Soft, fluffy, bakery-style biscuits bursting with berries
These Blueberry Biscuits are soft, buttery, and studded with juicy blueberries—perfect for slow weekend mornings, quick brunch spreads, or sweet snacks any day of the week. They come together with simple pantry staples and bake up beautifully golden with tender, fluffy layers that feel straight out of a bakery. With minimal prep and no fancy techniques, these biscuits are a time-saving treat that still deliver incredible homemade flavor. Serve them warm with honey butter, lemon glaze, or enjoy them plain—the blueberries do all the magic!
⏱️ Time Breakdown
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8 biscuits
📝 Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 2 tbsp granulated sugar
- ½ tsp salt
- 6 tbsp cold unsalted butter, cubed
- ¾ cup cold buttermilk (plus extra for brushing)
- 1 cup fresh or frozen blueberries
- Optional: 1–2 tbsp coarse sugar for topping
Optional Lemon Glaze:
- ½ cup powdered sugar
- 1–2 tbsp lemon juice
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Mixing bowl
- Pastry cutter or fork
- Measuring cups & spoons
- Baking sheet
- Parchment paper
- Rubber spatula
- Cooling rack
Step-by-Step Beginner-Friendly Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
- In a mixing bowl, whisk together flour, baking powder, sugar, and salt.
- Add cold butter and cut it in using a pastry cutter or fork until pea-sized crumbs form.
- Pour in the cold buttermilk and gently mix until a shaggy dough forms.
- Fold in the blueberries carefully to avoid staining the dough too much. 🫐
- Turn dough onto a floured surface and gently pat it into a 1-inch-thick circle.
- Cut into 8 wedges or use a biscuit cutter for round biscuits.
- Transfer to the baking sheet, brush tops with a little buttermilk, and sprinkle coarse sugar if using.
- Bake 12–15 minutes, until golden brown and fragrant. ✨
- Optional: Drizzle warm biscuits with lemon glaze for a bright, sweet finish. 🍋
💡 Pro Tips
- Frozen blueberries work great: Add them straight from the freezer to prevent bleeding.
- Don’t overwork the dough: This keeps the biscuits soft and fluffy.
- Storage: Store leftovers in an airtight container for 2–3 days or freeze for up to 2 months.
- Reheat: Warm in the oven for 3–4 minutes to restore freshness.