40-Minute Blueberry Biscuits

Here is my go-to recipe for blueberry biscuits, with a simple, foolproof dough that bakes up soft and fluffy, stuffed with fresh blueberries and finished with a sweet glaze on top.

These biscuits have become our Saturday morning tradition at home. I often make a double batch because they disappear so quickly – especially when they’re still warm from the oven. Nothing beats starting your weekend with fresh biscuits and coffee, don’t you think?

What Kind of Blueberries Should I Use?

Both fresh and frozen blueberries work great in these biscuits, so you can use whichever you have on hand. If you’re using fresh berries, look for ones that are firm, plump, and have a deep blue-purple color with a slight silvery frost on the skin. When using frozen blueberries, keep them frozen until you’re ready to fold them into the dough – this helps prevent the juice from bleeding too much into your biscuits. Wild blueberries tend to be smaller and more flavorful than cultivated ones, but either type will give you delicious results. Just remember to gently fold the berries into your dough to avoid crushing them, which can turn your biscuits purple.

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions for this biscuit recipe:

• Buttermilk: No buttermilk? Mix 3/4 cup regular milk with 2 teaspoons of lemon juice or white vinegar. Let it sit for 5 minutes before using.
• Butter: You can use cold shortening instead of butter for a dairy-free option. Just make sure it’s cold like you would with butter.
• Blueberries: Fresh or frozen blueberries both work great. You can also try raspberries or blackberries. If using frozen berries, don’t thaw them first – add them while still frozen.
• Plain flour: While regular plain flour is best for biscuits, you can use self-rising flour – just skip the baking powder if you do.
• Icing sugar: For the glaze, if you’re out of icing sugar, blend regular granulated sugar in a food processor until very fine. Use the same amount.
• Milk: For the glaze, feel free to use any type of milk – whole, 2%, or plant-based options all work. Just adjust the amount to get the right consistency.

Watch Out for These Mistakes While Baking

The biggest mistake when making biscuits is overworking the dough – this activates too much gluten and results in tough, dense biscuits instead of light, flaky ones. For the most tender biscuits, mix just until the ingredients come together and stop as soon as you no longer see dry flour. Another common error is using warm butter – make sure your butter is very cold (even frozen works great) and cut it into small pieces before mixing, as this creates those wonderful flaky layers when baked. When adding blueberries, gently fold them in at the very end to prevent them from bursting and turning your dough purple, and if using frozen berries, don’t thaw them first or they’ll make your dough too wet. For the flakiest results, fold your dough like a letter three times before cutting, and make sure to cut straight down with your biscuit cutter rather than twisting, which can seal the edges and prevent proper rising.

What to Serve With Blueberry Biscuits?

These sweet biscuits are perfect for breakfast or brunch, and they pair wonderfully with a hot cup of coffee or tea. For a more filling morning meal, serve them alongside scrambled eggs and crispy bacon, or add a spread of softened butter and honey for extra richness. If you’re serving these for afternoon tea, try them with some lemon curd or whipped cream on the side – the tangy-sweet combination is really good! You can also make a simple fruit salad with fresh berries and peaches to round out your plate.

Storage Instructions

Keep Fresh: These blueberry biscuits are best enjoyed the day they’re baked, but you can keep them in an airtight container at room temperature for up to 2 days. If you live in a humid climate, pop them in the fridge instead to prevent them from getting too moist.

Freeze: Good news – these biscuits freeze really well! Once they’re completely cool, place them in a freezer bag or container and they’ll keep for up to 3 months. I like to freeze them before adding the glaze, as it works better that way.

Warm Up: To enjoy your frozen biscuits, thaw them overnight in the fridge or for about an hour at room temperature. For that fresh-baked taste, pop them in a 350°F oven for 5-7 minutes. If you stored them at room temperature or in the fridge, a quick 10-15 seconds in the microwave will make them taste like they just came out of the oven!

Preparation Time	15-20 minutes
Cooking Time	15-20 minutes
Total Time	30-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 20-25 g
• Fat: 70-80 g
• Carbohydrates: 250-260 g

Ingredients

• 2 cups plain flour
• 2 teaspoons baking powder
• 2 teaspoons granulated sugar
• 4 tablespoons butter (or 1/2 stick)
• 3/4 cup buttermilk
• 1 egg
• 1 cup blueberries (fresh or frozen)
• 1 cup icing sugar
• 4 to 5 tablespoons milk

Step 1: Prepare the Dry Ingredients

In a large mixing bowl, combine the flour, baking powder, and sugar using a whisk.

This ensures that all dry ingredients are evenly distributed, which helps in achieving a uniform rise.

Step 2: Incorporate the Butter

Cut the butter into small pieces and add it to the bowl of dry ingredients.

Use a pastry cutter or your fingers to rub the butter into the flour mixture until it resembles coarse crumbs.

This step is crucial for flaky biscuit texture.

Step 3: Combine Wet Ingredients

In a separate bowl, beat the egg and milk together until well combined.

This mixture will be added to the dry ingredients to form the dough.

Step 4: Form the Dough

Pour the wet ingredients into the bowl with the dry ingredients.

Gently mix using a spoon until just combined.

Be careful not to over-mix, as this can make the biscuits tough.

Carefully fold in the blueberries to evenly distribute them throughout the dough.

Step 5: Shape the Biscuits

Turn the dough out onto a floured surface and pat it to about 1/2 inch thick using your hands.

Use a biscuit cutter to cut out the biscuits.

Try to cut as many as possible on the first pass to prevent overworking the dough.

Step 6: Bake the Biscuits

Place the cut biscuits on a sprayed baking sheet, ensuring that they are touching each other.

This encourages them to rise up rather than spread out.

Bake the biscuits in a preheated 425°F oven for 15 to 20 minutes, or until they are golden brown on top.

Step 7: Prepare the Drizzle

In a small bowl, whisk together milk and sugar until you achieve a consistency that is easy to drizzle over the biscuits.

This will add a subtle sweetness and a shiny glaze to your finished biscuits.

Step 8: Serve and Enjoy

Once the biscuits are baked, remove them from the oven and allow them to cool slightly.

Drizzle with the prepared milk and sugar mixture before serving.

Enjoy your delicious blueberry biscuits warm!