Blueberry Biscuits

By Lily | Last modified on Dec 11, 2025

Featured in: Breakfast

Imagine waking up to warm, soft biscuits bursting with sweet and tangy blueberries. These homemade blueberry biscuits offer a delightful mix of fluffy texture and juicy bursts of fruit, perfect for an indulgent breakfast or an afternoon snack. With minimal ingredients and under 30 minutes from start to finish, this recipe brings the charm of fresh-baked goodness right to your kitchen.

Easy to prepare and fun to share, these biscuits are a weekend treat you’ll want to make again and again. Their golden crust and tender crumb are enhanced by the subtle sweetness of fresh or frozen berries, making every bite a comforting delight.

Why You’ll Love This Recipe

Quick and easy—ready in under 30 minutes with simple pantry ingredients.
Soft, fluffy texture that melts in your mouth with every bite.
Versatile for breakfast, brunch, or a sweet snack any time of day.
Use fresh or frozen blueberries without compromising flavor or texture.

Ingredients

All-purpose flour: A versatile base ingredient providing structure with a tender crumb, perfect for biscuits.
Baking powder: Leavens the dough to create light, fluffy texture and a slight rise.
Salt: Balances sweetness and enhances the natural flavors of the blueberries and biscuits.
Sugar: Adds a touch of sweetness to complement the berries and golden crust.
Unsalted butter: Cold and cubed to create flaky layers and rich flavor throughout the biscuits.
Buttermilk: Adds moisture and a subtle tang that tenderizes the dough beautifully.
Fresh or frozen blueberries: Bursting with sweetness and color, providing juiciness in every bite.
Vanilla extract (optional): Adds a warm, fragrant note that enhances the overall flavor profile.

Instructions

Preheat the oven and prepare the baking sheet: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper. This ensures an evenly heated environment and prevents the biscuits from sticking, allowing for perfect browning on the bottom and sides.
Mix the dry ingredients thoroughly: In a large bowl, whisk together the flour, baking powder, salt, and sugar to combine. This step distributes the leavening agent and seasoning evenly, which is crucial for consistent texture and flavor throughout the biscuits.
Cut in the cold butter: Add the cold, cubed unsalted butter to the dry mixture. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs with pea-sized pieces. Keeping the butter cold is key to creating flaky, tender layers as it melts during baking.
Fold in the blueberries gently: Carefully fold fresh or frozen blueberries into the mixture, taking care not to crush them to avoid bleeding and excess moisture. This step preserves the shape and juiciness of the berries, contributing bursts of flavor in each biscuit.
Combine with buttermilk and vanilla: Pour in the buttermilk and vanilla extract (if using). Mix gently until just combined; the dough will look shaggy and a bit sticky. Overmixing can activate gluten, resulting in tougher biscuits, so handle the dough with care.
Shape and cut the biscuits: Turn the dough onto a lightly floured surface and pat it into a 1-inch thick rectangle. Using a biscuit cutter or knife, cut into 8 equal pieces. Patting, rather than rolling, helps maintain the airiness and flakiness of the dough.
Bake until golden and cooked through: Place the biscuits on the prepared baking sheet and bake for 15–18 minutes until the tops are golden brown. The heat activates the baking powder and melts the butter, creating a tender inside and crisp outside.
Cool slightly and serve warm: Allow biscuits to cool just enough to handle, then serve warm with butter, honey, or a dusting of powdered sugar to enhance their natural sweetness and flavor. The warm biscuit texture is at its best for melt-in-your-mouth enjoyment.

You Must Know

Use very cold butter and minimal handling to keep biscuits light and flaky.
Do not thaw frozen blueberries before mixing to prevent excess moisture.
For added flavor, try a light lemon glaze or a sprinkle of lemon zest before baking.

Storage Tips

Store leftover biscuits in an airtight container at room temperature for up to two days. For longer storage, freeze wrapped biscuits for up to one month and reheat gently in the oven.

Serving Suggestions

Serve these blueberry biscuits warm with a pat of butter, drizzle of honey, or alongside a dollop of whipped cream. They pair beautifully with a cup of hot tea or freshly brewed coffee for a comforting treat.

Professional Tips

Measure flour by spooning it into your measuring cup and leveling it off to avoid dense dough.
Keep all cold ingredients chilled to enhance flakiness.
Use a sharp biscuit cutter and avoid twisting to ensure biscuits rise evenly.

FAQs

Can I use frozen blueberries for these biscuits?: Yes, frozen blueberries work well. Do not thaw them to avoid extra moisture in the dough; fold in frozen berries directly.
What can I substitute for buttermilk?: You can use regular milk mixed with 1 tablespoon of vinegar or lemon juice per 3/4 cup as a buttermilk substitute.
How do I get flaky biscuits?: Use cold butter and minimal mixing. Cut butter into small chunks and handle dough gently to create flaky layers.
Can these biscuits be made vegan?: Yes, substitute butter with a vegan alternative and use plant-based milk with vinegar for buttermilk.
How should I store leftover biscuits?: Keep them in an airtight container at room temperature for a day or freeze for longer storage.
Can I add other fruits or flavors?: Yes, try raspberries, blackberries, or add lemon zest for a fresh twist on this biscuit base.