Blueberry Biscuits

Tender, buttery, and bursting with sweet-tart blueberries, these Blueberry Biscuits are the breakfast treat you didn’t know you needed. Each bite offers a perfect balance of flaky layers and juicy berries that pop with flavor, creating a delightful morning indulgence that’s both comforting and special. Whether drizzled with a simple glaze or enjoyed plain, these Blueberry Biscuits elevate the humble biscuit to spectacular heights. You’ll learn how to create perfectly layered, fruit-studded biscuits that will have your family rushing to the breakfast table.

Why You’ll Love This Recipe

These Blueberry Biscuits are about to become your new weekend breakfast obsession. The contrast between the crispy, golden exterior and the soft, tender interior creates an irresistible texture experience that’s only enhanced by the juicy blueberries. What makes these biscuits truly special is how the berries release their sweet juices during baking, creating little pockets of jammy goodness throughout.

The recipe comes together in just minutes with basic pantry staples, making it perfect for those mornings when you want something special without spending hours in the kitchen. The folding technique creates beautiful, defined layers without any complicated pastry skills, so even biscuit beginners can achieve bakery-worthy results.

Best of all, these Blueberry Biscuits are versatile enough to serve as a quick breakfast on busy mornings, a centerpiece for weekend brunch, or even as a base for shortcake-style desserts. They’re the perfect balance of impressive and effortless.

Ingredients

• 2½ cups (310g) all-purpose flour, plus extra for dusting
• 3 tablespoons granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup (113g) cold unsalted butter, cubed
• 1 cup (240ml) cold buttermilk
• 1½ cups (210g) fresh blueberries (or frozen, not thawed)
• 1 tablespoon lemon zest (optional)
• 1 large egg (for egg wash)
• 2 tablespoons coarse sugar (for topping)

For the glaze (optional):
• 1 cup (120g) powdered sugar
• 2-3 tablespoons milk or lemon juice
• ½ teaspoon vanilla extract

The key to perfect blueberry biscuits is using very cold butter and buttermilk, which create those coveted flaky layers. Fresh blueberries work best, but frozen will also work wonderfully – just don’t thaw them first to prevent color bleeding.

Pro Tips

Achieving bakery-quality blueberry biscuits is all about technique. Here are three game-changing tips that will elevate your biscuits from good to exceptional:

Keep Everything Cold: The secret to flaky layers is using ingredients straight from the refrigerator. Freeze your butter for 10-15 minutes before cutting it into the flour, and return the dough to the refrigerator if it starts feeling warm during handling. Cold butter creates steam pockets during baking, which translate to those gorgeous, flaky layers.

Gentle Handling: Once the liquid hits the flour mixture, minimize handling as much as possible. Overworking the dough develops gluten, resulting in tough biscuits. Use a light touch when incorporating the blueberries and folding the dough. The dough should look somewhat shaggy – that’s perfectly normal and exactly what you want!

Master the Fold: Instead of just patting the dough into a circle, employ the lamination technique used by professional bakers. After mixing, gently press the dough into a rectangle, then fold it into thirds like a letter. Rotate 90 degrees and repeat this folding process two more times. This creates multiple butter layers that will puff up during baking, giving your blueberry biscuits that professional height and flakiness.

Instructions

Step 1: Prepare Your Equipment and Ingredients
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Place the butter in the freezer for 10 minutes while you gather the remaining ingredients. This extra-cold butter is crucial for creating flaky blueberry biscuits.

Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined. If using lemon zest, add it now and use your fingertips to rub it into the dry mixture to release the fragrant oils.

Step 3: Cut in the Butter
Remove the butter from the freezer and quickly cut it into small cubes. Add the butter to the flour mixture and use a pastry cutter or your fingertips to work it in until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Work quickly to keep the butter cold.

Step 4: Add the Buttermilk
Create a well in the center of the flour mixture and pour in the cold buttermilk. Gently stir with a fork just until the dough starts to come together. It should look shaggy and not completely smooth.

Step 5: Incorporate the Blueberries
Dust your work surface lightly with flour and turn the dough out. Sprinkle the blueberries over the dough and very gently fold the dough over itself 4-5 times to incorporate the berries. Some might get crushed – that’s perfectly fine and will create beautiful purple streaks in your blueberry biscuits.

Step 6: Shape and Cut
Gently pat the dough into a rectangle about 1-inch thick. Using a sharp, floured biscuit cutter (2½-inch diameter works well), press straight down without twisting to cut out biscuits. Place them on the prepared baking sheet about 2 inches apart. Gather scraps and gently press together to cut additional biscuits.

Step 7: Apply Egg Wash and Bake
Whisk the egg with 1 tablespoon of water and brush the tops of the biscuits. Sprinkle with coarse sugar if desired. Bake for 15-18 minutes until the tops are golden brown and the biscuits have risen significantly.

Step 8: Prepare Glaze (Optional)
While the biscuits are cooling, whisk together the powdered sugar, milk or lemon juice, and vanilla extract until smooth. Adjust the consistency by adding more liquid or sugar as needed.

Step 9: Finish and Serve
Let the blueberry biscuits cool for 5 minutes before drizzling with glaze if using. Serve warm for the most delightful experience.

Variations

Lemon Blueberry Biscuits: Enhance the natural affinity between blueberries and lemon by adding 1 tablespoon of lemon zest to the dry ingredients and substituting lemon juice for the liquid in the glaze. The bright citrus notes perfectly complement the sweet-tart berries, creating a refreshing twist on classic blueberry biscuits.

Mixed Berry Biscuits: Expand your berry horizons by replacing half the blueberries with raspberries, blackberries, or diced strawberries. This colorful variation creates a beautiful marbled effect and introduces more complex berry flavors. Just be gentle when folding in these softer berries to maintain their integrity in the finished biscuits.

Vegan Blueberry Biscuits: Create a dairy-free version by substituting the butter with cold coconut oil and using plant-based milk mixed with 1 tablespoon of apple cider vinegar in place of the buttermilk. Skip the egg wash and instead brush the tops with plant milk before baking. These modifications maintain the flaky texture while making the recipe accessible to those following a plant-based diet.

Storage and Serving

Blueberry biscuits are at their absolute best when freshly baked and still warm, but proper storage will help maintain their quality. Store completely cooled biscuits in an airtight container at room temperature for up to 2 days. For longer storage, place them in the refrigerator for up to 5 days.

To reheat, wrap individual biscuits in foil and warm in a 300°F oven for about 10 minutes, or microwave for 15-20 seconds. This restores their tender interior and refreshes the flavors.

For a simple breakfast, serve these biscuits warm with a pat of salted butter that melts into all those flaky layers. For a more indulgent brunch presentation, split the biscuits and layer with whipped cream and additional fresh berries for a shortcake-style treat. They also pair beautifully with lemon curd or a drizzle of honey for an afternoon tea accompaniment.

FAQs

Can I use frozen blueberries instead of fresh?
Yes! Frozen blueberries work perfectly in these blueberry biscuits. Use them directly from the freezer without thawing to prevent color bleeding. Be aware that frozen berries might extend the baking time by 2-3 minutes.

Why did my biscuits not rise as high as expected?
The most common culprits are butter that got too warm or overworking the dough. Make sure all ingredients are very cold, and handle the dough minimally. Also check that your baking powder is fresh – it loses potency after about 6 months.

Can I make the dough ahead of time?
Yes, you can prepare the dough up to the point of cutting out the biscuits, then freeze them on a baking sheet until solid. Transfer to a freezer bag for up to 3 months. Bake directly from frozen, adding 3-5 minutes to the baking time.

Why did my blueberries turn the dough purple?
Some color bleeding is normal and creates beautiful marbling. To minimize this, make sure your berries are completely dry after washing, and fold them in gently at the very end of mixing.

Can I make these without buttermilk?
Absolutely! Make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using in your blueberry biscuits.

Conclusion

These Blueberry Biscuits are comfort food at its finest — tender, buttery pillows studded with juicy berries that burst with flavor in every bite. They’re the perfect balance of rustic charm and bakery-worthy indulgence, without requiring professional skills. It’s the kind of dish that transforms an ordinary morning into a special occasion, whether you’re enjoying a quiet breakfast alone or hosting a weekend brunch with friends. Give these biscuits a try, and they might just become your new signature breakfast treat!

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