Blueberry Biscuits are the kind of bake you pull together on a slow morning when you want something comforting but not fussy. Think soft, flaky layers with juicy pops of blueberries, a gentle sweetness, and just a hint of lemon in the background. They’re not scones, not muffins—just honest, buttery biscuits that happen to be dotted with berries. No bells and whistles. Just good flavor, an easy method, and a tray that disappears way faster than you expect. If you’ve got a bag of blueberries and some cold butter, you’re halfway there.

Ingredients for this Blueberry Biscuits

2 cups (250 g) all-purpose flour, plus a little for dusting
1/4 cup (50 g) granulated sugar
1 tablespoon baking powder
1/2 teaspoon fine salt
1/2 cup (115 g) unsalted butter, very cold (frozen for 10 minutes if you can)
3/4 cup (180 ml) cold buttermilk, plus 1–2 tablespoons more if needed
1 teaspoon vanilla extract (optional, but lovely)
1 teaspoon finely grated lemon zest
1 to 1 1/4 cups (150–180 g) blueberries, fresh or frozen
1 tablespoon flour (for tossing with the blueberries)
1–2 tablespoons coarse sugar, for sprinkling

Optional glaze (skip if you prefer less sweetness):

1/2 cup (60 g) powdered sugar
1–2 teaspoons lemon juice or milk, to thin

Instructions

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment. This is one of those recipes where heat matters, so let the oven really come up to temp while you prep.
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Simple start. No need to overthink it.
Grab the cold butter. If you have a box grater, grate the butter on the large holes directly into the dry ingredients. Otherwise, cut into small cubes. Toss to coat so the butter is evenly distributed. The goal: visible flecks. Little butter pebbles help form those tender layers.
Stir in the lemon zest. In a measuring cup, combine the cold buttermilk and vanilla (if using). Pour most of the buttermilk into the bowl and use a fork to mix until the dough looks shaggy—still floury in spots, but clumping. If it’s too dry, sprinkle in the remaining buttermilk. Stop once it holds together. Messy is fine.
Toss the blueberries with 1 tablespoon flour in a small bowl. This helps keep them from bleeding too much and sinking. If using frozen blueberries, don’t thaw. Work quickly to keep their color where it belongs.
Tip the shaggy dough onto a lightly floured counter. Scatter the floured blueberries over the top. Gently fold the dough over itself a few times to tuck the berries in, like you’re folding a letter. Try not to mash the berries. A little streaking is okay (looks a bit like tie-dye—pretty).
Pat the dough into a rectangle about 3/4-inch thick. Now do a quick lamination: fold the rectangle in thirds (like a brochure), turn it 90 degrees, and pat back out to 3/4 inch. Repeat once more. This creates simple layers without any drama.
Use a sharp biscuit cutter (2 1/2 to 3 inches) to stamp out biscuits. Press straight down and up—no twisting. Twisting seals the edges and can block the rise. Gather scraps, gently press together, and cut again. Or, if you want zero scraps, slice the dough into squares with a knife. Rustic is welcome here.
Arrange biscuits on the prepared sheet, close but not touching (about 1/2 inch apart). Brush tops with a touch of buttermilk or milk and sprinkle with coarse sugar. That tiny crunch on top is lovely.
Bake for 16–18 minutes, until the biscuits are puffed and golden on the edges. The blueberries will be bubbling a bit. Your kitchen will smell like warm butter and summer.
If glazing, whisk powdered sugar with just enough lemon juice or milk to make a spoonable glaze. Drizzle over warm biscuits and let it set for a minute. If not glazing, a pat of butter and a swipe of jam is never a bad idea.
Serve warm. If you’re making them ahead, cool completely, store airtight, and reheat in a 325°F (165°C) oven for 8–10 minutes. They spring back nicely.

Cook and Prep Times

Prep time: 20 minutes
Cook time: 16–18 minutes
Total time: About 40 minutes
Yield: 10–12 biscuits, depending on your cutter

Nutritional information

These values are estimates per biscuit (12 biscuits, no glaze). If you add the glaze, expect roughly 20–25 extra calories and 5 g added sugar per biscuit.

Calories: ~230
Total fat: 10 g
Saturated fat: 6 g
Carbohydrates: 32 g
Fiber: 1–2 g
Sugars: 8 g
Protein: 4 g
Sodium: ~280 mg

Numbers will vary based on ingredient brands, how much coarse sugar you sprinkle, and the exact amount of blueberries you fold in.

Frequently asked questions

Can I use frozen blueberries?

Yes. Use them straight from the freezer—don’t thaw. Toss lightly with flour, add at the last moment, and fold gently. Work swiftly so the berries don’t melt into the dough and tint everything purple. If a little color sneaks in, no stress. They’ll still bake up beautifully.

What if I don’t have buttermilk?

Easy fix. Stir 3/4 cup milk (whole or 2%) with 2 teaspoons lemon juice or white vinegar. Let it sit for 5 minutes until slightly thickened and curdled, then use as directed. You can also use a mix of half plain yogurt and half milk to reach a pourable consistency. The tang really helps with tenderness and flavor.

How do I store or freeze Blueberry Biscuits?

For short term, keep cooled biscuits in an airtight container at room temperature up to 2 days. Rewarm in a 325°F (165°C) oven for 8–10 minutes to refresh. For longer storage, freeze them:

Unbaked: Place shaped biscuits on a sheet pan, freeze until solid, then transfer to a bag. Bake from frozen at 425°F (220°C) adding 2–4 extra minutes.
Baked: Cool completely, wrap well, and freeze up to 2 months. Reheat at 325°F (165°C) until warm, 10–12 minutes.

If you’re glazing, add the glaze after reheating, not before freezing.

One last nudge: don’t overwork the dough. A light hand keeps the biscuits tender, and the blueberries reward you for it. And if a berry escapes and rolls across the counter mid-fold? Scoop it back in. Happens to the best of us.