Name: Blueberry Biscuits
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/4 cup granulated sugar; 1/2 cup unsalted butter, cold and cubed; 3/4 cup buttermilk (plus more for brushing); 1 teaspoon vanilla extract; 1 cup fresh or frozen blueberries; 1/2 cup powdered sugar (for glaze); 1–2 tablespoons milk (for glaze)

Why You’ll Love Blueberry Biscuits Recipe

These blueberry biscuits offer the perfect balance of flaky, buttery layers and bursts of sweet-tart berry flavor. They bake quickly, come together with simple pantry staples, and are delightful served warm with butter or jam.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Sugar
Salt
Unsalted butter, cold
Milk (or buttermilk)
Egg
Vanilla extract
Fresh or frozen blueberries

Directions

Preheat your oven to 425 °F (220 °C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, sugar, and salt.
Cut the cold butter into small cubes and use a pastry cutter (or two forks) to work it into the flour mixture until it resembles coarse crumbs.
In a separate bowl, whisk together the milk, egg, and vanilla extract.
Pour the wet ingredients into the flour-butter mixture. Gently stir until just combined—do not overmix.
Gently fold in the blueberries, being careful not to burst them.
Turn the dough onto a lightly floured surface and pat it into a rectangle about 1 inch thick.
Fold the dough over itself a few times (for flaky layers), then pat again into about 1 inch thickness.
Using a biscuit cutter or a round glass, cut out biscuits and place them on the prepared baking sheet, close but not touching.
Bake for 12–15 minutes, or until the tops are golden brown.
Remove from the oven and let the biscuits cool slightly before serving.

Servings and timing

Makes about 8–10 biscuits
Preparation time: 15 minutes
Baking time: 12–15 minutes
Total time: ~30 minutes

Variations

Lemon Blueberry: Add the zest of one lemon to the dry ingredients and a little lemon juice to the wet mixture for a citrusy twist.
Glazed: Drizzle a simple glaze made of powdered sugar and milk over warm biscuits.
Whole Wheat: Substitute half the all-purpose flour with whole wheat pastry flour for added fiber.
Lemon-Poppy Seed: Add a teaspoon of poppy seeds along with lemon zest for extra texture.
Chocolate Chip Blueberry: Replace half the blueberries with mini chocolate chips for a sweeter treat.

Storage/Reheating

Store cooled biscuits in an airtight container at room temperature for up to 2 days. To keep them fresher, you can freeze them: wrap individual biscuits in plastic wrap and place them in a freezer bag for up to 1 month.

To reheat, thaw (if frozen) and warm in a 350 °F (175 °C) oven for about 5–7 minutes, or microwave for 15–20 seconds.

FAQs

What type of blueberries should I use—fresh or frozen?

You can use either. Fresh blueberries are ideal when in season. If using frozen, do not thaw them beforehand; fold them in while still frozen to help prevent bleeding.

Can I make the dough ahead of time and bake later?

Yes. You can prepare the dough, cut the biscuits, and store them in the fridge (covered) for several hours before baking. Bring them to room temperature before baking for best results.

Why should the butter be cold?

Cold butter creates steam during baking, which helps the biscuits rise and develop flaky layers.

Can I make these dairy-free or vegan?

Yes. Substitute dairy milk with a plant-based milk and use a vegan butter or margarine alternative. Also ensure your sugar is vegan.

Can I use frozen berries other than blueberries?

Yes. You can experiment with raspberries, blackberries, or mixed berries. The texture and juice content may vary, so fold them gently.

Why did my biscuits turn out dense instead of light?

Overmixing the dough or using too much liquid can lead to a dense texture. Mix just until the ingredients come together and avoid pressing too hard.

Do I need to chill the dough before baking?

Not necessarily. These biscuits bake well immediately. But if your kitchen is warm, chilling the dough for 10 minutes can help prevent the butter from melting prematurely.

Can I make mini biscuits instead?

Absolutely. Use a smaller cutter or spoonfuls of dough to make bite-sized biscuits. Adjust baking time downward by a few minutes.

How do I know when the biscuits are done?

They should be golden on top and firm to the touch. If the centers still feel doughy, bake for another minute or two.

Can I add extra flavorings like spices?

Yes. You can stir in nutmeg, cinnamon, or cardamom (½ teaspoon or less) to complement the blueberries. Just add them with the dry ingredients.

Conclusion

These blueberry biscuits are simple to prepare yet impressive in flavor and texture. Whether you serve them warm with butter, honey, or jam, or enjoy them as part of a hearty brunch, they’re sure to become a favorite. Let me know if you want a printable recipe card or nutritional information!

Blueberry Biscuits