There’s something undeniably comforting about a warm, freshly baked biscuit, especially when it’s studded with juicy blueberries. If you grew up enjoying homemade biscuits on weekend mornings, this recipe is likely to bring back a wave of nostalgia. The sweet aroma of berries baking with buttery dough fills the kitchen with warmth and makes everyone wander toward the oven to peek inside.
Blueberry Biscuits bring together two beloved classics: tender, flaky biscuits and burst-in-your-mouth blueberries. Whether you’re serving them as a breakfast treat, an afternoon snack, or a sweet little addition to brunch, these biscuits always deliver. They’re simple, versatile, and irresistibly delicious—soft on the inside with just the right touch of crispness on top.
This recipe uses basic pantry ingredients and takes less time than you’d expect. From the cold butter that creates beautiful pockets of flakiness to the creamy buttermilk that gives each bite a melt-in-your-mouth texture, every step builds toward biscuit perfection. If you love blueberries (especially frozen ones!), this will quickly become a go-to recipe in your baking rotation.
Recipe Overview
Blueberry Biscuits are tender, lightly sweetened biscuits filled with fresh or frozen blueberries. With cold butter for flakiness, buttermilk for softness, and vanilla for a hint of sweetness, these biscuits bake up beautifully golden. They’re perfect with coffee, tea, or a drizzle of honey—an easy, crowd-pleasing baked treat you’ll want to make again and again.
Ingredients & Instructions
These biscuits come together quickly, but small details make a big difference. Here’s everything you need—and how to get the perfect result every time.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 tablespoons sugar
- ½ cup cold unsalted butter, cubed
- ¾ cup buttermilk
- 1 cup fresh or frozen blueberries
- 1 teaspoon vanilla extract
Step-by-Step Instructions
1. Preheat the Oven
Set your oven to 425°F (220°C). Line a baking sheet with parchment paper so the biscuits won’t stick and cleanup stays easy. The high temperature helps the biscuits rise quickly and develop that golden exterior.
2. Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, salt, and sugar. Even distribution at this stage ensures your biscuits rise evenly and have balanced flavor.
3. Cut in the Butter
Add the cold, cubed butter into the dry mixture. Use a pastry cutter, two forks, or your fingertips to work it in until the mixture resembles coarse crumbs.
The key here is cold butter—it creates steam pockets as it bakes, giving the biscuits their flakiness.
Tip: If your kitchen is warm, place the bowl in the refrigerator for 10 minutes before continuing.
4. Fold in the Blueberries
Gently add the blueberries, tossing lightly to distribute them throughout the dough. If using frozen berries, do not thaw them—they bleed less and hold their shape better during mixing.
5. Add Buttermilk and Vanilla
Pour in the buttermilk and vanilla extract. Stir until the dough just comes together.
Overmixing leads to tough biscuits, so stop as soon as it becomes cohesive, even if it looks slightly shaggy.
6. Shape and Cut the Dough
Turn the dough out onto a lightly floured surface. Pat it into a 1-inch thick rectangle—not too thin, or they won’t rise fully.
Use a biscuit cutter or the rim of a glass to cut out biscuits. Press straight down (don’t twist), or the edges won’t rise properly.
7. Bake to Perfection
Place the biscuits on the prepared baking sheet. For softer sides, arrange them close together. For crispier edges, space them out.
Bake until golden brown, usually about 12–15 minutes, depending on biscuit size and oven accuracy.
8. Cool Slightly and Serve Warm
Let the biscuits cool for a few minutes so the blueberries settle. Serve warm—plain or with:
- Honey
- Softened butter
- Lemon glaze
- Cream cheese spread
Warm blueberry biscuits are pure comfort in every bite.
Cooking Tips & Variations
1. Keep Everything Cold
Cold butter and chilled buttermilk make a huge difference. If your dough warms up, pop it into the freezer for 5 minutes before cutting.
2. Try a Lemon Twist
Add 1 tablespoon lemon zest to the dough for a bright, fresh flavor that complements blueberries perfectly.
3. Add a Simple Glaze
For a sweeter biscuit, whisk together:
- ½ cup powdered sugar
- 1–2 tablespoons milk
- ¼ teaspoon vanilla
Drizzle on warm biscuits.
4. Make Them Dairy-Free
Switch to vegan butter and almond or soy milk with 1 tablespoon vinegar added to mimic buttermilk.
5. Switch Up the Berries
These biscuits work beautifully with:
- Raspberries
- Blackberries
- Chopped strawberries
6. Freeze for Later
Shape the biscuit dough, freeze on a sheet pan, then store in a freezer bag. Bake straight from frozen—just add 2–3 minutes to the baking time.
Storage & Serving Suggestions
Storage
- Room Temperature: Up to 2 days in an airtight container
- Refrigerator: Up to 4 days
- Freezer: Freeze baked biscuits for up to 3 months
Reheat in a warm oven (300°F for 8–10 minutes) to bring back the fresh-baked texture.
Serving Suggestions
Serve blueberry biscuits with:
- A cup of hot coffee or tea
- Whipped cream or yogurt for a breakfast treat
- Honey butter or maple syrup
- A dollop of lemon curd for extra brightness
They’re perfect for brunch spreads, weekend breakfasts, or sweet snacks any time of day.
Blueberry Biscuits are the kind of treat that brings joy to any kitchen. Simple ingredients, quick prep, and perfectly warm, flaky results make them a recipe worth keeping close. Whether you’re baking for family, friends, or just treating yourself, these biscuits always hit the spot.
Soft, buttery, lightly sweet, and studded with juicy berries—they’re a beautiful blend of homemade comfort and fresh, fruity goodness. So preheat your oven, pull out your flour and butter, and enjoy a batch of these irresistible biscuits today.
FAQs
1. Can I use frozen blueberries?
Yes! They work perfectly. Use them straight from the freezer to prevent bleeding.
2. What can I use instead of buttermilk?
Mix regular milk with 1 tablespoon vinegar or lemon juice and let sit for 5 minutes.
3. How do I keep my biscuits flaky?
Use cold butter and handle the dough as little as possible.
4. Why did my biscuits not rise?
Make sure your baking powder is fresh and that you didn’t twist the cutter.
5. Can I double the recipe?
Absolutely—just bake in batches or use two pans.
These soft and flaky Blueberry Biscuits are made with buttermilk, fresh blueberries, and cold butter for the perfect homemade treat. Easy, delicious, and ideal for breakfast or brunch!
