Blueberry Biscuits Recipe

Blueberry Biscuits are the kind of comforting, homestyle treat that manages to taste both nostalgic and new every time you make them. These biscuits are plush and tender, dotted with bursts of juicy blueberries, and finished off with a dreamy vanilla-lemon glaze. Whether you serve them for a special brunch, a cozy family breakfast, or as a sweet afternoon snack, these Blueberry Biscuits bring together irresistible flavor and an almost magical simplicity. Once you try them, you’ll wonder why biscuits aren’t always baked with blueberries!

Ingredients You’ll Need

The appeal of these Blueberry Biscuits is how a handful of humble, everyday ingredients transform into something so special. Each ingredient is there for a reason—from the tangy lift of baking powder to the pop of berries and the bright glaze on top. Here’s what you’ll need and why it matters.

• All-purpose flour: The classic foundation for fluffy biscuits, providing structure and tenderness.
• Baking powder: Gives your biscuits that essential, sky-high lift and fluffiness.
• Milk (cold): Keeps the dough hydrated without melting the butter too soon, resulting in a soft crumb.
• Sugar: Sweetens the dough just enough and helps the biscuits brown nicely in the oven.
• Butter (cold or frozen): The heart of any biscuit—grating or cutting it in cold ensures little pockets of melt-in-your-mouth goodness.
• Salt: Enhances all the flavors and balances the sweetness.
• Blueberries (fresh or dried): The stars of the show—choose plump, ripe blueberries if you can, or go dried for extra chewy bursts of fruitiness.
• Powdered sugar (for the glaze): Whisked into a silky glaze that drapes over the warm biscuits like icing on the cake.
• Water (for the glaze): Loosens the glaze for perfect drizzling consistency.
• Vanilla extract (for the glaze): Adds depth and a warm, bakery-style aroma.
• Lemon juice (for the glaze): Brightens the sweetness and complements the blueberries beautifully.

How to Make Blueberry Biscuits

Step 1: Preheat and Prepare

Start by setting your oven to 425°F (220°C) so it’s nice and hot when your biscuits are ready. Line your baking sheet with parchment paper, which keeps the bottoms perfectly golden and makes cleanup a breeze.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt. This ensures every bite is flavorful and fluffy, and gets the raising agent evenly distributed.

Step 3: Add the Butter

Grate or cut your cold butter into small pieces right into the bowl of dry ingredients—if you’ve got frozen butter, that’s even better. Use a pastry cutter or just your clean fingertips to work the butter in until the mixture looks crumbly, with tiny bits of butter still visible.

Step 4: Fold in Blueberries

Gently fold in the blueberries. Be careful! You want to keep as many berries whole as possible to avoid streaking and keep those gorgeous pockets of fruit intact throughout the biscuits.

Step 5: Add the Milk

Pour in the cold milk and use a spatula or spoon to stir until the dough just comes together. Don’t overmix—stopping when it still looks a bit shaggy guarantees your Blueberry Biscuits stay tender.

Step 6: Shape the Biscuits

Turn the dough out onto a lightly floured surface. Pat it to about 1 inch thick, then use a round biscuit cutter or the rim of a glass to cut out your biscuits. Gather the scraps gently and repeat until all the dough is used.

Step 7: Bake

Arrange your biscuits on the lined baking sheet with a little space between them. Bake for 12-15 minutes until the tops are beautifully golden-brown and your kitchen smells irresistible.

Step 8: Make the Glaze

While the biscuits bake, whisk together powdered sugar, water, vanilla extract, and lemon juice until you have a smooth, pourable glaze.

Step 9: Glaze and Serve

Let the biscuits cool just slightly (you want them warm, but not too hot), then drizzle that lovely glaze generously over the batch. Now all that’s left is to dig in while they’re fresh and tender!

How to Serve Blueberry Biscuits

Garnishes

A little sprinkle of extra fresh blueberries on top brings out the fruity flair, and another drizzle of glaze or even a dusting of powdered sugar makes these biscuits feel bakery-special. For a pretty finishing touch, add a few lemon zest shavings, which play perfectly off the glaze.

Side Dishes

Blueberry Biscuits shine at breakfast or brunch alongside scrambled eggs, crispy bacon, or cool Greek yogurt. You can also serve them as a sweet side at tea time, paired with fresh fruit and a mug of coffee or your favorite herbal tea.

Creative Ways to Present

Try splitting them open and filling with whipped cream for a shortcake twist, or serving them warm with a scoop of vanilla ice cream for dessert. At a brunch buffet, stack Blueberry Biscuits in a basket lined with a colorful napkin for that homey, welcoming vibe.

Make Ahead and Storage

Storing Leftovers

Leftover Blueberry Biscuits can be kept in an airtight container at room temperature for up to two days. For best texture, let them cool completely before storing so they don’t get soggy.

Freezing

Blueberry Biscuits freeze beautifully! Once baked and fully cooled, wrap them individually in plastic wrap and pop them in a freezer-safe bag. They’ll keep their fresh flavor and tender crumb for up to two months.

Reheating

To bring Blueberry Biscuits back to life, warm them in a 300°F (150°C) oven for about 10 minutes, or zap them gently in the microwave. They taste almost fresh-baked, especially if you add an extra drizzle of glaze before serving.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! If using frozen blueberries, don’t thaw them—just toss them in frozen, gently, to prevent the dough from getting streaky and to avoid excess moisture.

What’s the secret to fluffy biscuits?

Keep your butter and milk as cold as possible and avoid overmixing. Little bits of unmelted butter steam in the oven, creating ultra-fluffy Blueberry Biscuits every time.

Can I make the dough ahead of time?

Yes, you can prepare the dough up to a day ahead and refrigerate it tightly covered. Cut and bake the biscuits fresh in the morning for the best results.

Do these work with gluten-free flour?

They do! Swap in a good gluten-free 1:1 baking flour and check the dough’s texture—it should hold together but not be sticky. The results are surprisingly close to the classic version.

How sweet are Blueberry Biscuits?

They’re lightly sweet on their own, with most of the sweetness coming from the glaze on top. If you like things less sweet, you can reduce the sugar slightly or skip the glaze. If you prefer extra sweetness, add a bit more sugar to the biscuit dough or a thicker glaze.

Final Thoughts

There’s just something heartwarming about baking up a batch of Blueberry Biscuits and sharing them with people you love. I hope this recipe brings as much joy to your kitchen as it does to mine—give these a try, and watch them disappear before you know it!

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