Easy Blueberry Biscuits with Buttermilk are tender, flaky, and bursting with juicy blueberries in every bite. These biscuits strike the perfect balance between buttery and sweet, making them a delightful treat for breakfast, brunch, or even dessert. I love how quickly they come together and how impressive they look and taste straight from the oven.
Why You’ll Love This Recipe
I love this recipe because it takes simple pantry ingredients and transforms them into something cozy and bakery-worthy. The tangy buttermilk makes the biscuits incredibly soft, while the fresh (or frozen) blueberries add pops of sweetness. There’s no yeast or waiting around—just mix, bake, and enjoy. They’re perfect on their own or drizzled with a little glaze for extra sweetness.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Unsalted butter (cold and cubed)
- Buttermilk (cold)
- Fresh or frozen blueberries
- Optional: vanilla glaze (powdered sugar + milk + vanilla extract)
Directions
- I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, I whisk together flour, baking powder, baking soda, salt, and sugar.
- I cut in the cold butter using a pastry cutter or my fingertips until the mixture resembles coarse crumbs.
- I gently stir in the buttermilk until just combined—being careful not to overmix—then fold in the blueberries.
- I turn the dough onto a lightly floured surface, gently pat it into a rectangle, and fold it over a few times to create layers.
- I pat the dough about 1 inch thick and use a biscuit cutter (or glass) to cut out rounds, placing them on the baking sheet.
- I bake for 15–18 minutes until the tops are golden brown.
- If I want to sweeten them up, I drizzle a simple glaze over the warm biscuits right after baking.
Servings and timing
This recipe makes 8–10 biscuits and takes about 30 minutes total—10 minutes to prep and 15–18 minutes to bake. They’re best served warm, fresh out of the oven.
Variations
Sometimes I add lemon zest to the dough for a bright citrus flavor, or swap blueberries for raspberries or chopped strawberries. I’ve also added a cinnamon-sugar sprinkle on top for a fun twist. If I want a savory version, I skip the sugar and berries and add cheese and herbs instead.
Storage/Reheating
I store leftover biscuits in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. To reheat, I warm them in a 300°F (150°C) oven for 5–7 minutes or microwave for about 10–15 seconds. They also freeze well—I let them cool, wrap individually, and reheat from frozen when needed.
FAQs
Can I use frozen blueberries?
Yes, I can. I don’t thaw them before mixing—this helps prevent them from bleeding too much color into the dough.
What if I don’t have buttermilk?
I make a quick substitute by mixing 1 tablespoon of lemon juice or vinegar with 1 cup of milk and letting it sit for 5 minutes.
How do I keep the biscuits from spreading too much?
I make sure the butter and buttermilk are very cold, and I avoid overmixing the dough to keep the structure strong.
Can I make the dough ahead of time?
Yes. I prep and cut the biscuits, then chill them in the fridge for a few hours before baking. This actually helps them rise better.
Should I glaze them?
It’s totally optional. I love adding a simple vanilla glaze when I want them sweeter, especially if I’m serving them as a dessert.
Conclusion
Easy Blueberry Biscuits with Buttermilk are one of those comforting, homemade treats that feel like something from a country bakery. They’re buttery, fruity, and so easy to make. Whether I’m enjoying them with a cup of coffee in the morning or as an afternoon snack, these biscuits always hit the spot.
Print
Easy Blueberry Biscuits with Buttermilk
- Prep Time: 10 minutes
- Cook Time: 15–18 minutes
- Total Time: 30 minutes
- Yield: 8–10 biscuits
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Easy Blueberry Biscuits with Buttermilk are soft, buttery, and filled with sweet blueberries. They’re perfect for breakfast, brunch, or dessert and come together quickly using simple pantry ingredients.
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tbsp granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk, cold
- 1 cup fresh or frozen blueberries
- Optional Vanilla Glaze: 1/2 cup powdered sugar, 1–2 tbsp milk, 1/4 tsp vanilla extract
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Cut in cold butter using a pastry cutter or your fingertips until mixture resembles coarse crumbs.
- Gently stir in the buttermilk until just combined—do not overmix.
- Fold in the blueberries carefully to avoid smashing them.
- Turn the dough onto a lightly floured surface. Pat into a rectangle and fold over a few times to create layers.
- Pat the dough to about 1 inch thick. Use a biscuit cutter or glass to cut rounds and place them on the prepared baking sheet.
- Bake for 15–18 minutes, or until the tops are golden brown.
- Optional: While warm, drizzle with vanilla glaze for a sweeter finish.
Notes
- Use frozen blueberries without thawing to avoid color bleed.
- For extra flavor, add 1 tsp lemon zest to the dough.
- Substitute buttermilk with 1 tbsp vinegar or lemon juice in 3/4 cup milk—let sit 5 minutes.
- Chill cut biscuits before baking to help them rise higher.
- Great for freezing—wrap and reheat from frozen as needed.
Nutrition
- Serving Size: 1 biscuit
- Calories: 210
- Sugar: 6g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
