Blueberry Biscuits Recipe
If there’s one breakfast treat that never fails to bring pure joy to my kitchen, it’s Blueberry Biscuits. Bursting with juicy berries and finished with a tangy-sweet glaze, these biscuits are a beautiful blend of rustic charm and fresh flavor. They’re tender inside, golden on top, and the pop of blueberry in every bite perfectly brightens your morning table. Whether you’re new to baking or already biscuit-obsessed, you’re going to fall head over heels for this irresistible recipe.

Ingredients You’ll Need
You’ll only need simple pantry staples and a handful of fresh ingredients for these luscious Blueberry Biscuits. Each one plays a starring role, from the creamy butter to the vibrant blueberries that give these biscuits their signature burst of flavor.
- All-purpose flour: The sturdy base that gives these biscuits their satisfying, tender crumb.
- Baking powder: For the perfect rise—fluffy biscuits depend on fresh leavening!
- Sugar: Just enough to bring a subtle sweetness that gets boosted by the glaze.
- Salt: Enhances flavor and balances the sweetness of the dough.
- Cold milk: For moisture and just the right amount of richness and tenderness.
- Cold or frozen butter: Grated or cubed, it creates steamy pockets for flakiness.
- Fresh or dried blueberries: The heart of Blueberry Biscuits—juicy, tart, and so colorful!
- Powdered sugar: Key to a silky-smooth, melt-in-your-mouth glaze.
- Water: To thin the glaze for a perfect drizzle.
- Vanilla extract: Lends the glaze classic warmth and aroma.
- Lemon juice: Adds a bright, fresh zing that pairs beautifully with blueberries.
How to Make Blueberry Biscuits
Step 1: Prep Your Baking Sheet and Oven
First things first: preheat your oven to 425°F (220°C). This high heat will deliver biscuits with golden tops and tender centers. Line a baking sheet with parchment paper to guarantee easy lifting—no sticking, no mess.
Step 2: Whisk Dry Ingredients
Grab a large mixing bowl and whisk together the flour, baking powder, sugar, and salt. This step ensures that your leavening and sweetness are spread evenly throughout every Blueberry Biscuit.
Step 3: Cut in the Butter
Using cold or even frozen butter is a secret weapon for biscuit success. Grate or cut your butter into small chunks, then rub it into your flour mixture using a pastry cutter or your fingertips. You’re aiming for a coarse, crumbly texture—a few pea-sized bits of butter are absolutely perfect.
Step 4: Fold in the Blueberries
Now, very gently fold in your blueberries. If you’re using fresh, be delicate to keep them whole. Dried blueberries work too, offering a slightly chewy bite. Handle with care, and the berries will dot your biscuits beautifully.
Step 5: Mix in the Milk
Pour in that cup of cold milk and stir with a light touch until the dough just comes together. Overmixing can make your Blueberry Biscuits tough, so it’s fine if the dough is a little shaggy.
Step 6: Shape and Cut
Turn the dough out onto a lightly floured counter. Pat it out (don’t roll!) to about 1-inch thick. Then, grab a biscuit cutter or even the rim of a drinking glass to cut rounds. Each one should look pillowy and packed with berries.
Step 7: Bake Until Golden
Place your cut biscuits onto the lined baking sheet with a little space between for rising. Bake for 12 to 15 minutes, or until the tops are deeply golden brown. The kitchen will smell absolutely heavenly!
Step 8: Make the Glaze
While your Blueberry Biscuits bake, whip up the glaze by whisking powdered sugar, water, vanilla, and lemon juice in a bowl. The result is a dreamy, pourable topping ready to drape over warm biscuits.
Step 9: Glaze and Serve
Once out of the oven, cool your biscuits slightly before generously drizzling on the glaze. Watch as it slides into the nooks and coats every bite with sweet-tart perfection. Grab one, serve them up, and enjoy right away!
How to Serve Blueberry Biscuits

Garnishes
Brighten the platter by dusting your Blueberry Biscuits with extra powdered sugar or a handful of fresh blueberries on top. For a burst of color and flavor, try a few curls of lemon zest scattered over the glaze.
Side Dishes
Pair your Blueberry Biscuits with lightly scrambled eggs, crisp bacon, or a bowl of Greek yogurt for a wholesome, brunch-worthy meal. Fresh fruit salads or a mimosa truly make this a celebration!
Creative Ways to Present
Try stacking the biscuits high on a vintage cake stand or serving them as bite-sized sliders with a smear of lemon curd or soft cream cheese. For a party, arrange them in a pretty basket lined with a linen towel for a touch of country chic.
Make Ahead and Storage
Storing Leftovers
Blueberry Biscuits are best fresh, but if you do have some left over, let them cool completely before transferring to an airtight container. At room temperature, they’ll hold up beautifully for a day or so; refrigerate for up to three days to keep them fresher a bit longer.
Freezing
To freeze, wrap individual biscuits tightly in plastic or foil, then store in a zip-top bag. They’ll keep for up to two months. For best results, freeze them un-glazed and add the glaze after reheating.
Reheating
To revive your Blueberry Biscuits, simply warm them in a 325°F (163°C) oven for about 8 minutes, or until heated through. If you like, whip up a bit of fresh glaze to drizzle on before serving.
FAQs
Can I use frozen blueberries in Blueberry Biscuits?
Absolutely! Frozen blueberries work beautifully. Just use them straight from the freezer and toss lightly in a bit of flour before adding—they’re less likely to bleed into the dough.
How do I prevent my biscuits from spreading too much?
Make sure your butter and milk are very cold and don’t overwork the dough. Also, bake the biscuits on a well-chilled baking sheet if your kitchen is especially warm.
Can I make the dough ahead of time?
Yes, you can mix the dough, cut out your biscuits, and then refrigerate them (covered) on the baking sheet for up to 12 hours before baking. This is handy for easy morning prep.
Are dried blueberries a good substitute for fresh?
You bet! Dried blueberries add a delicious chewy texture and concentrated flavor. They won’t burst, but they bring a pretty pop of berry sweetness to every bite.
What’s the secret to perfectly fluffy Blueberry Biscuits?
It’s all about using very cold butter, handling the dough lightly, and not overmixing. These steps ensure tender, airy biscuits every time.
Final Thoughts
I hope these Blueberry Biscuits bring as much sunshine to your table as they have to mine! Every soft, berry-filled bite is a sweet little celebration, perfect for breakfasts, brunches, or anytime you want to share a treat with family and friends. Give them a try—you might just fall in love with biscuits all over again.
PrintBlueberry Biscuits Recipe
These Blueberry Biscuits are a delightful twist on classic biscuits, with sweet bursts of blueberries in every bite and a drizzle of tangy glaze on top. Perfect for breakfast or as a sweet treat any time of day.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 biscuits 1x
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dough:
- 2 cups All-purpose flour
- 4 teaspoons Baking powder
- 1/3 cup Sugar
- 1 teaspoon Salt
- 1 cup Cold milk
- 5 tablespoons Cold or frozen butter (Grated or cut into small pieces)
- 3 ounces Fresh or dried blueberries (Gently folded into the dough)
Glaze:
- 1 cup Powdered sugar
- 1/8 cup Water
- 1 teaspoon Vanilla extract
- 1/2 teaspoon Lemon juice
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
- Add butter: Grate or cut the cold (or frozen) butter into small pieces. Add it to the dry ingredients and rub the butter in until the mixture looks like coarse crumbs.
- Add blueberries: Gently fold in the blueberries, being careful not to crush them.
- Combine dough: Pour in the cold milk and gently stir until the dough just comes together. Do not overmix.
- Shape biscuits: Turn the dough out onto a lightly floured surface. Pat it out to about 1-inch thickness, then cut out biscuits using a round cutter or glass.
- Bake: Place biscuits on the baking sheet and bake for 12-15 minutes until golden-brown.
- Make glaze: Whisk together powdered sugar, water, vanilla extract, and lemon juice until smooth.
- Glaze and serve: Drizzle the glaze over the warm biscuits and serve fresh.
Notes
- You can use fresh or dried blueberries for this recipe.
- Be gentle when folding in the blueberries to avoid crushing them.
Nutrition
- Serving Size: 1 biscuit
- Calories: 220
- Sugar: 12g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: Blueberry Biscuits, Biscuit Recipe, Breakfast Biscuits, Blueberry Dessert