This blueberry biscuit recipe brightens up a Saturday morning. These warm, freshly baked blueberry biscuits topped with vanilla glaze taste fantastic. Fruit-filled biscuits are the perfect amount of sweet, absolutely delicious, and so easy to make. The freshly grated zest adds an interesting dimension to biscuits.
Blueberries taste amazing when combined with lemon zest and create the perfect balance of sweetness and tartness. And, if you love blueberry recipes, give my blueberry sour cream coffee cake a try next.
Contents
⭐ Blueberry Breakfast Biscuits
This blueberry breakfast biscuit recipe is magical, and when topped with vanilla glaze, this recipe is unstoppable! The hint of sweetness from the blueberries, creamy milky mouthfeel of butter, and tart from the lemon create a perfect balance of flavor. And the buttery vanilla glaze puts these biscuits over the top with that extra burst of yum.
These blueberry biscuits will make your mouth water for real! They aren't overly sweet, bland, or dry -they're just perfect in every way. This recipe is also quick and easy to make. The only real work is rolling out the dough. If you are a fan of biscuits, you must check out my yeast biscuits and buttermilk biscuits recipes.
I don't know why it took me this long to share this fantastic blueberry recipe. But I'm sure you'll enjoy it. And if this recipe doesn't turn you into a baking person, I don't know what else will.
🍽 Ingredient notes
Blueberries, lemon zest, and buttermilk are the only ingredients you may not have on hand. Otherwise, the rest of the ingredients are typical in most household kitchens.
- Prep time: 15 minutes
- Cook time: 30 minutes
- Serving: 15 biscuits
Equipment
- Biscuit cutter
- Mixing bowls
- Measuring cup
- Whisk
- Pastry blender/ two knives/fork
- Baking sheet/pan
- Parchment paper/ silicone baking mats ( really come in handy if you don't have parchment paper)
Ingredients
- 4 tablespoons sugar
- 3 cups all-purpose flour
- 5 teaspoons baking powder
- 1 tablespoon salt
- 1 tablespoon lemon zest
- 6 tablespoons (85g) cold butter, cut into small pieces
- 1 ¼ cup buttermilk
- 1 egg
- 1 ½ cup fresh or frozen blueberries
If you opt to use frozen berries, don't thaw; rinse well.
🔪 How to Make
Learn how to make this blueberry biscuit recipe from scratch. Follow the step-by-step instructions, and you'll end up with the best blueberry biscuits in town.
- Preheat oven to 220° C (450° F)
- In a small mixing bowl, add sugar and the zest. Use your fingers to rub them together until fragrant, then set aside.
- Combine the dry ingredients: flour, lemon sugar mixture, baking powder, and salt in a separate large bowl.
- Add the cold, cubed butter. Using the two knives, a pastry blender, or fork, cut the butter into the mixture until it's very crumbly. While you can use your hands, I don't recommend it. The butter needs to be cold when incorporating into the dry ingredients. This is key if you want your biscuits to come out flaky and tender. So using your hands will melt the butter - something we're trying to avoid.
- In another bowl, whisk together buttermilk and egg, then add into the flour mixture. Stir with a fork until combined, then add the blueberries while stirring gently. Don't stir more than necessary, or else the blueberries will bleed into the dough.
- Dust your work surface with flour and roll out the dough into a round disk. Be careful not to squish the blueberries.
- Use a biscuit or cookie cutter to cut through the dough into the shape of your likeness. You can also use a knife, pizza cutter, or upside-down glass.
- Put your dough on a baking sheet lined with parchment paper and bake for about 10-15 minutes or until golden brown.
- Drizzle the vanilla glaze, serve and enjoy!
💭 Cooking Tips
As well know, baking is not as forgiving as cooking. One small mistake and all your efforts go down the drain. Here are a few tricks that can help you to make better blueberry biscuits every time:
- Coat your berries with flour. This ensures the blueberries don't sink in the biscuit. Blueberries are dense, and the flour helps them stick to the batter. This trick works on both frozen and fresh blueberries. Just use the flour from the recipe, no need to add a new batch. While some people claim it's a waste of time, so far, it has worked for me cause I usually use plump blueberries.
- Do not overmix the biscuit dough. It will thin out, making the mushy matter worse and biscuits tough.
- If you can, use your hands to shape the dough instead of a rolling pin to avoid crushing the berries.
- If you cook it in a cast-iron skillet, don't forget to grease the skillet with butter.
- Never substitute buttermilk with just regular milk. Buttermilk is high in lactic acid, so you need a substitute with the same acidity level.
🧂 Toppins
I love vanilla glaze on my blueberry biscuits. The vanilla flavor enhances an already amazing blueberry biscuit. To make a quick and easy vanilla glaze, you'll need;
- ¼ teaspoon vanilla extract
- 1 ½ cups powdered sugar
- 2-3 tablespoons melted butter
- ⅛ teaspoon salt
- 2 tablespoon half and a half or whipping cream
If you don't have cream, you can use whole or almond milk. Mix all the ingredients in a small bowl. Whisk together stir until smooth. You can adjust the consistency according to your liking.
🥫 Storage
When stored in an airtight container or wrapped nicely in an aluminum foil, blueberry biscuits can last up to 2 days at room temperature and one week in the fridge.
Freezing
Freezing is the best way to store biscuits for an extended period - as long as 3 months. After the biscuits cool completely, individually wrap in plastic wrap, place the treats in a heavy-duty freezer bag or freezer-safe containers.
When you're ready to enjoy your homemade blueberry biscuits, thaw in the refrigerator or countertop overnight. Don't remove the plastic wrap, as this allows the condensation to form on the wrapper.
Related Comfort food recipes
Try one of these delicious comfort food recipes including my oatmeal cream pie recipe ready in 30 minute!
👪 Serving size
This Blueberry biscuit recipe makes 15 servings. There's no doubt well-made blueberry biscuits are wonderful treats for all kinds of occasions. They are perfect for breakfast, picnic meals, and even dinner!
I also recommend you to try my easy and quick aunt jemima pancake recipe and my fluffy and easy sour cream pancakes with homemade blueberry sauce!
Love this breakfast recipe? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Try one of my comfort breakfast recipes for your next family meal! And if you have any questions, I'm here to help!
📋 Recipe
Blueberry Biscuits
Ingredients
- 4 tablespoon sugar
- 1 tablespoon lemon zest
- 3 cups all purpose flour
- 5 teaspoon baking powder
- 1 teaspoon salt
- 6 tablespoon butter - cold and cut into small pieces
- 1 ¼ cup buttermilk
- 1 egg
- 1 ½ cup blueberries - fresh or frozen (if frozen, don't thaw, but rinse well)
Instructions
- Preheat oven to 220 C (450 F).
- Put the sugar in a small bowl, then use your fingers to rub the lemon zest into it until fragrant, then set aside.
- Combine the flour, lemon sugar, baking powder and salt together in a large bowl.
- Add the pieces of butter, and rub in with your hands, or use a pastry blender - until the butter is combined and the mixture is very crumbly.
- In a separate bowl, whisk the buttermilk together with the egg, and add this to the flour mixture and stir with a fork until combined, then gently stir in the blueberries.
- Place the dough on a heavily floured surface and carefully (so you don't squish all the blueberries) roll out into a large circle or rectangle.
- Use a biscuit cutter to cut biscuits from the dough, or use a knife to gently cut squares.
- Put your biscuits on a baking paper lined baking sheet and bake for about 10 - 15 minutes, (depending on their size) until golden brown.
Notes
- Coat your berries with flour. The essence of doing this is to ensure the blueberries don't sink down and you end up with a mushy soggy mess at the bottom. Blueberries can be denser than the batter, so the flour helps them stick to the batter. This trick works on both frozen and fresh blueberries. Just use the flour from the recipe, no need to add a new batch. While some people claim it's a waste of time, so far, it has worked for me cause I usually use plump blueberries.
- Do not overmix the biscuit dough. It will thin out, making the mushy matter worse and biscuits tough.
- If you can, use your hands to shape the dough instead of a rolling pin to avoid crushing the berries.
- If you cook it in a cast iron skillet don't forget to grease the skillet with butter.
- Never substitute buttermilk with just regular milk. Buttermilk is high in lactic acid, so you need a substitute with the same acidity level.
Stephanie Polnitz
Wonderful Recipe I Used Bob Red Mill Stone Ground 100 %Whole Wheat!!!! A Little Sprinkle Palm Coconut Sugar In Batter And Cinnamon....I topped with Honey And Butter Before Baking!!! They are Delicious 🥰✝️