Blueberry Buttermilk Biscuits

Blueberry buttermilk biscuits take me back to the first time I baked something from scratch for a summer picnic. I remember flipping through my grandma’s old handwritten recipe book when I stumbled on her buttermilk biscuit recipe. I had blueberries on hand, so I thought, “Why not toss them in?” The result was so delicious that everyone at the picnic asked me for the recipe that day.

Since then, I’ve made these biscuits for weekend brunches, cozy breakfasts, and even dessert with a scoop of vanilla ice cream. They’re golden, tender, and flaky with juicy bursts of berries in every bite, and they come together so quickly that they’ve become one of my top go-to bakes.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• All-purpose flour – The base that gives the biscuits their structure and softness
• Baking powder – Helps the biscuits rise and become wonderfully fluffy
• Baking soda – Reacts with the buttermilk to add lift and a subtle tang
• Salt – Enhances all the other flavors
• Sugar – Adds a hint of sweetness to balance the tart berries
• Unsalted butter – Creates those flaky layers and rich, buttery flavor
• Buttermilk – Gives the biscuits their signature tang and tender texture
• Blueberries – Add pops of juicy sweetness throughout
• Coarse sugar – Sprinkled on top for a light crunch and sparkle

Tools You’ll Need

• Mixing bowls – One for the dry ingredients and one for the wet
• Pastry cutter or fork – To cut the cold butter into the flour for that flaky texture
• Measuring cups and spoons – To keep everything balanced
• Biscuit cutter – For clean, round biscuit shapes
• Baking sheet – Where the magic happens in the oven
• Oven – Essential for baking these golden beauties to perfection
• Pastry brush – If you want to brush the tops with buttermilk or butter before baking

Instructions

Step 1: Preheat and prep

I always begin by preheating the oven to 425°F and lining a baking sheet with parchment paper.

Step 2: Mix the dry ingredients

In a large bowl, I whisk together the flour, baking powder, baking soda, salt, and sugar. I make sure everything is evenly combined.

Step 3: Cut in the butter

Next, I use a pastry cutter to cut in the cold butter until the mixture looks like coarse crumbs. I work quickly to keep the butter from melting.

Step 4: Add buttermilk and blueberries

I pour in the buttermilk and stir gently until a shaggy dough forms. Then I fold in the blueberries carefully so they don’t burst too much.

Step 5: Pat and cut the dough

I turn the dough out onto a floured surface and gently pat it into a 1-inch thick rectangle. I use a biscuit cutter to punch out rounds, being careful not to twist the cutter.

Step 6: Bake

I place the biscuits close together on the baking sheet, brush the tops with a little extra buttermilk, and sprinkle them with coarse sugar. Then I bake them for 15–18 minutes, until they’re puffed and golden brown.

Step 7: Cool and enjoy

Once out of the oven, I let the biscuits cool just a few minutes before serving warm. They’re amazing fresh, especially with a pat of butter or a drizzle of honey!

Tips

I always use cold butter straight from the fridge and work quickly so the biscuits turn out flaky. If you want a citrus twist, I sometimes add a little lemon zest to the dough. And when blueberries aren’t in season, I use frozen ones—just don’t thaw them first to avoid extra moisture.

Ways to Serve

I love serving these blueberry buttermilk biscuits with honey or whipped cream for breakfast or a sweet afternoon treat. They’re also fantastic split in half and layered with jam or cream cheese. If I’m feeling fancy, I even turn them into shortcakes with berries and cream!

Frequently Asked Questions

Can I freeze Blueberry Buttermilk Biscuits?

Yes, I freeze them after baking and just reheat in the oven at 350°F for about 10 minutes.

What if I don’t have buttermilk for Blueberry Buttermilk Biscuits?

You can make a substitute by mixing 1 tablespoon of lemon juice or vinegar with 1 cup of milk and letting it sit for 5 minutes.

Can I use frozen blueberries in Blueberry Buttermilk Biscuits?

Yes, I use them often—just add them straight to the dough without thawing to avoid extra juice.

See You in the Kitchen

I hope you try these blueberry buttermilk biscuits soon! They’re one of my absolute favorites to bake and share, and I can’t wait for you to enjoy that first warm bite. Let me know how they turn out for you, and feel free to experiment with add-ins or toppings!

Happy Cooking!

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