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Blueberry Biscuits Recipe — Fluffy, Buttery & Bursting with Fresh Berries

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Prep Time 15 minutes
Cook Time 19 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 8 large biscuits
Calories 28 kcal

Ingredients
  

For the Biscuits

  • 2 cups all-purpose flour
  • 1 tbsp granulated sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 6 tbsp cold unsalted butter, cubed
  • ¾ cup cold buttermilk
  • 1 cup fresh blueberries (or ¾ cup dried blueberries)
  • 2 tbsp 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

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Notes

  • Optional lemon glaze: Whisk powdered sugar, milk, and lemon juice until smooth — drizzle over warm biscuits for a bakery finish.
  • Freezer-friendly: Freeze unbaked biscuits on a tray, then store in a bag up to 3 months. Bake from frozen with 2–3 extra minutes.
  • Serving suggestion: Split warm biscuits and top with whipped cream and berries for an easy dessert.
Keyword Easy Baking