Introduction
There’s nothing quite like the aroma of freshly baked blueberry buttermilk biscuits wafting through your kitchen on a lazy Sunday morning. These golden, tender treats are bursting with juicy berries and drizzled with a simple glaze that makes them irresistible. Perfect for breakfast, brunch, or an afternoon snack, they’re easy to make and sure to impress.
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1/4 cup granulated sugar
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
1 cup fresh blueberries (or frozen, unthawed)
1 cup buttermilk (plus extra for brushing)
1 teaspoon vanilla extract
1 tablespoon lemon zest (optional, for brightness)
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until well combined.
Add the cold cubed butter. Use a pastry cutter, fork, or your fingertips to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
Gently fold in the blueberries, being careful not to crush them.
In a separate bowl, whisk together the buttermilk and vanilla extract. Pour this into the dry mixture and stir gently just until a shaggy dough forms — don’t overmix.
Turn the dough out onto a lightly floured surface. Gently pat or roll it into a 1-inch thick rectangle. Cut into 8 squares or use a round biscuit cutter.
Place the biscuits on the prepared baking sheet, leaving about 1 inch between each.
Brush the tops with a little extra buttermilk for a golden finish.
Bake for 15–18 minutes, or until the tops are golden brown and the centers feel firm to the touch.
Let cool slightly before glazing.
How to Make
Start by prepping your ingredients — measure everything ahead of time so you can work quickly once you begin mixing. Cold butter is essential for flaky layers, so keep it chilled until the moment you need it.
When folding in the blueberries, do so gently to avoid bleeding color and breaking down the fruit. If using frozen berries, toss them in a little flour first to prevent sinking.
After cutting the biscuits, resist the urge to twist the cutter — press straight down and lift up to keep the layers intact for maximum rise.
Once baked, let them rest for 5 minutes before glazing. This allows them to set slightly without becoming soggy.
Variations
Swap blueberries for raspberries, blackberries, or diced strawberries for a different fruity twist.
Add a sprinkle of cinnamon or nutmeg to the dry ingredients for a warm, spiced flavor.
For a savory-sweet version, fold in crumbled bacon or a handful of shredded cheddar cheese.
Make them mini-sized for bite-sized appetizers or party snacks — bake for 12–14 minutes.
Try a lemon glaze instead of plain powdered sugar by adding 1 teaspoon of lemon juice to the glaze mixture.
Tips
Use cold butter and cold buttermilk — this helps create steam pockets as they bake, giving you flaky layers.
Don’t overwork the dough — mix just until combined. Overmixing leads to tough biscuits.
If your blueberries are very juicy, toss them in a teaspoon of flour before folding in to prevent excess moisture.
For extra sweetness, brush the warm biscuits with melted butter right after baking, then add the glaze.
Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month. Reheat in the oven or toaster for best texture.
Conclusion
These Blueberry Buttermilk Biscuits are a delightful fusion of sweet, tangy, and buttery goodness — perfect for any occasion. Whether you’re treating yourself or sharing with loved ones, they’re guaranteed to bring smiles and requests for seconds. Bake a batch today and savor every delicious bite.