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Blueberry Buttermilk Biscuits are classic buttermilk biscuits loaded with fresh blueberries and a sweet glaze on top. It is perfection in every bite!
The best blueberry buttermilk biscuits
The fresh blueberries at our local market seem extra sweet and plump these days – so we’ve been stocking up! Some are going into the freezer, while we are using others to bake these wonderful Blueberry Buttermilk Biscuits.
These incredible biscuits start with our own (5-star rated!) homemade buttermilk biscuit recipe. We added some fresh blueberries as we prepared the dough so they are incorporated throughout every biscuit. After baking, we topped the blueberry buttermilk biscuits with simple confectioner’s sugar glaze.
Every bite of these tender, flaky, biscuits is perfectly balanced – with the buttery base, the sweet taste of fresh blueberries, plus that simple, creamy sugar glaze.
Why you’ll love Blueberry Buttermilk Biscuits
- These biscuits are so simple to make, and so delicious!
- They are perfectly sweet – but not overly sweet.
- These are great for breakfast, brunch, and afternoon tea.
Key Ingredients & Substitutions
- Blueberries – Choose fresh blueberries for this recipe, not frozen. Frozen blueberries will turn the biscuit dough blue, plus they will add too much moisture and you’ll end up with flat biscuits. (If you need a recipe to make with frozen berries, try our Blueberry Buckle instead.)
- Buttermilk – This is a necessary ingredient and can’t be substituted. We used a dried buttermilk powder and water to make just what we needed for this recipe. Or follow this homemade buttermilk recipe.
- All-purpose flour
- Baking powder
- Baking soda
- Granulated sugar
- Unsalted butter – Super-chilled butter is included in the biscuit dough (see Cooking Tip below), while some melted butter is brushed on top as they come out of the oven.
- Glaze – A simple glaze is made from powdered sugar (also known as confectioners’ sugar), milk, vanilla extract, and lemon juice.
Tips & Tricks
The key to fluffy, tender biscuits is to use very cold butter in the dough. As the cold butter interacts with the heat from the oven, the water in the butter steams and evaporates, leaving only the butter fat behind in the biscuit. The steam creates the flakey layers, while the butterfat gives the biscuit a rich, distinctive flavor.
Special Tools Needed
- Bowl – To mix the dough
- Sifter or Mesh Strainer – To sift the dry ingredients
- Two knives or a Pastry cutter
- Rimmed baking sheet lined with parchment paper
- Bench scraper (optional but recommended)
- 2½-inch biscuit cutter
- Bowl – To mix the glaze
- Pastry Brush
- Another parchment-lined baking sheet with a cooling rack
A bench scraper is a great tool to have on hand when making biscuits. Because you want your dough to stay very cold, the scraper will allow you to work with the dough without touching it with your warm hands.
How do I make Blueberry Buttermilk Biscuits ?
- Cut butter into small pieces on a plate, then place in the freezer to chill.
- Sift dry ingredients into a bowl.
- Add cold butter to the dry ingredients and cut in with two knives or a pastry cutter.
- Add buttermilk and mix to combine into a dough.
- Scrape the dough onto a floured countertop and use your hands to shape into rectangle.
- Fold dough in half six times, adding a few blueberries to each fold. End with a rectangle dough that is one-inch thick.
- Use biscuit cutter to cut biscuits, then place on the prepared parchment-lined baking sheet.
- Rework the scraps, folding them back together no more than twice, and cut more biscuits (this recipe yields about 9 biscuits).
- Bake for 15-16 minutes on the center rack of a 450-degree F oven until golden on top.
- Brush the tops of the biscuits with melted butter.
- Remove biscuits to a cooling rack positioned over a sheet tray (line with parchment for easy clean up).
- Mix the glaze ingredients and drizzle over the cooled biscuits.
- Serve immediately or cooled to room temperature.
Frequently Asked Questions
- Can I make Blueberry Buttermilk Biscuits ahead of time? Yes, but these are best freshly baked.
- How do I store leftovers? Store wrapped tightly in the refrigerator for up to two days (if they last that long).
- How do I reheat leftovers? Warm slightly in the microwave
- Can I freeze? Yes, these can be frozen but you may want to reglaze them after thawing.
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8 tablespoons unsalted butter, divided
2 cups all-purpose flour
1 tablespoon granulated sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
2/3 cup fresh blueberries, about 3-ounces in weight
1 cup powdered sugar
2 tablespoons milk (you could substitute water)
1 teaspoon vanilla extract
1/2 teaspoon lemon juice
- Preheat oven to 450 degrees F with rack in center of oven.
- Cover a cookie sheet with a piece of parchment.
- Cut six tablespoons of the butter into small pieces and place on a dinner plate, then put into the freezer to chill.
- Place a sifter over a medium to large bowl and add flour, baking powder and baking soda and sift into the bowl. Add sugar and salt directly to the bowl.
- Add cold butter and with two knives or a pastry cutter, cut butter into flour to about pea sized pieces.
- Make a hole in the center and pour in buttermilk. With a firm spatula, mix just to absorb the dry into wet.
- Spread some flour on your counter and scrape dough onto flour, then flour the top.
- Use your hands to gently press into a rectangle, one-inch thick.
- Sprinkle some of the blueberries over half then fold in half. Repeat folding six times total, adding a few blueberries each time until they are used. Finish with a dough rectangle one-inch thick.
- Use a 2 ½ inch biscuit cutter and cut out biscuits by pressing straight down without twisting the cutter.
- Remove these to the parchment covered cookie sheet and press the remaining scraps into a one-inch-thick piece and cut more biscuits. Repeat one last time. You should have nine biscuits with a few scraps leftover. Only reuse scraps twice. Any more and the results will be a tough biscuit.
- Bake for 15-16 minutes or until risen and browned.
- While biscuits are baking, melt the remaining two tablespoons of butter and set aside.
- Make the glaze by combining the glaze ingredients in a small bowl and set aside.
- Line a small tray with parchment and place a cooling rack over.
- As soon as biscuits come out of the oven, brush with the melted butter then transfer to the prepared rack to cool.
- Cool to slightly warm then drizzle the glaze over each biscuit, allowing it to run over the edges.
- Serve immediately.
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If you glaze while still hot, most of the glaze will melt off and run down to the pan below.