Name: Blueberry Biscuits Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 4 teaspoons baking powder; 1/3 cup sugar; 1 teaspoon salt; 1 cup cold milk; 5 tablespoons cold or frozen butter, grated or cut into small pieces; 3 ounces fresh or dried blueberries, gently folded into the dough; 1 cup powdered sugar; 1/8 cup water; 1 teaspoon vanilla extract; 1/2 teaspoon lemon juice

There’s something truly magical about fresh-baked biscuits bursting with juicy blueberries—warm, flaky, and topped with a sweet vanilla-lemon glaze. This Blueberry Biscuits Recipe is one of my favorite breakfast treats to share when I want to impress family or friends with minimal fuss.

A stack of five golden-brown scones filled with juicy, dark blueberries and melting white cream in the middle layer. The scones have a rough, crumbly texture on top with a slight dusting of sugar, showing the light, soft inside with blueberries bursting out. They are placed closely together on a dark serving tray, with the scones slightly touching each other, and a blue cup filled with black coffee partly visible in the background. The scene sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Blueberry Biscuits Recipe
Top Tip
How to Serve Blueberry Biscuits Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Blueberry Biscuits Recipe

Why You'll Love This Recipe

I can’t get enough of how these biscuits come together—easy, comforting, and absolutely bursting with flavor. Plus, the glaze on top adds that perfect touch of brightness that keeps everyone coming back for more.

Simple Ingredients: Uses pantry staples with fresh or dried blueberries for convenience.
Quick Prep: Ready in just 30 minutes, so you can satisfy morning cravings fast.
Fluffy Texture: Perfectly light and tender biscuits thanks to cold butter and gentle mixing.
Versatile Flavor: Sweet, tangy glaze pairs beautifully with the bursts of blueberry.

Ingredients & Why They Work

Gathering your ingredients is the first step toward these delicious biscuits. I like to use fresh blueberries when in season, but dried or frozen work just as well—just handle them gently so the dough stays light.

Flat lay of a small mound of all-purpose flour on a simple white ceramic plate, a small white bowl filled with fine granulated sugar, a small white bowl containing coarse salt, four whole uncracked brown eggs, a pile of small cold butter cubes with a pale yellow color on a white ceramic dish, a small white bowl holding fresh plump blueberries, a small white bowl of cold milk with a creamy texture, and a small white bowl with a smooth white powdered sugar glaze mixed with a hint of lemon and vanilla, all ingredients arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: The base of the biscuit dough, provides structure and softness.
Baking powder: Gives lift to make the biscuits fluffy and tender.
Sugar: Adds just the right touch of sweetness to balance the blueberries.
Salt: Enhances all the flavors for a well-rounded taste.
Cold milk: Moistens the dough and helps activate the baking powder.
Cold or frozen butter: Critical for flaky layers—grating it in keeps the dough light.
Fresh or dried blueberries: The star of the show, folded in gently to keep them plump.
Powdered sugar: For the glaze, sweet and silky smooth.
Water: Thins the glaze to the perfect consistency.
Vanilla extract: Adds warm, comforting notes to the glaze.
Lemon juice: Gives the glaze a bright, tangy finish that wakes up the flavor.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Blueberry Biscuits Recipe is how adaptable it is to your taste and pantry. Whether you want to swap out ingredients for dietary needs or add your own creative touch, these biscuits welcome your personal flair with open arms.

Variation: Frozen Blueberries – If fresh blueberries aren’t in season, frozen berries are a fantastic stand-in. I keep them frozen right up until folding into the dough to keep everything from turning soggy. It keeps that burst of blueberry flavor without compromising the dough’s texture.
Variation: Gluten-Free Twist – For a gluten-free version, I recommend using a 1-to-1 gluten-free baking flour blend in place of all-purpose flour. The texture is a little different but still wonderfully soft and flaky, and the glaze pairs beautifully.
Variation: Creamy Milk Swap – I’ve also enjoyed swapping regular milk for buttermilk to add a slight tang and extra tenderness to the biscuits. Just be sure it’s cold to keep the dough light.
Variation: Add a Hint of Spice – Sometimes I mix in a pinch of cinnamon or nutmeg to the dry ingredients for a subtle warmth that complements the sweetness of the blueberries and the zing of the lemon glaze.

Step-by-Step: How I Make Blueberry Biscuits Recipe

The image shows a baking tray with eight golden brown biscuits that are split open and filled with a creamy layer and dark purple blueberries. Each biscuit has a puffy, uneven top with a slightly crisp texture, dusted with powdered sugar. The white biscuit base contrasts with the thick cream and juicy blueberries that peek out from the middle. The tray sits on a surface with a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prep for Success

The very first thing I do is preheat my oven to 425°F (220°C). This high heat is key for creating that beautifully golden, slightly crispy exterior while keeping the biscuits soft and fluffy inside. I also line my baking sheet with parchment paper – it’s a lifesaver for easy cleanup and keeps my biscuits from sticking.

Step 2: Mix the Dry Ingredients

In a large bowl, I whisk together 2 cups of all-purpose flour, 4 teaspoons of baking powder, ⅓ cup sugar, and 1 teaspoon salt until the mixture is evenly combined. This step ensures every biscuit has a balanced lift and sweetness. Plus, seeing the powdery ingredients blend evenly gives me confidence the biscuits will rise just right.

Step 3: Incorporate the Butter Into the Mixture

Here comes the critical part for tender, flaky biscuits: the butter. I grate or cut 5 tablespoons of cold (or even frozen) butter into small pieces and add them to the dry mix. Using either a pastry cutter or my fingertips, I rub the butter into the flour until the mixture looks like coarse crumbs. Keeping the butter cold is essential—it melts during baking to create those delightful flaky pockets.

Step 4: Gently Fold in Blueberries

Next, folding in 3 ounces of fresh or dried blueberries is where the magic begins. I gently incorporate them into the dough using a folding motion—careful not to crush the berries. This keeps the juicy bursts of flavor intact and ensures you enjoy that lovely blueberry surprise in every bite.

Step 5: Add Milk and Form the Dough

Now, I pour in 1 cup of cold milk and stir just until the dough comes together. It’s important not to overmix here because gentle handling keeps the biscuits light and fluffy rather than dense. You want to see the dough just holding together, slightly sticky but manageable.

Step 6: Shape Your Biscuits

I turn the dough out onto a lightly floured surface and pat it to about 1-inch thickness. Then, using a round cutter or even the rim of a glass, I cut out the biscuits. Each biscuit gets placed on the baking sheet with just a little space between them to bake evenly.

Step 7: Bake Until Beautifully Golden

The biscuits go into the oven for 15 minutes. I watch closely for that perfect golden-brown top, which signals they’re ready. When they’re done, the aroma alone is incredible—a mix of buttery warmth and sweet blueberries that’s so inviting.

Step 8: Whisk Up the Sweet Vanilla-Lemon Glaze

While the biscuits bake, I whisk together the glaze ingredients: 1 cup powdered sugar, ⅛ cup water, 1 teaspoon vanilla extract, and ½ teaspoon lemon juice. Stirring until the glaze is smooth and glossy, it’s like adding a final touch of sunshine and sweetness that beautifully complements the berries.

Step 9: Glaze and Serve

Once the biscuits are warm but not piping hot, I drizzle the glaze generously over the tops. The gentle heat softens the glaze just enough to create a lovely sheen without it sliding right off. Serve these fresh from the oven for the ultimate breakfast or brunch treat!

Top Tip

These tips will help you master the Blueberry Biscuits Recipe so every batch comes out perfectly tender, flaky, and bursting with juicy berries.

Keep Butter Cold: Using cold or even frozen butter yields flaky layers in your biscuits. I learned to grate the butter straight from the freezer for the best texture.
Gentle Folding: When mixing in the blueberries, folding gently prevents them from bursting and turning the dough blue — preserving those beautiful little bursts of fruit.
Don’t Overmix: Stir just until the dough comes together. Overworking it can make the biscuits tough instead of fluffy. Patting the dough out instead of rolling is a game changer.
Fresh is Best: While frozen blueberries work in a pinch, fresh berries really make a difference in flavor and juiciness. If using frozen, keep them frozen until folding in!

How to Serve Blueberry Biscuits Recipe

Several uneven dough balls with dark blueberries mixed inside are placed on a white baking tray lined with parchment paper, arranged mostly in two rows but spaced randomly. To the right, there is a white bowl with more dough and blueberries, showing a shiny silver ice cream scooper resting inside with some dough still on it. Above the baking tray, a small white bowl contains a crumbly brown topping. All of this sits on a white marbled textured surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Drizzle more of the sweet vanilla-lemon glaze before serving for an extra glossy finish. For a fresh touch, sprinkle a little lemon zest or decorate with a few whole blueberries on top. A light dusting of powdered sugar always adds a lovely look and subtle sweetness.

Side Dishes

Blueberry biscuits pair wonderfully with classic breakfast staples like creamy scrambled eggs, crispy bacon, or a side of fresh fruit salad. For a brunch spread, serve alongside smoked salmon, cream cheese, and fresh herbs for a delightful balance of flavors. And don’t forget a steaming cup of coffee or tea!

Make Ahead and Storage

Storing Leftovers

Store leftover blueberry biscuits in an airtight container at room temperature for up to 2 days. To keep them fresh longer, refrigeration is fine, but bring them back to room temperature or gently warm before serving for best texture.

Freezing

Wrap biscuits individually in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 1 month. For best results, freeze them unglazed and add the glaze after reheating.

Reheating

Reheat frozen or refrigerated biscuits in a 350°F (175°C) oven for about 8-10 minutes until warmed through. If frozen, no need to thaw beforehand. After warming, drizzle with fresh glaze to revive their signature sweetness.

Frequently Asked Questions:

Can I use dried blueberries instead of fresh?

Yes! This recipe works well with dried blueberries too. Just fold them gently into the dough like fresh berries. Expect a slightly different texture and sweetness level.

What if I don’t have a biscuit cutter?

No biscuit cutter? No problem! Use the rim of a drinking glass or simply cut the dough into squares with a knife or bench scraper.

Why shouldn’t I overmix the dough?

Overmixing develops gluten, which makes biscuits dense and tough rather than fluffy and tender. Stir just until the dough holds together for the perfect crumb.

Can I make these biscuits vegan?

You can try replacing milk with a plant-based alternative and using a vegan butter substitute. Keep in mind this may alter the texture and flavor slightly.

Final Thoughts

I hope you’ve enjoyed this Blueberry Biscuits Recipe journey as much as I have! These biscuits bring a cozy, sweet touch to any morning, whether it’s a quiet weekend or a lively brunch with friends. With simple ingredients and just a little love, you can create something truly special – warm, tender, and bursting with fresh blueberry goodness. Happy baking and may your kitchen always smell like fresh biscuits!