Blueberry Biscuits Recipe

If you love fluffy, buttery biscuits and juicy bursts of blueberries, you’re going to fall head over heels for these homemade Blueberry Biscuits! They’re soft on the inside, slightly crisp on the edges, and packed with sweet, plump blueberries in every bite. To make things even better, we’ll finish them off with a light vanilla glaze that takes them from simple to irresistible.

The best part? These biscuits are super easy to make and require no fancy equipment. With just a handful of pantry staples and fresh (or frozen!) blueberries, you can whip up a batch in about 30 minutes. Perfect for breakfast, brunch, or an afternoon snack, these biscuits are a crowd-pleaser that never disappoints.

Whether you’re hosting friends, meal prepping for the week, or simply craving a cozy homemade treat, these blueberry biscuits are always a hit. They taste amazing warm out of the oven and pair beautifully with a cup of coffee or tea.

Once you try them, you’ll understand why these biscuits are a breakfast favorite in so many homes. Juicy blueberries, flaky layers, and a sweet glaze? It’s biscuit perfection in every bite!

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What Makes These Blueberry Biscuits Special?

• Fluffy, Buttery Layers – Light, tender, and perfectly flaky.

• Loaded with Blueberries – Bursting with juicy sweetness in every bite.

• Quick & Easy – Ready in just 30 minutes with simple ingredients.

• Versatile Treat – Perfect for breakfast, brunch, or even dessert.

• Freezer-Friendly – Make a batch ahead and bake fresh when needed.

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Ingredient Notes

• All-Purpose Flour (2 cups)
  The base of the biscuits — provides structure while keeping them soft.

• Granulated Sugar (1/4 cup)
  Adds a touch of sweetness without overpowering the blueberries.

• Baking Powder (1 tbsp)
  Gives the biscuits their beautiful rise and fluffy texture.

• Salt (1/2 tsp)
  Balances out the sweetness.

• Unsalted Butter (1/2 cup, cold and cubed)
  Creates flaky layers. Keep it very cold for the best texture.

• Buttermilk (3/4 cup)
  Adds tanginess and tenderness. If you don’t have buttermilk, mix ¾ cup milk with 1 tbsp lemon juice or vinegar.

• Blueberries (1 cup, fresh or frozen)
  The star ingredient! If using frozen, don’t thaw before mixing.

• Vanilla Glaze (optional)
  A quick drizzle made with powdered sugar, milk, and vanilla for extra sweetness.

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How to Make Blueberry Biscuits

1. Preheat the oven
   Preheat to 425°F (220°C) and line a baking sheet with parchment paper.

2. Mix the dry ingredients
   In a large bowl, whisk together the flour, sugar, baking powder, and salt.

3. Cut in the butter
   Add cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until it resembles coarse crumbs.

4. Add buttermilk and blueberries
   Pour in the buttermilk and gently fold in the blueberries. Be careful not to crush them.

5. Shape the dough
   Turn the dough onto a floured surface and gently pat it into a 1-inch-thick rectangle. Fold it over once or twice for flaky layers, then cut into biscuits using a round cutter or glass.

6. Bake the biscuits
   Place on the prepared sheet and bake for 14-16 minutes, until golden brown.

7. Glaze and serve
   Mix powdered sugar, vanilla, and milk, then drizzle over warm biscuits. Serve immediately!

Tip: Keep the butter and buttermilk extra cold — that’s the secret to soft, flaky biscuits.

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Storage Options

• Room Temperature: Store in an airtight container for up to 2 days.

• Refrigeration: Lasts up to 5 days in the fridge.

• Freezing: Freeze baked biscuits for up to 2 months. Thaw overnight or reheat straight from frozen.

• Reheating: Warm in the oven at 350°F for 5 minutes or microwave for 20 seconds.

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Variations and Substitutions

• Lemon Blueberry Biscuits – Add 1 tbsp lemon zest for a bright, citrusy twist.

• Glazed Cinnamon Blueberry Biscuits – Sprinkle cinnamon sugar before baking and glaze after.

• Strawberry Swap – Replace blueberries with chopped strawberries for a sweet variation.

• Gluten-Free Version – Use a 1:1 gluten-free flour blend.

• Savory Twist – Skip the glaze, reduce sugar, and serve with cream cheese.

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Frequently Asked Questions

1. Can I use frozen blueberries?
Yes! Use them straight from the freezer to avoid staining the dough.

2. Do I need buttermilk?
Buttermilk adds tenderness, but you can make your own by mixing milk with lemon juice or vinegar.

3. How do I make the biscuits extra flaky?
Keep the butter cold and fold the dough gently without overmixing.

4. Can I prepare the dough ahead of time?
Yes, shape the biscuits, refrigerate them overnight, and bake fresh in the morning.

5. What if I don’t want glaze?
They’re just as delicious without it! Serve with butter, honey, or jam instead.

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