Would you like to save this?
We'll email this post to you, so you can come back to it later!
These easy homemade blueberry biscuits are a flaky, buttery delight—perfect for a sweet breakfast treat or a simple dessert.
Blueberry Biscuits are light, tender rolls studded with juicy summer berries, turning an old-fashioned biscuit into a fruity masterpiece. I first tested this recipe on a warm June morning when local farmers’ markets brimmed with deep-purple berries, and I wanted something more exciting than plain scones. They bake up golden, with a slightly crisp top and a melt-in-your-mouth crumb filled with bursts of blueberry goodness—think of a warm hug in biscuit form.
What makes them unique is how they bridge breakfast and dessert. They’re rich enough for a weekend brunch but not so sweet that you’d skip them after dinner. Using buttermilk and cold butter ensures a flaky, layered texture, while just enough sugar brings out the berries’ natural flavor without making it cloying. And because these biscuits are made from scratch, you can call them homemade without any guilt.
According to Google Trends, interest in “blueberry biscuits” spikes by about 30% each summer when blueberries reach peak ripeness—and I’m right there with everyone else. If you’ve got 20 minutes to prep and another 15 to bake, you’ll have a stack of warm, buttery pockets that taste like summer on a plate.
Why You’ll Love This Recipe
- No fuss—one bowl for dry ingredients, one for wet.
- Ready in under 40 minutes from start to finish.
- Flaky layers thanks to cold butter and quick handling.
- Versatile for breakfast, dessert or afternoon snack.
- Perfect balance—sweet but not overpowering.
- Homemade feel without the headache.
- Ingredient swaps available for dairy-free or gluten-free diets.
- Freshly baked aroma that fills your kitchen with nostalgia.
Ingredients
- 2 cups (250 g) all-purpose flour (swap half with whole wheat pastry flour for nuttiness)
- 1 tablespoon baking powder (aluminum-free if possible)
- 2 tablespoons granulated sugar (brown sugar works too)
- ½ teaspoon fine sea salt
- 6 tablespoons (85 g) cold unsalted butter, cubed (keep frozen if it’s warm in your kitchen)
- ¾ cup (180 ml) buttermilk, chilled (or mix ¾ cup milk + 1 tablespoon lemon juice, rest 5 minutes)
- 1 cup (150 g) fresh blueberries, rinsed and patted dry (or frozen, no need to thaw)
- Zest and juice of ½ lemon (optional, for brightness)
Directions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat—cold surfaces help the biscuits puff up nicely.
- In a large bowl, whisk flour, baking powder, sugar and salt until evenly blended—no clumps.
- Drop in the cold butter cubes, then use a pastry cutter (or two forks) to work the butter into the flour until the mixture resembles coarse crumbs, pea-sized bits are perfect. Don’t overmix; you want little butter pockets to steam.
- In a separate bowl, whisk the buttermilk (plus lemon zest and juice, if using). Pour wet into dry, folding gently with a spatula until the dough just comes together—shaggy and sticky is fine.
- Toss blueberries in a tablespoon of flour—this keeps them from sinking and bleeding too much color. Fold them in softly.
- Turn dough onto a lightly floured surface. Press into a 1-inch thick rectangle (about 8×6 in). For extra flaky layers, fold the dough in half, press gently, then roll again to 1-inch thickness.
- Use a 2½-inch biscuit cutter to cut rounds, pressing straight down (no twisting). Reroll scraps once to get 2–3 more biscuits.
- Place biscuits about 1 inch apart on the sheet. Brush tops with a little buttermilk or melted butter for a golden finish; sprinkle sugar for a touch of sparkle.
- Bake 12–15 minutes until tops are golden and bottoms are lightly tan—a toothpick should come out clean.
- Rest 5 minutes on the pan, then transfer to a wire rack. Serve warm with honey, jam, or just plain—they’re a lovely sweet treat as is.
Servings & Timing
- Yield: 10–12 biscuits (depending on cutter size)
- Prep Time: 20 minutes (mixing + cutting)
- Bake Time: 12–15 minutes
- Total Time: about 35 minutes from start to indulgence
Variations
- Lemon-Blue Bliss: Add extra zest and swap blueberries for raspberries.
- Cheddar Twist: Fold in ½ cup shredded sharp cheddar and a pinch of black pepper.
- Vegan Swap: Use plant-based butter and almond milk mixed with vinegar.
- Gluten-Free: Replace flour with a 1:1 gluten-free baking blend.
- Maple Glaze: Drizzle warm maple syrup mixed with a dash of cinnamon.
- Spiced Berry: Stir in ½ teaspoon cinnamon and a pinch of nutmeg.
Storage & Reheating
Store leftovers at room temperature in an airtight container for up to 2 days. For longer life, freeze in a zip-top bag for up to 3 months; layer with parchment to avoid sticking.
Reheat chilled biscuits in a 350°F oven for 5–7 minutes, or microwave (covered with a damp napkin) for 20–30 seconds—nearly as good as fresh.
Make-ahead tip: Shape biscuits on a baking sheet, freeze solid, then transfer to a bag. Bake straight from frozen, adding 2–3 minutes to the time.
Notes
Keeping the butter extra cold is key for those flaky layers—imagine little steam explosions lifting the dough. If it melts too soon, you’ll end up with a denser biscuit (still tasty, but missing that airy charm).
If berries are very juicy, toss in flour and let drain on a paper towel—this prevents a soggy bottom. Also, preheat your baking sheet for a crisper base.
Adjust sugar to your taste: 1 tablespoon for a lightly sweet biscuit; up to 3 tablespoons if you want a dessert-style treat.
FAQs
Can I use frozen blueberries?
Absolutely—toss them in flour while frozen and don’t thaw to avoid blue-streaked dough.
Why are my biscuits flat?
Butter may have warmed up or dough was overworked; chill ingredients and handle gently.
Is self-rising flour OK?
Yes—leave out baking powder and salt if your blend already includes them.
Can I make these dairy-free?
Swap to vegan butter and use oat or almond milk with vinegar instead of buttermilk.
How do I store leftovers?
Keep at room temperature for two days or freeze for up to three months in a sealed bag.
What’s the secret to ultra-flaky layers?
Cold butter, minimal handling and folding the dough like a letter.
Can I add other fruit?
Definitely—peaches, strawberries or chopped cherries work beautifully in season.
Conclusion
Blueberry Biscuits bring a burst of sweetness and a tender crumb to every bite. Their flaky, buttery layers paired with juicy fruit make this homemade recipe a go-to for breakfast, brunch or a light dessert. Give these delicious sweet treats a try, then share your favorite twist or drop a comment to let me know how yours turned out!
Blueberry Biscuits
Ingredients
- 2 cups all-purpose flour (swap half with whole wheat pastry flour for nuttiness)
- 1 tablespoon baking powder (aluminum-free if possible)
- 2 tablespoons granulated sugar (brown sugar works too)
- 1/2 teaspoon fine sea salt
- 6 tablespoons cold unsalted butter cubed (keep frozen if it’s warm in your kitchen)
- 3/4 cup buttermilk chilled (or mix 3/4 cup milk + 1 tablespoon lemon juice, rest 5 minutes)
- 1 cup fresh blueberries rinsed and patted dry (or frozen, no need to thaw)
- Zest and juice of 1/2 lemon (optional, for brightness)
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat—cold surfaces help the biscuits puff up nicely.
- In a large bowl, whisk flour, baking powder, sugar and salt until evenly blended—no clumps.
- Drop in the cold butter cubes, then use a pastry cutter (or two forks) to work the butter into the flour until the mixture resembles coarse crumbs, pea-sized bits are perfect. Don’t overmix; you want little butter pockets to steam.
- In a separate bowl, whisk the buttermilk (plus lemon zest and juice, if using). Pour wet into dry, folding gently with a spatula until the dough just comes together—shaggy and sticky is fine.
- Toss blueberries in a tablespoon of flour—this keeps them from sinking and bleeding too much color. Fold them in softly.
- Turn dough onto a lightly floured surface. Press into a 1-inch thick rectangle (about 8×6 in). For extra flaky layers, fold the dough in half, press gently, then roll again to 1-inch thickness. Use a 2½-inch biscuit cutter to cut rounds, pressing straight down (no twisting). Reroll scraps once to get 2–3 more biscuits.
- Place biscuits about 1 inch apart on the sheet. Brush tops with a little buttermilk or melted butter for a golden finish; sprinkle sugar for a touch of sparkle. Bake 12–15 minutes until tops are golden and bottoms are lightly tan—a toothpick should come out clean.
- Rest 5 minutes on the pan, then transfer to a wire rack. Serve warm with honey, jam, or just plain—they’re a lovely sweet treat as is.
