Sweet Blueberry Biscuits are one of my favorite ways to enjoy fresh blueberries. These biscuits are soft, buttery, and full of juicy berries in every bite. Topped with a simple glaze, they make the perfect sweet treat for breakfast, brunch, or even dessert. I love how easy they are to make and how impressive they look fresh out of the oven.

Why You’ll Love This Recipe

I love these biscuits because they strike the perfect balance between a tender, buttery texture and the sweetness of fresh blueberries. They’re quick to whip up and don’t require any fancy techniques. The glaze on top adds a little extra sweetness without making them overly rich, and the bright pop of berries makes every bite special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the biscuits:

All-purpose flour
Baking powder
Salt
Granulated sugar
Unsalted butter, cold
Buttermilk
Fresh blueberries

For the glaze (optional):

Powdered sugar
Melted butter
Milk
Vanilla extract

Directions

I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
I rinse the blueberries and pat them dry, then toss them with a little flour to keep them from sinking to the bottom of the dough.
In a large bowl, I whisk together the flour, baking powder, salt, and sugar.
I grate the cold butter into the dry ingredients and gently mix it in until the mixture looks like coarse crumbs.
I pour in the buttermilk and stir just until the dough comes together. Then I carefully fold in the blueberries.
Using a spoon or a scoop, I drop mounds of dough onto the baking sheet, spacing them a couple of inches apart.
I bake the biscuits for about 15 to 18 minutes, until they’re golden brown on top and cooked through.
While they bake, I make the glaze by whisking together the powdered sugar, melted butter, milk, and a splash of vanilla.
Once the biscuits come out of the oven and cool slightly, I drizzle the glaze over the top.

Servings and timing

Servings: 10 biscuits
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes

Variations

When I want a little citrusy touch, I add some lemon zest to the dough or the glaze. I’ve also tried using frozen blueberries—just make sure not to thaw them beforehand to avoid streaking the dough. If I want a richer biscuit, I replace part of the buttermilk with a little heavy cream.

Storage/Reheating

I keep the biscuits in an airtight container at room temperature for up to two days. If I’m storing them longer, I freeze them without the glaze. To reheat, I pop them in a warm oven for a few minutes. I add the glaze after reheating so it stays fresh and smooth.

FAQs

Can I use frozen blueberries?

Yes, I’ve used frozen blueberries many times. I don’t thaw them first—I just fold them into the dough straight from the freezer to prevent too much color bleeding.

What’s the best way to get flaky biscuits?

Grating cold butter into the dry ingredients and handling the dough gently helps create tender, flaky layers.

Can I use regular milk instead of buttermilk?

You can. I sometimes add a teaspoon of lemon juice or vinegar to regular milk and let it sit for 5 minutes to make a quick buttermilk substitute.

Do I need to glaze the biscuits?

Not at all! They’re delicious plain or with a little butter. But the glaze adds a nice sweetness that really complements the blueberries.

How do I know when the biscuits are done?

I look for a golden brown top and a firm texture. A toothpick inserted into the center should come out clean, and the bottoms should be lightly browned.

Conclusion

Sweet Blueberry Biscuits are simple to make and full of homemade comfort. I love how quickly they come together, and they always bring smiles to the table. Whether I serve them with coffee in the morning or as a sweet snack later in the day, they never last long.