Blueberry Biscuits

Save this recipe on:

These Blueberry Biscuits are the perfect fusion of soft, fluffy southern-style biscuits and the sweet-tart burst of juicy blueberries, all drizzled with a simple vanilla glaze that takes them over the top. They’re golden on the outside, tender and buttery inside, and each bite is packed with plump blueberries that burst as they bake. The glaze melts into the warm biscuit, creating a glossy finish that’s as beautiful as it is delicious.

Whether you’re enjoying them as a weekend breakfast treat, a mid-morning snack, or a sweet addition to brunch, these Blueberry Biscuits bring comfort and joy with every bite. They’re easy enough to whip up without a mixer and impressive enough to serve to guests. If you’re looking for a new favorite in your breakfast ideas lineup or an easy recipe to add to your collection of food ideas, this one checks all the boxes.

---

Why You’ll Love This Blueberry Biscuits Recipe

• No-fuss, no yeast: These are drop-style biscuits, meaning you don’t need to knead or roll dough.
• Versatile and forgiving: Fresh or frozen blueberries both work like a charm.
• Incredible texture: Buttery and flaky with juicy pockets of berry goodness.
• Quick to make: From mixing to baking, you can be enjoying them in about 30 minutes.
• That glaze! A simple 3-ingredient vanilla glaze that ties it all together.
• Perfect for any time of day: Breakfast, snack, dessert—or even alongside a brunch board.

---

Preparation Phase & Tools to Use (Essential Tools and Equipment, and Why They Matter)

Before diving into making these mouthwatering Blueberry Biscuits, let’s talk about the gear that makes all the difference:

• Mixing Bowls (Large and Medium): You’ll need at least two—one for the dry ingredients and one for mixing in the wet. Using the right size gives your ingredients space to blend without making a mess.
• Pastry Cutter or Fork: This is key for cutting the butter into the flour mixture to get that crumbly, biscuit-like texture. If you don’t have one, two knives or even your fingertips can work in a pinch.
• Measuring Cups and Spoons: Accuracy matters, especially when baking. Dry measuring cups for flour and sugar; liquid measuring cups for milk and buttermilk.
• Rubber Spatula or Wooden Spoon: Helps gently fold in the blueberries without smashing them.
• Baking Sheet with Parchment Paper: A lined baking sheet prevents sticking and helps biscuits bake evenly with perfectly golden bottoms.
• Cooling Rack: Once baked, transfer the biscuits here to prevent sogginess from steam.
• Small Whisk or Spoon (for glaze): Smoothly blends powdered sugar and milk into a glossy drizzle.

---

Preparation Tips

• Keep Everything Cold: Cold butter = flaky biscuits. Chill your butter and even your flour if your kitchen is warm. You can even pop the mixed dough into the fridge for a few minutes before baking.
• Don’t Overmix the Dough: Stir just until the ingredients are combined. Overmixing will result in tough, dense biscuits instead of light and fluffy ones.
• Handle Blueberries Gently: Especially if using fresh ones. Gently fold them in to avoid squishing and streaking the dough purple.
• Use Buttermilk for Tang and Rise: If you don’t have it, you can make a quick substitute with milk and lemon juice or vinegar.
• Scoop Evenly: Use a large cookie scoop or ice cream scoop for even portions that bake at the same rate.

---

Ingredients for This Blueberry Biscuits Recipe

Here’s what you’ll need to create these golden, berry-studded biscuits topped with sweet glaze:

For the Biscuits:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 3 tablespoons granulated sugar
• ½ cup (1 stick) cold unsalted butter, cubed
• ¾ cup buttermilk, plus more if needed
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries (if using frozen, don’t thaw)

For the Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons milk
• ½ teaspoon vanilla extract

Optional: a touch of lemon zest in the glaze for added brightness.

---

Step 1: Preheat and Prep

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat and set it aside.

---

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. This ensures everything is evenly distributed before adding the butter.

---

Step 3: Cut in the Butter

Add the cold, cubed butter to the dry ingredients. Use a pastry cutter, fork, or your fingers to work the butter into the flour mixture until it resembles coarse crumbs with small pea-sized bits of butter throughout.

---

Step 4: Add Wet Ingredients

Pour in the buttermilk and vanilla extract. Stir gently with a rubber spatula or wooden spoon just until the dough starts to come together—do not overmix.

---

Step 5: Fold in the Blueberries

Carefully fold in the blueberries with as few strokes as possible to avoid breaking them. If the dough seems too dry, add a splash more buttermilk, 1 tablespoon at a time.

---

Step 6: Shape the Biscuits

Using a large cookie scoop or spoon, drop mounds of dough onto your prepared baking sheet, spacing them about 2 inches apart. You can also gently pat the dough into a 1-inch thick slab on a floured surface and cut using a biscuit cutter.

---

Step 7: Bake

Bake for 15–18 minutes, or until the biscuits are golden on top and cooked through. Remove from the oven and transfer to a cooling rack.

---

Step 8: Glaze Time

While the biscuits are still slightly warm, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Drizzle the glaze over each biscuit using a spoon or fork.

---

Notes

• Frozen blueberries work beautifully in this recipe—just use them straight from the freezer to prevent bleeding and soggy dough.
• If you prefer less sweetness, you can skip the glaze or reduce the sugar in the dough by 1 tablespoon.
• Add lemon zest to the dough or glaze for a citrusy twist that brightens the flavor of the berries.
• These biscuits are best enjoyed warm, fresh from the oven, but they also reheat well.

---

Watch Out for These Mistakes While Cooking

• Using warm butter: The butter must be cold when added to the flour mixture. Warm butter melts too quickly and won’t create that flaky texture.
• Overmixing the dough: Stirring too long develops gluten, making the biscuits tough. Mix just until the flour is moistened.
• Overcrowding the baking sheet: Give the biscuits room to expand. If they’re too close, they may steam instead of bake properly.
• Skipping parchment paper: This helps avoid sticking and promotes even browning on the bottom.
• Letting the dough sit too long before baking: This can reduce the effectiveness of the leavening agents (baking powder/soda). Work quickly once the wet and dry ingredients are combined.
• Not preheating the oven: A hot oven ensures a good rise and golden crust. Always preheat before you start mixing.
• Smashing the blueberries while mixing: Gently fold them in to avoid purple, streaky dough and mushy berries.
• Over-glazing while too hot: Let the biscuits cool for a few minutes before glazing or the icing may melt completely off.

---

What to Serve With Blueberry Biscuits?

These sweet, fluffy Blueberry Biscuits are incredibly versatile. You can pair them with both sweet and savory options depending on the occasion—breakfast, brunch, snack, or dessert.

Here are 8 Delicious Pairing Recommendations:

---

1. Lemon Curd or Whipped Cream

A dollop of tangy lemon curd or lightly sweetened whipped cream complements the blueberry flavor and adds an extra indulgent touch.

2. Greek Yogurt and Honey

Serve your biscuit with a scoop of plain or vanilla Greek yogurt and a drizzle of honey for a protein-packed, refreshing side.

3. Scrambled Eggs and Bacon

For a more balanced brunch, add savory scrambled eggs and crispy bacon. The contrast of sweet and savory hits the spot.

4. Maple Sausage Patties

Juicy sausage patties pair well with the fruity sweetness of the biscuits—especially when served warm.

5. Fresh Fruit Salad

A light and colorful fruit medley of melons, citrus, and berries makes the plate pop and enhances the biscuit’s fruity vibe.

6. Iced Coffee or Cold Brew

The sweetness of the biscuit pairs beautifully with a bold, unsweetened cold brew or a splash of creamy vanilla iced coffee.

7. Vanilla Ice Cream

Turn your biscuit into dessert by slicing it in half and sandwiching a scoop of vanilla ice cream between the layers.

8. Herbal Tea or Citrus-Infused Water

If you’re serving them for a light snack or brunch, pair them with a floral tea (like chamomile or lavender) or a lemon-mint water for a refreshing balance.

---

Storage Instructions

To keep your Blueberry Biscuits fresh and delicious, follow these storage tips:

• Room Temperature: Store leftover biscuits in an airtight container at room temp for up to 2 days. Keep them out of direct sunlight or heat.
• Refrigeration: If you live in a humid climate, refrigerate them to prevent spoilage. They’ll last up to 5 days in the fridge. Reheat in the microwave or oven to revive the texture.
• Freezing: For longer storage, freeze unglazed biscuits in a sealed freezer bag for up to 3 months. Thaw at room temperature and warm in the oven before glazing.

Pro Tip: Freeze the dough before baking for easy, fresh-baked biscuits anytime. Just bake a few minutes longer from frozen.

---

Estimated Nutrition (Per Biscuit with Glaze)

These are approximate values based on standard ingredients and may vary based on specific brands used.

• Calories: 245
• Total Fat: 10g
  • Saturated Fat: 6g
• Cholesterol: 27mg
• Sodium: 180mg
• Total Carbohydrates: 35g
  • Sugar: 14g
  • Fiber: 1g
• Protein: 3g
• Trans Fat: 0g
• Unsaturated Fat: 4g

---

Frequently Asked Questions

1. Can I use frozen blueberries instead of fresh ones?

Absolutely! Just don’t thaw them before adding to the dough—this helps prevent the berries from bleeding and turning the dough purple.

---

2. What can I substitute for buttermilk?

You can make a quick substitute by combining ¾ cup of milk with 2 teaspoons of lemon juice or vinegar. Let it sit for 5 minutes before using.

---

3. Can I make these biscuits ahead of time?

Yes, you can prepare the dough, scoop it onto a tray, and freeze the unbaked biscuits. Bake straight from frozen—just add a few extra minutes to the baking time.

---

4. Why did my biscuits come out dense?

This usually happens if the dough was overmixed or if the butter wasn’t cold enough. Handle the dough gently and keep your ingredients cold.

---

5. Can I leave off the glaze?

Totally! The biscuits are still delicious without it, though the glaze does add a sweet, glossy finish. You could also dust with powdered sugar instead.

---

6. How do I reheat leftovers?

For best results, warm biscuits in a 350°F oven for 5–7 minutes. This revives their texture better than the microwave, which can make them soggy.

---

7. Are these biscuits good for kids?

Yes! They’re naturally sweet, soft, and full of fruit—making them a great snack or breakfast idea for little ones.

---

8. Can I make them gluten-free?

Yes, use a 1:1 gluten-free flour blend designed for baking. Add a touch more buttermilk if the dough feels dry.

---

Conclusion

These Blueberry Biscuits combine the cozy charm of homemade baking with the irresistible flavor of juicy blueberries and vanilla glaze. Whether you’re making them for a slow weekend morning, a special brunch, or a weekday snack, they deliver comfort and flavor in every bite. With simple ingredients, minimal tools, and just a little bit of love, you’ll have a tray of warm, golden biscuits ready to impress—no fancy skills required.

Ready to bake? Let’s get into the printable version next!

---

Print

Save this recipe on: