Blueberry Buttermilk Biscuits

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.

• 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.

• 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
• Salt
• 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.

1. Cut butter into small pieces on a plate, then place in the freezer to chill.
2. Sift dry ingredients into a bowl.
3. Add cold butter to the dry ingredients and cut in with two knives or a pastry cutter.
4. Add buttermilk and mix to combine into a dough.
5. Scrape the dough onto a floured countertop and use your hands to shape into rectangle.
6. Fold dough in half six times, adding a few blueberries to each fold. End with a rectangle dough that is one-inch thick.
7. Use biscuit cutter to cut biscuits, then place on the prepared parchment-lined baking sheet.
8. Rework the scraps, folding them back together no more than twice, and cut more biscuits (this recipe yields about 9 biscuits).
9. Bake for 15-16 minutes on the center rack of a 450-degree F oven until golden on top.
10. Brush the tops of the biscuits with melted butter.
11. Remove biscuits to a cooling rack positioned over a sheet tray (line with parchment for easy clean up).
12. Mix the glaze ingredients and drizzle over the cooled biscuits.
13. Serve immediately or cooled to room temperature.

• 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.

---

---