Imagine waking up to warm, fluffy Blueberry Biscuits—golden on the outside, soft on the inside, and bursting with sweet, juicy blueberries. These biscuits strike the perfect balance between comfort food and bakery-worthy indulgence, making them a standout on any breakfast or brunch table.
At SofyaRecipes, every recipe is crafted to bring joy and flavor to your kitchen. Sofya Petrova, our founder and a Chicago-born culinary expert, blends classic techniques with creative flair. Her Blueberry Biscuits recipe is no exception—designed to be approachable for home bakers, yet impressive enough to serve guests. If you enjoy fruit-filled baking, don’t miss our Blueberry Banana Nut Bread or Deliciously Simple Pineapple Cake.
These Blueberry Biscuits aren’t just delicious—they’re nostalgic. The combination of buttery layers and bursts of blueberry calls to mind summer mornings at grandma’s, or lazy weekends with fresh coffee and good company. That’s what we aim to recreate here: a classic feel, elevated just enough to impress.
Whether you’re new to baking or a seasoned home chef, these Blueberry Biscuits are a satisfying project. They come together quickly but yield flavor and texture that tastes like it took hours. With a flaky crust and juicy interior, they’re ideal for pairing with your favorite morning drink.
Ingredients List
- 2 cups (250g) all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup (67g) granulated sugar
- 6 tbsp (85g) cold unsalted butter, cubed
- 3/4 cup (180ml) buttermilk, plus more for brushing
- 1 tsp vanilla extract
- 1 cup fresh blueberries (or frozen, unthawed)
Optional Glaze:
- 1/2 cup powdered sugar
- 1 tbsp milk or lemon juice
Timing
- Prep Time: 15 minutes
- Cook Time: 18–20 minutes
- Total Time: ~35 minutes
These Blueberry Biscuits are quick enough for weekday mornings yet feel special enough for weekend brunch. No rising time needed—just mix, shape, and bake!
Step-by-Step Instructions
Step 1: Preheat & Prep
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Step 2: Combine Dry Ingredients
Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl. This step ensures that your leavening agents are evenly distributed, giving the Blueberry Biscuits a uniform rise.
Step 3: Cut in the Butter
Using a pastry cutter or your fingertips, work in the cold butter until the mixture resembles coarse crumbs. Cold butter is the secret to flaky Blueberry Biscuits—avoid overworking it.
Step 4: Mix Wet Ingredients
Stir in buttermilk and vanilla until just combined. Do not overmix. Gently fold in blueberries. The dough will be a little sticky, which is perfect for tender, bakery-style Blueberry Biscuits.
Step 5: Shape the Dough
Turn dough out onto a floured surface. Pat into a 1-inch thick rectangle. Cut into rounds or squares. Gather scraps and reshape as needed.
Pro Tip: For extra height and layers, fold the dough over itself 2–3 times before the final pat-down. This lamination technique helps create beautifully layered Blueberry Biscuits.
Step 6: Bake
Place biscuits on prepared sheet, brush tops with buttermilk, and bake for 18–20 minutes until golden.
Baking Note: Rotate the pan halfway through for even browning. If the tops are browning too fast, you can loosely tent with foil.
Step 7: Glaze & Serve
Optional: Whisk glaze ingredients and drizzle over warm biscuits. Serve fresh with jam, clotted cream, or more butter. These Blueberry Biscuits pair wonderfully with citrus or berry preserves.
Hosting Tip: Want to make them extra special? Serve alongside our Peanut Butter Banana Bread for a hearty, fruit-packed brunch.
Nutritional Information (Per Biscuit, Based on 8 Servings)
- Calories: ~230 kcal
- Fat: 9g
- Carbs: 33g
- Sugars: 9g
- Protein: 4g
- Fiber: 1g
- Sodium: 240mg
Healthier Alternatives
- Whole Wheat Option: Replace half the flour with whole wheat flour for a fiber-rich, nutty twist.
- Lower Sugar: Cut sugar to 1/4 cup or use a natural sweetener like monk fruit or coconut sugar.
- Dairy-Free: Use almond milk + vinegar and vegan butter for a plant-based version.
- Added Fiber: Add 2 tablespoons of ground flaxseed or chia seeds to the dry mix to increase nutritional value.
Serving Suggestions
- Breakfast Spread: Pair with lemon curd, honey butter, or clotted cream.
- Brunch Board: Serve alongside savory egg dishes, sausage links, and fruit salad.
- On-the-Go: Wrap in parchment for a perfect portable snack or lunchbox addition.
- Holiday Brunch: Add these to your Easter or Mother’s Day spread next to Easter Bundt Cake.
- Dessert Twist: Serve warm with a scoop of vanilla ice cream and drizzle of blueberry compote.
Common Mistakes to Avoid
- Overmixing: Leads to tough biscuits—mix until ingredients are just combined.
- Warm Butter: Keep butter cold for maximum flakiness and rise.
- Crowding the Pan: Leave space between biscuits to help them rise and brown evenly.
- Skipping the Chill: You can chill the cut biscuits for 15 minutes before baking to improve texture and structure.
- Using Too Much Flour When Shaping: A heavily floured surface can lead to dense biscuits. Use just enough to prevent sticking.
Storing Tips
- Room Temp: Store in an airtight container for 2 days.
- Refrigerate: Keeps well for up to 5 days when wrapped tightly.
- Freeze: Freeze unbaked biscuits on a tray, then transfer to a bag. Bake from frozen (add 2–3 minutes to bake time).
- Reheat Tip: Warm in a 300°F oven for 5–7 minutes to revive texture. Avoid the microwave to maintain crisp edges.
Conclusion
These Blueberry Biscuits are a cozy, crowd-pleasing twist on a Southern classic. With minimal effort and maximum flavor, they’re sure to become a staple in your breakfast routine. Whether you serve them at brunch, gift them as part of a care package, or simply treat yourself on a weekend morning, they’re the kind of recipe that brings people together.
From the first golden bite to the last blueberry burst, these biscuits showcase what SofyaRecipes is all about: approachable, elevated baking that inspires joy in every kitchen.
Give them a try and tag us in your biscuit creations! Comment below and subscribe for more irresistible bakes from SofyaRecipes.
FAQs
1. Can I use frozen blueberries?
Yes, use them straight from the freezer—no need to thaw.
2. How do I make them extra fluffy?
Handle the dough gently and don’t skip the cold butter!
3. Can I make mini biscuits?
Absolutely—just cut smaller rounds and reduce baking time to ~12 minutes.
4. What if I don’t have buttermilk?
Mix 3/4 cup milk with 2 tsp vinegar or lemon juice and let sit for 5 minutes.
5. How do I prevent blueberries from bleeding?
Toss them in a tablespoon of flour before folding into the dough.
6. Can I make the dough ahead of time?
Yes! Shape the biscuits and refrigerate them overnight before baking fresh the next morning.
7. What other fruits can I use?
Try chopped strawberries, raspberries, or blackberries for a twist on the original.
8. Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend and chill the dough before baking for best results.
9. Do they work as a dessert base?
Definitely—split and fill with whipped cream and fresh fruit for a shortcake-style treat.
10. What drinks pair well with these?
Coffee, black tea, or a vanilla latte complements the sweet-savory flavor beautifully.
