These blueberry biscuits are loaded with bursting blueberries, have a flakey and buttery texture, and are perfect with a drizzle of honey.
Packed with juicy blueberries, each bite bursts with natural sweetness, making these biscuits an irresistible snack or breakfast option.
Their flaky and buttery texture provides a satisfying contrast to the soft berries, creating a delish texture that's hard to beat.
I love drizzling these with honey. The honey's subtle sweetness complements the tartness of the blueberries beautifully, making these biscuits not only tasty but also incredibly comforting.
They are perfect to enjoy with your morning coffee or as an afternoon pick-me-up. Plus, they're super easy to whip up, which is always a win in my book!
For more blueberry desserts, check out my blueberry lemon coffee cake, lemon blueberry cookies, blueberry cake, and blueberry sour cream coffee cake.
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Why this recipe works
- Texture- these blueberry biscuits have a flakey and buttery texture that goes perfectly with the bursting pockets of the blueberries.
- Flavor- the natural sweetness and slight tartness from the blueberries complement the rich, buttery taste of the biscuit dough. This combination is both refreshing and comforting.
- Versatility- enjoy these biscuits warm from the oven for breakfast or brunch, with cream or jam. They also make a great afternoon snack or light dessert topped with whipped cream or vanilla ice cream.
- Ease- making these biscuits at home is surprisingly simple and doesn't require any fancy ingredients or equipment—just everyday pantry staples like flour, butter, sugar, and fresh or frozen blueberries!
- Ready in 30 minutes- these biscuits are ready from start to finish in just 30 minutes, making them perfect for making them last-minute.
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– I 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- I 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- I 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. 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
- Use cold butter. Ensure your butter is cold before incorporating it into the flour. Cold butter creates steam during baking, which results in flaky layers.
- 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. Mix the ingredients until they are just combined. Overworking the dough can lead to tough biscuits instead of light and fluffy ones.
- Chill your ingredients. Besides cold butter, keep your buttermilk chilled as well. This helps maintain the dough's consistency and prevents it from becoming sticky.
- Flour your surface lightly. When rolling out or shaping your dough, use a light dusting of self-rising flour to prevent sticking without altering the dough's composition too much.
- Pat don't roll. Patting down the dough gently with your hands instead of using a rolling pin can help retain air pockets that contribute to fluffiness.
- Keep the dough thick. Aim for a thickness of about ¾ inch when shaping your biscuits. This ensures they rise nicely in the oven.
- Use a sharp cutter. Use a sharp biscuit cutter or knife for clean edges, which helps them rise evenly without sealing off layers.
- Avoid twisting cutter. Press down firmly with your cutter but avoid twisting as this can seal edges and prevent rising.
- Space them apart or together strategically. For crispier sides, space each biscuit apart on the baking sheet; for softer sides, place them close together so they touch during baking.
Faq's
If your biscuits are gummy and dense, that may mean that you overworked the dough.
Try to handle the dough as little as possible. The key is to mix until everything just comes together, and fold the dough a few times to create layers.
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.
Cold butter creates flaky layers, and minimal dough handling ensures tenderness. The right flour-to-liquid ratio gives a light interior and crisp exterior.
Baking at the correct temperature ensures biscuits rise well without drying out.
The basic biscuit recipe combines flour, fat, liquid, and a leavening agent. All-purpose flour is the base; butter or shortening adds richness and flakiness.
Milk or buttermilk creates a tender texture, while baking powder provides rise and lightness.
Storing
Place the biscuits in an airtight container as soon as they have cooled. This prevents moisture from making them soft. Keep the container at room temperature in a cool, dry place for up to 4 days.
Freezing
First, let the biscuits cool completely. Then, wrap each biscuit tightly in plastic wrap or aluminum foil to prevent freezer burn.
Place the wrapped biscuits in a resealable freezer bag, removing as much air as possible before sealing. Label the bag with the date and store it in the freezer.
Biscuits can be frozen for up to three months without losing their taste or texture. When you're ready to eat them, thaw at room temperature or warm them in an oven for a freshly baked feel.
Reheating
To reheat biscuits, start by preheating your oven to 350°F (175°C). Place the biscuits on a baking sheet and cover them with aluminum foil to prevent them from drying out.
Heat them in the oven for about 10 minutes or until they're warm. You can also microwave them on a microwave-safe plate for about 20-30 seconds, but be cautious as this method might make them slightly chewy.
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.
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.
Dairy free- to make these dairy free, swap the butter with vegan butter and the buttermilk with vegan buttermilk.
Variations
Toppings- these biscuits can be topped with an easy vanilla or lemon glaze for a sweet twist.
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.
Serving tips
With Butter and Jam- one of the simplest and most classic ways to enjoy homemade biscuits is by spreading a generous amount of butter on them while they're still warm.
Breakfast sandwiches- slice your biscuits in half and fill them with scrambled eggs, cheese, and bacon or sausage for an easy homemade breakfast sandwich.
With honey or maple syrup- drizzle warm honey or maple syrup over freshly baked biscuits for an extra layer of sweetness.
Equipment
- Rolling pin
- Rubber spatula
- Mixing bowl (set of 3)
- Pastry cutter
- Baking sheet and rack set (our fave)
- Biscuit cutter
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.
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If you liked this recipe
📖 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
- ¾ cup 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. 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
- Use cold butter. Ensure your butter is cold before incorporating it into the flour. Cold butter creates steam during baking, which results in flaky layers.
- 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. Mix the ingredients until they are just combined. Overworking the dough can lead to tough biscuits instead of light and fluffy ones.
- Chill your ingredients. Besides cold butter, keep your buttermilk chilled as well. This helps maintain the dough's consistency and prevents it from becoming sticky.
- Flour your surface lightly. When rolling out or shaping your dough, use a light dusting of self-rising flour to prevent sticking without altering the dough's composition too much.
- Pat don't roll. Patting down the dough gently with your hands instead of using a rolling pin can help retain air pockets that contribute to fluffiness.
- Keep the dough thick. Aim for a thickness of about ¾ inch when shaping your biscuits. This ensures they rise nicely in the oven.
- Use a sharp cutter. Use a sharp biscuit cutter or knife for clean edges, which helps them rise evenly without sealing off layers.
- Avoid twisting cutter. Press down firmly with your cutter but avoid twisting as this can seal edges and prevent rising.
- Space them apart or together strategically. For crispier sides, space each biscuit apart on the baking sheet; for softer sides, place them close together so they touch during baking.
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