There’s something deeply comforting about pulling a tray of golden blueberry biscuits from the oven — the buttery aroma, the burst of sweet berries, the soft crumble that practically melts on your tongue. These biscuits combine everything you love about classic buttermilk baking with a juicy, fruity twist that feels like a little morning celebration.

If you’ve ever craved a bakery-quality treat but wanted to skip the store-bought shortcuts, this recipe will become your weekend favorite. Ready in under 30 minutes, it’s simple, cozy, and oh-so-rewarding.

Ingredients for Blueberry Biscuits

For the Biscuits

2 cups all-purpose flour
1 tablespoon granulated sugar
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons cold unsalted butter, cubed
¾ cup cold buttermilk
1 cup fresh blueberries (or ¾ cup dried blueberries)
2 tablespoons melted butter (for brushing)

For the Optional Glaze

1 cup powdered sugar
2–3 tablespoons milk or heavy cream
1 teaspoon vanilla extract (or 1 tablespoon lemon juice for a citrus twist)
Pinch of salt

How to Make Blueberry Biscuits (Step-by-Step)

1. Preheat & Prep

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Keep your butter and buttermilk cold — this is the secret to tall, flaky biscuits.

2. Build the Base

In a large bowl, whisk together flour, sugar, baking powder, and salt. Add cold butter cubes. Cut in the butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized butter pieces.

3. Add the Blueberries

Toss blueberries gently in the flour mixture to coat them — this prevents sinking and bleeding. If using dried blueberries, soak them in warm water for 5 minutes, pat dry, and fold in.

4. Bring It Together

Make a well in the center and pour in cold buttermilk. Stir with a fork until a shaggy dough forms. Don’t overmix — the less you handle it, the fluffier your biscuits.

5. Shape & Cut

Turn the dough onto a lightly floured surface. Pat (don’t roll) into a 1-inch-thick rectangle. Use a 3-inch biscuit cutter (or a drinking glass) to cut straight down without twisting.

Place biscuits on the prepared sheet so their sides barely touch — this helps them rise together. Brush tops with melted butter.

6. Bake to Perfection

Bake for 18–20 minutes, until tops are golden brown and biscuits sound hollow when tapped. Internal temp should reach 190°F for best texture.

Tips & Tricks for the Perfect Biscuits

Keep it cold: Cold butter = flaky layers. Pop your butter in the freezer for 5 minutes before mixing.
No twisting! When cutting biscuits, press straight down — twisting seals the edges.
Cluster bake: Arrange biscuits close together on the pan so they rise higher.
Freshness check: Replace baking powder every 6 months; old powder means flat biscuits.

Ingredient Swaps & Flavor Variations

Dairy-Free: Use vegan butter and plant milk mixed with 1 tablespoon lemon juice.
Gluten-Free: Substitute a 1:1 gluten-free flour blend (texture will be slightly denser).
Flavor Boosters: Add 1 teaspoon vanilla extract to the buttermilk or 1 tablespoon lemon zest to the flour.
Fruit Variations: Try raspberries, blackberries, or diced strawberries instead of blueberries.
Glaze Options:
- Vanilla glaze for warm sweetness.
- Lemon glaze for bright citrus.
- Maple glaze with 1 tablespoon maple syrup instead of part of the milk.

Frequently Asked Questions (FAQ)

Can I use frozen blueberries?

Yes, but don’t thaw them first. Toss frozen berries in a tablespoon of flour to absorb moisture and fold in gently.

What if I don’t have buttermilk?

Mix ¾ cup milk with 1 tablespoon lemon juice or vinegar. Let it sit 5 minutes before using.

Can I make these biscuits ahead?

Yes. Freeze the unbaked biscuits on a tray, then store in a freezer bag for up to 3 months. Bake from frozen, adding 2–3 extra minutes.

How do I reheat leftovers?

Warm biscuits in a 350°F oven for 5 minutes. Avoid microwaving — it softens the crust.

Nutrition Information (per biscuit)

Nutrient	Amount
Calories	~280
Protein	5g
Carbohydrates	34g
Sugar	8g
Fat	13g
Fiber	1g
Sodium	280mg

Serving Ideas & Pairings

These blueberry biscuits pair beautifully with:

Fresh fruit salad or yogurt parfaits
Scrambled eggs and crispy bacon for a savory balance
Afternoon tea or iced coffee
Or… slice one open, add vanilla ice cream, and make it dessert-worthy

Warm, buttery, and filled with bursts of juicy blueberries, these biscuits are the kind of simple joy that remind you why baking feels like self-care. They’re tender inside, golden on top, and just sweet enough to blur the line between breakfast and treat.

So go ahead, preheat that oven, dust your counter with flour, and make your kitchen smell like a bakery. When you take that first bite, you’ll understand why these blueberry biscuits never last a full day in the house.