Blueberry biscuits are glazed buttermilk biscuits that are full of fresh, juicy blueberries! These easy blueberry biscuits can be made from scratch in less than 30 minutes.
Get your day started right with these easy buttermilk blueberry biscuits! These fluffy buttermilk biscuits are perfect for breakfast, brunch, a snack, or even dessert.
These sweet blueberry biscuits are made with just a few simple ingredients, and they take less than 30 minutes to make from scratch. These tasty biscuits are sure to please!
How to make blueberry biscuits
Step 1: Adjust oven rack to middle position and preheat oven to 475 degrees F. Line a rimmed baking sheet with parchment paper. Set aside.
Step 2: Melt the butter in a large, microwave-safe bowl in the microwave until about 90% melted. Whisk until completely melted.
Step 3: Let the butter sit for 5 minutes to cool slightly.
Step 4: Whisk in the cold buttermilk. The butter should clump up.
Step 5: Add the flour, baking powder, baking soda, sugar, and salt. Whisk just until combined. Don’t overmix.
Step 6: Gently fold in the blueberries just until incorporated.
Step 7: Drop ¼-cup scoops of biscuit batter about 2 to 3 inches apart on the prepared baking sheet.
Step 8: Bake for about 12-15 minutes, or until light golden brown.
Step 9: To make the icing, melt the remaining butter in a medium microwave safe dish.
Step 10: Whisk in the powdered sugar a little at a time.
Step 11: Add enough milk to form a glaze that can be drizzled but is still thick.
Step 12: Whisk in the vanilla extract.
Step 13: Drizzle the biscuits with the icing and serve warm.
Recipe Tips!
- Temperature matters: For this recipe to work properly, it’s important that the ingredients be at the proper temperature. Straight-from-the-fridge cold buttermilk helps the butter to clump up. Those clumps of butter help to form soft biscuits with flaky outsides.
- Mixing: It’s key to use a light touch when making biscuits. Mix the biscuits by hand and try to avoid overmixing to keep the biscuits light and fluffy.
Recipe FAQs
You can! Use an equal amount of frozen blueberries in place of the fresh blueberries. Do not thaw the blueberries before use as thawing the blueberries can lead to mushy berries and blue-stained biscuits.
The buttermilk is important in this recipe, but you can make a homemade buttermilk substitute.
Storage
Store any leftover biscuits in an airtight container. The biscuits are best eaten when freshly made, but they will keep for about 2 days when properly stored.
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Blueberry Biscuits
Ingredients
- 1/2 cup butter
- 1 cup cold buttermilk
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons sugar
- ½ teaspoon salt
- 1 cup fresh blueberries
Glaze
- 1 tablespoon butter
- 1 cup powdered sugar
- 1-2 tablespoon milk or cream
- 1/4 teaspoon vanilla extract
Instructions
- Adjust oven rack to middle position and preheat oven to 475 degrees F. Line a rimmed baking sheet with parchment paper. Set aside.
- Melt the butter in a large, microwave-safe bowl in the microwave until about 90% melted.
- Whisk until completely melted.
- Let the butter sit for 5 minutes to cool slightly.
- Whisk in the cold buttermilk. The butter should clump up.
- Add the flour, baking powder, baking soda, sugar, and salt. Whisk just until combined. Don’t overmix.
- Gently fold in the blueberries just until incorporated.
- Drop ¼-cup scoops of biscuit batter about 2 to 3 inches apart on the prepared baking sheet.
- Bake for about 12-15 minutes, or until light golden brown.
- To make the icing, melt the remaining butter in a medium microwave safe dish.
- Whisk in the powdered sugar a little at a time.
- Add enough milk to form a glaze that can be drizzled but is still thick.
- Whisk in the vanilla extract.
- Drizzle the biscuits with the icing and serve warm.
Notes
- Butter: I use salted butter. Feel free to use unsalted butter if you prefer.
- Buttermilk: I like to use full-fat buttermilk for softer, richer biscuits.
- Nutrition values are estimates.
Nutrition
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Comments & Reviews
Hilda says
Soft and just the right balance of sweet and savory. We generally devour these in 1-2 days.
Kate says
Thank you! I’m so glad that you like the biscuits!
Barbara says
These were absolutely awesome! Not too sweet and the berries really popped I this recipe….in a good way. They didn’t last very long. Not sure what happened to my batch hut I got 10 biscuits. This one will be written down and put in the recipe box for sure.
Kate says
Thank you so much!
Roger Cary says
Thanks for the recipe.
note: instructions on step 9: “add remaining butter”? (clarified in glaze instructions as 1 tablespoon)
Detail overlooked.
Kate says
Hi! You’re very welcome!
Jennifer says
Hi Kate, these cookies look good. If I do not want to put the glaze on the cookies, can I increase the sugar in the cookie dough? If so, how much sugar should I use. Thank you.
Kate says
Hi! I just want to clarify that these are American biscuits, not cookies. I also have a blueberry muffin cookie recipe.
I haven’t tried omitting the glaze to say for certain. If you do increase the sugar in the biscuits by quite a bit, it may throw off the other ratios. It may take a bit of trial and error, but you could try increasing it to 1/4 cup and then go from there.