Blueberry Biscuits
THIS IS MY KIND OF BREAKFAST!
There are biscuits, and then there are blueberry biscuits covered in glaze. 😂 Obviously, I’m choosing the second one.
These are buttery and flaky with those little pockets of warm, juicy blueberries throughout. And I love that they’re sweet, but not too sweet. The biscuit itself still tastes like a biscuit, and then that cinnamon glaze comes in and makes the whole thing feel a little extra.
The biggest thing with these is getting them COLD before baking. Once I cut the biscuits, they go straight into the freezer for an hour. Then they go from the freezer into a hot 425°F oven. It takes a little patience, but it is so worth it.
And if you want that really pretty, crispy golden top, brush them with an egg wash right before they go into the oven. Totally optional, but I love it.
These with a hot cup of coffee? That’s my kind of morning.
Why You’ll Love This Recipe
- Flaky and buttery: Cold butter gives these blueberry biscuits those tender, flaky layers.
- Loaded with blueberries: You get juicy fresh blueberries throughout every bite.
- Sweet cinnamon glaze: It’s simple, sweet, and so good with the blueberries.
- Golden and crisp: Freezing the biscuits before baking helps keep everything cold, while an optional egg wash gives the tops an extra golden finish.
- Perfect for brunch: Serve them warm for breakfast, brunch, holidays, or an afternoon treat.
- Easy flour swap: Make them with all-purpose flour or a 1:1 gluten-free flour.
Ingredients Needed
- Flour: All-purpose flour or a 1:1 gluten-free flour both work for these biscuits.
- Butter: Make sure it’s cold. Cold butter is key for creating those flaky biscuit layers.
- Kosher salt: Balances the sweetness and enhances the buttery flavor.
- Sugar: Adds just enough sweetness to the biscuit dough.
- Ground cardamom: A little goes a long way and adds a warm flavor that pairs beautifully with blueberries.
- Fresh blueberries: The star of the recipe. They add juicy pops of blueberry flavor throughout the biscuits.
- Baking soda: Helps the biscuits rise and gives them a tender texture.
- Baking powder: Adds lift for tall, fluffy biscuits.
- Buttermilk: Keeps the dough tender and adds a subtle tang.
- Cinnamon Glaze
- Milk: Helps create a smooth, drizzleable glaze.
- Powdered sugar: The sweet base of the glaze.
- Cinnamon: Adds a little warmth to balance the sweet blueberries.
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How to Make Blueberry Biscuits
- Making homemade Blueberry Biscuits is easier than you might think. Mix the dry ingredients, cut in the cold butter, and gently fold in the buttermilk and fresh blueberries. Roll out the dough, cut the biscuits, and place them in your prepared baking dish. Freeze the biscuits for 1 hour, then bake at 425°F until flaky and golden. Once baked, drizzle them with the sweet cinnamon glaze and serve warm.
- For a crispier, golden-brown exterior, brush the tops with an optional egg wash just before baking.
- For exact ingredient amounts, detailed instructions, and a step-by-step video, scroll down to the recipe card below.
Tips for the Best Blueberry Biscuits
- Keep everything cold: Cold butter is one of the keys to flaky biscuits. Work quickly so the butter doesn’t soften too much while you’re mixing and rolling the dough.
- Don’t overmix the dough: Mix just until everything comes together. Overworking biscuit dough can make the finished biscuits dense instead of soft and tender.
- Be gentle with the blueberries: Fresh blueberries can burst as you mix and roll the dough. Fold them in gently and don’t worry if a few break along the way.
- Don’t skip the freezer: Once the biscuits are cut, freeze them for 1 hour before baking. Bake them straight from the freezer at 425°F.
- For extra golden tops: Brush the biscuits with an egg wash just before they go into the oven. This is optional, but it gives them a crisp, beautifully golden exterior.
- Don’t twist the biscuit cutter: Press the cutter straight down and lift it straight back up. Twisting can seal the edges of the dough and keep the biscuits from rising as well.
- Glaze while slightly warm: Let the biscuits cool for a few minutes before adding the cinnamon glaze. They’ll still be warm enough for the glaze to settle into all those cracks without completely melting off.
Variations & Substitutions
- Fresh or Frozen Blueberries: Fresh blueberries are my favorite for these biscuits, but frozen blueberries work too. If using frozen, add them directly to the dough without thawing first.
- All-Purpose or Gluten-Free Flour: Use all-purpose flour or a 1:1 gluten-free flour. You can swap them using the same amount called for in the recipe.
- Add Lemon: Add fresh lemon zest to the biscuit dough or glaze for a bright lemon blueberry flavor.
- Switch Up the Berries: Swap the blueberries for raspberries, blackberries, or chopped strawberries. Keep in mind that softer berries may release more juice into the dough.
- Skip the Cinnamon: Leave the cinnamon out of the glaze for a simple vanilla-style powdered sugar glaze.
- Add Coarse Sugar: Sprinkle coarse sugar over the tops before baking for a little extra sweetness and crunch.
- Egg Wash: For a crispier, golden-brown exterior, lightly brush the tops of the biscuits with egg wash right before baking.
Storage, Freezing & Reheating
- Store leftover Blueberry Biscuits in an airtight container in the refrigerator for up to 3-4 days. To reheat, microwave an individual biscuit for about 15-20 seconds, or warm the biscuits in a 350°F oven for 5-10 minutes for a crispier exterior.
- To freeze baked biscuits, allow them to cool completely, then wrap them individually and store them in a freezer-safe bag or container for up to 3 months. I recommend freezing them without the glaze and adding fresh cinnamon glaze after reheating.
- You can also freeze the biscuits before baking. Once the cut biscuits are frozen solid, transfer them to a freezer-safe bag or container and keep frozen until you’re ready to bake. Bake directly from frozen without thawing.
Blueberry Biscuits
These homemade Blueberry Biscuits are buttery, flaky, and packed with juicy blueberries. They're baked until golden brown and finished with an easy cinnamon glaze for the perfect breakfast or brunch treat.
Equipment
- Measuring cups/spoons
- 9-inch cast iron skillet or 7×10-inch baking dish
- Brush
- Biscuit cutter (3″ diameter)
Ingredients
Biscuit Ingredients
- 2 ¼ cups all-purpose flour (or Gluten-Free 1.1 flour)
- 8 tbsp cold butter
- 1 ¼ tsp kosher salt
- ½ cup sugar
- ⅛ tsp ground cardamom
- 1 ½ cups fresh blueberries
- ½ tsp baking soda
- 1 tbsp baking powder
- 1 cup buttermilk
Cinnamon Glaze
- 2 tsp milk (plus up to 1 additional tsp if needed)
- 1 ½ cups powdered sugar
- ½ tsp cinnamon
Optional
- Egg wash, for brushing the tops
Instructions
- Preheat the oven to 425°F. Brush a 9-inch cast iron skillet or 7×10-inch baking dish with butter.
- Add the flour, kosher salt, sugar, cardamom, baking soda, and baking powder to a large mixing bowl. Mix until combined.
- Cut in the cold butter until the mixture resembles fine crumbs.
- Gently stir in the buttermilk and blueberries until just combined. Do not overmix.
- Turn the dough onto a lightly floured surface and roll it to ½ to ¾-inch thickness.
- Using a 3-inch biscuit cutter, cut the dough into 8 biscuits. Press the cutter straight down rather than twisting it.
- Arrange the biscuits in the prepared skillet or baking dish.
- Place the biscuits in the freezer for 1 hour.
- Remove the biscuits from the freezer. If desired, lightly brush the tops with egg wash for a crisp, golden-brown exterior.
- Bake directly from frozen at 425°F for 17-20 minutes, or until the biscuits are baked through and golden brown.
- While the biscuits bake, whisk together the milk, powdered sugar, and cinnamon until smooth. Add up to 1 additional teaspoon of milk if needed.
- Allow the baked biscuits to cool slightly, then drizzle with the cinnamon glaze and serve.
Notes
- Keep the butter cold: Cold butter is important for creating flaky, tender biscuits.
- Don’t overmix: Mix the dough only until everything comes together.
- Freeze before baking: Freeze the cut biscuits for 1 hour and bake directly from frozen.
- Frozen blueberries: Add them directly to the dough without thawing.
- Egg wash: This is optional but gives the biscuits a crispier, more golden exterior.
- Glaze consistency: Add the additional milk a little at a time if you prefer a thinner glaze.
- Gluten-free option: Use a 1:1 gluten-free flour in place of all-purpose flour using the same measurement.
Nutrition
Serving: 1gCalories: 385kcalCarbohydrates: 65gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 34mgSodium: 714mgPotassium: 69mgFiber: 4gSugar: 40gVitamin A: 417IUVitamin C: 3mgCalcium: 154mgIron: 2mg
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