Blueberry Biscuits

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Golden on the outside, fluffy on the inside, and bursting with pockets of juicy blueberries—these Blueberry Biscuits are the ultimate comfort treat. Whether you enjoy them in the morning with a hot mug of coffee or as a sweet finish to brunch, they deliver the perfect balance of buttery richness and fruity sweetness. Topped with a simple glaze that melts over the warm biscuits, they look just as irresistible as they taste.

The magic of this recipe is how effortlessly it comes together. Using simple pantry staples and fresh or frozen blueberries, you can whip up a batch without needing to be a pastry chef. They’re as delightful for a lazy weekend breakfast as they are for impressing a table full of guests.

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Why You’ll Love This Blueberry Biscuits Recipe

• No-fuss baking: The dough comes together in minutes with no mixer required.
• Versatile ingredients: Use fresh or frozen blueberries based on what you have on hand.
• Perfect texture: Light and flaky with a tender crumb and golden edges.
• Sweet glaze finish: A quick icing drizzle gives that bakery-style look and taste.
• Freezer-friendly: Make ahead and reheat for future cravings!

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Preparation Phase & Tools to Use

To make these Blueberry Biscuits seamlessly, it’s helpful to have the right kitchen tools ready:

• Large Mixing Bowl: For combining dry and wet ingredients without spilling.
• Pastry Cutter or Two Forks: Essential for cutting butter into the flour, creating flaky layers.
• Measuring Cups and Spoons: Precision ensures your dough has the right texture and moisture.
• Baking Sheet: A sturdy sheet helps the biscuits bake evenly and develop that beautiful bottom crust.
• Parchment Paper: Prevents sticking and makes cleanup a breeze.
• Wire Cooling Rack: Allows air to circulate under the biscuits, avoiding sogginess.
• Small Bowl & Whisk: Used for mixing up the sweet glaze to drizzle on top.

With just these few tools and a bit of prep, you’ll be well on your way to biscuit bliss.

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Ingredients for the Blueberry Biscuits

• All-Purpose Flour: Forms the base of the dough, giving it structure.
• Granulated Sugar: Adds subtle sweetness that complements the blueberries.
• Baking Powder: The key leavening agent that gives rise and fluffiness.
• Salt: Enhances flavor and balances the sweetness.
• Cold Unsalted Butter: Adds rich flavor and helps create those flaky layers.
• Buttermilk: Provides tang and moisture, activating the baking powder.
• Fresh or Frozen Blueberries: The star ingredient—juicy, sweet, and vibrant.
• Vanilla Extract: Adds a hint of warmth and depth.
• Powdered Sugar & Milk: Used for the sweet glaze that tops the biscuits.

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How To Make the Blueberry Biscuits

Step 1: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

Step 2: Cut in the Butter

Using a pastry cutter or forks, cut the cold butter into the flour mixture until it resembles coarse crumbs. This step ensures the biscuits stay flaky.

Step 3: Add Wet Ingredients

Pour in the buttermilk and vanilla extract. Stir until just combined—don’t overmix. Gently fold in the blueberries.

Step 4: Shape the Dough

Turn the dough onto a floured surface and pat it into a thick circle. Use a biscuit cutter to cut out rounds and place them on a parchment-lined baking sheet.

Step 5: Bake

Bake in a preheated oven at 425°F (220°C) for 15-18 minutes or until golden on top.

Step 6: Glaze

While biscuits are cooling slightly, whisk together powdered sugar and milk. Drizzle over warm biscuits and let it set.

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Serving and Storing Your Blueberry Biscuits

These biscuits are best served warm, right out of the oven, with the glaze slightly set and the blueberries still juicy. Pair them with coffee, tea, or even a scoop of vanilla ice cream for a dessert-like twist.

To store, keep the biscuits in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. They also freeze beautifully—wrap individually and freeze for up to 2 months. Reheat in the oven or microwave before serving.

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Frequently Asked Questions

Can I use frozen blueberries?

Yes! Frozen blueberries work great. No need to thaw—just fold them in gently to avoid streaking the dough.

What if I don’t have buttermilk?

You can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

How do I get extra flaky layers?

Make sure your butter is cold and handle the dough as little as possible. Overworking it can make the biscuits tough.

Can I make these gluten-free?

Yes, substitute with a 1:1 gluten-free flour blend. Results may vary slightly in texture.

Why did my biscuits spread too much?

Warm butter or overmixed dough can cause spreading. Chill the shaped biscuits for 10 minutes before baking if needed.

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Want More Biscuit Ideas?

If you love these Blueberry Biscuits, you might want to try out some other comforting favorites from Kitchen by Kate:

• Honey Butter Sweet Alabama Pecan Bread for a nutty, rich bite.
• Cinnamon Sugar French Toast Muffins if you adore warm spice in the morning.
• Reese’s Peanut Butter Banana Bread for a sweet, chocolatey loaf.
• Easy Fluffy Blueberry Muffin Recipe when you want another take on blueberries.
• Amish Applesauce Cake for old-fashioned dessert charm.

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And let me know in the comments how yours turned out. Did you go with fresh or frozen blueberries? Did you try adding a touch of lemon zest?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

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