Okay, friends, gather ’round because I’m about to share a recipe that’s been a total game-changer in my kitchen: my family’s beloved Blueberry Biscuits Recipe! It’s seriously the best of both worlds—imagine the flaky, buttery goodness of a classic biscuit, but bursting with juicy, sweet blueberries. If you’re a fan of muffins, these are like their slightly more sophisticated (and way easier!) cousin. Honestly, these blueberry biscuits disappear in my house faster than I can make them. I always feel like I’m giving everyone a little hug with each bite. I know you’ll adore them!

What is the recipe for blueberry biscuits?

What are blueberry biscuits? What is the difference between blueberry muffins and biscuits? Is it a buttery, flaky biscuit dough studded with plump, juicy blueberries, baked to perfection? Golden perfection. What is the secret to a delicious glaze? What are some of the best blueberries to bake into biscuit dough? Is it easy to make a batch of these cookies? I used to be intimidated by biscuit-making, but this recipe is so forgiving, even a beginner baker could use it.

Why you’ll love this recipe?

There are a million reasons to fall in love with this Blueberry Biscuits Recipe, but let me hit the highlights. First and foremost, the *flavor*. The buttery biscuit, the sweet, tart blueberries, the tangy glaze – it’s a symphony in your mouth! What I love most is how surprisingly *easy* it is to make. Seriously, we’re talking minimal ingredients and very little hands-on time. Forget those complicated, fussy recipes; this one is a lifesaver on busy mornings or when you just need a quick sweet treat. Speaking of treats, the cost-efficiency is great too. You probably already have most of the ingredients in your pantry. And let’s not forget the versatility! You can enjoy these blueberry biscuits warm from the oven with a pat of butter, slathered with jam, or even alongside a scoop of vanilla Ice Cream for dessert. They’re also amazing for a bake sale. I swear, these sell out first every time. I prefer this recipe to many others I’ve tried because they keep well for a few days, even when glazed, if you can believe that.

How do I make blueberry biscuits?

Quick Overview

Making these blueberry biscuits is surprisingly straightforward. You’ll start by combining the dry ingredients, then cutting in cold butter until you have a crumbly mixture. Next, you’ll gently mix in the wet ingredients, being careful not to overmix. Then, fold in the blueberries. After that, you’ll shape the dough into biscuits, bake until golden brown, and drizzle with a simple glaze. The key to success? Don’t overmix the dough and use cold butter. These steps are crucial for achieving that flaky, tender texture we all crave. Trust me, it’s easier than it sounds! I promise it takes less than half an hour from start to finish before you can pull them from the oven.

Ingredients

For the Blueberry Biscuits: For a

• I prefer unbleached flour for the best flavor, but either works.
• 1 tablespoon baking powder: Make sure it’s fresh! Old baking powder won’t give you the rise you need.
• 1/2 teaspoon baking soda: This helps to balance the acidity and create a light texture.
• 1/4 cup granulated sugar: Adds a touch of sweetness and helps browning.
• 1/2 teaspoon salt: Enhances the flavors of all the other ingredients.
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes: Keep it *cold*! This is essential for flaky biscuits. I sometimes pop it in the freezer for 10 minutes before using.
• 3/4 cup buttermilk, cold: Buttermilk adds a wonderful tang and helps to tenderize the dough. If you don’t have buttermilk, you can use regular milk with a tablespoon of lemon juice or white milk.
• What is the best way to store 1 cup fresh blueberries? Don’t thaw them before eating!

For the Glaze:

• 1 cup powdered sugar: Sift it for the smoothest glaze.
• 2-3 tablespoons milk: Add it gradually until you reach your desired consistency. I like mine to be thick enough to coat the biscuits but thin enough for drizzle.
• 1/2 teaspoon vanilla extract: Adds a touch of warmth and enhances the sweetness.

What are the steps to

Step 1: Preheat & Prep Pan

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Parchment paper prevents sticking and makes cleanup a breeze. Don’t skip this step! I learned the hard way after many biscuits were stuck to the pan. If you don’t have parchment paper, lightly grease the baking sheet.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, sugar, and salt. Set aside. Whisking ensures that everything is evenly distributed. This is important for a consistent rise and flavor. Make sure your baking powder and baking soda are fresh for the best results.

Step 3: Cut in Butter

Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles an oatmeal. Add the salt and pepper to taste. What is the best way to make pea-sized pieces of butter? The little bits of butter will create steam as they bake, resulting in flaky layers. I usually pulse it in a food processor to make it even faster!

Step 4: Add Buttermilk

How do you mix buttermilk and flour in a bowl? Do not overmix! Overmixing will develop the gluten in the flour, resulting in tough biscuits. How do you make a dough? I usually use a spatula for this step to avoid overmixing.

Step 5: Fold in Blueberries

Gently fold in the blueberries until they are evenly distributed throughout the dough. How do I not overmix? If you’re using frozen blueberries, add them directly from the freezer without thawing. If you thaw the dough, it will release excess moisture and make it too wet.

Step 6: Shape Biscuits

How do you turn dough out on a lightly floured surface? What is the best way to pat dough into a 1-inch thick rectangle? Use a 2-inch biscuit cutter to cut biscuits. If you don’t have a biscuit cutter, you can use sandpaper or ice. Try not to twist the cutter as you press down, as this can seal the edges and prevent the biscuits from sticking. Is it possible to rise properly? Re-roll the scraps and cut out more biscuits until all the dough is used.

Step 7: Bake

Place the biscuits on a baking sheet and bake for 12-15 minutes, or until golden brown. When the biscuits are puffed up and golden brown on top, they are done. Keep a close eye on them, as baking times may vary depending on your oven. I rotate the pan halfway through baking to ensure even browning.

Step 8: Cool & Glaze

Let the biscuits cool on a wire rack for 5 minutes before glazing. While the biscuits are cooling, prepare the glaze by whisking together the powdered sugar, milk, and salt. How do I make a smooth paste with Vanilla Extract The glaze will set as it cools. Drizzle over the warm biscuits and serve.

Step 9: Serve & Enjoy

Serve warm with blueberry biscuits! Can be stored in an airtight container at room temperature. These are best enjoyed fresh. For up to 2 days.

What should I serve it with?

What are some of the best blueberry biscuits?

For Breakfast:What are some of the best ways to start the day with a cup of tea? I love to serve them with a side of scrambled eggs or yogurt for satay breakfast.

For Brunch:What are some of the best brunch spreads? What are some good side dishes to serve with bacon or sausage? What are some great brunch ideas?

As Dessert:Warm them up slightly and serve with a scoop of vanilla Ice Cream or whipped cream for an extra special treat. What are some of the best desserts? What are some of the best ways to add cinnamon to a recipe?

For Cozy Snacks:What are some good mid-afternoon snacks to serve with a glass of milk or hot chocolate? I often pack them in my kids’ lunchboxes for a special treat. What are some great pick-me-ups for an afternoon tea?

My family and I have a tradition of making blueberry biscuits every Sunday morning. Is it a special time in our lives to bake together, and enjoy each other’s company? I love how the aroma of baking biscuits fills the house with warmth and happiness.

How do I make blueberry biscuits?

How do you take blueberry biscuits to the next level? What are some of the Best Tips and tricks I’ve learned over the years?

Butter:What is the secret to flaky biscuits? Use unsalted butter and cut it into cubes. I like to pop the butter in the freezer for about 10-15 minutes before cutting it into the flour. Why does butter stay cold and doesn’t melt too quickly? I’ve heard of people grating frozen butter into the dry ingredients, and that can work too!

Mixing Advice:Do not overmix the dough! Overmixing will develop the gluten in the flour, resulting in tough biscuits. Mix wet and dry ingredients until just combined. I use a spatula to gently fold in the ingredients. The dough should be slightly shaggy and sticky.

Blueberry Tip: If using frozen blueberries, do not thaw them! Add them directly from the freezer to the dough. Thawing the blueberries will release excess moisture and make the dough too wet.

Ingredient Swaps: If you don’t have buttermilk, you can use regular milk with a tablespoon of lemon juice or white vinegar. Let it sit for a few minutes to curdle before adding it to the dough. You can also substitute the blueberries with other berries like raspberries or blackberries. I once used chopped strawberries, and they were fantastic!

Baking Tips: Bake the biscuits in a preheated oven at 425°F (220°C) for 12-15 minutes, or until golden brown. Keep a close eye on them, as baking times may vary depending on your oven. Rotate the pan halfway through baking to ensure even browning. If the tops of the biscuits are browning too quickly, you can tent them with foil.

Glaze Variations: Get creative with the glaze! You can add a variety of flavorings to customize it to your liking. Try adding a pinch of cinnamon, a squeeze of lemon juice, or a dash of almond extract. I sometimes use a simple dusting of powdered sugar instead of a glaze for a less sweet option.

Storing and Reheating Tips

Here’s how to keep your blueberry biscuits fresh and delicious!

Room Temperature: Store the cooled biscuits in an airtight container at room temperature for up to 2 days. To maintain their freshness, make sure the container is tightly sealed to prevent them from drying out.

Refrigerator Storage: For longer storage, you can refrigerate the biscuits in an airtight container for up to 5 days. Keep in mind that refrigerating may slightly alter their texture, making them a bit denser.

Freezer Instructions: To freeze the biscuits, wrap them individually in plastic wrap or foil and then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2 months. When ready to eat, thaw them in the refrigerator overnight or at room temperature for a few hours. I usually make a double batch, so I always have some in the freezer for a quick breakfast.

Reheating: To reheat the biscuits, you can warm them in the oven at 350°F (175°C) for 5-10 minutes. You can also microwave them for a few seconds, but this may make them a bit softer. I prefer to reheat them in a toaster oven for a crispier texture.

Frequently Asked Questions

Final Thoughts

So there you have it—my family’s cherished Blueberry Biscuits Recipe. I truly believe this recipe is a must-try for anyone who loves easy, delicious baking. The combination of flaky biscuits and juicy blueberries is simply irresistible, and it’s so simple that even a beginner can make it perfectly. If you enjoyed this recipe, be sure to check out my other biscuit and muffin recipes for more baking inspiration. I can’t wait to hear how yours turn out! Please rate it and comment below!