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Blueberry Biscuits Recipe

Blueberry Biscuits Recipe
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★★★★★

4.7 from 19 reviews

These blueberry biscuits are a delightful blend of flaky, buttery layers with bursts of juicy fresh blueberries. Made from simple ingredients like flour, butter, buttermilk, and fresh blueberries, they bake up golden and fluffy in under 25 minutes. Perfect for breakfast, brunch, or even dessert with an optional sweet glaze that elevates them to bakery-worthy treats.

Ingredients

Scale

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
  • 3/4 cup cold buttermilk
  • 1 cup fresh blueberries (or 3/4 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 lemon glaze)
  • Pinch of salt

Instructions

  1. Get Everything Ready: Preheat your oven to 425°F and line a baking sheet with parchment paper. Keep butter and buttermilk cold; cube the butter and chill it in the freezer for 5 minutes while preparing other ingredients.
  2. Build the Flavor Base: In a large bowl, whisk together flour, sugar, baking powder, and salt. Add the cold butter cubes and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs with pea-sized butter pieces. Avoid overworking to keep it flaky.
  3. Add Blueberries: For fresh blueberries, gently fold them in, coating lightly with flour mixture to prevent sinking. For dried blueberries, soak in warm water for 5 minutes, pat dry, then fold them in.
  4. Bring It Together: Make a well in the center and pour in cold buttermilk. Gently stir with a fork until dough just comes together; it should be shaggy. Avoid overmixing to keep biscuits tender.
  5. Final Assembly: Turn dough onto a lightly floured surface and pat into a 1-inch thick rectangle. Using a sharp biscuit cutter (about 3 inches), cut biscuits straight down without twisting. Place on baking sheet with sides barely touching. Brush tops with melted butter for a golden finish.
  6. Bake: Bake for 18-20 minutes until tops are golden brown and biscuits sound hollow when tapped. Let cool about 10 minutes before glazing.
  7. Prepare Glaze (Optional): Whisk powdered sugar, milk or cream, vanilla extract or lemon juice, and a pinch of salt until smooth. Adjust consistency to coat the back of a spoon. Drizzle over warm biscuits for a bakery-style finish.

Notes

  • Keep all ingredients cold for best flaky texture.
  • Do not overmix the dough to avoid tough biscuits.
  • Coat blueberries in flour mixture to prevent sinking.
  • You can soak dried blueberries in warm water before using.
  • Use a sharp cutter and avoid twisting to help biscuits rise.
  • Store leftovers in an airtight container at room temperature for up to 3 days.
  • Freeze unbaked biscuits for up to 3 months; bake straight from freezer adding 2-3 minutes.

Nutrition

Keywords: blueberry biscuits, flaky biscuits, buttermilk biscuits, breakfast biscuits, fruit biscuits, easy biscuit recipe, homemade biscuits, bakery-style biscuits

Find it online: https://spiceupwithsophie.com/blueberry-biscuits-recipe/