Sweet Blueberry Biscuits: Fluffy, Buttery & Bursting with Juicy Berries

A Simple and Delicious Treat for Morning or Anytime Cravings

There’s something deeply satisfying about pulling apart a warm, fluffy biscuit — especially one that’s studded with sweet, juicy blueberries. These Sweet Blueberry Biscuits are buttery, soft, and bursting with fruity flavor. They’re part breakfast, part dessert, and completely irresistible.

Whether you’re a seasoned baker or just starting out in the kitchen, this recipe is easy enough for beginners and impressive enough to share. Let’s walk through the process together and create a batch of golden, fluffy biscuits that are sweet, tender, and packed with blueberry goodness.

Why You’ll Love These Biscuits

No yeast, no waiting — ready in under 30 minutes
Beginner-friendly — easy to follow, no mixer required
Versatile — perfect for breakfast, brunch, snack, or dessert
Flavor-packed — juicy berries meet buttery biscuit layers

Ingredients You’ll Need

(Makes 8–10 biscuits)

2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 tablespoons granulated sugar (plus extra for topping)
½ cup (1 stick) unsalted butter, cold and cut into cubes
¾ cup buttermilk (or see below for homemade substitute)
1 cup fresh or frozen blueberries
1 teaspoon vanilla extract (optional, for extra flavor)

Buttermilk Substitute:

If you don’t have buttermilk, just mix:

¾ cup regular milk + 1 tablespoon lemon juice or vinegar
Let it sit for 5 minutes before using.

Optional Glaze:

For a sweet bakery finish, mix:

½ cup powdered sugar
1–2 tablespoons milk
½ teaspoon vanilla extract

Step-by-Step Instructions

Step 1: Prep Your Ingredients

Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

Make sure your butter is cold and your blueberries are dry. If using frozen berries, don’t thaw — just toss them in a little flour to prevent them from bleeding too much into the dough.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together:

Flour
Baking powder
Baking soda
Salt
Sugar

This ensures everything is evenly distributed.

Step 3: Cut in the Butter

Add your cold butter cubes to the dry ingredients. Using a pastry cutter, two forks, or your fingers, cut the butter into the flour until the mixture looks like coarse crumbs with pea-sized bits of butter.

Beginner tip: Cold butter is key for fluffy biscuits. Don’t overwork it!

Step 4: Add Wet Ingredients

Pour in the buttermilk and vanilla extract, and stir gently with a spoon or spatula just until combined. Do not overmix — the dough should be a little shaggy and sticky.

Step 5: Gently Fold in Blueberries

Add the blueberries carefully and fold them into the dough. Try not to smash them — especially if using fresh ones. A few purple streaks are fine!

Step 6: Shape the Dough

Turn the dough out onto a floured surface. Sprinkle a little flour on top and gently pat it into a rectangle about 1 inch thick. Use your hands — no need for a rolling pin.

Use a biscuit cutter or a round glass to cut out biscuits. Gather and re-roll scraps as needed.

Place biscuits on your prepared baking sheet, close together for soft sides or spaced apart for crispier edges.

Step 7: Bake

Brush the tops of the biscuits with a little milk or melted butter, and sprinkle with sugar for a sweet, crunchy top.

Bake at 425°F for 15–18 minutes, or until golden brown on top.

Step 8: Glaze & Serve

Let the biscuits cool for a few minutes. If using the glaze, drizzle it over the warm biscuits.

Serve warm with butter, a dollop of whipped cream, or just as they are — they’re delicious either way.

Pro Tips for Perfect Biscuits

Keep everything cold — cold butter = fluffy biscuits
Don’t overmix — stir gently for tender texture
Fresh blueberries work best — but frozen can work too
Eat fresh — biscuits are best the day they’re baked

Serving Suggestions

Enjoy them warm for breakfast with coffee or tea
Serve as a brunch treat with yogurt and honey
Add a scoop of ice cream for a quick berry shortcake dessert
Split them and stuff with lemon curd, whipped cream, or cream cheese

Storing and Reheating

Store leftovers in an airtight container at room temperature for up to 2 days
Reheat in the microwave for 10–15 seconds or in the oven at 300°F for 5 minutes
You can freeze baked biscuits for up to 2 months — just thaw and warm as needed

A Biscuit to Fall in Love With

These Sweet Blueberry Biscuits are everything a comfort food should be — warm, soft, sweet, and deeply satisfying. They’re easy to make, hard to mess up, and impossible to resist.

Whether you’re baking for your family, your friends, or just yourself (no judgment — we’ve all eaten three in one sitting), this simple recipe will become a go-to favorite in your kitchen.

So grab a bowl, a handful of berries, and some butter, and get baking. Because a little sweetness, especially when wrapped in a golden biscuit, can brighten any day.