Fluffy Blueberry Biscuits: A Sweet, Buttery Treat That Melts in Your Mouth

If you’ve ever wished your breakfast biscuits were just a little sweeter and fruitier, Fluffy Blueberry Biscuits are your answer. These golden, tender biscuits are bursting with juicy blueberries and balanced with buttery richness. They’re perfect on their own or drizzled with honey, lemon glaze, or a pat of melting butter. When I first baked these, I used frozen wild blueberries, and the flavor was intense and delicious — plus, the dough stayed beautifully speckled. Whether you serve them for breakfast, brunch, or dessert, these biscuits are simple to make yet taste like something from a charming country bakery. Each bite combines that soft, flaky crumb with the sweet burst of blueberries for a comforting, homemade indulgence.

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Why You’ll Love This Recipe

These Fluffy Blueberry Biscuits are buttery, fruity, and wonderfully tender. They bake up light and airy, thanks to cold butter and a gentle hand when mixing the dough. They’re also versatile — serve them warm with butter for breakfast, glaze them for a dessert-like treat, or pack them as a grab-and-go snack. Plus, they come together in less than 30 minutes from start to finish.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-Purpose Flour: The foundation of any good biscuit — it gives structure while keeping the crumb soft and fluffy.

Baking Powder: Essential for that tall, flaky rise. Be generous — biscuits need a good lift.

Salt: Just a pinch to balance the sweetness and enhance the buttery flavor.

Cold Unsalted Butter: The secret to flakiness. Cold butter creates steam pockets as it bakes, giving you those beautiful layers.

Granulated Sugar: Adds a gentle sweetness that complements the tart blueberries.

Buttermilk: Keeps the biscuits tender and adds a slight tang. I’ve also tried this with regular milk plus a teaspoon of lemon juice — it worked perfectly.

Blueberries: Fresh or frozen both work great. If using frozen, don’t thaw them — this helps prevent streaking in the dough.

Vanilla Extract: Adds warmth and enhances the natural sweetness of the berries.

Lemon Zest (optional): A touch of citrus brightens the flavors and pairs beautifully with blueberries.

Powdered Sugar and Milk (optional glaze): For a sweet drizzle that turns these biscuits into a bakery-style treat.

Directions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest if using. Cut the cold butter into small cubes and work it into the flour mixture using a pastry cutter or your fingertips until it resembles coarse crumbs.

Make a well in the center and pour in the buttermilk and vanilla extract. Gently stir until the dough just comes together — it should be slightly sticky but not wet. Avoid overmixing to keep the biscuits tender.

Carefully fold in the blueberries, trying not to crush them. Turn the dough onto a lightly floured surface and pat it into a 1-inch-thick rectangle. Fold the dough over itself once or twice to create layers, then cut out biscuits using a round cutter or glass.

Place the biscuits on the prepared baking sheet, close together for soft sides or spaced apart for crisp edges. Brush the tops lightly with milk or melted butter.

Bake for 15–18 minutes, or until golden brown. Let cool slightly before serving. For a sweet touch, whisk together powdered sugar and milk to make a glaze and drizzle over warm biscuits.

Equipment needed :

Must-Have Tools to Get Rolling

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with easeServings and timing

This recipe makes 8 servings and takes about 50 minutes total — 10 minutes of prep and 40 minutes of baking. Perfect for a quick yet elegant dessert.Storage/reheating

Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. To serve, warm individual slices in the microwave for 10–15 seconds to restore their soft texture.

Servings and timing

This recipe makes 8 large biscuits and takes about 25 minutes total — 10 minutes of prep and 15 minutes of baking.

Storage/reheating

Store leftover biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in a 300°F (150°C) oven for 5 minutes or in the microwave for 10 seconds to bring back that warm, fluffy texture. You can also freeze unbaked biscuits for up to 2 months — bake straight from frozen, adding 3–4 extra minutes to the baking time.

Variations and Customizations

Lemon Glazed Blueberry Biscuits – Drizzle with a glaze made from lemon juice and powdered sugar for a citrusy finish.

Cinnamon Sugar Biscuits – Sprinkle cinnamon sugar over the tops before baking for a cozy twist.

Honey Butter Biscuits – Brush freshly baked biscuits with a mix of melted butter and honey for a glossy, sweet coating.

Mixed Berry Biscuits – Use a blend of raspberries, blackberries, and blueberries for a colorful mix.

Cheesy Blueberry Biscuits – Add a handful of shredded white cheddar for a sweet-savory surprise.

Vegan Version – Substitute butter with vegan margarine and buttermilk with almond milk and vinegar.

Gluten-Free Version – Use a 1:1 gluten-free baking flour blend for similar texture and rise.

Maple Blueberry Biscuits – Replace sugar with maple syrup and drizzle extra on top before serving.

Blueberry Cream Cheese Biscuits – Add small chunks of cream cheese to the dough for an extra-rich bite.

Coconut Blueberry Biscuits – Stir in shredded coconut for a tropical variation.

FAQs

1. Can I use frozen blueberries?

Yes, just use them straight from the freezer — no need to thaw.

2. Why do my biscuits turn out dense?

You may have overmixed the dough or used warm butter. Keep ingredients cold for fluffier results.

3. Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 24 hours before baking.

4. How do I get tall biscuits?

Use very cold butter and avoid twisting the cutter when shaping. Twisting seals the edges and prevents rising.

5. What’s the best way to reheat them?

Reheat in the oven for a few minutes to restore crispness.

Conclusion

Fluffy Blueberry Biscuits are the perfect combination of buttery, soft, and fruity. They’re easy to make, bake beautifully, and fill your kitchen with the comforting aroma of homemade goodness. Whether served fresh out of the oven with butter or topped with a sweet glaze, these biscuits make any morning feel special. Once you try them, they’ll become a regular addition to your breakfast or brunch table — a simple yet irresistible delight.

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