Blueberry Biscuits – Soft, Sweet, and Perfect for Breakfast 💙🍞
If you’ve never tried blueberry biscuits before, you’re in for a treat! These fluffy, buttery biscuits are bursting with juicy blueberries and topped with a sweet glaze that takes them to the next level. They’re like a cross between a biscuit and a blueberry muffin—soft inside, golden outside, and packed with flavor in every bite.
Whether you’re making them for a weekend brunch, a quick snack, or a special breakfast, these blueberry biscuits are sure to impress without needing any fancy ingredients or equipment.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons sugar
- ½ cup cold unsalted butter, cut into small cubes
- ¾ cup cold buttermilk (plus more if needed)
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
- Optional: 1 teaspoon lemon zest for extra flavor
For the glaze
- 1 cup powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- 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, baking soda, salt, and sugar.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs.
- Stir in the buttermilk just until a dough forms. Gently fold in the blueberries.
- Turn the dough out onto a floured surface and pat it into a 1-inch thick round. Cut into circles using a biscuit cutter or the rim of a glass.
- Place the biscuits on the prepared baking sheet, close together for soft sides or spaced apart for crispier edges.
- Bake for 14–16 minutes, until golden brown on top.
- While biscuits cool slightly, whisk together the glaze ingredients until smooth. Drizzle over warm biscuits and serve.
Tips
- Keep your butter and buttermilk cold for flakier biscuits.
- Don’t overmix the dough—handle it gently to keep the biscuits soft.
- If using frozen blueberries, toss them in a little flour before adding to prevent bleeding into the dough.
FAQs
Q: Can I use regular milk instead of buttermilk?
Yes, just add 1 tablespoon of lemon juice or vinegar to ¾ cup milk and let it sit for 5 minutes.
Q: Can I freeze them?
Yes! Freeze the unbaked biscuits and bake from frozen, adding a couple of extra minutes.
Q: Can I use other fruits?
Absolutely—try chopped strawberries, raspberries, or even peaches for a twist.
These blueberry biscuits are sweet, tender, and full of comforting flavor—perfect for breakfast or any time you want a little homemade goodness.
