Description
Tender, flaky blueberry biscuits with buttery layers studded with sweet berries. These melt-in-your-mouth biscuits are ready in just 30 minutes and perfect for breakfast or brunch!
Ingredients
For the Biscuits:
2½ cups all-purpose flour, plus extra for dusting
2 tablespoons granulated sugar
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
½ cup (1 stick) unsalted butter, frozen
1 cup cold buttermilk
1 cup fresh or frozen blueberries (do not thaw if frozen)
2 tablespoons melted butter (for brushing)
1 tablespoon coarse sugar (optional, for topping)
For the Sweet Glaze (Optional):
1 cup powdered sugar
2–3 tablespoons milk
½ teaspoon vanilla extract
Pinch of salt
Instructions
1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. Grate frozen butter on the large holes of a box grater directly into the flour mixture. Toss to coat butter shreds with flour.
4. Make a well in the center and pour in cold buttermilk. Gently stir with a fork until a shaggy dough forms. Don’t overmix.
5. Turn dough onto a lightly floured surface and pat into a 1-inch thick rectangle.
6. Fold dough in half like a book, turn 90 degrees, and pat out again. Repeat folding 4-5 times total.
7. On the final fold, gently press blueberries into the dough surface before folding one last time.
8. Pat dough to ¾-inch thickness. Cut with a 2½-inch biscuit cutter dipped in flour, pressing straight down without twisting.
9. Place biscuits on prepared baking sheet, sides touching for soft edges or 2 inches apart for crispy edges.
10. Brush tops with melted butter and sprinkle with coarse sugar if desired.
11. Bake for 12-15 minutes until golden brown and risen.
12. Let cool for 5 minutes before serving.
13. For optional glaze: Whisk together powdered sugar, milk, vanilla, and salt. Drizzle over warm biscuits.
Notes
Use frozen butter straight from the freezer and grate it for best results—this creates the flakiest layers.
Do NOT thaw frozen blueberries before using—use them straight from the freezer to prevent color bleeding.
Don’t twist the biscuit cutter when cutting—press straight down to allow layers to rise properly.
The folding technique is crucial for creating flaky layers—don’t skip this step.
Buttermilk substitute: Mix 1 cup milk with 1 tablespoon lemon juice or vinegar, let sit 5 minutes.
Unbaked biscuits freeze beautifully—freeze on a tray, then store in a freezer bag for up to 3 months. Bake from frozen, adding 3-5 minutes to baking time.
Store baked biscuits in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
Reheat in foil at 350°F for 8-10 minutes for fresh-baked taste.
- Prep Time: 15
- Cook Time: 15
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American, Southern
Nutrition
- Serving Size: 1 biscuit
- Calories: 245
- Sugar: 8g
- Sodium: 385mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: blueberry biscuits, homemade biscuits, flaky biscuits, breakfast biscuits, berry biscuits, buttermilk biscuits