Sweet Blueberry Biscuits

These sweet blueberry biscuits are a delightful combination of light, fluffy texture and bursts of fresh blueberries. Topped with a simple yet irresistible glaze, they make the perfect breakfast or snack for any time of day. Whether you’re having them with your morning coffee or as a treat in the afternoon, these biscuits are sure to become a favorite.

Ingredients

2 cups flour

1 cup cold milk

⅓ cup sugar

5 tablespoons cold or frozen butter

4 teaspoons baking powder

1 teaspoon salt

3 ounces blueberries (fresh or dried)

For the Glaze:

1 cup powdered sugar

⅛ cup water

1 teaspoon vanilla extract

½ teaspoon lemon juice

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 450°F (230°C).

In a large bowl, combine the flour, salt, sugar, and baking powder.

Pour in the cold milk and add the blueberries to the dry ingredients.

Before baking, I place the butter in the freezer for about an hour. Once frozen, I break it into chunks and fold it evenly into the biscuit dough.

I knead the dough gently to distribute the butter chunks evenly throughout.

On a floured surface, I roll out the dough to about ¼ to ⅛ inch thick, then use a biscuit cutter to cut out approximately 6 biscuits.

I place the biscuits on a parchment-lined baking sheet and bake for 7-12 minutes or until golden brown.

While the biscuits are baking, I melt 1 tablespoon of butter and brush it on top of the hot biscuits as soon as they come out of the oven.

For the glaze, I mix the powdered sugar, water, vanilla extract, and lemon juice in a bowl, then drizzle it over the warm biscuits.

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 12 minutes

Total Time: 27 minutes

Servings: 6 biscuits

Variations

Add nuts: I sometimes like to add chopped walnuts or pecans for a bit of crunch and extra flavor.

Use other berries: If I don’t have blueberries, I’ll substitute them with raspberries, blackberries, or strawberries for a different fruity twist.

Make it dairy-free: If I want a dairy-free version, I can swap the butter for a plant-based butter and use almond milk or oat milk instead of regular milk.

Cinnamon Sugar Topping: For an extra touch of sweetness, I sprinkle cinnamon sugar on top before baking.

Storage/Reheating

These sweet blueberry biscuits are best enjoyed fresh, but if I have leftovers, I store them in an airtight container at room temperature for up to 2 days. To keep them fresh for longer, I freeze them in a single layer and transfer them to a zip-top bag once frozen. To reheat, I simply warm them in the oven at 350°F (175°C) for about 5-7 minutes or microwave them for 20-30 seconds.

FAQs

How can I make my biscuits fluffier?

To ensure your biscuits are light and fluffy, I make sure not to overwork the dough. Folding in the cold butter and using cold milk also helps the biscuits stay tender and rise beautifully.

Can I use frozen blueberries?

Yes, I can use frozen blueberries, but I make sure to toss them in a little bit of flour before mixing them into the dough. This helps prevent the blueberries from sinking to the bottom while baking.

How do I know when the biscuits are done?

I watch for the biscuits to turn golden brown on top. If I insert a toothpick, it should come out clean or with just a few crumbs attached.

Can I skip the glaze?

While the glaze adds a lovely sweetness, I can definitely skip it if I prefer a more subtle flavor or want to keep the biscuits a bit lighter. The biscuits are still delicious without it!

Can I make the dough ahead of time?

I can prepare the biscuit dough ahead of time, shape it into biscuits, and refrigerate it for up to 24 hours. Then, I bake them as usual when ready.

Conclusion

These sweet blueberry biscuits are an easy and delicious way to enjoy a classic treat with a fruity twist. Whether I’m making them for a special breakfast or as an afternoon snack, the combination of fluffy texture and sweet blueberry flavor always hits the spot. With just a few simple ingredients and minimal prep time, I can create a treat that feels both comforting and indulgent.

Recipe:

Sweet Blueberry Biscuits

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

These sweet blueberry biscuits offer a delightful, fluffy texture with bursts of fresh blueberries, topped with a simple glaze. Perfect for breakfast or an afternoon snack, they’re sure to become your new favorite treat. Light, buttery, and irresistible!

• Total Time: 27 minutes
• Yield: 6 biscuits

Ingredients

2 cups flour

1 cup cold milk

⅓ cup sugar

5 tablespoons cold or frozen butter

4 teaspoons baking powder

1 teaspoon salt

3 ounces blueberries (fresh or dried)

For the Glaze:

1 cup powdered sugar

⅛ cup water

1 teaspoon vanilla extract

½ teaspoon lemon juice

Instructions

1. Preheat your oven to 450°F (230°C).

2. In a large bowl, mix the flour, salt, sugar, and baking powder.

3. Pour in the cold milk and add the blueberries to the dry ingredients.

4. Freeze the butter for about an hour, then break it into chunks and gently fold it into the dough.

5. Knead the dough slightly to distribute the butter evenly.

6. Roll out the dough on a floured surface to about ¼ to ⅛ inch thick, and use a biscuit cutter to shape 6 biscuits.

7. Place the biscuits on a parchment-lined baking sheet and bake for 7-12 minutes, or until golden brown.

8. Brush the hot biscuits with melted butter immediately after baking.

9. For the glaze, mix powdered sugar, water, vanilla extract, and lemon juice in a bowl, then drizzle it over the warm biscuits.

Notes

If you prefer a crunch, you can add chopped walnuts or pecans.

Swap blueberries with other berries like raspberries, blackberries, or strawberries.

For a dairy-free version, replace butter with plant-based butter and use almond or oat milk.

• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 6 biscuits
• Calories: 230 kcal