Fluffy Blueberry Biscuits

This buttery blueberry biscuit recipe brings a burst of sweet fruit flavor to traditional breakfast biscuits. The delicate balance of tender crumb and juicy berries makes these perfect for weekend brunches or special morning treats when you want something beyond ordinary breakfast fare.

I discovered this recipe during a summer when my blueberry bushes produced more fruit than we could eat fresh. These biscuits became an instant favorite and now my family requests them whenever fresh berries are in season.

Ingredients

• All purpose flour creates the perfect tender structure for these biscuits
• Baking powder provides the essential lift that makes these biscuits fluffy and light
• Sugar adds just enough sweetness without overpowering the natural berry flavor
• Salt enhances all the flavors and balances the sweetness
• Cold milk ensures proper biscuit texture look for whole milk for best results
• Cold or frozen butter creates those perfect flaky layers always use unsalted for better flavor control
• Fresh or dried blueberries bring bursts of fruity sweetness fresh will be juicier while dried offer concentrated flavor
• Powdered sugar forms the base of the sweet glaze that takes these biscuits to the next level
• Vanilla extract adds aromatic warmth to the glaze
• Lemon juice brightens the glaze with a subtle tang that complements the blueberries

Step-by-Step Instructions

Prepare Your Oven

Preheat to 425°F and line a baking sheet with parchment paper. This high temperature is crucial for creating that initial steam that helps the biscuits rise properly while the parchment prevents sticking.

Mix Dry Ingredients

Whisk together flour, baking powder, sugar, and salt in a large bowl. Make sure to whisk thoroughly to distribute the leavening agents evenly throughout the flour for consistent rising.

Incorporate Butter

Grate frozen butter directly into your dry ingredients or cut cold butter into tiny pieces. Use a pastry cutter or your fingertips to work the butter into the flour until you have coarse crumbs. The cold butter pieces create steam pockets during baking that result in flaky layers.

Add Blueberries

Gently fold in your blueberries with a light hand to prevent crushing them. If using fresh berries, be particularly gentle as they burst easily. This careful folding preserves whole berries in your finished biscuits.

Form The Dough

Pour cold milk into the mixture and stir just until the dough comes together. Overmixing develops gluten which makes tough biscuits, so stop as soon as there are no dry spots of flour remaining.

Shape And Cut

Turn the dough onto a lightly floured surface and pat to one inch thickness. Avoid rolling with a pin which can compress the dough too much. Use a round cutter or glass rim to create clean edged biscuits for the best rise.

Bake To Golden Perfection

Place biscuits on your prepared baking sheet with a small gap between each. Bake for 12 to 15 minutes until the tops turn a beautiful golden brown and the biscuits have risen significantly.

Prepare The Glaze

While the biscuits bake, whisk powdered sugar, water, vanilla, and lemon juice until completely smooth. The glaze should be thick enough to coat the back of a spoon but still pourable.

Finish With Glaze

Allow biscuits to cool slightly before drizzling with glaze. The warm biscuits will help the glaze to partially set while still remaining slightly soft and luscious.

Bookmark

My favorite part of this recipe is watching the butter create magical pockets of steam during baking. The first time I made these for my mother, she declared them better than the ones at her favorite bakery, which remains my proudest baking moment to date.

Storage Tips

These blueberry biscuits stay fresh at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate them for up to 5 days, though they will gradually lose their perfect texture. To freeze, place cooled unglazed biscuits in a freezer bag with parchment between layers to prevent sticking. When ready to enjoy, thaw at room temperature and warm in a 300°F oven for 5 minutes before glazing.

Clever Substitutions

This versatile recipe welcomes many adaptations. Swap blueberries for raspberries, blackberries, or diced strawberries for different fruit flavors. For a citrus twist, add orange or lemon zest to the dough. Buttermilk can replace regular milk for a slight tang, while almond extract makes a wonderful alternative to vanilla in the glaze. For a dairy free version, use cold coconut oil instead of butter and your favorite plant based milk.

Serving Suggestions

Serve these blueberry biscuits warm with additional options that elevate them to perfection. Try them split and topped with whipped cream for a shortcake effect, or alongside scrambled eggs for a sweet and savory breakfast combination. For brunch gatherings, create a biscuit bar with various spreads like lemon curd, honey butter, or cream cheese. During summer, these biscuits make an excellent base for an impromptu berry shortcake with fresh seasonal fruits.

Recipe FAQs

→ Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well in these biscuits. Do not thaw them first—add them frozen directly to the dough. This prevents the juice from bleeding too much into the dough and turning it purple. You may need to increase the baking time by 1-2 minutes.

→ Why do the ingredients need to be cold?

Cold ingredients are crucial for fluffy, flaky biscuits. Cold butter creates steam pockets when it melts in the hot oven, resulting in layers and height. Cold milk slows down butter melting during mixing, keeping those butter pieces intact until baking begins.

→ Can I make the dough ahead of time?

Yes, you can prepare the dough up to 24 hours in advance. Cut the biscuits, place them on a baking sheet, cover with plastic wrap, and refrigerate. When ready to bake, simply place them directly in the preheated oven, adding 1-2 minutes to the baking time.

→ How do I store leftover biscuits?

Store cooled biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze unglazed biscuits for up to 3 months. Reheat frozen biscuits in a 350°F oven for 5-7 minutes, then add fresh glaze.

→ Why did my biscuits turn out flat?

Flat biscuits usually result from butter that was too warm, overmixing the dough, or using old baking powder. Make sure your butter is very cold or even frozen, handle the dough minimally, and check that your baking powder is fresh (less than 6 months old).

→ Can I make these without the glaze?

Absolutely! These biscuits are delicious even without the glaze. If you prefer, you can brush the tops with a little milk or egg wash before baking for a nice golden color, and sprinkle with a bit of coarse sugar for added sweetness and texture.