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Blueberry Biscuits Recipe

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★★★★★

4.9 from 67 reviews

Delight in these tender, fluffy blueberry biscuits featuring a perfectly flaky texture with bursts of sweet blueberries and a subtle tang from cold buttermilk. Baked to golden perfection and optionally glazed with a sweet vanilla or lemon drizzle, these biscuits are ideal for breakfast, brunch, or a charming dessert treat.

Ingredients

Scale

For the Biscuits:

  • 2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 6 tablespoons cold unsalted butter, cubed
  • 3/4 cup cold buttermilk
  • 1 cup fresh blueberries (or 3/4 cup dried blueberries)
  • 2 tablespoons melted butter for brushing

For the Optional Glaze:

  • 1 cup powdered sugar
  • 2–3 tablespoons milk or heavy cream
  • 1 teaspoon vanilla extract (or 1 tablespoon lemon juice for lemon glaze)
  • Pinch of salt

Instructions

  1. Prepare Ingredients and Preheat Oven: Preheat your oven to 425°F and line a baking sheet with parchment paper. Keep your butter and buttermilk cold; cube the cold butter and place it in the freezer for 5 minutes to ensure a flaky biscuit texture.
  2. Mix Dry Ingredients and Cut in Butter: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold cubed butter and use a pastry cutter or your fingers to combine until the mixture resembles coarse crumbs with pea-sized butter pieces.
  3. Prepare Blueberries: For fresh blueberries, gently fold them into the flour mixture, coating them lightly to prevent sinking. For dried blueberries, soak them in warm water for 5 minutes, pat dry thoroughly, then fold into the flour mixture.
  4. Add Buttermilk and Form Dough: Make a well in the center of the mixture and pour in the cold buttermilk. Using a fork, gently stir until the dough just comes together; it should look shaggy. Avoid overmixing to keep the biscuits tender.
  5. Shape and Cut Biscuits: Turn the dough onto a lightly floured surface. Gently pat it into a 1-inch thick rectangle without rolling. Using a sharp biscuit cutter or glass, cut straight down without twisting. Place the biscuits on the prepared baking sheet with sides barely touching to allow them to rise properly.
  6. Brush and Bake: Brush the tops of the biscuits with melted butter for golden color. Bake in the preheated oven for 18-20 minutes until golden brown and hollow sounding when tapped.
  7. Prepare Glaze (Optional): While biscuits cool for about 10 minutes, whisk powdered sugar with milk or cream, vanilla extract (or lemon juice), and a pinch of salt to a smooth consistency that coats the back of a spoon. Drizzle over warm biscuits for a bakery-style finish.

Notes

  • Keep butter and buttermilk very cold to ensure flaky biscuits.
  • Do not overmix the dough; a shaggy texture is perfect.
  • Use a light touch when folding in blueberries to prevent crushing.
  • Cut biscuits straight down without twisting to help them rise.
  • Soak dried blueberries before use to keep them plump and tender.
  • Biscuits are best served warm and fresh but can be stored airtight for up to 3 days.
  • Freeze unbaked biscuits for up to 3 months; bake directly from frozen, adding a few extra minutes.
  • Try gluten-free flour and dairy substitutes for dietary adaptations.

Keywords: blueberry biscuits, flaky biscuits, breakfast pastries, sweet biscuits, buttermilk biscuits, baked blueberry biscuits, homemade biscuits

Find it online: https://messykitchenmagic.com/blueberry-biscuits-recipe/