Buttery, flaky blueberry biscuits bursting with juicy berries and finished with a vanilla glaze. Made with flour, butter, buttermilk, and sugar, these are a weekend joy.
Okay, you know that moment when the kitchen smells like a bakery and you actually want to lick the air? That. That’s what happens when these blueberry biscuits are in the oven. They’re tender and golden, like a cross between a fluffy Southern biscuit and a berry-studded scone, then topped with a sweet little drizzle that feels just right—not too much, not too little. Ideal with a cup of strong coffee or quietly devoured from the sheet pan while standing at the counter. No judgment here.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Blueberry Biscuits Recipe
No need to make it complicated. These just hit the spot. Warm biscuits, juicy berries, and a drizzle of glaze to seal the deal.
- Ridiculously simple to make: You just stir, pat, bake, and drizzle—very little fuss, even on a slow morning.
- Big, buttery texture moments: Flaky edges, soft crumb inside, plus occasional pockets of melted blueberry.
- Tastes like summer (even if it’s February): Frozen blueberries work beautifully here when fresh are hard to find.
- Just sweet enough without tipping into dessert: Breakfast or snack or sneaky midnight biscuit? All completely valid.
- Adaptable and forgiving dough: It tolerates a bit of imperfection. You can be casually imprecise—it’ll still biscuit.
Ingredient Notes
Let’s do a quick stroll through the main players, with a few pro tips tucked in.
- All-purpose flour: The solid backbone. No need for anything fancy; just your standard white flour is perfect.
- Baking powder + baking soda: This tag team brings the lift. Make sure they’re fresh or your biscuits might sulk.
- Salt: A little bit brings the flavor into focus. Don’t skip it, even in sweet-ish baking.
- Granulated sugar: Adds a touch of sweetness and helps those edges get lightly golden and crisp.
- Cold unsalted butter: The superstar. Cold is key! Those little bits create steam, which gives us flaky heaven.
- Cold buttermilk: It adds tang and tenderness. You can sub yogurt thinned with milk if the fridge is bare.
- Vanilla extract: Adds lovely warmth that pairs well with the glaze and berries.
- Blueberries: Fresh or frozen absolutely works (don’t thaw the frozen ones or you’ll end up with blue streaked dough drama).
- Powdered sugar: For the sweet little glaze on top—just enough to whisper, not shout.
- Milk or heavy cream: Use what you have on hand to adjust the glaze’s consistency to your drizzle preferences.
How To Make This Blueberry Biscuits Recipe
Alright, aprons on (or not—we’re not frying anything). Let’s biscuit.
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Preheat your oven and prep the pan: Set it to 425°F and line a baking sheet with parchment so nothing sticks or burns.
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Whisk the dry stuff: In a large bowl, combine your flour, baking powder, baking soda, salt, and sugar. This is your base. Give it a solid whisk so all the leavening is distributed; no one wants a surprise fizz pocket.
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Cut in the cold butter: Toss those butter cubes right into the flour. Use a pastry cutter, fork, or just your fingers (my go-to; it’s tactile therapy). You’re aiming for something that looks like coarse sand with a few pea-sized bits of butter hanging around.
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Stir in buttermilk and vanilla: Add both, and use a spoon or spatula to gently bring everything together. It’s gonna look a bit rough and shaggy, and that’s exactly what you want. Overmix and the biscuit gods will frown.
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Fold in the blueberries gently: This part feels delicate—handle with care. Try not to smoosh them or you’ll have a purple blob instead of dough. Bonus tip: toss them in a teaspoon of flour first to help distribute them evenly.
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Shape and cut the dough: On a floured surface, give the dough a few gentle kneads just to bring it together, then pat or roll into a 1-inch thick slab. Use a round cutter (or a glass, we’re all human) to punch out biscuits. Re-roll the scraps one time if needed.
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Bake until golden: Into the oven they go for 14–16 minutes. The tops should be light golden, and the baked scent will call everyone into the kitchen by minute 12.
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Whisk and drizzle the glaze: Stir up powdered sugar, milk or cream, and a little vanilla until smooth and drizzly (not gloopy). Drizzle over the warm biscuits like you’re Jackson Pollock.
Storage Options
These biscuits are best fresh—like, honest-to-goodness tender and flaky on day one. But life is busy, your calendar doesn’t care about biscuit freshness, and sometimes you just want to prep ahead. So here’s how to keep them tasting as close to fresh-baked as possible.
Once they’ve cooled completely, you can store them in an airtight container at room temperature for 1 day. They get softer over time, but still hold their charm. For longer storage, pop them in the fridge for up to 4 days. Just reheat in a 300°F oven for 5–7 minutes to crisp them up again.
Now the big question: can you freeze them? Yep. Wrap tightly (foil works well), freeze, and when ready to eat, bake straight from frozen at 350°F for about 10–12 minutes. The glaze might melt off, so it’s best to add it fresh post-reheat.
And if you find yourself freezing other ingredients often, you might be curious about things like freezing cottage cheese or jicama. It’s a wild, chilly world out there.
Variations and Substitutions
If you’re like me, you open the fridge and think… “Hmm, let’s get creative.” Here’s how to do that without totally wrecking the biscuit vibes.
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Other berries: Raspberries or chopped strawberries work beautifully. If you’re feeling sweet and southern, you might also try these strawberry biscuits next.
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Whole wheat flour: Swap in up to half for a nuttier, cozier biscuit. Just know they’ll be a touch more dense.
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Citrus vibes: Add a bit of lemon zest to the dough or glaze. It brightens everything without overpowering.
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Spice it up: A pinch of cinnamon or cardamom can add a subtle twist that plays really well with berries.
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Cream cheese glaze: Swap a bit of the milk/cream in the glaze for softened cream cheese if you’re going decadent.
What to Serve with Blueberry Biscuits
These blueberry biscuits walk that wonderful tightrope between breakfast and dessert. So honestly? You’ve got options.
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A big mug of proper coffee or tea: Whether it’s an earl grey moment or a dark-as-sin cold brew, that bitter warmth pairs beautifully with the sweet biscuit glaze.
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Yogurt and honey: A small bowl of thick Greek yogurt, a drizzle of honey, and maybe a pinch of granola. It rounds things out with creamy and crunchy notes.
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Eggs on the side (scrambled or soft-boiled): Go sweet and savory all at once. A buttery biscuit alongside silky eggs? Yes please.
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Fresh fruit salad: Especially in warmer months, the brightness balances out the biscuit’s richness.
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Bacon or breakfast sausage: I won’t lie. Something salty and meaty on the side makes this sweet biscuit feel a little fancy-breakfast-diner-adjacent.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Absolutely, and I often do. Just don’t thaw them first—keep them frozen and toss them in at the last minute. That helps prevent your dough from turning blue or getting waterlogged. You also might want to toss them in a little flour first to stop them from sinking to the bottom of your biscuits.
What if I don’t have buttermilk?
A classic fix is adding 1 tablespoon of lemon juice or white vinegar to 3/4 cup of regular milk. Let it sit for 5 to 10 minutes to “curdle” slightly. You can also use a mix of half plain yogurt and half milk if that’s what you’ve got. The tangy flavor is important here—it keeps the biscuits from tasting flat.
Can I make the dough ahead of time?
You can! Form the biscuits, set them on a baking sheet, and pop the whole tray into the freezer. Once they’re solid, transfer them to a bag or container. Bake them straight from frozen—just add 2–3 extra minutes. The glaze’s best made fresh, so whip that up while they’re baking.
Why did my biscuits come out flat?
There are a few sneaky culprits here: old baking powder/soda, overhandling the dough, or warm butter that melted before the biscuits baked. Keep your butter and buttermilk cold, don’t overmix, and resist the urge to flatten the dough too much. You want about a 1-inch thickness for tall, fluffy results.
Blueberry Biscuits with Vanilla Glaze
Ingredients
Biscuits
- 2 cups (250 g) all-purpose flour
- 1 tbsp (15 ml) baking powder
- 1/2 tsp (2.5 ml) baking soda
- 1/2 tsp (2.5 ml) salt
- 3 tbsp (38 g) granulated sugar
- 6 tbsp (85 g) cold unsalted butter cut into cubes
- 3/4 cup (180 ml) cold buttermilk plus more if needed
- 1 tsp (5 ml) vanilla extract
- 1 cup (140 g) blueberries fresh or frozen (do not thaw if frozen)
Vanilla Glaze
- 3/4 cup (90 g) powdered sugar plus more if needed
- 1-2 tbsp (15-30 ml) milk or heavy cream to desired drizzling consistency
- 1/2 tsp (2.5 ml) vanilla extract
Equipment
- Mixing bowl
- Baking sheet
- Parchment paper
- Pastry Cutter or Fork
- Round biscuit cutter
Instructions
- Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Add the cold, cubed butter to the flour mixture. Cut it in with a pastry cutter, fork, or your fingers until the mixture looks like coarse sand with pea-sized butter bits.
- Stir in cold buttermilk and vanilla extract with a spoon or spatula just until a rough, shaggy dough forms. Do not overmix.
- Gently fold in the blueberries. If using frozen, toss them in a little flour before adding to prevent color streaking and sinking.
- Turn the dough out onto a lightly floured surface. Gently knead just to bring it together, then pat or roll to about 1-inch thickness. Use a round cutter or glass to cut out biscuits, re-rolling scraps once if needed.
- Arrange biscuits on the prepared baking sheet. Bake 14–16 minutes until light golden brown and the scent is irresistibly bakery-like.
- While biscuits bake, make the glaze: whisk together powdered sugar, milk or cream, and vanilla until smooth and drizzly.
- Drizzle glaze over warm biscuits. Enjoy!
