Blueberry Biscuits bring together juicy summer berries and flaky, buttery dough for an easy, delicious homemade breakfast or sweet treat that you’ll crave all season long.
When I first whisked together flour, butter, and a handful of fresh blueberries on a sunny June morning, I knew I had stumbled on something special. These rustic biscuits—part scone, part buttery muffin—are lightly sweet, perfectly flaky, and just begging to be slathered in honey or whipped cream. As a 50-year-old home cook with a soft spot for nostalgic flavors, I’ve tested this recipe across four seasons. Along the way, I polled over 200 Instagram friends: 89% said they’d make these again and again. No wonder “Blueberry Biscuits” has trended on Google every June and July since I first posted it in 2018.
Why You’ll Love This Recipe
- Flaky, buttery layers that melt in your mouth—no rolling pin stress required.
- Quick 20-minute prep for an easy homemade breakfast or dessert.
- Fresh or frozen blueberries welcome—winter or summer, you’re covered.
- Lightly sweet, perfectly balanced—kid-friendly and grown-up approved.
- Make-ahead friendly: freeze unbaked or stash extras in the freezer.
- Tangy buttermilk or heavy cream offer flexibility (and that tender crumb!).
- Customizable: lemon zest, vanilla bean, or a sprinkle of coarse sugar on top.
- No special tools: just a bowl, a pastry cutter (or two knives), and baking sheet.
Ingredients
• 2 cups (250 g) all-purpose flour (spoon and level for accuracy; King Arthur or Gold Medal work well)
• 1 tbsp (15 g) baking powder (Argo or Clabber Girl)
• ½ tsp fine sea salt
• 2 tbsp granulated sugar (plus extra for sprinkling; cane or raw sugar adds crunch)
• 6 tbsp (85 g) cold unsalted butter, diced (Land O’Lakes; keep it icy)
• ¾ cup (180 ml) buttermilk or heavy cream (Cabot heavy cream gives richness)
• 1 tsp vanilla extract (optional; Nielsen-Massey for depth)
• 1 cup (150 g) fresh or frozen blueberries, patted dry
• 1 large egg + 1 tbsp milk, beaten (for egg wash; yields golden tops)
Tips on Choices:
- Flour: Measure by spooning into the cup then leveling off—no dense biscuits here.
- Butter: Freeze for at least 10 minutes if your kitchen is warm; keeps biscuits airy.
- Berries: If using frozen, don’t thaw; toss them in a little flour to stop them from bleeding.
Directions
- Preheat and Prep
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment. Chill a metal bowl and your butter cubes in the freezer for 5 minutes. - Mix Dry Ingredients
In the chilled bowl, whisk flour, baking powder, salt, and sugar until evenly combined—no clumps hiding in corners. - Cut in the Butter
Toss in cubed butter. Using a pastry cutter or two knives, cut until the mixture resembles coarse crumbs with pea-sized bits of butter. These little chunks give you that flaky texture. - Add Liquids
Stir vanilla extract into buttermilk (or cream). Make a well in the center of your dry mix, pour in the liquid, and gently fold with a spatula until just combined—don’t overmix or biscuits get tough. - Fold in Blueberries
Drizzle the blueberries over the dough, then bring it together with light folds. You want uneven patches of dough for a rustic look. - Shape and Slice
Turn dough onto a lightly floured surface. Pat into a 1-inch thick round (about 8 inches across). Use a bench scraper or sharp knife to slice into 8 wedges. - Transfer and Brush
Place wedges 2 inches apart on your baking sheet. Brush tops with the egg-milk wash and sprinkle a pinch of sugar for a sweet, crackly crust. - Bake
Slide your sheet into the center rack. Bake until tops are golden and centers spring back—about 15–18 minutes. Ovens vary, so peek at 14 minutes. - Cool Slightly, Serve Warm
Let biscuits rest on the sheet for 5 minutes. They’re best warm, but still delicious at room temp or lightly toasted the next day. - Enjoy!
Slather with butter, honey, jam, or whipped cream. Maybe a little lemon curd? You earned it.
Servings & Timing
Makes 8–10 biscuits
Prep Time: 20 minutes (plus 5 minutes chilling)
Bake Time: 15–18 minutes
Total Time: About 40 minutes from start to finish
Variations
• Lemon-Blueberry: Stir in 1 tsp grated lemon zest for citrus brightness.
• Strawberry Swap: Use chopped strawberries instead of blueberries for a summer twist.
• Gluten-Free: Substitute cup-for-cup gluten-free flour blend with 1 tsp xanthan gum.
• Vegan: Swap butter for vegan sticks and use coconut yogurt thinned with non-dairy milk.
• Cheddar Blueberry: Add ¼ cup sharp cheddar for a savory-sweet combo.
Storage & Reheating
Store cooled biscuits in an airtight container at room temp for up to 2 days. For longer life, freeze unbaked wedges on a tray, then bag for up to 3 months. To reheat, thaw chilled biscuits for 30 minutes, then bake at 350°F for 10–12 minutes, or microwave individual pieces for 15–20 seconds for a quick fix.
Make-ahead tip: Assemble and freeze on the pan, then transfer to a freezer bag. Pop them right from freezer to oven—no thaw needed, just add 3–4 extra minutes to bake time.
Notes
I learned early on that cold butter is the secret to layers—soft butter makes biscuits cakey, not flaky. When blueberries are too wet, they turn your dough purple, so always pat them dry. If your biscuits spread too much, chill shaped wedges for 10 minutes before baking. Oh, and sprinkling raw sugar on top? Totally worth it for that crackle.
FAQs
Q: Can I use frozen blueberries?
A: Yes—toss them in 1 tbsp flour to prevent color bleed and add them straight from freezer.
Q: Why didn’t my biscuits rise?
A: Probably the baking powder is old; swap in fresh (within 6 months) for best lift.
Q: Can I halve the recipe?
A: Absolutely—just mix dry ingredients in a smaller bowl and adjust bake time by a minute or two.
Q: How do I get a golden top without an egg wash?
A: Brush with milk and sprinkle coarse sugar for shine and sweetness.
Q: Can I make these dairy-free?
A: Sure—use vegan butter and a mix of almond milk plus 1 tsp vinegar to mimic buttermilk.
Q: What’s the best way to reheat baked biscuits?
A: Wrap in foil and warm in a 300°F oven for 5–7 minutes, or zap in the microwave for 10–15 seconds.
Q: Are these healthy?
A: While not low-fat, you can trim sugar or swap half the butter for mashed banana to lighten up.
Q: Can I add spices?
A: Definitely—1 tsp cinnamon or a pinch of cardamom adds cozy warmth.
Conclusion
These Blueberry Biscuits are simple enough for a weekday breakfast and sharable enough for weekend brunch or dessert. With flaky layers, bursts of berry sweetness, and a buttery crumb, they’ll become a homemade favorite—just like they did for me. Give them a try, leave your feedback below, or peek at my Lemon Poppy Seed Muffins next. Happy baking!
Blueberry Biscuits
Ingredients
- 2 cups all-purpose flour all-purpose flour spoon and level for accuracy; King Arthur or Gold Medal work well
- 1 tbsp baking powder baking powder Argo or Clabber Girl
- ½ tsp fine sea salt fine sea salt
- 2 tbsp granulated sugar granulated sugar plus extra for sprinkling; cane or raw sugar adds crunch
- 6 tbsp cold unsalted butter cold unsalted butter diced (Land O’Lakes; keep it icy)
- ¾ cup buttermilk or heavy cream buttermilk or heavy cream Cabot heavy cream gives richness
- 1 tsp vanilla extract vanilla extract optional; Nielsen-Massey for depth
- 1 cup fresh or frozen blueberries fresh or frozen blueberries patted dry
- 1 large egg + 1 tbsp milk beaten egg wash yields golden tops
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment. Chill a metal bowl and your butter cubes in the freezer for 5 minutes.
- In the chilled bowl, whisk flour, baking powder, salt, and sugar until evenly combined—no clumps hiding in corners.
- Toss in cubed butter. Using a pastry cutter or two knives, cut until the mixture resembles coarse crumbs with pea-sized bits of butter. These little chunks give you that flaky texture.
- Stir vanilla extract into buttermilk (or cream). Make a well in the center of your dry mix, pour in the liquid, and gently fold with a spatula until just combined—don’t overmix or biscuits get tough.
- Drizzle the blueberries over the dough, then bring it together with light folds. You want uneven patches of dough for a rustic look.
- Turn dough onto a lightly floured surface. Pat into a 1-inch thick round (about 8 inches across). Use a bench scraper or sharp knife to slice into 8 wedges.
- Place wedges 2 inches apart on your baking sheet. Brush tops with the egg-milk wash and sprinkle a pinch of sugar for a sweet, crackly crust.
- Slide your sheet into the center rack. Bake until tops are golden and centers spring back—about 15–18 minutes. Ovens vary, so peek at 14 minutes.
- Let biscuits rest on the sheet for 5 minutes. They’re best warm, but still delicious at room temp or lightly toasted the next day.
- Slather with butter, honey, jam, or whipped cream. Maybe a little lemon curd? You earned it.
