Sweet Blueberry Biscuits are the ultimate treat, combining the flaky tenderness of a buttery biscuit with bursts of fresh, juicy blueberries. Perfect for breakfast, brunch, or even a light dessert, these biscuits bake up to a golden perfection in just under 30 minutes. The subtle sweetness of the biscuit harmonizes beautifully with the tartness of the blueberries, making each bite a delightful experience. To elevate these biscuits even further, a simple sweet glaze drizzled on top adds a luscious finishing touch.

Why These Biscuits Are a Must-Try

The charm of Sweet Blueberry Biscuits lies in their incredible blend of flavors and textures. The light sweetness of the biscuit mingles perfectly with the fresh, tangy blueberries, creating a delightful balance that’s hard to resist. What’s more, these biscuits are versatile; serve them plain, generously slathered in butter, or draped in a sweet glaze for a little extra indulgence. Made with basic pantry staples, they’re accessible for bakers of all levels and can even be prepared in advance for quick enjoyment throughout the week.

Recipe

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 cup cold butter, cubed
• 1 cup buttermilk
• 1 cup fresh blueberries
• 1 teaspoon vanilla extract

For the Glaze:

• 1 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat the oven: Start by preheating your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until well combined.
3. Incorporate the butter: Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
4. Add wet ingredients: Gently stir in the buttermilk and vanilla extract. Mix just until combined; be careful not to overmix to ensure tender biscuits.
5. Fold in the blueberries: Carefully fold the fresh blueberries into the dough, taking care not to smash them.
6. Shape the biscuits: Transfer the dough onto a lightly floured surface and knead it gently about 4-5 times. Pat or roll the dough out to about 1/2-inch thickness, then use a biscuit cutter or a glass to cut out round biscuits. Place them on the prepared baking sheet.
7. Bake: Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown.
8. Make the glaze: While the biscuits are baking, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract in a small bowl until smooth and creamy.
9. Drizzle the glaze: Once the biscuits are slightly cooled, drizzle the glaze generously over the tops. Serve warm and enjoy the delightful flavors!

Serving and Storage Tips

• Serving: Sweet Blueberry Biscuits are best enjoyed warm from the oven. They can be served plain, with butter, or cream cheese. For an extra touch, drizzle with the sweet glaze or sprinkle some lemon zest on top for a burst of citrus flavor.
• Storage: Keep any leftover biscuits in an airtight container at room temperature for up to 2 days. For longer freshness, they can be refrigerated for up to 5 days. When you’re ready to enjoy them, warm the biscuits in the oven for a few minutes. You can also freeze the unglazed biscuits—just thaw and reheat before glazing when ready to serve.

Helpful Notes

• Blueberry options: Feel free to experiment with fresh or frozen blueberries in this recipe. If using frozen blueberries, there’s no need to thaw them prior to mixing, as this can lead to a soggier dough.
• Buttermilk substitute: If you find yourself without buttermilk, you can easily create a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar — allow it to sit for about 5 minutes before adding to your mixture.
• Kneading: When kneading, be gentle. Over-kneading can lead to tough biscuits, so only knead until the dough forms together.
• Glaze options: If you’re in the mood for a zesty twist, swap the milk in the glaze for lemon juice for a deliciously tangy topping.

FAQs

1. Can I use other fruits besides blueberries?

Absolutely! You can substitute blueberries with raspberries, blackberries, or even chopped strawberries. Just keep an eye on the moisture content of the fruit to ensure the dough remains the right consistency.

2. How can I make the biscuits fluffier?

For fluffier biscuits, make sure your butter is very cold and that your oven is fully preheated before baking. The cold butter creates steam during baking, helping the biscuits rise beautifully.

3. Can I make these biscuits ahead of time?

Yes! You can prepare the dough in advance and refrigerate it for up to 24 hours. When you’re ready to bake, just follow the usual instructions. For even more convenience, freeze the unbaked biscuits and bake them directly from frozen—just add a couple of extra minutes to the baking time.

4. What if I don’t have a biscuit cutter?

No problem at all! You can use the rim of a glass or a cookie cutter instead. Alternatively, just cut the dough into squares using a sharp knife.

5. Can I make this recipe dairy-free?

Yes! You can easily substitute the butter with a plant-based alternative and use a non-dairy milk mixed with vinegar to create a buttermilk replacement.