There’s something magical about warm, flaky biscuits fresh out of the oven. Now imagine that buttery goodness folded around juicy blueberries, with just a touch of sweetness and a hint of tang. That, my friends, is the kind of comfort only Blueberry Biscuits can bring.
A Little Story First…
Every Sunday morning, my kitchen turns into a little experiment lab. Sometimes it’s cinnamon rolls, other times it’s banana muffins. But one weekend, I had a cup of blueberries sitting in the fridge that were juuust about to turn—and an old crumpled recipe card from my grandma that simply read: “Biscuits + Berries = Bliss.” So I tried it. And honestly? That batch turned out to be one of the most delicious accidents of my life.
Since then, Blueberry Biscuits have become my “kitchen hug” whenever friends drop by or I just need a little treat with my morning coffee. Let’s make them together, shall we?
Why You’ll Love These Blueberry Biscuits
- Simple, pantry-friendly ingredients – Nothing fancy here. Flour, butter, buttermilk, and blueberries.
- Ready in under 30 minutes – Because no one wants to wait an hour for a biscuit.
- Totally customizable – Want lemon glaze? Almond drizzle? Go wild.
- Perfect balance – Not overly sweet, just buttery, fluffy, and full of juicy blueberry bursts.
Ingredients
For the Biscuits:
- 2 cups all-purpose flour
- 1 tbsp sugar
- 1 tbsp baking powder
- 1 tsp salt
- 6 tbsp cold unsalted butter (cubed)
- ¾ cup cold buttermilk
- 1 cup fresh or frozen blueberries (don’t thaw if frozen)
- 2 tbsp melted butter (for brushing)
Optional Glaze:
- 1 cup powdered sugar
- 2 tbsp milk or cream
- ½ tsp vanilla or 1 tbsp lemon juice
How to Make Them
Step 1: Keep it Cold!
Preheat oven to 425°F. Line a baking sheet with parchment paper.
Tip: Toss your butter cubes into the freezer for a few minutes before starting. Cold butter = flaky layers!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Step 3: Cut in the Butter
Using a pastry cutter (or your fingers, like I do!), cut in the butter until the mix looks like coarse crumbs. Some pea-sized bits are perfect—that’s what creates those heavenly layers.
Step 4: Add Blueberries
Gently fold in the blueberries, making sure they’re coated in the flour mixture. This helps prevent them from sinking.
Step 5: Add Buttermilk & Form Dough
Pour in the cold buttermilk. Stir gently just until the dough starts to come together. It’ll be shaggy—that’s exactly what you want.
On a floured surface, pat the dough (don’t roll!) into a 1-inch thick rectangle. Use a biscuit cutter or a floured glass to cut out 8 rounds.
Step 6: Bake to Golden Glory
Place biscuits on the baking sheet so the edges are barely touching. This helps them rise high.
Brush the tops with melted butter. Bake for 18–20 minutes, until golden and slightly firm on top.
Step 7: Optional Glaze (But Highly Recommended!)
While biscuits cool slightly, mix your glaze ingredients. Drizzle over warm biscuits and let the magic happen.
Serving Ideas
These biscuits are delightful on their own, but here are some fun pairings:
- With scrambled eggs and a slice of sharp cheddar for a sweet-savory breakfast sandwich
- Split open and topped with whipped cream and strawberries (hello, shortcake vibes)
- Warmed up in the afternoon with a hot cup of tea and a quiet moment to yourself
Storage Tips
- Store leftovers in an airtight container at room temp for up to 3 days.
- Reheat in the oven at 350°F for 5 minutes to bring back the fluff.
- Freeze unbaked biscuits and bake straight from frozen (add 2–3 mins to baking time).
Tips for the Best Blueberry Biscuits
- Don’t overmix the dough—less handling = fluffier biscuits.
- Cold ingredients are key. Warm butter melts too early and ruins the layering magic.
- No buttermilk? Add 1 tbsp lemon juice or vinegar to ¾ cup regular milk. Let sit for 5 mins.
Variations & Twists
- Swap in lemon zest for extra brightness.
- Use blackberries or raspberries instead of blueberries.
- Add cinnamon or a pinch of cardamom for cozy autumn vibes.
- Try a maple glaze instead of vanilla or lemon.
FAQs About Blueberry Biscuits
1. Who makes blueberry biscuits?
Blueberry biscuits are made by a variety of bakeries, restaurants, and home bakers! Popular chains like Bojangles are famous for their glazed blueberry biscuits, while brands like Pillsbury have pre-made versions in refrigerated dough form. But honestly? The best blueberry biscuits are the homemade ones—flaky, buttery, and made with real berries right from your kitchen.
2. What gives blueberry biscuits extra flavor?
Great blueberry biscuits are all about balance. The buttermilk adds a subtle tang, the cold butter brings richness and flakiness, and the blueberries offer juicy sweetness. Want to boost flavor even more? Add a touch of lemon zest or a splash of vanilla extract to the dough—it really makes those blueberries pop!
3. Why is a biscuit called a biscuit?
The word “biscuit” comes from the Latin bis coctus, meaning “twice baked.” In Europe, a biscuit is more like a cookie. But in the U.S. (especially the South), biscuits refer to soft, flaky breads that are typically baked once and enjoyed warm. Over time, the term evolved based on region—and in America, it’s all about that golden, buttery goodness.
4. Does Belvita use real blueberries?
Yes—but with a little twist. Belvita Blueberry Breakfast Biscuits contain real dried blueberries, but they’re also combined with natural flavors and sometimes blueberry-flavored pieces to enhance taste and shelf life. So while they’re flavored with real fruit, they’re not quite the same as popping fresh blueberries into biscuit dough at home.
Final Thoughts
These Blueberry Biscuits are more than just a recipe—they’re a little piece of weekend joy, a sweet reminder that simple ingredients can turn into something special. Whether you’re baking for your family, surprising a friend, or just treating yourself, these biscuits never fail to impress.
And hey—if your blueberries are almost past their prime? Even better. That’s when the biscuit magic happens.
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Blueberry Buttermilk Biscuits
Ingredients
Method
- Preheat oven to 425°F and line a baking sheet with parchment paper. Chill butter cubes in the freezer for a few minutes.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized bits.
- Gently fold in the blueberries, coating them in the flour mixture.
- Pour in the cold buttermilk and stir gently just until the dough comes together. It should be shaggy.
- On a floured surface, pat the dough into a 1-inch thick rectangle. Cut out 8 rounds using a biscuit cutter or floured glass.
- Place biscuits on the baking sheet with edges just touching. Brush tops with melted butter.
- Bake for 18–20 minutes, until biscuits are golden and slightly firm on top.
- While biscuits cool slightly, mix powdered sugar, milk or cream, and vanilla or lemon juice to make glaze.
- Drizzle glaze over warm biscuits before serving.