These fluffy, sweet blueberry biscuits are bursting with juicy berries and make a perfect breakfast treat or afternoon snack.
I can never resist the smell of them baking—it fills the kitchen with cozy vibes. They always vanish fast, and I often wish I’d made a second batch! 😋
What makes them even better? They’re super simple to whip up. Just mix, scoop, bake, and enjoy. Spread with a little butter or jam for an extra special bite!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the recipe and provides structure. If you’re gluten-free, a good gluten-free all-purpose flour blend works well in most biscuit recipes.
Granulated Sugar: Adds sweetness to balance the tart berries. Coconut sugar or honey are great alternatives—just remember to reduce liquid slightly if using honey.
Unsalted Butter: Cold butter is essential for flaky biscuits. Dairy-free? Use cold coconut oil or a plant-based butter substitute—just be sure it’s chilled.
Buttermilk: This gives the biscuits a soft, tender crumb. You can easily make a substitute by mixing ¾ cup milk with 1 tablespoon of vinegar or lemon juice and letting it sit for 5 minutes.
Blueberries: Fresh blueberries are ideal, but frozen ones are just as good. Toss them in a little flour before adding to the dough to help prevent color bleeding.
How Can I Make Sure My Biscuits Are Flaky?
Flaky biscuits come down to how you handle the butter. Here’s how to do it right:
- Keep your butter super cold—pop it in the freezer for a few minutes before cutting.
- Use your fingers or a pastry cutter to work it into the flour until it resembles coarse crumbs.
- Don’t overmix after adding liquids—stop when the dough just comes together.
- Pat the dough gently (don’t roll it) to about 1 inch thick for a better rise and fluffier texture.
How to Make Sweet Blueberry Biscuits
Ingredients:
For the Biscuits:
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter, cubed
- ¾ cup buttermilk
- 1 cup fresh or frozen blueberries
- 1 teaspoon vanilla extract
For the Glaze:
- ½ cup powdered sugar
- 2 tablespoons milk
Step-by-Step Instructions:
1. Preheat and Prepare:
Heat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup and to keep the biscuits from sticking.
2. Mix Dry Ingredients:
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. Add Butter:
Add in the cold, cubed butter. Use a pastry cutter or your fingers to cut it into the flour until the mixture resembles coarse crumbs with small bits of butter still visible.
4. Combine Wet Ingredients:
Pour in the buttermilk and vanilla. Stir gently until the dough starts to come together. Don’t worry if it looks a little rough—less mixing means lighter biscuits!
5. Fold in the Blueberries:
Carefully fold in the blueberries. Try not to mash them—you want whole berries for juicy pops of flavor in every bite.
6. Shape the Dough:
Turn the dough onto a floured surface and gently pat it into a 1-inch-thick round. Avoid overworking it for the fluffiest texture.
7. Cut the Biscuits:
Use a biscuit cutter to cut out rounds, placing them on your prepared baking sheet. Re-roll scraps to make more biscuits if needed.
8. Bake:
Bake for 15–18 minutes, or until golden brown on top. The smell is irresistible as they bake!
9. Prepare the Glaze:
While the biscuits bake, whisk powdered sugar and milk together in a small bowl to make a smooth glaze.
10. Drizzle and Serve:
Let the biscuits cool slightly after baking. Drizzle the glaze over the top and add a few extra blueberries if you like. Serve warm and enjoy!
Can I Use Frozen Blueberries Instead of Fresh?
Yes! No need to thaw them. Just toss the frozen blueberries in a bit of flour before adding to the dough. This keeps the color from bleeding and helps distribute them evenly.
What Can I Substitute for Buttermilk?
Easy fix: Mix ¾ cup milk with 1 tablespoon lemon juice or vinegar. Let it sit for 5–10 minutes until slightly thickened. Use just like buttermilk!
How to Store Leftover Biscuits?
Store cooled biscuits in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw and reheat in the oven for best results.
Can I Make These Biscuits Ahead of Time?
Yes! You can prep and shape the dough ahead. Place unbaked biscuits on a tray, cover, and refrigerate overnight. When ready to bake, just pop them in the oven—add 1–2 extra minutes if needed.
