Blueberry Biscuits

These Blueberry Biscuits are tender, buttery, and bursting with sweet, plump blueberries. Topped with vanilla glaze, they're like muffins and biscuits rolled into one.

And I couldn't get enough.

Serve them for breakfast, brunch, or as an afternoon treat with a cup of coffee. Honestly, I’d eat them for dinner too. There’s never a wrong time for these.

The combo of juicy berries and warm, flaky biscuits is chef’s kiss. That sticky vanilla glaze on top makes them even more mouthwatering.

Plus, they’re surprisingly easy to make. Done in just 30 minutes, it doesn’t get simpler than that.

Key Ingredients for Glazed Blueberry Biscuits

For the Biscuits:

• Flour: Measure it accurately by spooning it into a measuring cup and leveling it off with a knife. Scooping directly from the bag packs the flour and gives you more than you need.
• Baking Powder and Baking Soda: Be sure they’re not expired; otherwise, your biscuits won’t rise. Always check the labels.
• Butter: Use very cold butter to create tender, flaky biscuits. Freeze the butter for 5 minutes beforehand for best results.
• Buttermilk: If you don’t have any on hand, you can make your own. Mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk and let it sit for 5-10 minutes.
• Blueberries: You can use either fresh or frozen. Don’t thaw frozen blueberries.

For the Glaze:

• Powdered Sugar: Sift it first for a lump-free glaze.
• Milk or Heavy Cream: Add a little at a time until you reach your desired pourable consistency. Start slow; it’s easier to thin it out than to thicken it back up.

How to Make Blueberry Biscuits with Vanilla Glaze

Enjoy rich, buttery biscuits in just 30 minutes. It only takes 15 minutes of prep and 15 minutes of baking. 

1. Prep. Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.

2. Mix dry ingredients. Whisk flour, baking powder, baking soda, salt, and sugar in a large bowl.

3. Cut in the butter. Mix in cold cubed butter with a pastry cutter, fork, or your fingertips until the mixture resembles coarse crumbs. 

4. Add remaining ingredients. Stir in buttermilk and vanilla extract. Fold in the blueberries.

5. Shape the biscuits. Turn the dough out onto a floured surface. Roll it into a 1-inch-thick rectangle. Cut out biscuits with a biscuit cutter and place them on the prepared baking sheet. 

6. Bake: Bake for 14-16 minutes, or until the tops are lightly golden and the biscuits are cooked through. 

7. Make the glaze. Whisk together powdered sugar, milk, and vanilla. Add more milk as needed to reach a pourable consistency.

8. Glaze and serve. Drizzle glaze over warm biscuits. Serve and enjoy!

Tips and Variations

Making biscuits takes a bit of finesse, but it’s easier than it sounds, and the payoff is worth it. These tips will help you get tall, flaky, bakery-worthy biscuits every time.

• Use very cold butter. It’s the key to flaky biscuits. Using warm butter will cause it to leak out of the biscuits while baking, making them tough. Freeze it beforehand if you can.

• Don’t overwork the dough, or your biscuits will be dense. Gently fold, not knead, to keep the butter from melting and the blueberries from bursting.

• Don’t twist the biscuit cutter. Press the cutter into the dough, then pull it back out. Twisting seals the biscuits’ edges, keeping them from rising.

• Don’t over-flour the surface. You’ll want the dough to stay slightly sticky. Flour the surface and your hands lightly and only as needed. Too much flour leads to dry biscuits.

• Crowd the biscuits. Arrange the biscuits in the pan so their sides are touching. This helps them rise taller.

• Fresh or frozen blueberries? Both work fine. Just don’t thaw frozen blueberries before mixing them in.

• Buttermilk substitute: Combine 1 cup of milk and 1 tablespoon of lemon juice or vinegar. Let the mixture sit for 5-10 minutes, or until it curdles.

• For lemony blueberry biscuits, mix in the zest of 1 lemon into the dough. You can also add lemon juice to the glaze.

How to Store

Blueberry biscuits are best consumed fresh out of the oven, but you can still enjoy leftovers if stored properly.

To Store: Wrap cooled, unglazed biscuits in foil and store at room temperature for 1-2 days. For longer storage, refrigerate for up to a week. Only glaze biscuits you’ll consume right away. 

To Freeze: Store cooled, unglazed biscuits in a freezer-safe bag. Freeze for up to 3 months. Let them thaw out on the counter for 1 hour before reheating.

To Reheat: Warm biscuits in the microwave for about 15-30 seconds or in the toaster oven for 2-3 minutes.