Blueberry Biscuits

These Blueberry Biscuits are buttery, flaky, and filled with fresh blueberries, then drizzled with a simple vanilla glaze. They’re easy enough for a weekend breakfast but special enough for brunch with family and friends.

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Why You’ll Love These

Homemade Blueberry Biscuits feel right at home on a weekend breakfast table, but are special enough for brunch or guests. They come together with simple pantry ingredients, and the shredded frozen butter creates tender, flaky layers every time.

Unlike a blueberry muffin or scone, these biscuits stay light and flaky thanks to frozen shredded butter and cold buttermilk. Folding the dough creates tender layers while the fresh blueberries add little bursts of sweetness throughout.

• Flaky, buttery layers made with shredded frozen butter.
• Fresh blueberries in every bite.
• Easy enough for a weekend breakfast but special enough for guests.
• A simple vanilla glaze finishes them perfectly.
• Ready in about 30 minutes from start to finish.

Looking for more easy breakfast recipes? Try our Morning Buns, Western Omelet Quiche, Mixed Berry Muffins, Blueberry Bread, and Blueberry Streusel Coffee Cake.

Ingredients Needed

For the Blueberry Biscuits

• All-purpose flour – Is the base for the biscuits while still keeping the crumb tender.
• Baking powder – The leavening agent that gives the biscuits their tall, fluffy rise and flaky layers.
• Kosher salt – Enhances the buttery flavor and balances the sweetness from the blueberries and glaze.
• Granulated sugar – Adds a touch of sweetness and helps the biscuits develop a lightly golden exterior.
• Frozen unsalted butter – Shredding frozen butter distributes small pieces throughout the dough. As the butter melts in the oven, it creates steam, producing flaky, tender layers.
• Buttermilk – Brings the dough together while adding richness and a subtle tang. The acidity also works with the baking powder to create a lighter biscuit.
• Fresh blueberries – Add juicy bursts of natural sweetness and fresh blueberry flavor throughout every biscuit.

For the Vanilla Glaze

• Powdered sugar – Creates a smooth, sweet glaze that sets nicely on the warm biscuits.
• Vanilla extract – Adds warmth and depth of flavor without overpowering the blueberries.
• Kosher salt – Just a pinch balances the sweetness and makes the glaze taste more rounded.
• Milk – Thins the glaze to the perfect consistency for drizzling over the biscuits.

Please see the recipe card below for a full list of ingredients, measurements, and instructions.

Fresh vs Frozen Blueberries

I find fresh blueberries work best because they hold their shape and are less likely to bleed into the dough. Frozen blueberries work well, too. Just add them straight from the freezer without thawing to help prevent the dough from turning purple.

How to Make Blueberry Biscuits

Step 1: Preheat the oven to 450ºF. Line a baking sheet with parchment paper. In a large bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and kosher salt. Stir in the frozen shredded butter to evenly coat it with the flour, breaking up any large clumps.

Step 2: Pour the cold buttermilk into the dry ingredients and stir just until a shaggy dough forms. Gently fold in the blueberries, being careful not to crush them.

Step 3: Turn the dough onto a lightly floured surface. Pat it into a rectangle about 1 inch thick. Fold the dough over itself several times to create flaky layers, then gently pat it back into a rectangle. Cut the biscuits using a 2-inch biscuit cutter. Place them touching on the prepared baking sheet. Place the baking sheet in the freezer for 5-10 minutes.

Step 4: Bake for 13 to 15 minutes, or until the tops are lightly golden and the biscuits have risen beautifully.

Step 5: While the biscuits cool for 5 minutes, whisk together the powdered sugar, vanilla, kosher salt, and enough milk to make a smooth glaze. Drizzle it over the warm biscuits before serving.

Tips

• Use frozen butter and cold buttermilk. If your butter is not frozen, grate it on the large holes of a box grater and place it in the freezer for about 15 minutes.
• Cold ingredients are the key to flaky biscuits.
• DO NOT overwork the biscuit dough. This will result in tough biscuits.
• If a few blueberries burst while mixing, don’t worry. They’ll create little pockets of blueberry flavor throughout the biscuits.
• Use a sharp, floured biscuit cutter to cut out the biscuits. Press straight down without twisting. Twisting will seal the edges, and they won’t rise evenly or as high.
• Place the cut biscuits almost touching each other on the baking sheet. This helps them rise high and not become lopsided. It also encourages them to rise upward rather than spread outward.
• Chilling the biscuits after cutting helps to keep the butter cold. I found that freezing the cut biscuits for about 10 minutes before baking consistently gave me the tallest, flakiest biscuits.

Variations

• Add a teaspoon of fresh lemon zest to the dough or the glaze for a bright citrus flavor that pairs beautifully with blueberries.
• Skip the glaze if you prefer a more traditional breakfast biscuit.
• Swap the vanilla in the glaze for almond extract if you enjoy that classic bakery-style flavor.

Storage

• Biscuits are best the day they’re baked. Store leftover biscuits in an airtight container at room temperature for up to 2 days. Warm for 10–15 seconds in the microwave or a few minutes in a 300°F oven.
• For longer storage, refrigerate them for up to 4 days.
• They also freeze well. I would skip the glaze if you plan on freezing. Place in a freezer safe bag or container and freeze for up to 3 months. Thaw at room temperature.

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