Sweet Blueberry Biscuits

Sweet Blueberry Biscuits bring back memories of Saturday mornings when I’d wake up early just to get a head start in the kitchen and surprise everyone with something warm and buttery. I still remember the smell filling the house as they baked and the way the blueberries would burst slightly and stain the dough with gorgeous purple swirls.

Now I make them almost every weekend because they’re that easy and that rewarding and the soft biscuit layers with juicy blueberries make them completely irresistible and perfect for sharing with friends over coffee or stacking into a cute brunch tower.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• All-purpose flour – The foundation that gives structure to the biscuits
• Baking powder – Helps create the perfect rise and flakiness
• Sugar – Adds just the right amount of sweetness
• Salt – Balances out the sweetness and enhances flavor
• Cold butter – Creates those irresistible flaky layers
• Milk or buttermilk – Adds moisture and brings the dough together
• Fresh blueberries – Juicy pops of sweetness tucked into every bite
• Honey or glaze (optional) – Brushed on top for a shiny finish and extra flavor

Tools You’ll Need

• Mixing bowl – Perfect for combining all the dry and wet ingredients
• Pastry cutter or fork – Helps work the butter into the flour without melting it
• Rolling pin – Makes it easy to flatten the dough evenly
• Biscuit cutter – For shaping your biscuits with those classic edges
• Baking sheet – Where all the magic happens in the oven
• Pastry brush – Great for adding a glaze or milk wash on top before baking

Instructions

Step 1

I begin by mixing the flour, baking powder, sugar, and salt in a large bowl.

Step 2

Then I cut in the cold butter using a pastry cutter until the mixture looks crumbly and pea-sized bits remain.

Step 3

Next, I pour in the milk and gently mix until the dough comes together—it’s important not to overwork it.

Step 4

I fold in the blueberries carefully so they don’t break too much and turn the dough purple.

Step 5

On a floured surface, I roll out the dough and use a biscuit cutter to stamp out thick rounds.

Step 6

I place them on a baking sheet, brush the tops with milk or honey, and bake at 425°F for about 12–15 minutes until golden.

Tips

If you want extra flaky layers, I recommend folding the dough in half a couple of times before cutting the biscuits. I’ve also chilled the cut dough for 10 minutes before baking for a taller rise. If you’re using frozen berries, toss them in a little flour to keep them from bleeding too much into the dough.

Ways to Serve

These are dreamy on their own but I love them warm with a pat of butter or a drizzle of honey. For brunch, I serve them with whipped cream or yogurt and more fresh berries. They also make a fun and tasty base for mini strawberry shortcakes or ice cream sandwiches!

Frequently Asked Questions

Can I use frozen blueberries in Sweet Blueberry Biscuits?

Yes, I’ve used frozen ones often—just toss them in flour before mixing to avoid color bleeding.

Do I need buttermilk for this recipe?

No, buttermilk gives great flavor. You can also use regular milk or mix milk with a bit of vinegar as a sub.

How do I store leftover Sweet Blueberry Biscuits?

I store mine in an airtight container at room temp for 2 days or refrigerate for up to 5. You can reheat them gently before serving.

See You in the Kitchen

I hope you give these Sweet Blueberry Biscuits a try! They’re buttery, fruity, and so simple to make and I’d love to hear how they turn out for you. Save this recipe for cozy mornings or when you need something a little extra special.

Happy Cooking!

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