These Blueberry Biscuits are one of the most cheerful treats you can pull from the oven. This simple biscuit recipe uses frozen blueberries to create a burst of summer flavor, perfectly complemented by a light Vanilla Glaze finish. It’s a classic for a reason and tastes just like the kind of biscuits you’d get at a charming bakery, but made with love in your own kitchen.
The scent of butter and baking powder always takes me back to Mom’s kitchen on Saturday mornings. Eva never bought canned biscuits; she believed the secret to life was kneading a little happiness into the dough. She’d pull a tall, beautiful batch of these fluffy biscuits from the oven. The warm taste of her homemade Blueberry Biscuits is a perfect, humble memory.
The Little Whispers of a Flaky Biscuit
- Keep those frozen blueberries truly frozen! It’s a sweet little trick to keep your dough cool and make sure the berries stay plump and perfectly placed.
- Always use cold butter and buttermilk! This creates little pockets of steam that lift your biscuits into beautiful flaky layers.
- Be a gentle baker. Handle the dough softly and don’t overmix, otherwise you risk a tough biscuit instead of a tender, soft one.
What You’ll Need to Gather
For the Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup cold buttermilk (plus a little for brushing)
- 1 teaspoon vanilla extract
- 1 cup frozen blueberries (keep frozen)
- 1 tablespoon flour for tossing berries (optional)
- Coarse sugar for tops (optional)
For the Vanilla Glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
My Favorite Tools for Biscuit Success
Pastry Blender
A good pastry blender makes cutting in the cold butter so much quicker, helping you achieve truly flaky fluffy biscuits.
2 1/2-inch Biscuit Cutter
Mom always told me to use a sharp cutter and press straight down; this is the key to getting tall, beautiful Blueberry Biscuits with clean edges.
Gently Guiding the Dough: Step-by-Step
Setting the Oven’s Warm Embrace
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment. I always feel a little flutter of excitement when I switch the oven on; that’s the promise of warm, fluffy biscuits to come.
The Dance of Dry Ingredients and Cold Butter
In a large bowl whisk flour, baking powder, sugar, and salt. Cut in cold butter until the mix looks like coarse crumbs. Keep that butter cold, cold, cold! That is the secret to getting a tender, flaky crumb for this biscuit recipe.
Stop Stirring! When Shaggy is Beautiful
Stir in vanilla and buttermilk just until a shaggy dough forms. Do not overmix. *As Mom said, mix until it *just* comes together, a happy, shaggy dough is a good dough. Overmixing makes for tough biscuits.*
Our Dear Frozen Blueberries Go In
Toss frozen blueberries with 1 tablespoon flour, then fold gently into the dough. The flour coating helps prevent the berries from sinking to the bottom, and keeping them frozen prevents streaks of purple.
The Secret Fold for Sky-High Biscuits
Turn dough onto a floured surface. Pat into a 1-inch-thick rectangle, fold in half, then pat again. Repeat once for flaky layers. This simple folding trick is how we build the layers that make these Blueberry Biscuits so wonderfully tall and flaky.
No Twisting! Cutting Your Perfect Rounds
Cut 8 biscuits with a 2 1/2-inch cutter (press straight down). Place on the sheet; brush tops with a little buttermilk and sprinkle coarse sugar if using. Use a small brush to lightly coat the tops; this will give your biscuits that beautiful, bakery-style golden sheen.
Waiting for the Gold in the Oven
Bake 15–18 minutes until tall and golden. Cool 5 minutes. Trust your nose! When the kitchen smells divine, they are probably ready. Wait just five minutes before moving to the glaze.
The Final Flourish: A Drizzle of Glaze
Whisk powdered sugar, milk, and vanilla to a pourable glaze. Drizzle over warm biscuits and serve. A light drizzle of this simple Vanilla Glaze is all you need, it adds a little sweetness without overpowering the beautiful blueberry flavor.
A Quiet Word on What’s Inside
Please remember that I am not a registered dietitian, and any nutritional values provided here are estimates. They can vary based on specific ingredients, exact measurements, and substitutions used in your own kitchen.
Baking with a Lighter Touch
If you’re looking to lighten these up a little, here are a few gentle swaps I often make:
- Use Whole Wheat Pastry Flour: Substitute up to half of the all-purpose flour with whole wheat pastry flour. It keeps the texture of the fluffy biscuits light while adding a little extra fiber.
- Reduce Sugar in the Biscuit: You can reduce the granulated sugar in the biscuit recipe from two tablespoons to just one, as the Vanilla Glaze provides plenty of sweetness.
- Choose a Lighter Glaze: Instead of making the Vanilla Glaze, simply sprinkle the warm biscuits with powdered sugar, or skip the glaze entirely and serve with a dollop of Greek yogurt.
Sharing a Warm Plate: Serving Ideas
These Blueberry Biscuits are perfect for any slow morning or weekend brunch. Here are a few ways my family enjoys them:
- The Full Breakfast Spread: Serve them warm alongside a simple plate of scrambled eggs, crispy bacon, and a strong cup of coffee. The savory and sweet balance is just perfect.
- A Touch of Lemon: Instead of the Vanilla Glaze, pair them with a small dish of homemade lemon curd. The bright, tangy lemon is wonderful with the frozen blueberries.
- Afternoon Tea Time: They are lovely served plain and warm, with just a pot of tea and a little soft butter on the side. It’s such a cozy, simple indulgence.
Gentle Warnings from My Kitchen
A few common pitfalls can happen when making this biscuit recipe for the first time:
- Overmixing the Dough: This is the biggest mistake! If you work the dough too much after the buttermilk is added, the gluten develops and your biscuits will be tough instead of tender and fluffy. Stop mixing as soon as a shaggy dough forms.
- Twisting the Cutter: When cutting the shapes, press straight down and lift up, do not twist! Twisting seals the edges of the dough, preventing the biscuits from rising tall and straight.
- Using Soft Butter: If your butter isn’t truly cold, it won’t create the steam needed for the beautiful layers. If your kitchen is warm, you can pop the bowl of dry ingredients and butter crumbles back into the freezer for five minutes before adding the liquid.
Keeping the Warmth for Later
Store leftover cooled Blueberry Biscuits in an airtight container at room temperature for up to two days. If you want to keep them longer, you can freeze the cooled, unglazed biscuits for up to three months. To reheat, thaw them at room temperature, then pop them into a 350°F (175°C) oven for about 5-8 minutes until warmed through. Then, add the Vanilla Glaze just before serving.
From My Kitchen to Yours
Every time I make these Blueberry Biscuits, I feel a sense of home and family. It’s more than just a biscuit recipe; it’s a moment of quiet love baked into a simple treat. I hope this simple baking process brings a little warmth and happy memory-making into your own kitchen, just as it always has for me and mine.
When You Have a Quick Question
Can I use fresh berries instead of frozen ones?
While you can use fresh berries, I highly recommend using frozen blueberries for this biscuit recipe. They hold their shape better, prevent the dough from becoming overly wet, and keep the dough cold, which is crucial for achieving fluffy biscuits.
Why aren’t my biscuits getting tall and fluffy?
For tall, fluffy biscuits, ensure your oven is fully preheated, your baking powder is fresh, your butter is ice-cold, and most importantly, remember to press straight down with the cutter and not twist! The folding technique in Step 5 also helps create layers that push the biscuits upward.
Can the sweet vanilla glaze be made ahead of time?
Yes, the Vanilla Glaze can be whisked together and stored in an airtight container in the refrigerator for up to a week. You may need to whisk it again and add an extra drop of milk to reach the correct consistency before drizzling it over the warm Blueberry Biscuits.
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Blueberry Biscuits That Actually Rise: Proven Tips & Big Bakery Results at Home
- Total Time: 33 minutes
- Yield: 8 biscuits 1x
Description
These Blueberry Biscuits are cheerful, flaky, and buttery, made with frozen blueberries and topped with a light vanilla glaze for the perfect bakery-style treat.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup cold buttermilk (plus extra for brushing)
- 1 teaspoon vanilla extract
- 1 cup frozen blueberries
- 1 tablespoon flour (for tossing berries)
- Coarse sugar for tops (optional)
- 1/2 cup powdered sugar
- 1–2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk flour, baking powder, sugar, and salt.
- Cut in cold butter until mixture resembles coarse crumbs.
- Stir in vanilla and buttermilk just until a shaggy dough forms. Do not overmix.
- Toss frozen blueberries with 1 tablespoon flour, then gently fold into the dough.
- Turn dough onto a floured surface. Pat into a 1-inch rectangle, fold in half, then pat again. Repeat once for flaky layers.
- Cut 8 biscuits using a 2½-inch cutter (press straight down). Place on sheet, brush tops with buttermilk, and sprinkle coarse sugar if desired.
- Bake 15–18 minutes until tall and golden. Cool 5 minutes before glazing.
- Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over warm biscuits and serve.
Notes
Use frozen blueberries to keep the dough cold and evenly distributed. Avoid twisting the cutter to ensure biscuits rise tall and fluffy.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 230
- Sugar: 10g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
Keywords: blueberry biscuits, fluffy biscuits, biscuit recipe, vanilla glaze, frozen blueberries