The first time I pulled a tray of blueberry biscuits out of the oven, the kitchen smelled like a cozy bakery on a Sunday morning—warm, buttery, and just a little bit sweet. Honestly, I didn’t know biscuits could feel as special as a blueberry muffin, but here we are. This blueberry biscuits recipe isn’t just another breakfast idea; it’s the kind that makes you sneak a bite while they’re still too hot to touch (trust me, I’ve done it… more than once!).
I stumbled on this idea when I had leftover blueberries and a craving for something flaky. Regular biscuits are good, but with those bursting pockets of blueberries and a simple vanilla glaze? Game changer. These are the biscuits you make when you want a little wow-factor at breakfast, but don’t want to fuss with anything fussy. My family loves them, and honestly, so do I—whether it’s with coffee in the morning or as a midnight snack (no judgment here).
What I love most is how approachable this blueberry biscuits recipe is. If you’ve ever been scared of biscuit dough, you’re not alone! But after baking these a dozen times, I promise you’ll get the hang of it. You don’t need fancy tools, and you definitely don’t need to be a pastry chef. The magic is in the cold butter, the gentle folding, and the sweet-tart blueberries that pop in every bite. If you’re looking for the ultimate homemade breakfast treat—flaky, glazed, and totally irresistible—you’re in the right place. Grab your apron, and let’s get baking!
Why You’ll Love This Blueberry Biscuits Recipe
- Quick & Easy: These blueberry biscuits come together in under 40 minutes, making them the perfect last-minute breakfast or brunch treat. No complicated techniques, just simple steps anyone can master.
- Simple Ingredients: You probably have most of what you need already—just grab some fresh or frozen blueberries, and you’re good to go. No weird specialty items here.
- Perfect for Any Occasion: Whether you’re hosting a weekend brunch, need something sweet for a potluck, or want a cozy breakfast on a busy weekday, these biscuits fit the bill.
- Crowd-Pleaser: Every time I make this recipe, people ask for seconds (and the recipe!). It’s a hit with both kids and adults, even the self-proclaimed “I don’t like fruit in my bread” folks.
- Unbelievably Delicious: These biscuits have the perfect combo of flaky layers, juicy blueberries, and a not-too-sweet vanilla glaze. It’s like your favorite scone and biscuit had a baby.
What really sets this blueberry biscuits recipe apart is the technique. Instead of just stirring everything together, I use a folding method for extra flakiness and toss the blueberries with a bit of flour to keep them from sinking (you know how some recipes leave you with all the fruit at the bottom? Not here!). Adding a simple glaze on top gives each biscuit a gentle sweetness and bakery-worthy finish. It’s my secret weapon for turning a humble biscuit into something memorable.
Honestly, these biscuits make people happy. There’s something about the warm, buttery layers with a surprise blueberry burst that just hits the spot. Whether you’re looking to impress your brunch guests or just want to treat yourself (highly recommend), this recipe is the one you’ll come back to again and again. And if you’re nervous about biscuit-making, don’t worry—I’ve tested and tweaked this recipe so it’s totally doable, even if you’re a biscuit beginner.
What Ingredients You Will Need
This blueberry biscuits recipe is all about simple, wholesome ingredients that deliver bold flavor and that classic biscuit texture—no need for a trip to a gourmet store! Most of these are pantry staples, and you can easily swap things to suit your taste or dietary needs.
- All-Purpose Flour (2 cups/250g): The foundation for tender, flaky biscuits. I usually stick with King Arthur or Gold Medal for consistent results.
- Granulated Sugar (1/4 cup/50g): Adds just the right touch of sweetness to balance the tart blueberries.
- Baking Powder (1 tablespoon/12g): Gives those gorgeous, tall, fluffy layers. Make sure it’s fresh for best lift.
- Salt (1/2 teaspoon/3g): Just enough to bring out the flavors.
- Unsalted Butter (1/2 cup/113g, cold and cubed): Cold butter is the secret to those flaky layers. I prefer European-style for extra richness, but any good-quality butter works.
- Buttermilk (2/3 cup/160ml, cold): Adds tang and tenderness. If you don’t have buttermilk, you can use milk with a teaspoon of lemon juice or vinegar stirred in.
- Fresh Blueberries (1 cup/150g): Rinse and pat dry. You can also use frozen (don’t thaw), but toss them with a teaspoon of flour to prevent bleeding.
- Vanilla Extract (1 teaspoon/5ml): For subtle warmth and depth.
For the Glaze:
- Powdered Sugar (1/2 cup/60g): For that sweet, glossy finish.
- Milk (1-2 tablespoons/15-30ml): Adjust for drizzling consistency. Dairy-free milk works too.
- Vanilla Extract (1/2 teaspoon/2.5ml): Adds a mellow, bakery-style aroma.
Ingredient Tips & Swaps:
- Use whole wheat pastry flour for a nuttier, slightly healthier twist.
- Try coconut sugar for a subtle caramel flavor.
- For dairy-free biscuits, swap butter for vegan baking sticks and use any plant-based milk with a splash of lemon juice.
- Lemon zest is a fun optional add-in—just a teaspoon adds brightness.
Honestly, don’t be afraid to make this blueberry biscuits recipe your own. Sometimes I’ll toss in a handful of raspberries if they’re looking sad in the fridge. The key is using the freshest ingredients you can, and keeping your butter and buttermilk super cold for the flakiest results.
Equipment Needed
You don’t need a fancy kitchen to whip up these blueberry biscuits—just a few basics and maybe a little muscle for cutting in that butter!
- Large Mixing Bowl: For combining your dry and wet ingredients. I like using a wide, sturdy bowl for easy mixing.
- Pastry Cutter or Two Forks: To cut the cold butter into the flour. If you don’t have a pastry cutter, two knives or even your fingers (work quickly!) will do.
- Measuring Cups and Spoons: Precision matters for baking.
- Box Grater (Optional): For grating cold butter—makes it even easier to incorporate evenly.
- Baking Sheet: Lined with parchment for easy cleanup (and less sticking!).
- Cookie or Biscuit Cutter (about 2.5-inch/6cm): Or use a glass rim, or just cut squares with a knife—no rules.
- Wire Cooling Rack: Lets air circulate so the glaze sets nicely.
- Small Whisk or Fork: For mixing the glaze.
If you’re just starting out, don’t stress over having every gadget. I’ve made these biscuits with nothing more than a bowl, fork, and my hands. If you do use a box grater for the butter, just give it a quick rinse right after (the butter can be sticky!). And if you’re worried about sticking, a little dusting of flour on your cutter helps a ton.
How to Make Blueberry Biscuits: Step-by-Step
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Preheat and Prep:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. (Trust me, parchment makes cleanup a breeze.) -
Mix the Dry Ingredients:
In your large mixing bowl, whisk together 2 cups (250g) all-purpose flour, 1/4 cup (50g) sugar, 1 tablespoon (12g) baking powder, and 1/2 teaspoon (3g) salt. This helps distribute the leavening evenly for a nice rise. -
Cut in the Butter:
Add 1/2 cup (113g) cold, cubed unsalted butter. Use your pastry cutter, two forks, or fingertips to cut the butter into the flour until the mixture looks like coarse crumbs with a few pea-sized bits. Don’t overwork—it’s fine if some larger butter pieces remain (that’s how you get flaky layers!). If your kitchen is warm, pop the bowl in the fridge for 5 minutes before the next step. -
Toss Blueberries with Flour:
In a small bowl, toss 1 cup (150g) blueberries with 1 teaspoon flour. This helps keep them from sinking and staining the dough too much. -
Add Wet Ingredients:
Pour 2/3 cup (160ml) cold buttermilk and 1 teaspoon (5ml) vanilla extract into the dry mixture. Gently stir just until the dough starts to come together—don’t overmix, or your biscuits might turn tough. -
Fold in Blueberries:
Add the floured blueberries and gently fold them in. If a few berries burst, that’s okay! Just don’t mash them in too much. -
Shape the Dough:
Turn the dough onto a lightly floured surface. With floured hands, pat it into a rectangle about 1-inch (2.5cm) thick. Fold the dough in half over itself, then pat it out again. Repeat this folding twice more for extra flaky layers. (A little mess is normal—embrace it!) -
Cut Out Biscuits:
Use a 2.5-inch (6cm) cutter to stamp out rounds, pressing straight down (no twisting!). Place biscuits on the prepared sheet about 1 inch apart. Gather scraps and gently pat together to cut more biscuits. You should get 8-10 biscuits. -
Bake:
Bake for 16-18 minutes, or until the tops are golden and the edges are set. You’ll smell the butter and blueberries—so good! If your oven runs hot, check at 15 minutes. -
Make the Glaze:
While the biscuits cool slightly, whisk together 1/2 cup (60g) powdered sugar, 1-2 tablespoons (15-30ml) milk, and 1/2 teaspoon (2.5ml) vanilla extract until smooth and pourable. -
Glaze and Serve:
Drizzle the vanilla glaze generously over the warm biscuits and let it set for a few minutes. Enjoy while still warm, or let cool completely—if you can wait that long.
Troubleshooting: If your biscuits spread too much, the butter may not have been cold enough. Pop the unbaked biscuits in the fridge for 10 minutes before baking if your kitchen is warm. If the dough feels too sticky, add a bit more flour while shaping (but not too much!).
Pro Tips & Techniques for Perfect Blueberry Biscuits
After making this blueberry biscuits recipe more times than I care to admit, I’ve picked up a few tricks for biscuit success:
- Keep Everything Cold: Cold butter and buttermilk are non-negotiable for flakiness. If your dough warms up, chill it for 10 minutes before baking.
- Don’t Overmix: Stir just until the dough comes together. Overworking develops gluten, which makes biscuits tough. A shaggy dough is totally fine.
- Use Fresh Baking Powder: Stale baking powder means flat biscuits. If you can’t remember when you bought yours, grab a new can.
- Flour Your Cutter: Dipping your biscuit cutter (or glass) in flour between cuts helps prevent sticking and ensures a clean rise.
- Layer for Flakiness: That folding step isn’t just for fun—it’s what gives you those gorgeous, pull-apart layers.
- Let Them Touch… or Not: For softer sides, place biscuits so they’re just touching on the pan. For crispier edges, space them apart.
Confession: My first batch of blueberry biscuits turned out a little flat and soggy because I let the butter get too warm. Lesson learned! Now, I work quickly, and sometimes even freeze my butter for 10 minutes before grating or dicing. Also, don’t worry if a few blueberries burst—they’ll create beautiful purple swirls that look amazing on Pinterest.
Multitasking tip: While the biscuits bake, whip up your glaze and clear your workspace. That way, you’re ready to drizzle as soon as they come out. Consistency is all about practice—don’t be discouraged if your first batch isn’t bakery-perfect. They’ll still taste incredible, I promise.
Variations & Adaptations for Blueberry Biscuits
- Gluten-Free: Substitute a 1:1 gluten-free baking blend for the flour. I’ve had great results with Bob’s Red Mill. Add a pinch more buttermilk if the dough feels dry.
- Dairy-Free: Use vegan butter sticks (like Earth Balance) and your favorite plant-based milk with a splash of lemon juice. The texture is slightly different but totally delicious.
- Lemon-Blueberry Biscuits: Add 1 tablespoon of fresh lemon zest to the dough and use lemon juice in the glaze—brightens the whole thing up!
You can also swap in raspberries, blackberries, or diced strawberries if you’re low on blueberries. For a fall twist, toss in a pinch of cinnamon and use apple chunks instead of berries. If you want to try a savory version, skip the glaze and add a handful of shredded cheddar instead of fruit (surprisingly good for breakfast sandwiches!).
One of my favorite personal spins: I once made these with a mix of wild blueberries and a hint of almond extract in the glaze—my kids devoured them before they even cooled. Don’t be afraid to play around and make these blueberry biscuits your own.
Serving & Storage Suggestions
These blueberry biscuits are best served warm, with the glaze just barely set and the biscuits still flaky and soft. I love piling them into a basket lined with a tea towel for a brunch table—so inviting!
- Serving Suggestions: Pair with fresh fruit, scrambled eggs, or a hot cup of coffee. For a special touch, add a dollop of whipped cream on top (seriously, try it!).
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
- Freezing: You can freeze unglazed biscuits for up to 2 months. Thaw overnight, then warm in a 300°F (150°C) oven for 10 minutes before glazing.
- Reheating: Warm biscuits in the microwave for 10-15 seconds or in a low oven to bring back that just-baked feel.
- Flavor Notes: The blueberry flavor intensifies on day two, and the glaze sets beautifully—so don’t worry if you have leftovers (they make great lunchbox treats!).
Nutritional Information & Benefits
Each blueberry biscuit (glazed) contains approximately:
- Calories: 210
- Fat: 8g
- Carbohydrates: 32g
- Protein: 3g
- Fiber: 1g
- Sugar: 10g
Blueberries are loaded with antioxidants and vitamin C, making this breakfast treat a little more wholesome. Using buttermilk adds a bit of calcium and helps with digestion. If you need a lower-sugar option, reduce the glaze or skip it—these biscuits are still plenty flavorful.
This blueberry biscuits recipe can be adapted for gluten- or dairy-free diets, but always double-check labels if allergies are a concern (especially for flour blends and butter substitutes). I love knowing there’s a little fruit boost in every bite, and honestly, these are way more satisfying than a typical sweet roll or store-bought pastry.
Conclusion
If you’re looking for a breakfast treat that feels both special and easy, this blueberry biscuits recipe is the one to try. They’re flaky, tender, and absolutely packed with juicy blueberries—plus that vanilla glaze just seals the deal. Whether you’re baking for your family, brunch guests, or simply craving a feel-good snack, these biscuits deliver comfort and flavor in every bite.
I love how easy it is to switch things up with different fruits or glazes—these really are the biscuits you can make your own. Every time I bake a batch, it’s a little celebration in the kitchen, and I hope you’ll feel the same way. Give them a whirl, and let me know how you like to serve or adapt them—your ideas might just inspire my next batch!
If you enjoyed this recipe, leave a comment below, share your photos on Pinterest, or tell me about your favorite flavor twist. Happy baking, and don’t forget—sometimes the best breakfasts are the ones you make just because you can.
Frequently Asked Questions (FAQs)
Can I use frozen blueberries in this blueberry biscuits recipe?
Yes! Use frozen blueberries straight from the freezer—don’t thaw them. Toss them with a bit of flour to prevent bleeding, and follow the recipe as written.
How do I make these biscuits gluten-free?
Simply substitute a 1:1 gluten-free flour blend for the all-purpose flour. Add a splash more buttermilk if the dough feels dry, and handle gently—gluten-free dough can be a bit more delicate.
Can I make the dough ahead of time?
Yes, you can shape the biscuits and refrigerate them overnight (covered) before baking in the morning. For best flakiness, bake straight from the fridge and add a couple of minutes to the baking time.
What’s the best way to store leftover blueberry biscuits?
Store cooled biscuits in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days. Freeze unglazed for longer storage and reheat before glazing for fresh-baked flavor.
Can I add other fruits or flavors?
Absolutely! Try raspberries, blackberries, or chopped strawberries. Add lemon or orange zest for a citrusy kick, or swap in almond extract for a fun twist. Make it your own!
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Blueberry Biscuits
- Total Time: 38 minutes
- Yield: 8-10 biscuits 1x
Description
These easy, flaky blueberry biscuits are a homemade breakfast treat packed with juicy blueberries and finished with a sweet vanilla glaze. Perfect for brunch, snacks, or a cozy morning, they come together quickly with simple pantry ingredients.
Ingredients
- 2 cups all-purpose flour (250g), plus more for dusting
- 1/4 cup granulated sugar (50g)
- 1 tablespoon baking powder (12g)
- 1/2 teaspoon salt (3g)
- 1/2 cup unsalted butter (113g), cold and cubed
- 2/3 cup buttermilk (160ml), cold
- 1 teaspoon vanilla extract (5ml)
- 1 cup fresh blueberries (150g), or frozen (do not thaw), tossed with 1 teaspoon flour
- For the glaze:
- 1/2 cup powdered sugar (60g)
- 1–2 tablespoons milk (15-30ml), dairy or non-dairy
- 1/2 teaspoon vanilla extract (2.5ml)
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
- Add cold, cubed butter. Use a pastry cutter, two forks, or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.
- In a small bowl, toss blueberries with 1 teaspoon flour.
- Pour cold buttermilk and vanilla extract into the dry mixture. Gently stir just until the dough starts to come together; do not overmix.
- Fold in the floured blueberries gently.
- Turn the dough onto a lightly floured surface. Pat into a rectangle about 1-inch thick. Fold the dough in half over itself, then pat out again. Repeat folding twice more for flaky layers.
- Use a 2.5-inch biscuit cutter to cut out rounds, pressing straight down. Place biscuits on the prepared baking sheet about 1 inch apart. Gather scraps and cut more biscuits as needed (8-10 total).
- Bake for 16-18 minutes, or until tops are golden and edges are set.
- While biscuits cool slightly, whisk together powdered sugar, milk, and vanilla extract until smooth and pourable.
- Drizzle glaze generously over warm biscuits. Let set for a few minutes before serving.
Notes
Keep butter and buttermilk very cold for the flakiest biscuits. Do not overmix the dough. For gluten-free or dairy-free adaptations, use a 1:1 gluten-free flour blend and vegan butter/milk. Add lemon zest for a citrusy twist. Biscuits are best served warm but can be stored or frozen unglazed.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 210
- Sugar: 10
- Sodium: 220
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 32
- Fiber: 1
- Protein: 3
Keywords: blueberry biscuits, breakfast, brunch, homemade biscuits, easy biscuits, blueberry recipes, flaky biscuits, vanilla glaze, quick breakfast, brunch ideas
