Blueberry Biscuits
by Sommer Collier — on Aug 12, 2026 I’ve made more batches of Southern biscuits than I can count, and these Blueberry Biscuits are one of my favorite twists on the classic. I fold juicy blueberries into my simple buttermilk biscuit dough, bake them until tall and flaky, then drizzle homemade lemon glaze over the tops. They’re easy enough for an everyday breakfast but special enough for brunch, and I promise you’ll love them berry much!
I’m so happy you’re here, because my blueberry biscuits are truly a recipe you have to make. It’s an incredible way to enjoy fresh or frozen blueberries in a decadent fluffy biscuit base. If you love blueberry muffins, and you love biscuits… This is the treat for you! You get a baked good with a pop of fresh berry flavor, but in a flaky and fluffy blueberry biscuit base that’s similar to my cat head biscuits. And if you really want to take them over the top, which you absolutely should, you can drizzle them with my creamy lemon glaze!
Table of Contents
Sommer’s Recipe Highlights
Unique Yet Familiar – These have the flaky and tender textures you know and love in homemade angel biscuits, plus everyone’s favorite berries (admit it) to give the biscuits a touch of extra sweetness. And that lemon glaze, ‘cmon!
Make Them Your Way – My recipe is very straightforward, but there are a few options for how to make them your blueberry biscuits. You can use fresh or frozen berries, top with a lemon glaze or don’t, and shape them how you want. Yes, you’ll see I have strong opinions… But don’t let that stop you!
Expert Tips – Making biscuits is not difficult. BUT there are specific ways things need to be done. I’m walking you step-by-step through the instructions and sharing my tried-and-true tips to get the perfect textures and flavors.
Key Ingredients and Tips
- Dry ingredients – I’m using a classic combo of all-purpose flour, granulated sugar, and both baking powder and baking soda to make the biscuits ultra fluffy.
- Butter and shortening – Next, I’m using a combination of butter for flavor and shortening for texture. You need to use very cold butter. You might even want to freeze it for a few minutes while you prep! However, if you prefer to use all butter or all shortening you can do so. It does change the biscuit texture just a tad.
- Buttermilk – If you don’t want to buy a whole jug at the store, consider making homemade buttermilk. (You can adjust the amount however you need.)
- Blueberries – If you have the chance of buying fresh blueberries in the summer, you’ll get the best berry flavor. However, any other time of year, frozen blueberries are the better option.
- Vanilla extract – I always recommend using a high-quality extract. There really is no comparing the taste to cheaper alternatives that often include additives.
- Lemon glaze – This is optional, but highly recommended! I make it with only powdered sugar, fresh-squeezed lemon juice, and heavy cream.
How to Make
Find the full ingredient proportions, detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Prep – To start I preheat the oven to 450 degrees Fahrenheit, and grease the inside of my large 9 x 13 inch baking dish with softened butter. Be generous here! The butter keeps the edges of the biscuits from sticking.
Combine Dry Ingredients – Next, I get out a large bowl, whisk, pastry cutter, and silicon spatula. In the bowl I whisk together all of the dry ingredients… flour, sugar, baking powder and baking soda, and a bit of salt.
Add Butter – Now I take my very cold butter out of the fridge and quickly chop it into cubes. I add those butter pieces to the bowl of dry ingredients, then use a pastry cutter to, well, cut the butter into the flour mixture. This just means that instead of mixing the dry ingredients and butter with a spoon or spatula, I chop the butter into the flour mixture to get the butter worked in evenly. Keep going until the butter and flour have formed into little pea-sized pieces almost like oatmeal… But be careful not to overdo it! The consistency shouldn’t get anywhere near as fine as sand and you don’t want the butter to get warm.
Buttermilk and Blueberries – Doesn’t that sound like a delightful folk band? :) Anywho, I now add the buttermilk and vanilla extract to the bowl. Then I use my silicone spatula to stir and combine the butter and flour mixture with the wet ingredients. You want a thick, tacky dough. Next, I use the same spatula to fold in the blueberries. I try to get the berries evenly distributed throughout the dough, but am careful to not squish them. While this wouldn’t change the taste, the blueberry juice will seep into the biscuits and turn greenish/gray-ish.
Cut the Dough – I get out a pastry mat, or make a large clean spot on the counter, and lightly dust it with flour. This keeps the dough from sticking. Then I dump the blueberry biscuit dough onto the surface, and use clean and slightly damp hands to gently press it out into an even circle-ish shape that’s about 2 inches thick.
Now I use my 2-inch pastry cutter to punch out 24 biscuits from the dough. You can also use a sharp knife to cut the biscuits into 2-inch squares. Just do not try to use a glass or anything to cut the biscuits… This pinches the dough together too much, and makes it harder for the edges to properly rise and create those tall, tender and fluffy layers we’re all here for.
Arrange in Baking Dish – I place each of the 24 discs of dough into the greased baking dish as I go. The raw biscuits get all snuggled up together and should fill the pan.
Bake! – Now, this is going to sound a bit wacky but stay with me here… I place the baking dish in the oven that’s been preheated to 450 degrees and immediately turn the heat down to 425 degrees Fahrenheit. Yes, you read that right. This method gets the biscuits cooking quickly and ensures the outsides will get golden brown, but without drying them out. I bake them for 30 minutes, then stick a toothpick in the middle to check for doneness. If the dough is still raw-ish I’ll keep baking the biscuits for another 5-10 minutes, then check again before pulling the pan out of the oven.
Quick Tip – Keep a close eye on the tops of the biscuits as they bake. If they are getting a ‘lil too brown too quickly, I place a piece of aluminum foil over the pan. You don’t need to tighten it down, just lay the foil loosely on top.
Drizzle on the Glaze – I quickly pull the baked biscuits from the oven and set the pan aside to cool. After several minutes, I make the glaze by combining the powdered sugar, fresh lemon juice, and a splash of heavy cream. Whisk it very well to get it smooth without any lumps of sugar!
I know this is hard, but you need to wait until the blueberry biscuits are cool before adding on the glaze. If they are too warm the glaze will melt and ooze off. Once the pan has cooled, I use a fork to drizzle the lemon glaze up and over and around the top of the biscuits. It will cool and firm up fairly quickly to be slightly thick and luscious.
Expert Tips
Use your choice of fresh or frozen berries. Personally, I like to use frozen berries. They are usually picked at the peak of the season, so they have a bright bold sweet flavor. However, do not thaw them before using them. Add them directly to the biscuit dough frozen and get them in the oven quickly! That way the blueberries don’t bleed as much into the biscuit dough.
These biscuits have an extremely delicate dough, which means they stay super moist and fluffy. However, they need to be baked in a baking dish tightly together. Because the dough is delicate they don’t hold their shape well if they’re separated on a baking sheet. Of course, you could add more flour and make them sturdier so they hold their shape. But that eliminates the glorious ethereal texture! I prefer baking them in a dish and then breaking them apart at the end.
If you want the biscuits to hold a circular shape a little bit more than seen in the photos, once the biscuits are cut and in the pan you can place them in the refrigerator for about two hours to firm up. Then bake as directed.
Serving Suggestions
These tender sweet blueberry biscuits are delicious with all kinds of savory favorite breakfast proteins! Here are a few recipes I love to pair them with:
- Homemade Breakfast Sausage
- Oven Baked Bacon
- Over Easy Eggs
- Steak and Eggs – a super charged protein combo
Storage Notes
Like most baked goodies these biscuits are the best when they are freshly made. But also like most goodies that are baked well, they’ll stay fresh for at least 1-2 days at room temperature. Store them in an airtight container and keep them on the counter, or you can keep them for up 2-3 days in the fridge.
I also find that they freeze well! (If I’m planning to freeze the biscuits from the start, I leave off the glaze and make it fresh.) Carefully wrap them in a layer of plastic wrap and zip up in a plastic freezer bag, and they stay fresh for a month or two in the freezer. Then thaw in the fridge overnight, and either set them on the counter to come to room temperature or reheat them before drizzling with the lemon glaze.
When I reheat them I wrap each biscuit in a slightly damp paper towel, and microwave for 5-10 seconds at 50% power.
Frequently Asked Questions
If there is a slight greenish, grayish and/or purplish tint to your dough, it’s likely because some of the blueberries were smooshed at some point. This might not look quite as appealing as biscuits with berries studded throughout, but don’t worry, the taste won’t be much different!
Hard biscuits are usually caused by over mixing the dough or over baking them. If yours come out slightly over, I suggest definitely making the creamy lemon glaze to add some of that moisture back.
Biscuits crumble when there is not enough fat, or the fat got too warm during the dough making process. You need cold butter to cut into the dry ingredients evenly. This makes the baked dough soft and tender.
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More Baking Recipes
Blueberry Biscuits
Video
Ingredients
- 4 cups all-purpose flour
- ¾ cup granulated sugar
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons salt
- ½ cup cold unsalted butter cubed
- ½ cup cold vegetable shortening cubed (or more butter)
- 2 cups cold buttermilk
- 2 teaspoons vanilla extract
- 2 cups fresh or frozen blueberries
Optional Lemon Glaze
- 1 cup powdered sugar
- 1 tablespoon fresh lemon juice
- 2 tablespoons heavy cream
Instructions
- Preheat the oven to 450°F. Set out a 9 x 13 inch baking dish and generously grease it with butter.
- Set out a large mixing bowl. Combine all the dry ingredients: all-purpose flour, sugar, baking powder, baking soda, and salt. (*Be extra careful when measuring the flour so the biscuits aren’t tough. That means stir to fluff the flour, spoon it into the measuring cups, and level each measuring cup.) Whisk the dry ingredients well to incorporate and break up any clumps.
- Cut the cold butter and vegetable shortening into cubes, then add to the bowl. Use a pastry cutter to cut the fat into the dry mixture until the butter and shortening pieces are small and the mixture resembles oatmeal.
- Pour the buttermilk and vanilla into the bowl. Use a spatula to gently mix the dough until it comes together. Then add the blueberries and gently fold them evenly into the biscuit dough. Try not to pop any of the blueberries.
- Sprinkle flour over a clean work surface. Place the dough on the work surface and gently press into a flat disc about 2 inches thick. Use a 2-inch biscuit cutter to cut out 24 biscuits and place them in the baking dish. Alternately, you can use a sharp knife to cut the dough into 24 2-inch squares.
- Place the baking dish in the oven and immediately lower the temperature to 425°F. Bake for 30-40 minutes. Check the biscuits at the 30 minute mark by inserting a toothpick deep into the center of a biscuit. If it comes out clean the biscuits are done. If not, add an additional 5-10 minutes of bake time. If the biscuits start looking too dark before they're done, place a loose piece of foil over the top of the biscuits and continue to bake.
- Allow the biscuits to cool in the pan. When they’re mostly cooled, make the optional glaze if desired.
- Set out a small mixing bowl. Combine the powdered sugar, lemon juice, and cream. Whisk well until the mixture is smooth. Then drizzle the glaze over the top of the biscuits.
