Prepare to be swept off your feet with these lovely glazed Blueberry Biscuits. Flaky, buttery and moist on the inside, these puffy and lovely homemade blueberry buttermilk biscuits are loaded with juicy blueberries and topped with a sweet vanilla glaze.
These made-from-scratch blueberry biscuits are heavenly served warm fresh out of the oven. Perfect for breakfast, brunch or a snack in the afternoons!
If you are a fan of biscuits, don’t forget to also check out my Southern Biscuits and Gravy and Biscuits and Gravy Casserole – two of my other brunch favorites.
Glazed Blueberry Biscuits
Let’s talk about blueberry biscuits, a breakfast pastry that should be a part of everyone’s repertoire.
I first had blueberry biscuits in a home bakery in Tennessee, and fell in love with it immediately. The popular chain restaurant Bojangles also carry them. Blueberry biscuits isn’t the most widely known food, but they really should be – because they are so good!
It is soft and flaky on the insides, crispy on the edges, with bites of juicy blueberries that bursts in your mouth along with the buttery flavor. And that simple vanilla icing on top gives it just enough sweetness to bring everything together.
This recipe was tested multiple times to get the perfect texture and taste. Moist enough that the blueberry biscuit is soft yet still flaky, and the perfect amount of sweetness that compliments the blueberries without overpowering it.
I love it so much with a cup of hot coffee in the morning or hot tea in the afternoon. It’s the perfect way to kick off the day, a nice snack to break up the day…there’s something about it that’s just incredibly satisfying.
Blueberry biscuits may look all fancy, but they truly are so easy and straight-forward to make. I would argue it’s easier to make blueberry biscuits than regular biscuits.
Here’s why you need to make them:
- one bowl recipe – make everything in just one bowl! You can use a food processor to make cutting the cold butter into the flour quicker, but other than that you’ll mix and fold everything in just one bowl to make the dough.
- just mix and drop – typically the dough is folded to get layers in the biscuits, but I find that with the blueberry biscuits, folding the dough is just messy, and frankly not worth the effort. We are basically just making simple drop biscuits by scooping out the dough to form a ball and dropping it onto the skillet/baking sheet to bake. In other words, easy peasy!
- under 30 minutes – from start to finish! It’s easy, and it’s also very quick!
- store and reheat well – fresh is also better, but they store well too! Read more about storage and reheating tips below.
Ingredients
These simple Buttermilk Blueberry Biscuits are made with a handful of pantry-friendly ingredients. Here is what you need:
- buttermilk – buttermilk gives the biscuits rise more than regular milk due to its slight acidity. It also brings a nice taste to the mixture. In a pinch, combine milk with lemon juice or white vinegar if you do not have buttermilk on hand.
- blueberries – I like to use frozen blueberries because they stay whole and intact throughout the mixing and shaping process. If you use fresh blueberries, I find that it produce moisture when folding into the dough – which is not ideal. It helps to freeze fresh blueberries to firm them up a bit.
- all purpose flour – the base for the blueberry biscuit dough
- granulated sugar – there’s only small amount in the biscuit, most of the sweetness comes from the glaze
- baking powder and baking soda – helps rise the biscuit, creating a light and fluffy texture
- salt – just a tiny pinch of it to balance out the flavors
- unsalted butter – used in the biscuit dough. Be sure to use COLD butter and cut them into small cubes so that they can be easily broken into small pieces. I typically throw them in the freezer for 15-20 minutes just before using it. If you don’t have time, using cold, refrigerated butter is fine too.
- honey – brings a nice subtle sweet flavor
To make the glaze for the blueberry biscuits, you will need:
- powdered sugar – use instead of granulated sugar when making icing for a smooth consistency
- milk – 2% or whole milk is ideal, but in a pinch, you can use low fat or 1% milk.
- vanilla extract – use pure vanilla extract if possible for best tasting icing
How to Make Blueberry Biscuits
These homemade from scratch buttermilk blueberry biscuits are super tasty and SUPER easy. Here’s how!
Make Blueberry Biscuit Dough
Grab a cast iron skillet or a baking sheet and preheat your oven.
Bring together dry ingredients consisting of flour, sugar, baking powder, and salt. Then, cut cold butter into the mixture.
If you have a food processor, just throw everything into and pulse for a few seconds until butter is cut into small little pieces. If not you’ll want to use a pastry cutter to cut the butter into the flour mixture.
Once everything is combined, transfer mixture to a mixing bowl if you used a food processor, then create a well in the middle and pour in wet ingredients – buttermilk and honey.
Mix everything up, but do not over-mix because that will change the texture of your biscuit. Stir together and only until just combined. Use your hands if needed.
That this point, the dough should be shaggy and crumbly.
Fold in frozen blueberries (or fresh blueberries that have been slightly frozen to avoid squishing them).
Next, you’ll want to transfer the dough onto a lightly floured surface. Knead the dough a few times until it comes together – still being extra gentle to avoid squishing blueberries
Bake Biscuits
Scope dough (~ 3/4 – 1 cup) and form into biscuit, repeat until you get about 8 biscuits. They don’t have to be in a perfect round shape.
You can flatten out the dough and use a biscuit cutter to cut them into round shapes, but I find that it gets really messy with the blueberries and it’s just easier to scope and drop the biscuits.
Place each biscuit about an inch apart onto the seasoned 12-inch cast iron skillet or baking pan so that they have space to rise and expand.
If you don’t have a skillet, put it on a baking sheet or a pie dish.
Bake blueberry biscuits in the oven at 425℉ for 16-18 minutes, or until biscuits are cooked through in the middle and golden brown on the outside.
After baking, pull the slab of biscuits out of the skillet and place it on a rack, and let it cool.
Top with Glaze
Bring together the glaze mixture while biscuits are in the oven – whisk powdered sugar, vanilla extract and milk until smooth.
Once biscuits are no longer piping hot, drizzle glaze onto them.
Last but not least, practice self-love, self-appreciation by indulging in one or two of these lovely blueberry biscuits.
Serve warm with jam and/or butter, or just by itself.
They are worth it, I promise. 💙
Storage and Reheating
Blueberry biscuits should be kept sealed in an air-tight container or ziplock bag, in room temperature for up to 36 hours.
If you want to keep for longer, store biscuits in air-tight container or bag in the refrigerator for up to 7 days, or freeze for up to 2 months.
Store icing separately in the fridge if possible – if icing is already drizzled onto blueberry biscuit, store biscuit in the fridge.
A quick tip before reheating – biscuits will most likely be dry, especially if they have been stored in the refrigerator. I recommend drizzling some water onto paper towel, then place damp paper towel on biscuit when heating in the microwave.
They taste as good as new if reheated correctly with a drizzle of water prior.
Tips and Tricks
I always learn something new whenever a baker bakes with me. Here are some tips and tricks to make sure you are making blueberry biscuits like a pro!
- Don’t over mix dough: Only mix until everything it is just combined, avoid over mixing or kneading the dough too much as this can lead to dryness in texture.
- Keep butter cold: This will help keep biscuits flaky and soft. If possible, place butter in the freezer for 10-15 minutes before using to keep it very cold. Using cold butter will also ensure that biscuits don’t become greasy and heavy when they bake. Avoid over handling the dough because the warmth of your hands will melt the butter.
- Option to line with parchment paper: line cast iron skillet or baking sheet with parchment paper for easier clean up. This is completely optional – biscuit typically doesn’t stick to pan even without parchment paper or non-stick cooking spray because there’s a lot of butter in it.
- Bake immediately: Immediately place biscuits in the oven once they are shaped and cut. This way you avoid melted butter in the dough.
- Use frozen blueberries: I find that blueberries that are frozen are less likely to be squished during the shaping and cutting of the dough, and it has less moisture. Frozen blueberries will still release some additional water so if your dough seems to wet, just add a few more tablespoons of flour as needed. Avoid over-mixing the dough after adding blueberries to prevent blueberries from being squished as well.
Frequently Asked Questions
You can, but I highly recommend putting them in the freezer for about 30 minutes so they are firmer when folded into the biscuit mixture – they will be easier to work with and less likely to be squished up.
This usually happens when the blueberries burst while mixing. To prevent this, gently fold them in at the very end and avoid overmixing.
Use cold butter and avoid overworking the dough. Overmixing can make the biscuits dense instead of tender.
Seal it in an airtight container in room temperature for up to 2 days, in the refrigerator for 17 days, or freezer for 2 months. Store icing separately in the fridge.
It’s best to bake the biscuits right after mixing, but you can prepare the dough and refrigerate it for up to a few hours before baking. The key is to keep the butter in the dough cold.
There are a couple of possibilities:
1. biscuit dough were placed closed together so it just takes longer to cook through each one.
2. oven temperature can vary and your oven may run cold
3. blueberries may have release moisture (may or may not be from over-mixing) causing biscuits to take longer to cook through.
ENJOYED THIS RECIPE? Tell us what you think by leaving a rating and review below! 🤍
More Yummy Breakfast Dishes!
- Hashbrown Egg Bake
- Ham and Cheese Quiche
- Sausage Tater Tot Breakfast Casserole
- Ham and Cheese Croissant Casserole
- Honey Buns
- Asparagus and Ham Quiche
- Baked Apple Oatmeal
Blueberry Biscuits
Ingredients
Blueberry Biscuit
- 2½ cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- ½ cup unsalted butter cold
- 1 cup buttermilk
- 1 tbsp honey
- 1½ cups frozen blueberries
Glaze
- 1 cup powdered sugar
- 2 tbsp milk
- 1 tsp vanilla
Instructions
- Preheat oven to 425℉.
- In a large mixing bowl, bring together flour, sugar, baking powder, baking soda, and salt. Cut cold butter into the flour mixture using a pastry cutter or pulse butter into the mixture using a food processor. When completed, mixture should resemble course crumbs.
- If using a food processor, transfer mixture to a medium sized mixing bowl. Add buttermilk and honey. Mix until just combined.
- Add frozen blueberries. Gently fold into dough. Avoid over-mixing.
- Working quickly as to not melt the butter, shape dough into 8 equally sized biscuits (~1 cup) and place them in a cast iron skillet or on a baking sheet.
- Bake 16-18 minutes or until biscuits are cooked through. Remove from oven and let them cool on a cooling rack for a few minutes.
- While biscuits are cooling, combine powdered sugar, milk, and vanilla in small bowl. Mix until fully combined.
- Drizzle glaze over the biscuits.
- Serve and enjoy!
I absolutely love your recipes. I have made many and they were a hit with my family. I look forward to making these this week.
Aw thanks so much, Kathy. Makes me so happy to hear that. Can’t wait for you to try these! <3
These sound and look so yummy! Just want to confirm the oven temp using a baking pan as the blog notes 400 for 18-20 minutes but recipe instructions note 425 for 16-18 min. Thank you
Thanks for letting me know! It should be 425ºF for 16-18 minutes. Please let me know how it goes when you make it! <3