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Filled with plump fresh blueberries and topped with a simple lemon glaze, these Blueberry Biscuits are incredible and take just 45 minutes to make! With berries that burst in your mouth with each bite, they are buttery, flakey, and just lightly sweetened with a pinch of sugar.
Easy Blueberry Biscuits Recipe
Meet your new favorite treat that is just a tad sweet! I love adding blueberries to savory baked goods. They have this way of adding just a touch of freshness and a bit of sweetness without turning it into a dessert. And these Blueberry Biscuits are the perfect combination of a fresh Blueberry Muffin and a Butter Biscuit!
They are buttery and flakey just like biscuits should be with a touch of buttermilk for depth. Yet, layered with plenty of fresh blueberries and just a pinch of sugar to bring it all together. You can serve them for breakfast or dessert. Leave the glaze off and they can even be paired with a fresh salad.
It’s an incredibly easy recipe and one that takes no special skills. In fact, all you need is a few basic pantry ingredients and about 45 minutes! So grab yourself some fresh blueberries and give these delicious blueberry biscuits a go this weekend!
Why You’ll Love These Blueberry Biscuits
- Bursting with Blueberries! When you add layers of fresh juicy blueberries to buttermilk biscuits you get the perfect combination of savory and sweet in a light and flakey pastry.
- Easy to Make! This simple recipe can be made in just 45 minutes. It requires no special ingredients, fancy equipment, or rise time. It’s a great recipe the most novice bakers.
- Brunch Ready! Perfect for your next lazy Sunday family brunch or holiday breakfast! Serve these biscuits warm right out of the oven with coffee and your family will fall in love.
Ingredients You’ll Need
Biscuits
- Flour – Simple all-purpose flour is all you need.
- Baking Powder – Not to be confused with baking soda. Baking powder is used as a leavening agent to help the biscuits rise.
- Salt – Enhances the flavor of the dough and balances the sweetness.
- Sugar – I used granulated white sugar. You can also use cane sugar.
- Buttermilk – Using buttermilk adds a lovely bit of acid to the biscuit dough that highlights the flavor of the blueberries. But any type of milk can be used including plant based varieties.
- Butter – Always use very cold unsalted butter to make biscuits. You can also use shortening as a substitution.
- Blueberries – Fresh blueberries are best, but you can use frozen berries in a pinch.
Glaze
- Powdered Sugar – Also called icing sugar is used to make the glaze.
- Lemon Juice – Use fresh lemon juice for the best taste. You can also add a little lemon zest.
- Milk – Any type of milk will work including plant based varieties.
This simple biscuit recipe is going to show you how easy it can be to make homemade biscuits. Just make sure your butter is cold before you get started!
Preheat The Oven And Prep The Pan
To start, preheat your oven temperature to 475°F (246°C) so that it’s ready to go once the biscuits are ready to bake! Then grab a large cast iron skillet and set it aside. This is the pan you’ll be using to bake your biscuits. But if you don’t have a cast iron skillet you can also use an 8-inch square baking pan sprayed with nonstick cooking spray.
Prep The Wet And Dry Ingredients
Next, the wet and dry ingredients must be measured out and placed into separate bowls before combining them together. So first stir the flour, baking powder, and salt together in a large bowl. Then whisk the buttermilk together with the sugar in another bowl and set it aside for now.
Make The Dough
Before you begin the dough, it’s super important to make sure that the butter is really cold. Then cut the cubed cold butter into the flour mixture using a pastry cutter until it resembles small peas. You can also use two forks for this step if you prefer.
Next, add the buttermilk mixture and combine all the ingredients using a wooden spoon just until the dough comes together.
Add The Blueberries
First, sprinkle the fresh blueberries with about 1 tablespoon of flour to coat them. Then very gently fold them into the dough taking care to maintain their shape. Next, carefully roll the dough out into a disc trying your best not to burst any berries. Then fold the dough over itself 4 to 5 times and create a rectangle or circle that is 1 inch in thickness. Do not knead the dough at any point.
Cut The Biscuits
Once the dough is rolled out you need to cut your blueberry biscuits. To do this, use a 2-inch round biscuit cutter, cookie cutter, or glass to cut the dough into about 9 biscuits. Then place the cut dough in the cast iron skillet or prepared pan touching. There should be no space between the biscuits.
Bake And Butter
With the biscuits cut and in the skillet, transfer them to the middle oven rack of the preheated oven and bake them for 6 minutes. Then carefully remove the skillet from the oven and brush them generously with melted butter. Now, put the skillet back into the hot oven and bake the biscuits for another 4 to 6 minutes or until they begin to turn golden brown and the blueberries are just starting to burst. Then remove them from the oven and allow them to sit in the skillet for 10 more minutes to finish cooking. The biscuits need this extra time in the skillet for the bottoms to properly brown.
Glaze And Serve
While the biscuits are cooling in the skillet, begin making the glaze by whisking the powdered sugar, lemon juice, and milk together in a medium bowl until smooth. Then drizzle or pour the glaze over the biscuits and serve with some honey butter if you like.
Can I Use Frozen Blueberries?
Yes, you can totally make this recipe using frozen blueberries. However, let them defrost a bit and then drain as much liquid as possible to prevent them from adding too much moisture to the dough.
Can I Make Gluten-Free Biscuits?
Probably yes, but I’ve not tried. However, make sure to use a 1-to-1 gluten-free flour that has xanthan gum in it, which acts as a replacement for the gluten that is naturally in all-purpose flour.
Expert Tips
- The butter must be cold. If your butter is not cold your biscuits will not be flaky. Chill the cubed butter in the freezer for about 5 minutes before you begin the recipe.
- Don’t knead the dough. You need to fold this dough not knead it. You want the cold cubed butter that you incorporated into the flour to remain crumbly and you also don’t want to burst the blueberries.
- Use buttermilk or make your own. The buttermilk has a mild acidic quality to it which is important in this recipe. However, if you don’t have any buttermilk on hand you can easily make your own by adding one tablespoon of lemon juice or white vinegar to every one cup of milk and then letting it sit for about 5 minutes to curdle a bit.
Storage
Baked blueberry biscuits can be stored in an airtight container for about 1 to 2 days at room temperature or for about a week in the fridge. To reheat, put them in the microwave for about 15 seconds or in the toaster oven for about 2 to 3 minutes.
You can also store the biscuits in the freezer for about 3 months. Just allow them to thaw out at room temperature for about an hour before reheating.
Other Delicious Recipes To Try
Blueberry Biscuits
Equipment
Ingredients
Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¼ cup granulated sugar
- ¾ cup buttermilk
- 8 tablespoons butter unsalted, very cold and cut into cubes
- 1 cup fresh blueberries
- 4 tablespoons butter melted
Glaze
- 1 cup powdered sugar
- 1 teaspoon lemon juice freshly squeezed
- 1 tablespoon milk
Instructions
- Preheat the oven to 475°F.
- In a large bowl combine the flour with the baking powder and salt.
- In another small bowl whisk the buttermilk with the sugar. Set aside.
- Add the cold butter to the flour bowl and using a pastry cutter or two knives, cut into the butter until the butter forms into small peas.
- Pour the buttermilk mixture and continue mixing until the dough comes together.
- Sprinkle about 1 tbsp of flour over the blueberries and gently fold them in to the dough.
- Transfer the dough to a lightly floured surface. Gently roll out the dough into a disc, taking care not to burst the blueberries. Fold the dough over itself and repeat 4-5 times. Depending on the shape you want your scones, roll out your dough into an 1-inch thick disc or rectangle.
- Cut the dough in circles using a 2½ inch cookie cutter or glass. Should get about 9 biscuits. Transfer the biscuits to a large cast iron skillet, the biscuits should be touching.
- Transfer the skillet to the preheated oven and bake for 6 minutes. Take out the skillet and brush the biscuits with the melted butter generously. Place the skillet back in the oven and bake for another 4 to 6 minutes. The biscuits are ready when you see the the blueberries start to burst and the biscuits start to turn brown. Take them out and let them sit for 10 minutes. They will continue to cook in the skillet.
- Meanwhile, make the glaze by whisking all the glaze ingredients together in a bowl, then drizzle or pour over the biscuits.
Tips & Notes:
- The butter must be cold. If your butter is not cold your biscuits will not be flaky. Chill the cubed butter in the freezer for about 5 minutes before you begin the recipe.
- Don’t knead the dough. You need to fold this dough not knead it. You want the cold cubed butter that you incorporated into the flour to remain crumbly and you also don’t want to burst the blueberries.
- Use buttermilk or make your own. The buttermilk has a mild acidic quality to it which is important in this recipe. However, if you don’t have any buttermilk on hand you can easily make your own by adding one tablespoon of lemon juice or white vinegar to every one cup of milk and then letting it sit for about 5 minutes to curdle a bit.
- Baked blueberry biscuits can be stored in an airtight container for about 1 to 2 days at room temperature or for about a week in the fridge. To reheat, put them in the microwave for about 15 seconds or in the toaster oven for about 2 to 3 minutes.
- You can also store the biscuits in the freezer for about 3 months. Just allow them to thaw out at room temperature for about an hour before reheating.
