil. Just make sure it’s cold!
Blueberries: Try raspberries, chopped strawberries, or even blackberries for a fun twist. Just be mindful of extra moisture.
Glaze: A classic powdered sugar glaze is standard, but you could also make a lemon glaze (just sub milk for lemon juice) for a zesty pop.

With a few thoughtful swaps, you can easily make these biscuits your own while keeping the texture and flavor spot-on.

Ingredients for This Blueberry Biscuit Recipe

All-Purpose Flour
This forms the structure of the biscuit. It gives just the right balance of tenderness and support so the biscuits rise nicely and hold their shape.
Baking Powder
A key leavening agent that gives the biscuits their lift. It ensures they’re fluffy rather than dense.
Granulated Sugar
A touch of sweetness in the dough complements the tartness of the blueberries without making the biscuits overly sweet.
Salt
Just a pinch enhances all the flavors and balances the sweetness. Don’t skip it—it’s small but mighty.
Cold Butter
Cold butter is what gives these biscuits their flaky layers and golden tops. As it melts in the oven, it creates steam, helping the dough puff up beautifully.
Milk
It brings everything together and gives the dough moisture. You can also use buttermilk for a slightly tangy, richer flavor.
Vanilla Extract
Adds warmth and depth to the dough and pairs perfectly with the blueberries.
Blueberries
The star of the show. They add juicy bursts of flavor and beautiful color throughout the biscuit.
Powdered Sugar
Used for the glaze, it melts into a silky-sweet finish that takes the biscuits from simple to bakery-worthy.
Milk (for glaze)
Just a splash is needed to turn powdered sugar into a smooth drizzle. You can also use cream for a richer topping.

Step 1: Preheat and Prep

Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. This ensures your biscuits bake evenly and don’t stick.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt. This helps evenly distribute the leavening and sugar throughout the dough.

Step 3: Cut in the Butter

Add cold, cubed butter to the flour mixture. Use a pastry cutter, fork, or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. Visible bits of butter are good—they create those perfect flaky layers.

Step 4: Add the Milk and Vanilla

Pour in the milk and vanilla extract. Stir gently with a spatula or wooden spoon until the dough just comes together. Don’t overmix or your biscuits will be tough.

Step 5: Fold in the Blueberries

Carefully fold in the blueberries. If you’re using frozen ones, toss them in a tablespoon of flour before adding to prevent bleeding. Be gentle to avoid crushing them.

Step 6: Shape the Dough

Turn the dough out onto a lightly floured surface. Pat it into a 1-inch thick round. Use a biscuit cutter or the rim of a glass to cut out rounds. Re-roll the scraps gently to avoid overworking the dough.

Step 7: Bake

Place the biscuits on your prepared baking sheet, spacing them slightly apart. Bake for 13–16 minutes, or until the tops are golden and the bottoms are lightly browned.

Step 8: Glaze

While the biscuits cool slightly, whisk together the powdered sugar and milk to make the glaze. Drizzle it generously over the warm biscuits. Let the glaze set for a few minutes before serving.

How Long to Cook the Blueberry Biscuit Recipe

These blueberry biscuits bake up quickly, which makes them perfect for busy mornings or spontaneous brunches. Once your oven is preheated to 425°F (220°C), they’ll need about 13 to 16 minutes to bake. You’ll know they’re ready when the tops are a light golden brown and the bottoms are just slightly darker. The blueberries may bubble a little, and that’s exactly what you want—juicy, baked-in goodness.

Keep an eye on them around the 12-minute mark. Every oven is a bit different, and you don’t want to miss that perfect golden point.

Tips for Perfect Blueberry Biscuits

Use cold butter only. Cold butter is essential for creating flaky layers. If the butter melts before baking, your biscuits will be dense instead of light and fluffy.
Don’t overmix the dough. Mix until just combined. Overworking the dough develops gluten and will make your biscuits tough.
Flour your blueberries (especially if frozen). Tossing them lightly in flour keeps them from sinking and prevents your dough from turning purple.
Handle the dough gently. Press and fold it rather than kneading it like bread dough. This helps with layers and rise.
Space them right. If you like soft sides, bake them close together. For crispier edges, give each biscuit some breathing room on the baking sheet.
Bake immediately. Once the dough is mixed and cut, get them into the oven right away. The longer they sit, the more the butter softens, affecting the rise.
Drizzle the glaze while warm. This allows the icing to seep into the top just a bit, while still keeping a beautiful finish on top.

Watch Out for These Mistakes While Cooking

Even simple recipes like blueberry biscuits can go sideways with a few small missteps. Here are common mistakes to avoid:

Using warm butter
Warm or melted butter won’t give you flaky layers—it’ll absorb into the dough and make it heavy. Keep it cold right up until you mix it in.
Overworking the dough
This is the fastest way to end up with dense, chewy biscuits. Mix gently and stop as soon as everything is combined.
Letting the dough sit too long
Once your dough is mixed and shaped, get it in the oven. Waiting too long allows the baking powder to lose its power and the butter to soften.
Adding too many blueberries
It’s tempting, but overloading the dough can cause it to fall apart or bake unevenly. Stick to the recommended amount.
Skipping the parchment or greasing
These biscuits love to stick if you’re not careful. Always prep your baking sheet to avoid frustration during cleanup.

What to Serve With Blueberry Biscuits?

Crispy Bacon

The salty crunch balances the sweet glaze and tart berries perfectly.

Soft Scrambled Eggs

Creamy eggs are mild and satisfying, making them an ideal savory pairing.

Sharp White Cheddar

Serve a slice of this on the side, or melt it into an egg scramble for contrast.

Honey Butter

Whip up some honey butter to spread on your biscuit halves—extra indulgent!

Fresh Brewed Coffee

A hot cup of coffee is the classic companion, especially with that vanilla glaze in the mix.

🫐 Greek Yogurt Parfait

Layer yogurt with granola and more blueberries for a light and healthy side.

Lemon Curd

This tangy spread plays beautifully with the sweet biscuit and adds brightness.

Fresh Fruit Salad

A chilled bowl of mixed fruit keeps things light, refreshing, and colorful.

Storage Instructions

Blueberry biscuits are best enjoyed fresh out of the oven, but you can definitely store leftovers for later enjoyment. Here’s how:

Room Temperature: Keep biscuits in an airtight container at room temp for up to 2 days. Skip the glaze if you plan to store them this way and drizzle it just before serving.
Refrigerator: Store glazed or unglazed biscuits in an airtight container for up to 4 days. To serve, pop them in a 300°F oven for 5–7 minutes to refresh the texture.
Freezer: These biscuits freeze beautifully. Place unglazed biscuits in a freezer-safe bag or container and freeze for up to 2 months. Reheat directly from frozen in a 325°F oven for about 10–12 minutes. Add the glaze afterward.
Glaze Tip: If you’ve already glazed them before freezing, it may become a bit cloudy. Still delicious, but you can always refresh the glaze after reheating for a prettier finish.

Estimated Nutrition (Per Biscuit)

Please note these are approximate values and can vary depending on ingredients and serving sizes.

Calories: 230
Total Fat: 10g
Saturated Fat: 6g
Cholesterol: 25mg
Sodium: 200mg
Carbohydrates: 32g
Fiber: 1g
Sugars: 9g
Protein: 3g

These biscuits are a satisfying treat with just the right balance of carbs, fat, and sweetness—perfect for breakfast or brunch.

Frequently Asked Questions

Can I use frozen blueberries instead of fresh ones?

Yes, absolutely. Just don’t thaw them before mixing into the dough—this keeps them from getting mushy or bleeding too much color into the dough.

How do I keep my biscuits from turning purple?

To avoid purple streaks, gently fold in the blueberries and toss them in a little flour before mixing. This helps prevent them from breaking and bleeding into the dough.

Can I make the dough ahead of time?

It’s best to bake the biscuits immediately after mixing, but you can prepare and cut the dough, then refrigerate it for up to 12 hours. Bake directly from the fridge.

What’s the best way to reheat leftover biscuits?

Warm them in a 300°F oven for 5–7 minutes to bring back that fresh-baked texture. Microwaving works too, but the biscuits may soften too much.

Can I make these biscuits dairy-free?

Yes! Use a plant-based butter and a dairy-free milk like almond or oat. The results are still soft and flavorful.

How thick should I roll out the dough?

Aim for about 1 inch thick. This gives you tall, fluffy biscuits with just the right balance of crust and crumb.

Can I add lemon zest to the dough or glaze?

Definitely. Lemon zest adds a bright, citrusy note that complements the blueberries beautifully.

Do I need a biscuit cutter?

Not at all. A drinking glass or even a knife to cut square biscuits works just fine—no fancy tools required.

Conclusion

Blueberry biscuits bring a little joy to the table with every bite—flaky, golden, dotted with juicy blueberries, and topped with a sweet vanilla glaze. They’re easy enough for a weekday breakfast but special enough to serve at a brunch or holiday gathering. Whether you’re baking them fresh for guests or freezing a batch for busy mornings, these biscuits will become a go-to in your recipe box. Simple, comforting, and absolutely delicious—that’s my kind of baking.