Blueberry Biscuits

Blueberry Biscuits That Melt in Your Mouth

I recently baked a batch of these homemade blueberry biscuits, and let me just say—they’re a game-changer. The moment I bit into the warm, fluffy biscuit filled with juicy blueberries and topped with sweet lemon glaze, I knew I had to share it.

It reminded me of cozy weekend mornings and simple joys. While making them, I also tested a similar Blueberry Buttermilk Pancake Casserole Recipe the same day, and it made me realize how much I love easy, hearty comfort food. But these blueberry biscuits? They totally stole the show.

Ingredients: What You Need for Blueberry Biscuits

Let’s break down the ingredients. Each one plays a key role in making these biscuits soft, flavorful, and bakery-level good.

Dry Ingredients

• 2 cups all-purpose flour – Gives the biscuits their structure. Make sure to sift it for better texture.
• 4 teaspoons baking powder – Helps the biscuits rise and stay fluffy.
• 1/3 cup sugar – Adds sweetness that balances beautifully with the blueberries.
• 1 teaspoon salt – Brings out all the flavors and prevents the biscuits from being too bland.

Wet Ingredients

• 1 cup cold milk – Cold liquid helps keep the butter from melting early, leading to flakier biscuits.
• 5 tablespoons cold or frozen butter – Grated or chopped; using cold butter is key for a flaky texture.

Blueberries

• 3 ounces fresh or dried blueberries – Fold them gently into the dough so they don’t burst and bleed color.

Glaze Ingredients

• 1 cup powdered sugar – For that sweet finishing touch.
• 1/8 cup water – Helps create a smooth drizzle.
• 1 teaspoon vanilla extract – Adds warm, rich flavor to the glaze.
• 1/2 teaspoon lemon juice – Gives a zesty, tangy kick that brightens up the biscuit.

Note: This recipe makes about 8 servings, perfect for a family breakfast or brunch treat.

Delicious Variations to Try

Want to change things up or make it fit your diet? Here are some simple variations.

• Dairy-free option: Use plant-based butter and almond or oat milk.
• Sugar-free version: Swap sugar with a natural sweetener like stevia or monk fruit.
• Add flavor twists: Add a touch of cinnamon or orange zest for a flavor boost.
• Make it savory-sweet: Toss in a pinch of rosemary or thyme for a unique twist.

These variations not only add fun but also make your biscuits stand out at brunch or in your lineup of creative breakfast recipes.

Cooking Time Breakdown

Here’s how long the process takes from start to finish:

• Prep Time: 15 minutes
• Cooking Time: 15 minutes
• Total Time: 30 minutes

Equipment You’ll Need

Make sure you have the following kitchen tools ready:

• Mixing bowl – For combining dry and wet ingredients.
• Baking sheet – Where your biscuits will bake to golden perfection.
• Pastry cutter – Helps blend butter into the flour (or use your fingertips).
• Round cutter or glass rim – Used to shape the biscuits evenly.

How to Make Blueberry Biscuits?

The process is simple and super satisfying. Here’s how I did it step-by-step.

Step 1: Preheat and Prep

First, I preheated the oven to 425°F (220°C) and lined a baking sheet with parchment paper. Getting the oven hot before you start ensures the biscuits rise properly.

Step 2: Mix the Dry Ingredients

In a large bowl, I whisked together the flour, baking powder, sugar, and salt. It’s important to make sure the dry ingredients are well-blended before adding anything else.

Step 3: Add the Butter

I grated frozen butter straight into the bowl and used a pastry cutter to mix it in. You can also use your fingers to rub the butter into the flour until it looks like coarse crumbs.

Step 4: Fold in the Blueberries

This part is delicate. I gently folded in fresh blueberries, making sure not to crush them. If you’re using dried berries, they’re even easier to mix in without bursting.

Step 5: Add the Milk

Next, I poured in the cold milk and stirred slowly until the dough just came together. It’s very important not to overmix—it keeps the biscuits light and fluffy.

Step 6: Shape the Dough

I turned the dough out onto a floured surface, patted it down to about 1-inch thickness, and used a glass rim to cut out biscuit rounds.

Step 7: Bake to Perfection

I placed the biscuits on the baking sheet and baked them for 12–15 minutes until they were golden brown on top. The smell was irresistible!

Step 8: Glaze and Serve

While the biscuits baked, I whisked together the powdered sugar, water, vanilla, and lemon juice. Once the biscuits cooled just slightly, I drizzled that sweet lemon glaze all over. Delicious!

Additional Tips for Making this Recipe Better

I’ve made this recipe a few times now, and here are some tips I’ve learned along the way:

• Always use cold butter – It’s what makes the biscuits flaky. Frozen butter is even better.
• Don’t overmix the dough – It can make the biscuits tough instead of tender.
• Handle the dough gently – Pat it down instead of rolling it hard.
• Use parchment paper – Prevents sticking and helps bake evenly.
• Add glaze while biscuits are warm – It soaks in slightly and tastes amazing.

How to Serve Blueberry Biscuits?

These biscuits are fantastic fresh out of the oven. I like to serve them warm with extra glaze or a pat of butter on the side. Stack them on a pretty plate, drizzle a bit more glaze, and top with a few fresh blueberries for a picture-perfect finish.

They also pair beautifully with tea or coffee, or even a cozy bowl of Mexican Street Corn Pasta Salad Recipe for a sweet-and-savory combo.

Nutritional Information

These biscuits are indulgent but not over-the-top. Here’s a quick look at the nutrition per serving:

• Calories: 200
• Protein: 3g
• Carbohydrates: 30g
• Fat: 8g

How to Store the Biscuits

• Restoring: If they go a bit stale, wrap in foil and warm in the oven at 300°F for 5–7 minutes.
• Freezing: Freeze baked (and unglazed) biscuits in a sealed container for up to 1 month.
• Reheating: Reheat in the oven or toaster oven for that just-baked texture.
• Freshness Time: They’re best eaten within 2 days if stored in an airtight container at room temp.

Why You’ll Love This Recipe?

These blueberry biscuits aren’t just delicious—they’re a joy to make and eat. Here’s why:

• Simple to prepare – No fancy tools or techniques needed.
• Perfect for all occasions – Breakfast, brunch, snacks—you name it.
• Easily adaptable – Switch up the ingredients to fit your needs.
• They look beautiful – Especially with that glossy glaze and juicy blueberries.
• Kid and guest approved – Everyone I’ve served them to loved them!

Common Mistakes to Avoid for Better Results

To make sure your biscuits turn out amazing every time, watch out for these slip-ups:

• Using warm butter – Makes the dough greasy instead of flaky.
• Overmixing the dough – Results in dense, tough biscuits.
• Skipping the glaze – It adds so much flavor and visual appeal.
• Crowding the pan – Leave space between biscuits for even baking.
• Adding too many berries – It can weigh the dough down and cause uneven baking.

More Info for Better Experience

• You can double the batch and freeze half for busy mornings.
• For extra lemon flavor, add zest to the dough or glaze.
• Try using buttermilk instead of regular milk for a richer taste.
• Serve with whipped cream or yogurt for a dessert-style twist.
• Hosting a brunch? These pair great with savory dishes or fruit salads.

Ben Carraoli

Blueberry Biscuits

I recently baked a batch of these homemade blueberry biscuits, and let me just say—they’re a game-changer. The moment I bit into the warm, fluffy biscuit filled with juicy blueberries and topped with sweet lemon glaze, I knew I had to share it. It reminded me of cozy weekend mornings and simple joys.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 8

Course: Dessert, Side Dish, Snack

Calories: 200

Ingredients Method

Ingredients

  

• Dry Ingredients
• 2 cups all-purpose flour – Gives the biscuits their structure. Make sure to sift it for better texture.
• 4 teaspoons baking powder – Helps the biscuits rise and stay fluffy.
• 1/3 cup sugar – Adds sweetness that balances beautifully with the blueberries.
• 1 teaspoon salt – Brings out all the flavors and prevents the biscuits from being too bland.
• Wet Ingredients
• 1 cup cold milk – Cold liquid helps keep the butter from melting early leading to flakier biscuits.
• 5 tablespoons cold or frozen butter – Grated or chopped; using cold butter is key for a flaky texture.
• Blueberries
• 3 ounces fresh or dried blueberries – Fold them gently into the dough so they don’t burst and bleed color.
• Glaze Ingredients
• 1 cup powdered sugar – For that sweet finishing touch.
• 1/8 cup water – Helps create a smooth drizzle.
• 1 teaspoon vanilla extract – Adds warm rich flavor to the glaze.
• 1/2 teaspoon lemon juice – Gives a zesty tangy kick that brightens up the biscuit.

Method

 

1. First, I preheated the oven to 425°F (220°C) and lined a baking sheet with parchment paper. Getting the oven hot before you start ensures the biscuits rise properly.
2. In a large bowl, I whisked together the flour, baking powder, sugar, and salt. It’s important to make sure the dry ingredients are well-blended before adding anything else.
3. I grated frozen butter straight into the bowl and used a pastry cutter to mix it in. You can also use your fingers to rub the butter into the flour until it looks like coarse crumbs.
4. This part is delicate. I gently folded in fresh blueberries, making sure not to crush them. If you’re using dried berries, they’re even easier to mix in without bursting.
5. Next, I poured in the cold milk and stirred slowly until the dough just came together. It’s very important not to overmix—it keeps the biscuits light and fluffy.
6. I turned the dough out onto a floured surface, patted it down to about 1-inch thickness, and used a glass rim to cut out biscuit rounds.
7. I placed the biscuits on the baking sheet and baked them for 12–15 minutes until they were golden brown on top. The smell was irresistible!
8. While the biscuits baked, I whisked together the powdered sugar, water, vanilla, and lemon juice. Once the biscuits cooled just slightly, I drizzled that sweet lemon glaze all over. Delicious!