Blueberry biscuits have a way of making any morning feel special. I remember the first time I tried making them; I was aiming for easy blueberry biscuits that my kids would love, and the aroma of warm blueberries and sweet glaze filling my kitchen was simply heavenly. The secret to these fluffy delights is all in the technique, and I’m excited to share exactly how to make blueberry biscuits that are bursting with fresh flavor and have that perfect tender crumb. Get ready to impress yourself and your loved ones with these delightful treats. Let’s get cooking!
Why You’ll Love These Blueberry Biscuits
These aren’t just any biscuits; they’re a little bite of happiness!
- Incredible taste: Bursting with sweet blueberries and a hint of lemon glaze.
- So quick to make: You can whip up these easy blueberry biscuits in just 15 minutes of prep.
- Family-approved: Even picky eaters will devour these perfectly fluffy treats.
- Budget-friendly: Made with simple pantry staples, they’re wonderfully cost-effective.
- Healthy-ish: Packed with fruit and made with whole ingredients for a satisfying snack.
- Versatile: Enjoy them for breakfast, brunch, or as a delightful afternoon pick-me-up.
- Simply delicious: These are truly the easy blueberry biscuits you’ve been dreaming of.
Ingredients for Blueberry Biscuits
Gathering the right blueberry biscuit ingredients is the first step to baking these delightful treats. You’ll need:
- 2 cups all-purpose flour – the foundation of our biscuits
- 4 teaspoons baking powder – essential for that fluffy lift
- 1/3 cup sugar – for a touch of sweetness
- 1 teaspoon salt – balances the flavors
- 1 cup cold milk – the colder, the better for flaky biscuits!
- 5 tablespoons cold or frozen butter, grated or cut into small pieces – this is key for texture
- 3 ounces fresh or dried blueberries, gently folded into the dough – our star ingredient!
- For the glaze: 1 cup powdered sugar, 1/8 cup water, 1 teaspoon vanilla extract, and 1/2 teaspoon lemon juice
Using cold butter and milk is crucial for creating flaky layers in your homemade blueberry biscuits.
How to Make Blueberry Biscuits
Making these delightful blueberry biscuits is surprisingly simple, and I promise you’ll be amazed at how quickly you can have warm, fluffy biscuits fresh from your oven. This blueberry biscuit recipe is a keeper!
- Step 1: First things first, preheat your oven to a hot 425°F (220°C). While that’s heating up, line a baking sheet with parchment paper. This makes cleanup a breeze and prevents any sticking.
- Step 2: In a large mixing bowl, grab a whisk and combine the 2 cups all-purpose flour, 4 teaspoons baking powder, 1/3 cup sugar, and 1 teaspoon salt. Give it a good whisk until everything is nicely blended.
- Step 3: Now for the magic ingredient: butter! Grate or cut your 5 tablespoons cold or frozen butter into small pieces. Add these buttery bits to your dry ingredients. Use a pastry blender or your fingertips to rub the butter into the flour mixture until it resembles coarse crumbs. You want some pea-sized pieces of butter left; these create those lovely flaky layers.
- Step 4: Gently fold in the 3 ounces fresh or dried blueberries. Be super gentle here; you don’t want to crush them, or you’ll end up with purple streaks instead of bright pops of flavor. This step really makes this blueberry biscuit recipe special.
- Step 5: Pour in the 1 cup cold milk. Stir with a fork or spatula until the dough just comes together. Seriously, stop mixing as soon as it’s combined. Overmixing is the enemy of fluffy biscuits!
- Step 6: Turn the dough out onto a lightly floured surface. Gently pat it down to about 1-inch thickness. Don’t roll it out too thin! Then, use a round biscuit cutter or the rim of a glass to cut out your biscuits.
- Step 7: Place the cut biscuits onto your prepared baking sheet, spacing them about an inch apart. This allows them to rise nicely. Bake for 12-15 minutes, or until the tops are beautifully golden-brown and they sound hollow when tapped.
- Step 8: While those are baking, whip up a quick glaze. In a small bowl, whisk together 1 cup powdered sugar, 1/8 cup water, 1 teaspoon vanilla extract, and 1/2 teaspoon lemon juice until it’s smooth and drizzly.
- Step 9: Once the biscuits are out of the oven, let them cool for just a minute or two on the baking sheet. Then, drizzle that tangy lemon glaze generously over the warm biscuits. Serve them immediately for the best experience of this wonderful blueberry biscuit recipe!
Pro Tips for the Best Blueberry Biscuits
Want to elevate your biscuit game? I’ve picked up a few tricks over the years that guarantee fantastic results every time. Follow these tips for the most delicious homemade blueberry biscuits!
- Always use very cold or even frozen butter. This is the key to creating those flaky layers that make biscuits so irresistible.
- Don’t overwork the dough! Mix just until the ingredients come together. Overmixing develops the gluten too much, leading to tough biscuits instead of fluffy blueberry biscuits.
- For extra flavor, try a blend of fresh and frozen blueberries, or toss frozen berries with a tablespoon of flour before adding them to prevent excess moisture.
- Make sure your baking powder is fresh. Old baking powder won’t provide the lift needed for perfectly risen biscuits.
What’s the secret to perfect blueberry biscuits?
The secret lies in keeping everything cold – the butter, the milk, and even your hands if possible. This ensures the butter stays in distinct pieces, creating steam pockets during baking that result in incredibly fluffy blueberry biscuits.
Can I make blueberry biscuits ahead of time?
You can definitely prepare the dough up to a day in advance. Cut out the biscuits, place them on a baking sheet lined with parchment paper, cover them tightly with plastic wrap, and refrigerate. Bake them as usual, adding a few extra minutes to the cooking time.
Why are my blueberry biscuits flat?
Flat blueberry biscuits usually happen for a few reasons: either your baking powder isn’t fresh, or you’ve overmixed or overworked the dough, which kills the lift. Another culprit can be not using enough butter or not pressing the dough down firmly enough when cutting.
Best Ways to Serve Blueberry Biscuits
These delightful biscuits are so versatile, they’re wonderful for so many occasions! My favorite way to enjoy them is warm, straight from the oven, with a generous smear of butter. They make for a fantastic breakfast alongside scrambled eggs or a simple side for a brunch spread. For a truly decadent treat, try them as sweet blueberry biscuits – they pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for dessert. You could also serve them with a side of honey or maple syrup for an extra touch of sweetness.
Nutrition Facts for Blueberry Biscuits
Here’s a breakdown of what you can expect in each delicious biscuit. I love knowing what I’m eating, and these homemade blueberry biscuits are a delightful treat!
- Calories: 200 kcal
- Fat: 8g
- Saturated Fat: 5g
- Protein: 3g
- Carbohydrates: 30g
- Fiber: 1g
- Sugar: 10g
- Sodium: 200mg
Nutritional values are estimates and can vary based on the specific ingredients and brands you use.
How to Store and Reheat Blueberry Biscuits
Once your delicious blueberry biscuits have cooled completely, proper storage is key to keeping them tasting fresh. I like to place them in an airtight container or a resealable plastic bag. This way, they’ll stay wonderfully moist and delicious in the refrigerator for about 3 to 4 days. If you’re looking for longer-term storage, these biscuits freeze beautifully! Wrap them individually in plastic wrap, then pop them into a freezer-safe bag or container. They can keep their delightful flavor for up to 3 months. To reheat, I usually pop them in a 350°F (175°C) oven for about 5-10 minutes until warmed through. You can also microwave them for a quicker, though slightly softer, result.
Frequently Asked Questions About Blueberry Biscuits
Can I use frozen blueberries in this recipe?
Absolutely! If you’re using frozen blueberries for your homemade blueberry biscuits, I recommend tossing them with a tablespoon of flour before adding them to the dough. This little trick helps prevent them from bleeding too much color into the batter and keeps your biscuits from becoming too moist.
What’s the best way to cut blueberry biscuits?
For the fluffiest biscuits, I like to use a round biscuit cutter, about 2-3 inches in diameter. Dip the cutter in flour before each cut to prevent sticking. Press straight down without twisting; twisting can seal the edges and prevent the biscuits from rising evenly. If you don’t have a cutter, the rim of a glass works well too!
Why do my homemade blueberry biscuits have a dense texture?
A dense texture in homemade blueberry biscuits usually means the dough was overmixed or overworked. When you mix the ingredients too much, you develop the gluten in the flour, which makes the biscuits tough and heavy instead of light and tender. Remember to mix just until the dough comes together!
Can I add other fruits or flavors to these blueberry biscuits?
Definitely! While the blueberry and lemon combination is fantastic, feel free to get creative. You could substitute raspberries or blackberries for some of the blueberries, or add a pinch of cinnamon or cardamom to the dry ingredients for a different flavor profile. These homemade blueberry biscuits are a great base for many delicious variations.
Variations of Blueberry Biscuits You Can Try
Ready to get creative with your baking? These blueberry biscuit variations offer delightful twists on the classic. You can easily adapt this recipe to suit different tastes and needs!
- Lemon Poppy Seed Biscuits: For a brighter flavor, omit the blueberries and add 2 tablespoons of poppy seeds and the zest of one lemon to the dry ingredients. The lemon zest adds a wonderful fragrance.
- Gluten-Free Blueberry Biscuits: Substitute a good quality gluten-free all-purpose flour blend (one that contains xanthan gum) for the regular flour. You might need to adjust the liquid slightly, adding milk 1 tablespoon at a time until the dough comes together.
- Savory Herb Biscuits: Skip the sugar and blueberries entirely. Instead, add 1 tablespoon of chopped fresh rosemary or thyme to the dry ingredients along with the flour, baking powder, salt, and butter. These are delicious served with soup or stew!
- Air Fryer Blueberry Biscuits: No oven? No problem! You can make these blueberry biscuit variations in your air fryer. Place the biscuits in a single layer in the air fryer basket (you may need to do this in batches) and cook at 350°F (175°C) for about 8-10 minutes, or until golden brown.

Blueberry Biscuits: Make 12 Heavenly Creations
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Deliciously fluffy blueberry biscuits bursting with juicy blueberries and topped with a tangy lemon glaze. These homemade biscuits are easy to make and perfect for breakfast or a snack.
Ingredients
- 2 cups All-purpose flour
- 4 teaspoons Baking powder
- 1/3 cup Sugar
- 1 teaspoon Salt
- 1 cup Cold milk
- 5 tablespoons Cold or frozen butter, grated or cut into small pieces
- 3 ounces Fresh or dried blueberries, gently folded into the dough
- 1 cup Powdered sugar
- 1/8 cup Water
- 1 teaspoon Vanilla extract
- 1/2 teaspoon Lemon juice
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
- Grate or cut the cold or frozen butter into small pieces. Add it to the dry ingredients and use a pastry cutter or your fingertips to rub the butter in until the mixture looks like coarse crumbs.
- Gently fold in the blueberries, being careful not to crush them.
- Pour in the cold milk and gently stir until the dough just comes together. Do not overmix, or your biscuits won’t be as fluffy.
- Turn the dough out onto a lightly floured surface. Pat it out to about 1-inch thickness, then cut out biscuits using a round cutter or the rim of a glass.
- Place biscuits onto the prepared baking sheet, spacing them slightly apart. Bake for 12-15 minutes, or until the tops are golden-brown.
- While the biscuits are baking, make the glaze: In a small bowl, whisk together the powdered sugar, water, vanilla extract, and lemon juice until smooth.
- Let the biscuits cool slightly, then drizzle the glaze generously over the warm biscuits. Serve fresh and enjoy!
Notes
- For best results, use cold ingredients and avoid overmixing the dough.
- If you don’t have fresh blueberries, dried or frozen blueberries work great—just toss frozen berries in a bit of flour to prevent bleeding.
- Be gentle when mixing and shaping the dough. Overworking it leads to tough biscuits.
- For a dairy-free version, substitute plant-based butter and your favorite non-dairy milk.
- Don’t skip the glaze! It adds a vibrant, tangy finish that really makes these biscuits shine.
- Trouble with flat biscuits? Make sure your baking powder is fresh and handle the dough minimally.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 200 kcal
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
Keywords: Blueberry Biscuits, blueberry biscuit recipe, easy blueberry biscuits, homemade blueberry biscuits, fluffy blueberry biscuits, southern blueberry biscuits, sweet blueberry biscuits, fresh blueberry biscuits, blueberry buttermilk biscuits, how to make blueberry biscuits