Blueberry Biscuits

Let Me Tell You About Blueberry Biscuits

Honestly, if you’ve never had a warm Blueberry biscuit with melty butter on a sleepy Saturday morning, you’re missing out on my personal definition of happiness. The first time I made these, it was actually because I totally botched a batch of Blueberry muffins—they sank, turned weirdly rubbery, but the blueberries themselves were still great. So, next time, I just tossed them into biscuit dough instead. That was a good day. And hey, if my sister can manage these without burning the house down, I figure anyone can. She does leave flour everywhere though. (I mean everywhere. Once found some in the salt jar?)

Why You’ll Love This (Or At Least, Why My Family Does)

I pull these out when I want something cozy but don’t feel like fussing with, oh, a full-on pie or pancakes—plus: fewer dishes! My nephew calls these “blueberry clouds” (his words, not mine) and they honestly vanish from the basket faster than I can make a cup of tea. Oh, and once I tried to skip chilling the dough (impatience, of course); don’t. They spread like a puddle. Sometimes my dough looks iffy, but after baking? I mean, who cares. These aren’t about perfection—though they sure don’t last long around here!

You’ll Need These (But I’ve Got Workarounds)

• 2 cups (about 250g-ish) all-purpose flour (Granny swore by Gold Medal but I swear any will do. Once used self-raising by accident—it still worked.)
• 1 tablespoon sugar (But if you like ’em sweeter, bump it up)
• 1 tablespoon baking powder
• 1/2 teaspoon salt (a healthy pinch if you’re me, and tend to eyeball things)
• 1/2 cup unsalted butter, chilled (I sometimes use salted if I run out, just cut the salt above)
• 3/4 cup milk (full fat is dreamy but half-n-half works if you’re out)
• 1 cup blueberries (fresh is best, but frozen works. Don’t thaw, just toss ‘em in—less purple dough that way)
• Optional: zest from 1 lemon (if you’ve got it, it’s bright and nice—otherwise leave it out, I do half the time)

Here’s How I Make These (Give or Take)

1. Preheat your oven to 425°F (around 220°C for folks on my side of the pond). Line a baking sheet with parchment—or don’t, if you like living dangerously; scrubbing works too.
2. Mix the dry stuff: flour, sugar, baking powder, salt in a large bowl. I sometimes get lazy and sift, sometimes not. Couldn’t tell the difference.
3. Cut in the butter. I use a pastry cutter when I can find it; a couple forks or your hands work too (cold fingers = flaky biscuits). Stop when it looks crumbly, like chunky sand (nice visual, right?).
4. Pour in the milk, stir gently. It’ll look messy and maybe sticky. This is where I sneak a blueberry to taste (is that bad?).
5. Add the blueberries (and lemon zest, if feeling fancy). Try not to squish them too much unless you want purple biscuits—not a crime, but, you know.
6. Turn dough onto a floured surface. Pat it out until it’s about an inch thick. Resist the urge to knead a lot—these are biscuits, not bread.
7. Cut out biscuits with a cutter (mine’s a drinking glass on most days) and plop on your baking tray. Space ‘em a bit—they spread (ask me how I know!).
8. Bake for 13-16 minutes, until golden on top. Sometimes I peek at 12 mins, sometimes I forget and end up with extra crispy ones. Still good!
9. Let cool just until you can grab one without burning yourself (good luck). Serve warm. Actually, butter works better when it’s hot.

Notes from Someone Who’s Messed Up a Lot

• If your dough’s too sticky, add a pinch more flour. Don’t overdo it though; I made that mistake once and ended up with hockey pucks.
• I tried making these with coconut oil once—didn’t love the result, but if you’re vegan, you might.
• Blueberries sometimes leak and burn on the pan. Totally edible, but a pain to scrub. That’s why I like parchment (or just bribing my nephew to help clean up).

If You Want to Switch It Up (Or Ruin It—I Did Once)

• I’ve swapped out blueberries for raspberries. Tastes good, falls apart easier. Blackberries—surprisingly great but a bit seedy.
• Adding a bit of cinnamon is lovely. Once dumped in too much and it overpowered everything. Maybe just a dash, honestly.
• White chocolate chips? Tried it, but my family said it was “too sweet” (can’t please everyone).
• For a little deep-dive on alternative flours, I once tried oat flour; check this guide (not exactly the same, but some nice ideas).

Do You Actually Need Fancy Equipment?

Honestly, a big bowl, a fork, and a sheet pan will get you there—I used a food processor once out of laziness, and it was fast but somehow less flaky. No biscuit cutter? Flip a glass upside down like the rest of us. Still, if you want to see what the pros use, I sometimes check King Arthur’s tools for fun, but truth be told, my old glass works fine.

How to Store (You Know If You Have Any Left)

Technically, these keep in an airtight box for two days. If you’re extra, toss in a slice of apple to keep ‘em soft. But in my place, they’re gone by the next day anyway, so—can’t vouch for the three-day mark. They freeze well if you’re the sort who makes extra for later. I did that once. Then forgot about them until spring cleaning. Oops.

How I Like to Serve (And You Can Too)

Honestly? Warm, with butter—or clotted cream if you’re feeling posh. My dad likes putting a bit of honey on his (says it’s the best part of breakfast). Sometimes we split them at lunch with some sharp cheddar, which sounds weird but trust me, try it once. Also, if you’re looking for a whole breakfast spread, this giant breakfast guide has a ton of ideas.

Stuff I Learned the Hard Way (So You Don’t Have To)

• Don’t overmix the dough. Once I tried to get it smooth. It’s not bread! Just mix till it sticks together.
• Chilling the butter matters. I once used room-temp and got sad, greasy biscuits. Not a vibe.
• Don’t skimp on baking powder. Once I used old powder and the biscuits were, well, biscuit-flavored crackers. Buy fresh. It’s worth it.

FAQ (AKA You Wouldn’t Believe What People Ask Me!)

• Can I use frozen blueberries? Yeah, absolutely! Don’t thaw them, though, or you’ll get purple-streaked dough (not that it’s a big deal; just looks a bit odd).
• What if I don’t have baking powder? Uhm, so I tried using baking soda once—it kinda worked, but not really. Best to stick with baking powder, or at least Google how to fake it next time.
• Do they freeze well? Sure. Let them cool first, then bag ’em up. To reheat, oven is better than microwave or they get chewy. (Found that out after a late-night snack mistake.)
• Could I make these gluten-free? Probably! I haven’t—gluten-free baking isn’t my strongest suit—but I’ve seen folks use 1:1 gluten-free flour. You might want to check that cookieandkate link up there for ideas. And, if you do try it, let me know how it turns out?
• Why do my biscuits turn out tough? Overmixing the dough is usually the culprit. Or, like me, you get distracted mid-way and forget the butter in the freezer (happened once; not again).

I guess I could keep rambling about my blueberry biscuit adventures, but you probably just want to eat—so go on, try a batch! They’re comforting, kinda rustic, and never quite the same twice (which is half the fun, I reckon). Next time, maybe I’ll write about my infamous lemon scones. Or not—jury’s still out.

★★★★★ 4.50 from 16 ratings

Blueberry Biscuits

yield: 8 biscuits

prep: 20 mins

cook: 18 mins

total: 38 mins

Tender, buttery biscuits studded with fresh blueberries, perfect for breakfast or a sweet snack. These easy-to-make biscuits come together quickly and bake up golden and delicious.

🖨️ Print Pin Recipe

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and diced
• 3/4 cup buttermilk
• 1 cup fresh blueberries
• 1 teaspoon vanilla extract

Instructions

1. 1
   Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. 2
   In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. 3
   Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
4. 4
   Stir in the buttermilk and vanilla extract just until combined. Gently fold in the blueberries.
5. 5
   Drop large spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. 6
   Bake for 16-18 minutes, or until biscuits are golden brown. Let cool slightly before serving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 210 caloriescal

Protein: 4gg

Fat: 8gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 32gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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