Flaky, Tender Biscuits Packed with Juicy Blueberries & Drizzled with Sweet Glaze
These Blueberry Biscuits are the perfect breakfast or brunch treat—buttery, lightly sweetened, and bursting with fresh blueberries in every bite! They’re quick to make (just 25 minutes!) and taste like a cross between a biscuit and a scone. Serve warm with a drizzle of vanilla glaze for extra indulgence.
📝 Ingredients Breakdown
For the Biscuits:
- 2 cups all-purpose flour
- 1 tbsp baking powder (for rise)
- ½ tsp baking soda (for tenderness)
- ½ tsp salt (balances sweetness)
- 3 tbsp granulated sugar (for subtle sweetness)
- ½ cup cold unsalted butter, cubed (keeps biscuits flaky)
- ¾ cup buttermilk (for tang and moisture)
- 1 cup fresh or frozen blueberries (do not thaw if frozen)
- 1 tbsp melted butter (for golden tops)
For the Optional Glaze:
- ½ cup powdered sugar
- 1–2 tbsp milk (adjust for thickness)
- ¼ tsp vanilla extract
👩🍳 Step-by-Step Instructions (With Pro Tips!)
1️⃣ Prep & Preheat
- Preheat oven to 425°F (218°C).
- Line a baking sheet with parchment paper.
📌 Pro Tip:
- Chill your bowl and tools for flakier biscuits.
2️⃣ Mix Dry Ingredients
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
3️⃣ Cut in Butter
- Add cold cubed butter and cut in with a pastry cutter or fork until the mixture looks like coarse crumbs.
📌 Pro Tip:
- Don’t overmix—small butter chunks = flaky layers!
4️⃣ Add Wet Ingredients
- Pour in buttermilk and stir just until combined.
- Gently fold in blueberries (if using frozen, toss in flour first to prevent bleeding).
📌 Pro Tip:
- Avoid overworking the dough (keeps biscuits tender).
5️⃣ Shape & Cut
- Turn dough onto a floured surface and pat into a 1-inch thick rectangle.
- Cut with a 2.5-inch round cutter (or glass).
- Place on baking sheet, brush tops with melted butter.
📌 Pro Tip:
- Don’t twist the cutter—press straight down for even rise.
6️⃣ Bake & Glaze
- Bake 15–18 mins until golden brown.
- Optional: Drizzle with glaze while warm.
📌 Serving Suggestion:
- Serve with clotted cream or lemon curd!
❓ Frequently Asked Questions (FAQs)
1. Can I use milk instead of buttermilk?
✅ Yes! Mix ¾ cup milk + 1 tbsp lemon juice/vinegar, let sit 5 mins.
2. Why did my biscuits spread?
- Butter too warm (keep everything cold).
- Overmixed dough (handle minimally).
3. Can I make these ahead?
✅ Yes! Freeze unbaked biscuits, then bake +2–3 mins from frozen.
4. How do I store leftovers?
- Room temp: Up to 2 days (cover loosely).
- Freeze: Up to 1 month (reheat in oven).
5. Can I use other berries?
✅ Yes! Try raspberries, blackberries, or diced strawberries.
🔥 Flavor Variations
- Lemon Blueberry: Add 1 tbsp lemon zest to dough.
- Cinnamon Sugar: Sprinkle tops with cinnamon sugar before baking.
- Cream Cheese Swirl: Fold in 4 oz softened cream cheese.
⏱️ Time-Saving Tips
✔ Use a food processor to cut in butter (pulse lightly).
✔ Skip the glaze and dust with powdered sugar instead.
🍽 Serving Occasions
- Sunday brunch
- Tea time
- Summer picnics
💬 Final Thoughts
These Blueberry Biscuits are buttery, lightly sweet, and packed with juicy berries—like a homemade version of your favorite coffee shop pastry! The optional glaze adds a bakery-style finish, but they’re just as delicious plain.
Perfect for when you want something special without the fuss! ☕️🫐
Tried them? Share your pics below! 📸👇
