These easy blueberry biscuits are tender, buttery, and practically bursting at the seams with fresh blueberries! Homemade biscuits are a delicious treat for breakfast, dessert, or any time of the day.
Along with my blueberry coffee cake, this blueberry biscuits recipe is one of the best ways to use up fresh summer blueberries!
I don’t discriminate when it comes to biscuits. Whether they’re savory, like my version of Red Lobster’s cheddar bay biscuits, or sweet and fluffy blueberry biscuits, there’s always a place reserved for them at our table. These blueberry biscuits are a great weekend recipe. Picture this: Warm, fresh-from-the-oven biscuits on a Sunday morning, with steam curling from a cortado nearby. Sign me up!
Reasons to Love This Blueberry Biscuits Recipe
- No rising or chilling time. This blueberry biscuit dough goes from bowl to oven with only a quick step in between to roll and cut out the biscuits.
- One bowl. You mix the dough ingredients in a single bowl, so clean up is easy afterward. I did say this recipe was perfect for weekend mornings, didn’t I?
- Fresh or frozen blueberries. Fresh blueberries are the perfect excuse to make a big batch of fluffy, flaky blueberry biscuits! And if you’re short on fresh blueberries, these biscuits come out great with frozen berries, too.
What’s The Difference Between Biscuits and Scones?
Scones and biscuits are similar, but there are some key differences. Scones are sweeter and drier, often made with cream and eggs. Meanwhile, biscuit recipes contain milk and butter, and no eggs, so they’re softer and flakier as a result.
What You’ll Need
If you find yourself with a fridge full of garden blueberries, great! My address is… Just kidding. But I LOVE making this blueberry biscuits recipe when fresh berries are in season. Highly recommend.
For now, check out my ingredient notes below. You’ll find the printable recipe card below the post, followed by step-by-step photos showing how to make these homemade biscuits.
- Dry Ingredients – You’ll need your basic pantry ingredients like all-purpose flour, baking powder, baking soda, salt, and granulated sugar. Check the expiration dates on your baking powder and baking soda and make sure they’re as fresh as possible.
- Butter – The butter for biscuits needs to be cold from the fridge. Cut the butter into cubes before you start.
- Milk – You may need more or less milk depending on the consistency of the dough. It can be any kind of dairy or non-dairy milk you’d like, even heavy cream or buttermilk would be delicious.
- Blueberries – Fresh blueberries are the absolute BEST! But if they’re out of season, frozen blueberries will also work well. Make sure to completely thaw the frozen berries and drain them before you add them to the batter.
Recipe Tips
- Don’t overmix the dough. Overmixed dough = dense, sad biscuits. Like most baked goods, overworking the ingredients overdevelops the gluten and reduces the air inside the dough, which makes it difficult for the biscuits to rise in the oven. They’ll turn out flat and tough instead of light and flaky.
- You don’t need to grease the baking sheet. Biscuit dough contains a good amount of butter, so there’s no need to further grease the baking sheet. The biscuits do that on their own while they bake.
- Avoid overbaking. These blueberry biscuits are done baking when they’re golden brown around the edges and baked through, but still tender in the centers. You may need to sacrifice a biscuit to check the middle for doneness. Overbaked biscuits will be dry and crumbly.
How to Store
- At room temperature. Keep the leftover biscuits airtight at room temperature for up to 3 days. One of my favorite ways to use up leftover blueberry biscuits is to make them into a fun variation of strawberry shortcake!
- Warm them up again. Lightly reheat these biscuits in the oven or microwave until they’re warmed through.
- Freeze. Pre-freeze the cooled biscuits on a baking sheet and then transfer them to a freezer bag. Keep them frozen for up to 1 month and thaw the biscuits at room temperature.
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Prep. Preheat oven to 400ºF.
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Mix the dry ingredients. In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt; mix until well combined.
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Cut in the butter. Using a fork or pastry blender, cut the butter into the flour mixture; continue to work the butter until the mixture begins to resemble cornmeal.
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Add milk. Make a well in the middle of the flour mixture and slowly add milk into the well. Stir until the dough starts to come together and looks shaggy. Add more milk, if needed.
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Add blueberries. Fold in the blueberries and gently stir just until the berries are combined. Do not overmix.
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Roll out the biscuit dough. Lightly flour your working area. Turn out the dough; dust the top of the dough with a bit of flour and roll out the dough to a 1-inch thickness.
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Cut out the biscuits. Cut out biscuits from the dough using a round biscuit cutter. Set the biscuits on an ungreased baking sheet.
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Bake. Bake for 15 to 16 minutes, or until edges are golden brown. Remove the blueberry biscuits from the oven and turn out onto cooling racks. Cool and then serve.
Serving: 1biscuit | Calories: 165kcal | Carbohydrates: 21g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 305mg | Potassium: 150mg | Fiber: 1g | Sugar: 4g | Vitamin A: 256IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Blueberry Biscuits
Even if you’re not the biggest baker, biscuits are a great place to start as they’re pretty forgiving. You don’t need to worry about yeast, rising, or chilling before you bake them. Follow the easy steps here:
- Combine the dry ingredients. Start by whisking the flour with the other dry ingredients. Then, cut in the butter using a fork or pastry cutter until the mixture starts to look crumbly.
- Add milk. Next, make a well in the middle of the flour/butter mixture. Slowly pour in the milk, and stir to make a shaggy dough. You may need to add more milk to get the right texture.
- Add blueberries. Finally, gently fold the blueberries into the biscuit dough, being careful not to overmix.
- Roll out the dough. Now, turn the blueberry biscuit dough out onto a floured surface. Dust the top with flour, and roll it out to about 1” thick.
- Cut out the biscuits. Using a biscuit cutter (or round cookie cutter), cut out the biscuits and place them on an ungreased baking sheet.
- Bake. Once all the biscuits are cut out, bake at 400ºF for 15-16 minutes, until the biscuits are golden at the edges. Afterward, move the biscuits to a cooling rack.
