Sweet Blueberry Biscuits – Soft, Buttery & Homemade

Blueberry biscuits bring together the best of two breakfast classics—tender, buttery biscuits and juicy, sweet berries. These biscuits are crisp on the outside, soft and fluffy inside, and bursting with pockets of warm blueberries. Finished with a light vanilla glaze, they’re the kind of treat that feels both rustic and elegant.

Perfect for weekend brunches, lazy mornings, or afternoon snacks, blueberry biscuits are easy to whip up with pantry staples. They’re less sweet than muffins but still feel indulgent, especially when served warm from the oven. Whether you eat them plain, slathered with butter, or drizzled with glaze, they’re guaranteed to disappear quickly.

---

Ingredients Overview

Here’s what goes into these flaky, golden blueberry biscuits and why each ingredient matters.

All-Purpose Flour: The base of the biscuit. Use unbleached flour if possible. Measure accurately to avoid dense or dry results.

Baking Powder: Essential for lift and fluffiness. Use fresh baking powder to ensure a good rise.

Baking Soda: Works with the acidity of the buttermilk for extra tenderness and browning.

Salt: Balances the sweetness and enhances the buttery flavor.

Granulated Sugar: Just a little to bring out the natural sweetness of the berries without making them taste like dessert.

Cold Unsalted Butter: Cut into cubes and worked into the flour to create flaky layers. Keep it cold—this is key to a light, tender texture.

Buttermilk: Adds tang and activates the baking soda. If you don’t have buttermilk, you can use milk plus a splash of lemon juice or vinegar.

Fresh or Frozen Blueberries: Either works. If using frozen, don’t thaw—just toss in a bit of flour to prevent bleeding.

Vanilla Extract: Adds subtle warmth to the glaze.

Powdered Sugar: The base for the simple vanilla glaze. Sift for a smooth finish.

Milk or Cream: Thins the glaze to your desired consistency.

---

Step-by-Step Instructions

Step 1: Preheat and Prep
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. If using frozen blueberries, keep them in the freezer until ready to mix.

Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, ¼ tsp baking soda, ½ tsp salt, and 2 tbsp sugar.

Step 3: Cut in the Butter
Add ½ cup cold, cubed unsalted butter to the dry mix. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture looks like coarse crumbs with pea-sized bits.

Step 4: Add Buttermilk
Pour in ¾ cup cold buttermilk and gently mix with a fork until a shaggy dough forms. If needed, add 1–2 tbsp extra buttermilk to bring the dough together.

Step 5: Fold in the Blueberries
Add 1 cup blueberries and fold gently to incorporate, being careful not to crush them. If the dough gets sticky, lightly flour your hands.

Step 6: Shape the Dough
Turn the dough out onto a lightly floured surface. Pat it into a 1-inch thick rectangle. Fold it over itself like a letter, then pat out again and repeat once more for extra flakiness.

Step 7: Cut the Biscuits
Pat the dough into a 1-inch thick round and cut out biscuits using a floured 2½-inch biscuit cutter. Press straight down without twisting. Gather scraps and cut again.

Step 8: Bake
Place biscuits on the prepared baking sheet, close together for soft sides or spaced for crisp edges. Bake for 15–18 minutes until golden brown.

Step 9: Make the Glaze
While the biscuits bake, mix ½ cup powdered sugar with 1½ tbsp milk and ½ tsp vanilla extract. Stir until smooth. Adjust milk for desired thickness.

Step 10: Glaze and Serve
Cool biscuits slightly, then drizzle with glaze while still warm. Serve immediately.

Common Mistakes to Avoid:

• Don’t overwork the dough—it toughens the biscuits.

• Keep ingredients cold for the best rise.

• Don’t twist the cutter or it will seal the edges and limit rise.

---

Tips, Variations & Substitutions

Biscuit-Making Tips

• Use frozen butter for extra flakiness. Grate it directly into the flour.

• For taller biscuits, chill the cut dough for 10 minutes before baking.

• Bake on the top third of the oven for even browning.

Flavor Variations

• Add lemon zest for a citrusy boost.

• Swap blueberries for raspberries, chopped strawberries, or blackberries.

• Add a pinch of cinnamon to the dough for warmth.

Dietary Substitutions

• For dairy-free: Use plant-based butter and almond milk with vinegar instead of buttermilk.

• For gluten-free: Use a 1:1 gluten-free flour blend and add ¼ tsp xanthan gum if not included.

---

Serving Ideas & Occasions

Blueberry biscuits are perfect for breakfast, brunch, or tea time. Serve them warm with a pat of butter, or alongside scrambled eggs and bacon for a balanced meal.

For a sweeter take, pair with clotted cream and a spoonful of jam. They also shine on a spring brunch buffet, picnic spread, or baby shower table.

You can even use them as shortcakes—slice and fill with whipped cream and more berries for a twist on the classic.

They taste best fresh but can be reheated for a few seconds in the microwave or a low oven the next day.

---

Nutritional & Health Notes

These biscuits offer a satisfying treat with real ingredients—no preservatives or artificial flavorings. Blueberries bring fiber, antioxidants, and natural sweetness. Buttermilk adds tang and moisture with fewer calories than heavy cream.

Portion size is important—one biscuit satisfies without overindulging. If you’re watching sugar, the glaze is optional but adds a nice finish.

For more fiber, consider using half whole wheat pastry flour. For lighter results, use less butter and skip the glaze.

---

FAQs

1. Can I use frozen blueberries?
Yes, frozen blueberries work well. Don’t thaw them—just toss lightly in flour before folding into the dough to prevent bleeding and excess moisture.

2. How do I store leftover biscuits?
Store cooled biscuits in an airtight container at room temperature for up to 2 days. Reheat in a 300°F oven for 5–7 minutes for best texture.

3. Can I freeze blueberry biscuits?
Absolutely. Freeze raw, cut biscuits on a tray, then transfer to a freezer bag. Bake straight from frozen at 425°F, adding 2–3 minutes to the bake time.

4. Why didn’t my biscuits rise?
Old baking powder is often the culprit. Make sure your leaveners are fresh and your butter stays cold. Also, avoid overmixing the dough.

5. Can I make them ahead?
Yes. Mix and shape the biscuits, then refrigerate (covered) for up to 12 hours before baking. You can also prepare the glaze in advance and store it in the fridge.

6. What’s the best flour for biscuits?
All-purpose flour is reliable, but for even softer biscuits, use a lower-protein flour like White Lily if available.

7. Can I skip the glaze?
Of course. The biscuits are subtly sweet on their own. The glaze adds a polished finish, but they’re just as delicious without it—especially with butter or jam.

Print