Blueberry Biscuits Recipe

Introduction

These blueberry biscuits are a delightful twist on the classic flaky biscuit, bursting with fresh or dried blueberries for a sweet surprise in every bite. Perfect for breakfast or a cozy snack, they come out golden and tender with a buttery glaze that adds an irresistible finish.

Ingredients

• 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

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. Step 1: Preheat your oven to 425°F and line a baking sheet with parchment paper. Make sure your butter and buttermilk are cold. Cube the butter and return it to the freezer for 5 minutes while you prepare the dry ingredients.
2. Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces.
3. Step 3: If using fresh blueberries, gently fold them into the flour mixture, coating them lightly. For dried blueberries, soak them in warm water for 5 minutes, pat dry, then fold into the mixture to keep them plump and prevent chewiness.
4. Step 4: Make a well in the center of the mixture and pour in the cold buttermilk. Stir gently with a fork until the dough just comes together into a shaggy mass. Avoid overmixing.
5. Step 5: Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Do not roll. Using a sharp biscuit cutter or glass, cut straight down without twisting, and place the biscuits on the prepared baking sheet with sides barely touching.
6. Step 6: Brush the tops with melted butter to encourage a golden finish. Optionally, chill the dough for 10 minutes before baking for extra fluffiness.
7. Step 7: Bake for 18-20 minutes until tops are golden brown and biscuits sound hollow when tapped. Remove from the oven and brush again with melted butter if desired.
8. Step 8 (Optional): For the glaze, whisk powdered sugar, milk or cream, vanilla extract (or lemon juice), and a pinch of salt until smooth. Drizzle over cooled biscuits.

Tips & Variations

• Keep all ingredients cold to achieve flaky layers.
• Do not twist your biscuit cutter when cutting to ensure proper rising.
• Try swapping blueberries for other berries like raspberries or chopped strawberries for a different flavor.
• Soaking dried blueberries before use plumps them and prevents a tough texture.
• For a lemony brightness, replace vanilla in the glaze with fresh lemon juice.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze baked biscuits wrapped tightly in foil or plastic wrap for up to 3 months. To reheat, warm in a 350°F oven for 10 minutes or microwave individually for 20 seconds until heated through. Add glaze after reheating if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries can be used but do not thaw them before adding to the dough to avoid excess moisture, which can make the biscuits soggy. Toss frozen berries lightly in flour before folding in.

What can I use if I don’t have buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 3/4 cup of milk. Let it sit for 5 minutes before using it in the recipe.

Blueberry Biscuits Recipe

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★★★★★

4.9 from 133 reviews

These Blueberry Biscuits are a delightful blend of fluffy, buttery biscuit layers filled with juicy fresh or plump dried blueberries. Perfectly golden and topped with a light glaze, they make a wonderful breakfast treat or snack. The recipe emphasizes cold butter and buttermilk for maximum fluffiness and can be customized with a sweet vanilla or tangy lemon glaze.

• Author: Mia
• Prep Time: 25 minutes
• Cook Time: 18-20 minutes
• Total Time: 43-45 minutes
• Yield: 8–10 biscuits 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 ¾ 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. Preheat and Prepare: Preheat your oven to 425°F and line a baking sheet with parchment paper. Cube the cold butter and place it back in the freezer for 5 minutes while preparing other ingredients to keep it extra cold for flaky biscuits.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined. This creates the flavor base and ensures even rising.
3. Incorporate Butter: Add the cold butter cubes to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces. Avoid overworking to maintain flaky layers.
4. Prepare Blueberries: For fresh blueberries, gently fold them in coated with a bit of the flour mixture to prevent sinking. For dried blueberries, soak in warm water for 5 minutes, then pat dry thoroughly before folding them into the mixture to keep them plump and tender.
5. Add Buttermilk and Form Dough: Make a well in the center and pour in the cold buttermilk. Using a fork, stir gently just until the dough comes together into a shaggy mass. Overmixing can result in tough biscuits, so handle gently.
6. Shape Biscuits: Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Avoid rolling to preserve flaky layers. Cut biscuits straight down with a sharp cutter or glass without twisting to ensure proper rising.
7. Arrange and Brush: Place biscuits on the prepared baking sheet with sides just touching to support each other’s rise. Brush the tops generously with melted butter to promote golden, flavorful crusts.
8. Bake: Bake the biscuits in the preheated oven for 18-20 minutes until the tops are golden brown and the biscuits sound hollow when tapped, indicating they are cooked through.
9. Optional Glaze: While the biscuits cool slightly, whisk together powdered sugar, milk (or cream), vanilla extract or lemon juice, and a pinch of salt until smooth. Drizzle or spread over warm biscuits for added sweetness and flavor.

Notes

• Keep butter and buttermilk as cold as possible to achieve flaky, tender biscuits.
• Do not overmix the dough to avoid tough biscuits.
• Cut biscuits straight down without twisting the cutter to help them rise properly.
• Soaking dried blueberries helps rehydrate them and prevent chewiness.
• Chilling the dough for 10 minutes before cutting is optional but recommended for fluffier biscuits.
• For a lemon glaze, substitute vanilla extract in the glaze with fresh lemon juice.
• Serve biscuits warm for best texture and flavor.

Keywords: Blueberry biscuits, breakfast biscuits, homemade biscuits, blueberry breakfast, flaky biscuits, easy biscuit recipe