Fluffy Blueberry Biscuits – Sweet, Buttery & Perfect for Breakfast
Start your morning with these Fluffy Blueberry Biscuits! Sweet, buttery, and packed with fresh blueberries, they’re perfect for breakfast, brunch, or a delightful snack. Easy to make and irresistibly tender – a crowd-pleaser for the whole family!
Equipment
- Mixing bowls
- Whisk & spatula
- Pastry cutter or fork
- Biscuit cutter or round cookie cutter (or knife for rustic squares)
- Baking sheet lined with parchment paper
- Cooling rack
Ingredients
- 2 cups all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup (1 stick) unsalted butter, cold and cubed
- ¾ cup buttermilk (or whole milk/cream)
- 1 cup fresh or frozen blueberries
- Optional glaze: ½ cup powdered sugar + 1 tbsp milk or lemon juice
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Add cold butter cubes. Cut in with a pastry cutter or fork until mixture resembles coarse crumbs.
- Pour in buttermilk and gently stir until just combined (do not overmix).
- Toss blueberries in a little flour, then gently fold into dough.
- Turn dough onto a lightly floured surface. Pat into a 1-inch thick rectangle.
- Cut out biscuits with a biscuit cutter (or knife for squares).
- Place on prepared sheet, brush tops with milk or cream.
- Bake for 15–18 minutes, until golden brown.
- Optional: Drizzle glaze over warm biscuits before serving.
Notes
- Use very cold butter for flaky layers.
- If using frozen blueberries, add them directly without thawing.
- For sweeter biscuits, increase sugar to 3–4 tbsp.
- Brush with cream and sprinkle coarse sugar for a bakery-style finish.
- Biscuits freeze beautifully—store unbaked in freezer bags and bake straight from frozen.