Sweet Blueberry Biscuits are soft, buttery, and bursting with juicy blueberries, topped with a sweet glaze for the perfect finishing touch. These homemade biscuits are a delightful twist on classic biscuits, making them ideal for breakfast, brunch, or a sweet treat with coffee or tea.
Why You’ll Love This Recipe
- Soft, flaky, and tender, with fresh blueberries in every bite
- Easy to make with simple ingredients
- Perfect for breakfast or dessert
- Customizable with different fruits or flavor additions
- Pairs beautifully with coffee, tea, or a drizzle of honey
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Biscuits:
- All-purpose flour
- Baking powder
- Salt
- Granulated sugar
- Unsalted butter (cold, cubed)
- Buttermilk (or milk with a splash of vinegar)
- Fresh or frozen blueberries
For the Sweet Glaze:
- Powdered sugar
- Milk or heavy cream
- Vanilla extract (optional)
Directions
- Preheat the Oven: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- Cut in Butter: Add cold butter cubes and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Add Buttermilk: Pour in the buttermilk and gently mix until just combined.
- Fold in Blueberries: Carefully stir in the blueberries, being gentle to prevent them from bursting.
- Shape and Cut Biscuits: Transfer the dough to a floured surface, pat it out, and cut into circles using a biscuit cutter.
- Bake: Place biscuits on the baking sheet and bake for 12-15 minutes, until golden brown.
- Prepare the Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
- Glaze and Serve: Drizzle the glaze over the warm biscuits and enjoy!
Servings and Timing
- Servings: 8-10 biscuits
- Prep Time: 10 minutes
- Bake Time: 12-15 minutes
- Total Time: 25 minutes
Variations
- Lemon Blueberry Biscuits: Add lemon zest to the dough and lemon juice to the glaze.
- Cinnamon Spice: Mix a little cinnamon into the dry ingredients for warmth.
- Strawberry or Raspberry Substitute: Swap blueberries for other fresh berries.
- Savory Twist: Reduce sugar and omit the glaze for a more classic biscuit.
Storage/Reheating
- Storage: Store biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Freezing: Freeze unbaked biscuits for up to 2 months and bake straight from frozen, adding a few extra minutes.
- Reheating: Warm in the microwave for 10-15 seconds or in the oven at 300°F for a few minutes.
FAQs
Can I use frozen blueberries?
Yes! Use them straight from the freezer and avoid thawing to prevent excess moisture.
What if I don’t have buttermilk?
Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes.
Can I make these biscuits gluten-free?
Yes! Use a 1:1 gluten-free flour blend for best results.
How do I prevent my biscuits from spreading too much?
Keep the butter and buttermilk cold and avoid overworking the dough.
Can I make these biscuits dairy-free?
Use dairy-free butter and substitute buttermilk with almond or coconut milk plus lemon juice.
What’s the best way to cut biscuits?
Use a sharp biscuit cutter and press straight down without twisting for the best rise.
How do I keep my blueberries from bursting?
Gently fold them in and coat them with a little flour before adding to the dough.
Can I make these biscuits ahead of time?
Yes! Prepare the dough and store it in the refrigerator for up to 24 hours before baking.
Do these biscuits need to be glazed?
No, they’re delicious on their own, but the glaze adds extra sweetness.
Can I add nuts or chocolate chips?
Absolutely! Chopped pecans or white chocolate chips make great additions.
Conclusion
Sweet Blueberry Biscuits are an irresistible treat that combines the buttery goodness of biscuits with juicy blueberries and a sweet glaze. Whether you enjoy them for breakfast, brunch, or dessert, these biscuits are sure to impress. Bake a batch today and savor every delicious bite!
PrintSweet Blueberry Biscuits
These Sweet Blueberry Biscuits are tender, buttery, and loaded with fresh blueberries. Lightly sweetened and drizzled with a simple glaze, they’re perfect for breakfast, brunch, or as a delightful snack with coffee or tea.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8–10 biscuits 1x
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Biscuits:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ¼ cup granulated sugar
- ½ cup unsalted butter, cold and cubed
- ¾ cup buttermilk (plus extra for brushing)
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries (do not thaw if frozen)
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp milk or heavy cream
- ½ tsp vanilla extract
Instructions
- Preheat the oven: Set to 425°F (220°C). Line a baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, salt, and sugar.
- Cut in the butter: Using a pastry cutter or your fingers, work the cold butter into the flour mixture until it resembles coarse crumbs.
- Add buttermilk and vanilla: Pour in the buttermilk and vanilla extract. Stir gently until just combined. Do not overmix.
- Fold in blueberries: Carefully fold in the blueberries to avoid bursting.
- Shape the biscuits: Turn the dough onto a floured surface. Pat it into a ¾-inch thick rectangle and cut out biscuits using a round cutter. (Or slice into squares for a rustic look.)
- Bake: Place biscuits on the baking sheet, spacing them slightly apart. Brush the tops with extra buttermilk. Bake for 12–15 minutes, or until golden brown.
- Make the glaze: Whisk together powdered sugar, milk, and vanilla until smooth.
- Glaze and serve: Drizzle the warm biscuits with the glaze. Serve immediately and enjoy!
Notes
- For extra sweetness, sprinkle biscuits with coarse sugar before baking.
- If using frozen blueberries, keep them frozen to prevent excess bleeding into the dough.
- Store leftovers in an airtight container for up to 3 days or freeze for longer storage.