Description
These fluffy Blueberry Biscuits are a sweet breakfast treat made with buttermilk, juicy blueberries, and topped with a simple sugar glaze. Perfect for brunch, easy to freeze, and even better fresh from the oven. The best biscuit recipe for blueberry lovers!
Ingredients
1 ¾ cups all-purpose flour
3 tablespoons granulated sugar
1 tablespoon baking powder
½ teaspoon salt
6 tablespoons cold unsalted butter, cubed
¾ cup buttermilk
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
½ cup powdered sugar
1–2 tablespoons milk (for glaze)
Instructions
1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
3. Cut the cold butter into the flour using a pastry cutter or two forks until the mixture resembles coarse crumbs.
4. Add the buttermilk and vanilla extract. Stir just until the dough comes together. Gently fold in the blueberries.
5. Turn the dough out onto a floured surface and pat into a 1-inch thick circle. Cut into rounds using a biscuit cutter.
6. Place biscuits on the prepared baking sheet. Bake for 15–18 minutes until golden brown.
7. Let biscuits cool slightly on a wire rack.
8. In a small bowl, whisk together powdered sugar and milk to form a glaze. Drizzle over warm biscuits.
9. Serve immediately or store once fully cooled.
Notes
For best results, keep the butter as cold as possible right up until baking.
If using frozen blueberries, do not thaw to avoid streaking the dough.
Avoid overmixing the dough to maintain a tender, flaky texture.
- Prep Time: 10 minutes
- Cook Time: 15–18 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 210
- Sugar: 10g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg