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Sweet Blueberry Biscuits

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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.

Ingredients

Scale

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.