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How to Make Blueberry Biscuits

Fluffy Blueberry Biscuits

This recipe guides you through making warm, homemade Fluffy Blueberry Biscuits from scratch. These biscuits feature buttery, flaky layers with a soft, tender crumb and are filled with juicy bursts of sweet blueberries. The process is simple and doesn't require any special equipment, making it a perfect and satisfying treat for a cozy weekend breakfast.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 8 servings
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 cups All-Purpose Flour
  • 1 tablespoon Baking Powder
  • 1/2 teaspoon Salt
  • 2 tablespoons Sugar
  • 1/2 cup Unsalted Butter, very cold and cubed
  • 3/4 cup Buttermilk
  • 1 cup fresh or frozen Blueberries
  • 1 teaspoon Vanilla Extract (optional)

Equipment

  • baking sheet
  • parchment paper
  • large bowl
  • whisk
  • Pastry cutter
  • Fork or spatula
  • biscuit cutter

Method
 

Instructions
  1. Prep Your Oven and Pan: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Mix the Dry Ingredients: In a large bowl, whisk together the 2 cups of flour, 1 tablespoon of baking powder, 1/2 teaspoon of salt, and 2 tablespoons of sugar.
  3. Cut in the Cold Butter: Add the 1/2 cup of cold, cubed butter to the flour mixture. Using your fingertips or a pastry cutter, quickly cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
  4. Fold in the Blueberries: Gently fold in the 1 cup of blueberries. If using frozen berries, add them directly from the freezer.
  5. Add the Liquid: Pour in the 3/4 cup of buttermilk and the optional 1 teaspoon of vanilla. Use a fork or spatula to mix until the ingredients are just combined. The dough will be shaggy and a bit sticky. Do not overmix.
  6. Pat and Cut the Dough: Turn the dough out onto a lightly floured surface. Gently bring it together and pat it into a rectangle about 1-inch thick. Using a floured biscuit cutter, cut out your biscuits. Do not twist the cutter.
  7. Bake Until Golden: Place the biscuits on the prepared baking sheet. Bake for 15–18 minutes, or until the tops are golden brown.
  8. Serve and Enjoy: Serve warm from the oven with butter, honey, or a dusting of powdered sugar.

Notes

For the best results, keep your butter and buttermilk as cold as possible. To avoid purple dough, use frozen blueberries and fold them in gently just before adding the liquid. When cutting the biscuits, press the cutter straight down and lift it straight up without twisting to ensure they rise properly. Leftover biscuits can be stored in an airtight container at room temperature for up to 3 days.