Blueberry Biscuits
I’m in love with these Blueberry Biscuits. They’re part savory, part sweet, and totally delicious! Light, fluffy biscuits infused with bright blueberry flavor and topped with an amazing glaze? Yes, please! Plus, these biscuits are easy to make, and they freeze like a dream, so make a double batch and enjoy them for lunch, dessert, or even breakfast!
Blueberry Biscuits are fluffy, moist, and loaded with plump blueberries. Next to the amazing blueberry flavor, the glaze is my favorite part. It’s such an easy glaze but adds so much to these tasty treats. It’s not too sweet, it helps keep the biscuits moist, and the lemon highlights the blueberry flavor.
Blueberry Biscuits
I love fresh pastries, and these biscuits are great for breakfast, on a brunch board or platter, or for dessert any time. They are humble but taste so decadent!
Don’t be intimidated by making biscuits. These are really quite forgiving and don’t need any special equipment to make them. The key is to keep the butter super cold. In fact, I pop the butter into the freezer for a few minutes and keep it there until I’m ready to use it.
Fresh blueberries make the best biscuits, and your biscuits won’t turn out purple. They’ll have just the right amount of blueberry flavor, and there’s nothing better than a just-from-the-oven biscuit with a bit of butter melting into it. Yum!
Why I love this recipe
- It’s not hard to make and doesn’t require any special equipment.
- These biscuits aren’t too sweet! They’re the perfect blend of sweet and savory.
- They freeze great, so make a double batch and freeze some for later!
Gather these ingredients
- All-purpose flour
- Milk – Cold.
- Sugar – White granulated sugar.
- Unsalted butter – Very cold or even frozen.
- Baking powder
- Salt
- Fresh blueberries
- Powdered sugar
- Water
- Vanilla extract – Pure or artificial extract.
- Almond extract
- Lemon juice
- Lemon zest – Optional, but adds a pop of more lemon flavor.
How to make the best blueberry biscuits
- Preheat your oven to 450-F and pop the butter into the freezer so it is super cold. Line a baking sheet with parchment paper and set it aside.
- Combine the flour, baking powder, salt, and sugar in a large mixing bowl and mix to combine.
- Add the cold milk and blueberries and gently mix until combined.
- Cut the butter into small cubes, and using your hands, work the butter into the batter until it is mixed evenly throughout the dough. There will be chunks of butter!
- Flour a work surface and turn the dough out onto the surface. Roll the dough about ¼-⅛ inch thick. Use a biscuit cutter to cut 6-8 biscuits from the dough.
- Bake the biscuits on the prepared baking sheet at 450-F for about 8-12 minutes. Remove them from the oven and allow them to cool.
- Make the glaze by mixing the powdered sugar, water, vanilla and almond extracts, and lemon juice. Add the lemon zest to the glaze for a bit more flavor.
- Drizzle or brush the glaze over the warm biscuits and enjoy!
Tips & suggestions
- Cold butter is essential to this recipe. The butter is what will help your biscuits turn out flaky.
- Spray your hands with cooking spray before working the butter into the batter to help keep the dough from sticking to your hands.
- When making the glaze, add a bit of water at a time until it is thin enough to spoon over the biscuits but not too runny.
- Fresh blueberries work best in this recipe.
Serving suggestions
I LOVE these biscuits, and honestly, you don’t need a single thing to go with them. If you do want to pair them with something else, a fruit salad is a great pick. I love nibbling on one of these biscuits with a bowl of soup or enjoying one for dessert after a tasty meal of grilled chicken. Another great idea is to make a batch of these and freeze them, then thaw them and add them to your breakfast or brunch board.
Storage
Store any leftover biscuits in an airtight container on the counter for up to a day. You can also freeze these biscuits for up to a month.
Check out these awesome biscuit recipes while you’re here
- Jalapeno Cheddar Biscuits
- Sweet Potato Buttermilk Biscuits
- Pumpkin Biscuits
- Flaky Buttermilk Biscuits
Get the Recipe:
Blueberry Biscuits
Ingredients
- 2 cups all purpose flour
- ¾ cup milk, cold
- ⅓ cup sugar
- 6 tablespoons unsalted butter, cold or frozen
- 4 teaspoons baking powder
- 1 teaspoon salt
- ½ cup blueberries
Glaze:
- 1 cup powdered sugar
- 2-3 Tbsp water
- ½ teaspoon vanilla
- ½ teaspoon almond extract
- ½ teaspoon lemon juice
- Lemon zest, optional
Instructions
- Preheat oven to 450°F.
- Put the butter in the freezer to get it cold quickly, if not already in the fridge. You want to use COLD butter.
- Cut the butter into small cubes.
- In a large mixing bowl add dry ingredients and mix: flour, sugar, baking powder, and salt. Add cold milk and blueberries to the dry ingredients and mix. (Add a few more drops of milk if the dough seems too dry.)
- Add the butter cubes to the batter and mix together with your hands (TIP: spray your hands first with cooking spray). Keep mixing until the butter is mixed evenly throughout the dough. There will be chunks of butter!
- On a floured surface, roll the dough about ¼ to ½ inches thick. Using a biscuit cutter cut approximately 6-8 biscuits from the dough.
- Bake biscuits 8-12 minutes. Remove from the oven and allow to cool.
Make the glaze:
- While the biscuits are baking, make the glaze. In a small bowl, mix together the powdered sugar, water, vanilla and almond extract, and lemon juice. Optional to add 1-2 tsp of lemon zest to the glaze for more citrus flavor.
- TIP: The glaze will be on the runny side. Start with less water, and add as you need it.
- Drizzle (or use a pastry brush) glaze over the warm biscuits. Serve!
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I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Do you freeze before glazing, I assume? Making these for weekend family guests!
Yes, I would glaze before eating.
These look amazing! Do the blueberries pop or get broken up when mixing butter in with hands?
A little of both!