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Freshly baked blueberry biscuits stacked on a plate, with juicy blueberries peeking through the golden, flaky layers.

Blueberry Buttermilk Biscuits

Tender, flaky biscuits bursting with blueberries and topped with a sweet glaze. Perfect for breakfast, brunch, or a cozy treat!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 biscuits
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 6 tablespoons unsalted butter cold and cubed
  • ¾ cup buttermilk cold
  • 1 cup blueberries fresh or frozen (don’t thaw if frozen)
  • 2 tablespoons unsalted butter melted, for brushing
  • 1 cup powdered sugar for optional glaze
  • 2 tablespoons milk or cream for optional glaze
  • ½ teaspoon vanilla extract or use 1 tbsp lemon juice

Method
 

  1. Preheat oven to 425°F and line a baking sheet with parchment paper. Chill butter cubes in the freezer for a few minutes.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. Cut in the cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized bits.
  4. Gently fold in the blueberries, coating them in the flour mixture.
  5. Pour in the cold buttermilk and stir gently just until the dough comes together. It should be shaggy.
  6. On a floured surface, pat the dough into a 1-inch thick rectangle. Cut out 8 rounds using a biscuit cutter or floured glass.
  7. Place biscuits on the baking sheet with edges just touching. Brush tops with melted butter.
  8. Bake for 18–20 minutes, until biscuits are golden and slightly firm on top.
  9. While biscuits cool slightly, mix powdered sugar, milk or cream, and vanilla or lemon juice to make glaze.
  10. Drizzle glaze over warm biscuits before serving.

Notes

For best results, keep your butter and buttermilk extra cold. You can freeze the cut biscuits for later—just bake from frozen, adding a few extra minutes. The glaze adds sweetness, but they’re delicious without it too!