Imagine a soft, buttery biscuit studded with juicy blueberries and topped with a light, sweet glaze — these Sweet Blueberry Biscuits are everything a biscuit lover could dream of. They’re tender and fluffy on the inside with just a touch of golden crisp on the outside, finished with a drizzle of vanilla glaze that soaks into the warm biscuits.
I first made these after tasting something similar at a Southern café, and it became a regular request in our house. They’re perfect for brunch, a weekend breakfast, or even dessert with a scoop of ice cream.
Why You’ll Love These Sweet Blueberry Biscuits
- Fluffy and Buttery: A classic Southern-style biscuit texture.
- Naturally Sweet: Bursting with fresh or frozen blueberries.
- Perfect for Brunch or Snacks: Sweet, but not too sweet — versatile and comforting.
Table of Contents
Ingredients
For the Biscuits:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup buttermilk (plus more for brushing)
- 1 teaspoon vanilla extract
- 1 1/4 cups fresh or frozen blueberries (don’t thaw if frozen)
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
Step 1: Preheat & Prep
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Step 3: Cut in the Butter
Add the cold cubed butter and use a pastry cutter or your fingers to work it into the flour mixture until it resembles coarse crumbs.
Step 4: Add Buttermilk & Vanilla
Stir in the buttermilk and vanilla extract until just combined. Gently fold in the blueberries — being careful not to crush them.
Step 5: Shape the Biscuits
Turn the dough out onto a lightly floured surface and gently pat into a 1-inch thick rectangle. Cut out biscuits using a round cutter or glass. Gather scraps and repeat.
Step 6: Bake
Place biscuits on the prepared baking sheet. Brush tops with buttermilk and bake for 15–18 minutes, until golden.
Step 7: Glaze
While biscuits are still warm, whisk together powdered sugar, milk, and vanilla. Drizzle generously over biscuits.
Perfect Pairings
- A hot cup of coffee or chai latte
- A bowl of fresh berries
- Whipped cream or lemon curd
- Vanilla ice cream for a dessert biscuit
Tips for Perfect Sweet Blueberry Biscuits
- Use very cold butter for flakier biscuits.
- Handle the dough gently — overmixing makes biscuits tough.
- Don’t overbake — pull them when just golden for a tender crumb.
Flavor Variations
- Lemon Blueberry Biscuits: Add 1 tablespoon lemon zest to the dough and lemon juice to the glaze.
- Spiced Biscuits: Stir a pinch of cinnamon or nutmeg into the flour mixture.
- Almond Glaze: Swap vanilla extract for almond extract in the glaze.
Make-Ahead & Storage
- Make-Ahead: Prepare dough and cut biscuits, then refrigerate overnight and bake fresh in the morning.
- Storage: Keep leftover biscuits in an airtight container for 2–3 days.
- Reheat: Warm in the oven or microwave before serving.
Sweet Blueberry Biscuits
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 8 biscuits (serves 4)
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: Southern, American
Description
Soft, fluffy, and bursting with juicy berries — these Sweet Blueberry Biscuits are the perfect treat for breakfast, brunch, or a cozy snack!
Ingredients
For the Biscuits:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup buttermilk (plus more for brushing)
- 1 teaspoon vanilla extract
- 1 1/4 cups fresh or frozen blueberries (don’t thaw if frozen)
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
Step 1: Preheat & Prep
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Step 2: Mix the Dry Ingredients
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
Step 3: Cut in the Butter
- Add the cold cubed butter and use a pastry cutter or your fingers to work it into the flour mixture until it resembles coarse crumbs.
Step 4: Add Buttermilk & Vanilla
- Stir in the buttermilk and vanilla extract until just combined. Gently fold in the blueberries — being careful not to crush them.
Step 5: Shape the Biscuits
- Turn the dough out onto a lightly floured surface and gently pat into a 1-inch thick rectangle. Cut out biscuits using a round cutter or glass. Gather scraps and repeat.
Step 6: Bake
- Place biscuits on the prepared baking sheet. Brush tops with buttermilk and bake for 15–18 minutes, until golden.
Step 7: Glaze
- While biscuits are still warm, whisk together powdered sugar, milk, and vanilla. Drizzle generously over biscuits.
Notes
- Use very cold butter for flakier biscuits.
- Handle the dough gently — overmixing makes biscuits tough.
- Don’t overbake — pull them when just golden for a tender crumb.
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Frequently Asked Questions (FAQ)
1. Can I use frozen blueberries?
Yes — use them straight from the freezer to avoid excess moisture.
2. Can I use regular milk instead of buttermilk?
Yes — buttermilk adds tenderness and tang. For a substitute, mix 3/4 cup milk with 1 tablespoon lemon juice or vinegar.
3. Can I make these gluten-free?
Yes — use a 1:1 gluten-free flour blend with baking powder included.
4. Can I freeze them?
Absolutely! Freeze unbaked biscuits and bake from frozen, adding 3–5 extra minutes.
5. How thick should the dough be?
Aim for about 1 inch thick — it gives you nice, fluffy layers.
