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
