Blueberry Biscuit Recipe

Indulge in the irresistible flavor of homemade blueberry biscuits, elevated with a bright lemon zest. Easy to make, perfect for breakfast or brunch.

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Course: Bread

Cuisine: American

Prep Time: 5

Cook Time: 10

Servings:

Calories: 209kcal

Ingredients

2 cups Flour
1 tablespoon Baking Powder
½ teaspoon Cream of Tartar
1 tablespoon Sugar
½ cup Butter
1 cup Buttermilk
1 cup Blueberries Fresh
1 Tablespoon Lemon Zest Optional

Glaze Drizzle

1 cup Powdered Sugar
½ teaspoon Vanilla Extract
2-3 Tablespoons Milk

Instructions

Preheat the oven to 450°F.
In a large bowl, whisk together the dry ingredients until well combined. 2 cups Flour, 1 tablespoon Baking Powder, ½ teaspoon Cream of Tartar, 1 tablespoon Sugar
Cut in the cold butter using a pastry cutter or cheese grater—it helps create those perfect flaky layers! Mix with a fork or pastry cutter until the mixture is crumbly, ensuring the butter is evenly distributed. ½ cup Butter,
Gently stir in the lemon zest (if using) and whole fresh blueberries, being careful not to crush them. 1 Tablespoon Lemon Zest, 1 cup Blueberries
Make a well in the center of the mixture and pour in the buttermilk. Stir with a large spoon until just combined, making sure not to overmix or break the blueberries. 1 cup Buttermilk
Spray a 9x9-inch or 10.5x7.5-inch baking dish with nonstick spray.
Spoon the mixture into the dish, spreading it evenly without pressing too firmly.
Bake for 18-22 minutes or until the biscuits are golden brown and a toothpick inserted into the center comes out clean.
Let the biscuits cool in the pan for a few minutes before cutting or removing them.
Cool completely before storing. Keep them covered or in a sealed bag for up to a week.

Glaze Drizzle (Optional)

In a small bowl, mix powdered sugar with vanilla extract. 1 cup Powdered Sugar, ½ teaspoon Vanilla Extract
Add milk, one tablespoon at a time, until the glaze reaches your desired drizzling consistency. 2-3 Tablespoons Milk
Drizzle over the biscuits, serve, and enjoy every sweet, flaky bite!

Notes

Recipe tested in Oven with 2 ½ inch biscuit cutter. Baked at 450°F for 10 minutes.

Pro Tips

Butter: Use a cheese grater to cut butter into small pieces. Best if butter is very cold. Then using a fork or a pastry cutter mix the butter into the dry ingredients until mixture is a crumb texture.

Buttermilk: Recipe calls for Buttermilk. Make your own buttermilk by combining 1 cup milk with 1 Tablespoon cider vinegar and allow mixture to sit for 10 minutes.

Serve

Enjoy hot blueberry biscuits right out of the oven or serve with glaze drizzle for an extra sweetness.

Storage & Make Ahead

Store: Keep biscuits in an airtight container at room temperature for up to two to three days. For longer freshness, refrigerate for up to a week.
Freeze: Wrap each biscuit individually in plastic wrap, then store in a freezer-safe bag or container for up to three months.
Reheat: Warm biscuits in a 350°F oven for 5-7 minutes for the best texture. A quick 15-20 seconds in the microwave works too, though they’ll be softer.
Make Ahead: Prepare the dough in advance, wrap it tightly in plastic wrap, and refrigerate for up to 24 hours before baking. You can also freeze unbaked biscuits and bake straight from frozen, adding a few extra minutes to the bake time.

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