Blueberry biscuits are soft, tender and flaky sweet biscuits filled with tart blueberries, topped with a sweet and creamy vanilla glaze. These buttery blueberry buttermilk biscuits are quick, easy to make and are the perfect addition to any breakfast or brunch spread.
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Why Should You Make This Recipe
Take a look around the blog and you’ll notice that I absolutely adore making blueberry recipes. My Lemon Blueberry Cookies, Blueberry Dump Cake, Blueberry Pound Cake, Easy Lemon Blueberry Scones and Blueberry Ricotta Cake and Buttermilk Blueberry Muffins are just a few blueberry recipes I love. These blueberry biscuits are another recipe I know you will love.
- Layers of flavors and textures. From the tender and flaky buttermilk biscuit bursting with fresh blueberries, to the sweet and creamy glaze, these glazed blueberry drop biscuits will delight your senses.
- Easy to make and bake. These blueberry buttermilk biscuits taste like you just bought them from your favorite restaurant in town, but they’re actually so easy to make. Simply whisk the dry and wet ingredients together, fold in the blueberries, scoop, drop and bake.
- Made with simple ingredients. All you need to make these light and flaky biscuits with blueberries is flour, sugar, baking powder, salt, butter, buttermilk, vanilla extract and blueberries.
Ingredients
This recipe for blueberry drop biscuits requires only a handful of simple ingredients to make and you probably already have them in your pantry and fridge. Here’s what you’ll need.
- Dry Ingredients: Gather sugar, all purpose flour, baking powder and salt
- Wet Ingredients: Gather a very cold butter, buttermilk, vanilla extract and fresh or frozen blueberries.
- Glaze: Gather powdered sugar, heavy cream and vanilla extract.
Substitutions
Here are my recommended substitutions to make these melt in your mouth blueberry and buttermilk drop biscuits if you need them.
- Granulated Sugar: Maple sugar would also work well to make these biscuits with blueberries refined sugar free.
- All purpose flour: Make these blueberry buttermilk biscuits gluten free by using a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure by weight (240 g) instead of cup for cup.
- Baking Powder: This acts as a leavener in this blueberry biscuit recipe.
- Unsalted Butter: Vegan butter or plant based can also be used in place of regular unsalted butter. Just make sure the butter is very cold or even frozen.
- Vanilla Extract: This is more for background flavor and nicely enhances the flavors of the other ingredients.
- Buttermilk:Use a full fat version if you can find it. However, a thick and creamy greek yogurt works or sour cream can also as long as the sour cream or yogurt is thinned a bit. For this recipe, mix ⅔ cup sour cream or full fat greek yogurt with 4 - 6 tablespoons water or milk (enough to make 1 cup). Use in place of the buttermilk in the recipe.
- Blueberries: You can fresh or frozen blueberries. If using frozen berries, do not let them thaw or overmix as this will cause a more muddied look. Also note that the baking time will be a bit longer if using frozen berries.
Variations
- Blueberry Cut Out Biscuits: Prepare the blueberry biscuits according to the recipe. For cut out and baking instructions, follow my recipe for 2 Ingredient Biscuits and bake for 15 - 20 minutes or until lightly golden brown.
- Lemon Blueberry Biscuits: Add 1 - 2 tablespoons lemon zest into the sugar before mixing all the biscuit ingredients together. Top the biscuits with a lemon glaze by replacing the 2 - 3 tablespoons of heavy cream with freshly squeezed lemon juice.
How To Make
Learn how to make blueberry biscuits in a few easy steps.
- Preheat the oven to 450 F (232 C). Line a large baking sheet with parchment paper. In a large mixing bowl, whisk the flour, sugar, baking powder and salt together until well combined.
- Grate in the frozen butter, stopping every 2-3 tablespoon to lightly toss and coat the grated butter in the dry ingredients. When all the butter has been grated in, use a pastry cutter or your fingers to work the butter into the flour mixture until the butter is fully incorporated and the mixture resembles coarse sand with some larger pieces. This is similar to making a pie crust. Mix in buttermilk and vanilla extract into the dry ingredients and gently incorporate. Mix until the dough just comes together. There should be a few stray pieces of the dough. Fold in the blueberries.
- Using a large cookie scoop, drop 8 heaps blueberry biscuit dough of roughly the same size onto the lined baking sheet. Bake in biscuits in the oven at 450 F (232 C) for 16 -18 minutes or until the biscuits are nicely golden brown and very fragrant. Allow biscuits to cool for 5 minutes on the baking sheet before transferring them to a cooling rack.
- Make the creamy glaze to make the blueberry biscuits even better. Mix powdered sugar, heavy cream and vanilla extract to your desired consistency. Then drizzle the glaze on the biscuits and enjoy.
How To Store, Freeze and Thaw
- Store: Store baked blueberry biscuits wrapped in foil at room temperature for 1 day. For longer storage, freeze the biscuits.
- Freeze: Place the frozen unbaked lemon blueberry buttermilk biscuits in an airtight container in the freezer for up to 2 months. Place the baked and fully cooled unglazed buttermilk blueberry biscuits in an airtight container to freeze for up to 2 months.
- Thaw: The easiest and tastiest way to thaw the biscuits with blueberries is to let them thaw overnight on the counter at room temperature. If you would like to bake the unbaked biscuits straight from the freezer, just make sure to check on them frequently after 18 minutes. The biscuits need a few more minutes when baking from frozen.
M’s Expert Tips
- Freeze the butter. It’s perfectly fine to pull the butter directly from the fridge, but if you remember, toss the butter in the freezer an hour or two before you plan to make the biscuits.
- Cold is a biscuits best friend. In order to create those beautiful tender and flaky layers, the biscuit dough needs to be cold. Keep the ingredients as cold as you can prior to baking. If needed, transfer the biscuits to the fridge to chill.
- Use cold buttermilk. Just like making classic buttermilk biscuits, using cold ingredients, in this case buttermilk and butter, creates flakier biscuits.
- Use full fat ingredients. Fat equals flavor and the most tender, flaky and fluffy texture for the best blueberry biscuits.
- Don’t overmix. Just like making a any type of baked good, mix the dry and wet ingredients together until they are just combined. Overmixing the dough will create harder, more dried out biscuits.
- Have fun with the flavors. I love adding citrus zest when baking with blueberries. Feel free to add 1 tablespoon of lemon, orange or lime zest to the sugar before mixing up the biscuits. Use the same citrus to as the liquid to make the glaze.
FAQs
What is the secret to making good biscuits?
Use very cold butter, touch the dough as little as possible, use whole fat ingredients, buttermilk and White Lilly flour make the most incredible biscuits.
Who makes blueberry biscuits?
Thanks to this blueberry biscuit recipe, you! As for restaurants that serve warm buttery biscuits with blueberries, the most well know are the ones served by Bojangles.
What type of flour and liquid makes the best biscuits?
White Lilly flour makes the best biscuits. For a similar flour texture, mix 1 cup (120 g) all purpose flour with 1 cup (120 g) cake flour. The reason for the cake flour is White Littly uses a lighter weight flour blend. The best liquid to make any biscuits is going to be whole fat buttermilk.
Other Biscuit Recipes to Try
If you try this Blueberry Biscuits recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! - M
Blueberry Biscuits Recipe
Blueberry biscuits are soft, tender and flaky sweet biscuits filled with tart blueberries, topped with a sweet and creamy vanilla glaze. These buttery blueberry buttermilk biscuits are quick, easy to make and are the perfect addition to any breakfast or brunch spread.
Equipment
- 1 large baking sheet
- 1 sheet parchment paper
- 1 box grater (to shred butter)
- 1 whisk and flexible spatula or spoon
- 1 large cookie scoop (3 tbsp, 45 ml) optional
Ingredients
Blueberry Biscuits
- 2 cups (240 g) all purpose flour
- ½ cup (100 g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup (113 g) cold unsalted butter
- 1 cup (240 ml) cold buttermilk
- 1 teaspoon vanilla extract
- 1 cup (140 g) blueberries washed and pat dry, tossed in 1 teaspoon flour
Vanilla Glaze
- 1 cup (120 g) powdered sugar
- 2 - 3 tablespoons (30 - 45 ml) heavy cream or milk
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven to 450 F (232 C). Line a large baking sheet with parchment paper.
- In a large mixing bowl, whisk the flour, sugar, baking powder and salt together until well combined.2 cups (240 g) all purpose flour, ½ cup (100 g) granulated sugar, 1 tablespoon baking powder, ½ teaspoon salt
- Grate in the frozen butter, stopping every 2-3 tablespoon to lightly toss and coat the grated butter in the dry ingredients. When all the butter has been grated in, use a pastry cutter or your fingers to work the butter into the flour mixture until the butter is fully incorporated and the mixture resembles coarse sand with some larger pieces. This is similar to making a pie crust.½ cup (113 g) cold unsalted butter
- Mix in buttermilk and vanilla extract into the dry ingredients and gently incorporate. Mix until the dough just comes together. There should be a few stray pieces of the dough. Fold in the blueberries.1 cup (240 ml) cold buttermilk, 1 teaspoon vanilla extract , 1 cup (140 g) blueberries
- Using a large cookie scoop, drop 8 heaps blueberry biscuit dough of roughly the same size onto the lined baking sheet.Bake in biscuits in the oven at 450 F (232 C) for 16 -18 minutes or until the biscuits are nicely golden brown and very fragrant. Allow biscuits to cool for 5 minutes on the baking sheet before transferring them to a cooling rack.
- Make the creamy glaze to make the blueberry biscuits even better. Mix powdered sugar, heavy cream and vanilla extract to your desired consistency. Then drizzle the glaze on the biscuits and enjoy.1 cup (120 g) powdered sugar, 2 - 3 tablespoons (30 - 45 ml) heavy cream or milk, ¼ teaspoon vanilla extract
Notes
Store: Store baked blueberry biscuits wrapped in foil at room temperature for 1 day. For longer storage, freeze the biscuits.
See Variations section of the blog post to make these as more classic cut-out biscuits or to make them as lemon blueberry biscuits.
did you make this recipe?tag @olivesnthyme on Instagram
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