These blueberry biscuits are loaded with bursting blueberries, have a flakey and buttery texture, and are perfect with a drizzle of honey next to a cup of coffee or tea for breakfast!
These biscuits have the most amazing flakey and tender texture that you will fall in love with. These biscuits go perfectly in so many ways from eating them with eggs, serving them with butter and jam, or as a side dish next to your favorite main dish.
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Why this recipe works
- These biscuits are flakey and buttery and are loaded with bursting blueberries!
- If you follow the instructions and process images carefully, you will end up with the most perfect biscuits!
- This is the most perfect breakfast or snack to serve next to a cup of coffee or tea.
- These biscuits are so delicious and full of tasty flavor! It is even more perfect with a drizzle of honey or lemon or vanilla glaze.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of this dessert.
Flour– we used all-purpose flour for this recipe, cake flour will work great as well.
Baking powder and baking soda – to allow the biscuits to rise. Ensure that your baking powder and baking soda are not expired.
Buttermilk– gives the cake extra moisture. You can make your own buttermilk if you don’t have one on hand. Simply mix a cup of milk with a tablespoon of vinegar or lemon juice and let it sit for at least 10 minutes.
Lemon zest- you will need ½ teaspoon of fresh lemon zest for this recipe.
Sugar- we used granulated sugar for this recipe. You can use caster sugar as well.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
Blueberries- we used fresh blueberries for this, but frozen blueberries will work great as well. Do not thaw the frozen blueberries.
Instructions
Preheat an oven to 200c (400f) and prepare a baking sheet with parchment paper.
Cut the butter into small cubes and store in the fridge until ready to use.
Into a large mixing bowl, add the flour, baking powder, baking soda, granulated sugar, kosher salt, and lemon zest, and mix with a whisk until combined.
Add the cold butter to the flour mixture and using a pastry cutter, cut the butter into the flour until the butter is about the size of peas.
Pour the buttermilk into the mixture and mix with a spoon until just combined.
Transfer the dough onto a floured surface and using your clean and floured hands, flatten the dough and shape it into a 1-inch thick rectangle.
Add the blueberries on top of the dough and press them into the dough so they won't fall off while we fold the dough and make the layers.
Cut the rectangle in half and stack it on top of the other half. Flatten it into a rectangle again, and repeat it 3 more times. This step creates the beautiful and tasty flakey layers of the biscuits.
Now, roll the dough into a 1 to ¾-inch thick layer and dip your biscuit cutter in flour. We used a 3-inch biscuit cutter, 2 ½ inches will work too! Cut into biscuits and flour your cutter between every cut.
Place the biscuits onto a parchment paper lined baking sheet and place them in the fridge for 20-30 minutes to let the butter harden. This step is important so don't skip it.
Brush with cream or milk and bake in a 200c (400f) preheated oven for 20 minutes or until the biscuits are golden brown on top.
Immediately brush with melted butter if desired and serve warm!
Expert Tips
- Ensure that you are using COLD butter for this! This step is important and creates pockets of air in the dough which makes these airy, flakey, and delicious.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist scones and not dense and dry scones.
- Coat your blueberries in flour or cornstarch to prevent them from sinking to the bottom of the biscuits.
- It is important that before baking, you let your biscuits chill in the fridge (or in the freezer) for at least 20 minutes to let the butter solidify. This step will create the delicious and flakey texture that we love about biscuits.
- Flour your biscuit cutters with flour by dipping them in the flour every time you cut your biscuits.
- Do not skip the rolling and folding process. This will create these beautiful flakey layers.
- Use cold buttermilk and cold ingredients to keep the butter from melting.
Faq's
If your biscuits are gummy and dense, that may mean that you overworked the dough. Make sure that you follow the expert tips for using cold butter and cold ingredients and measuring your flour correctly. Also, do not overwork your dough.
Yes. We used fresh blueberries for this, but frozen blueberries will work great as well. Do not thaw the blueberries before adding them to the mixture.
We use all-purpose flour for this cake. Self-rising flour and cake flour will work great as well.
This cake will last for up to 3 days stored in an airtight container at room temperature or for up to 5 days stored in an airtight container in the fridge.
Storing
Store these for 3 days at room temperature, in an airtight container, or covered with plastic wrap, or store these for up to 5 days in an airtight container.
Freezing
Freeze these muffins after they cooled completely in an airtight freezer-friendly container for up to 3 months.
Thaw them in the fridge overnight or at room temperature for a few hours.
Reheating
Reheat these in a preheated 180c (350f) oven or toaster oven for 5-8 minutes or until the biscuits are warm and lightly crispy on top.
Serving tips
Serve these biscuits with butter or jam next to your cup of coffee or tea. Another way to serve these is with an easy lemon or vanilla glaze. You can also serve them as a side dish next to your favorite main dish.
Make it ahead of time
You can make these biscuits ahead of time by either freezing the biscuits before baking (after cutting them into biscuits) or baking them when you are ready to eat them, adding a few more minutes to the baking time.
The second way to make this recipe ahead of time is by making the dough and cutting the biscuits into rounds, and cover them with plastic wrap, and storing them in the fridge for up to 2 days. Bake according to the instructions as written.
Substitutions
Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour. I never tried this recipe with gluten-free flour, but it should work.
Variations
Toppings- these biscuits can be topped with an easy vanilla or lemon glaze, Use your favorite toppings that you like to make the most!
Fruit- If you don't like blueberries or are allergic to them, you can simply replace them with your favorite fruit like raspberries, strawberries, blackberries, etc.
More blueberry recipes
Easy moist blueberry cake- This easy and moist blueberry cake is made in one bowl and is loaded with bursting blueberries and lemon zest flavor.
Blueberry coffee cake- This blueberry coffee cake is made with a moist and soft cake filled with blueberries, and cinnamon filling, and topped with a buttery and crunchy crumble topping.
Blueberry banana muffins- These blueberry banana muffins are extra moist and melt in your mouth. They are made with ripe bananas and blueberries. These take 10 minutes to prep, and come together in under an hour from start to finish!
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📖 Recipe
The BEST Blueberry Biscuits
Ingredients
- 3 cups Flour
- 1 teaspoon Kosher salt
- 2 tablespoon Granulated sugar
- 2 tablespoon Baking powder
- ½ teaspoon Baking soda
- 1 teaspoon Lemon zest
- 170 g Butter cold
- 1 ¼ cups Buttermilk
- ¾ cup Blueberries
Instructions
- Preheat an oven to 200c (400f) and prepare a baking sheet with parchment paper.
- Cut the butter into small cubes and store in the fridge until ready to use.
- Into a large mixing bowl, add the flour, baking powder, baking soda, granulated sugar, kosher salt, and lemon zest, and mix with a whisk until combined.
- Add the cold butter to the flour mixture and using a pastry cutter, cut the butter into the flour until the butter is about the size of peas.
- Pour the buttermilk into the mixture and mix with a spoon until just combined.
- Transfer the dough onto a floured surface and using your clean and floured hands, flatten the dough and shape it into a 1-inch thick rectangle.
- Add the blueberries on top of the dough and press them into the dough so they won't fall off while we fold the dough and make the layers.
- Cut the rectangle in half and stack it on top of the other half. Flatten it into a rectangle again, and repeat it 3 more times. This step creates the beautiful and tasty flakey layers of the biscuits.
- Now, roll the dough into a 1 to ¾-inch thick layer and dip your biscuit cutter in flour. We used a 3-inch biscuit cutter, 2 ½ inches will work too! Cut into biscuits and flour your cutter between every cut.
- Place the biscuits onto a parchment paper lined baking sheet and place them in the fridge for 20-30 minutes to let the butter harden. This step is important so don't skip it.
- Brush with cream or milk and bake in a 200c (400f) preheated oven for 20 minutes or until the biscuits are golden brown on top.
- Immediately brush with melted butter if desired and serve warm!
Notes
- Ensure that you are using COLD butter for this! This step is important and creates pockets of air in the dough which makes these airy, flakey, and delicious.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist scones and not dense and dry scones.
- Coat your blueberries in flour or cornstarch to prevent them from sinking to the bottom of the biscuits.
- It is important that before baking, you let your biscuits chill in the fridge (or in the freezer) for at least 20 minutes to let the butter solidify. This step will create the delicious and flakey texture that we love about biscuits.
- Flour your biscuit cutters with flour by dipping them in the flour every time you cut your biscuits.
- Do not skip the rolling and folding process. This will create these beautiful flakey layers.
- Use cold buttermilk and cold ingredients to keep the butter from melting.
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