Fluffy Blueberry Biscuit Recipe

This blueberry biscuit recipe creates buttery, fluffy Southern-style biscuits bursting with juicy berries and topped with a sweet vanilla glaze—perfect for breakfast!

What Makes This Blueberry Biscuit Recipe Special?

This blueberry biscuit recipe combines cold buttermilk, grated frozen butter, and plump frozen blueberries to create tender, flaky Southern-style biscuits with a golden crust and sweet vanilla glaze that hardens into a delicate candy-like shell.

I’ll never forget the first time I attempted blueberry biscuits—I used fresh berries and ended up with purple-streaked dough that baked into flat, soggy disasters. Frozen blueberries are the secret here, friends. They hold their shape, don’t bleed into the dough, and burst into perfect pockets of jammy sweetness when you bite in.

These homemade blueberry biscuits remind me of lazy Sunday mornings when you’ve got nowhere to be and all the time in the world to savor something warm from the oven. If you’re craving more cozy breakfast treats, you’ll absolutely love our peach cobbler butter swim biscuits that use a similar buttery technique.

Why You’ll Love This Easy Blueberry Biscuit Recipe

These fluffy blueberry biscuits check every single box for the perfect breakfast biscuit. Here’s what makes them irresistible:

They’re ridiculously tender. Grating frozen butter creates thin shards that melt during baking, forming those gorgeous flaky layers we all crave. It’s a technique King Arthur Baking calls “lamination lite,” and it works like magic.

Frozen blueberries save the day. I learned this the hard way after ruining three batches with fresh berries. Keeping them frozen until the last possible second means they won’t thaw, leak, or turn your dough into a purple mess.

That glaze is addictive. It hardens into a sweet, crackly shell that contrasts beautifully with the soft biscuit underneath. I’ve caught myself sneaking pieces just for that sugary crunch.

They’re done in under 30 minutes. From mixing bowl to your plate, you’re looking at maybe 25 minutes of actual work. Perfect for when you want something homemade without the fuss.

Nutritional Peek (Per Biscuit)

Nutrient	Amount
Calories	385
Protein	4g
Carbs	54g
Fat	17g

Values are approximate and will vary based on specific ingredients used.

Fresh Blueberry Biscuits Start Here: Your Ingredients

These Southern blueberry biscuits need just a handful of simple ingredients, most of which you probably already have in your pantry. The frozen butter is key—seriously, stick that stick in the freezer for at least 30 minutes before you start.

For the Biscuits

Amount	Ingredient	Notes
2 cups	All-purpose flour, sifted	Plus extra for your work surface
½ cup	Granulated sugar	Gives these a slightly sweet edge
1 tablespoon	Baking powder	Fresh baking powder = better rise!
1 teaspoon	Salt	Balances the sweetness perfectly
¼ cup	Butter-flavored shortening	Keeps them tender
¼ cup	Unsalted butter, frozen	The secret to flaky layers
1 cup	Cold buttermilk	Must be cold from the fridge
½ teaspoon	Vanilla extract	Adds warmth to the dough
¾ cup	Frozen blueberries	Keep in freezer until needed!
1 teaspoon	Flour	For coating the berries
1-2 teaspoons	Half and half	For brushing tops before baking
1-2 tablespoons	Melted butter	For that golden finish

For the Glaze

Amount	Ingredient	Notes
1 cup	Powdered sugar	Sifted if lumpy
2 tablespoons	Half and half	Add more for thinner glaze
1 tablespoon	Unsalted butter, melted	Still warm works best
¼ teaspoon	Vanilla extract	Pure vanilla is worth it here
Pinch	Salt	Trust me on this one

Equipment You’ll Need

Essential tools:

• 9-inch round dark cake pan
• Large mixing bowl
• Pastry cutter (or two forks in a pinch)
• Box grater for the frozen butter
• Rubber spatula
• 3-inch biscuit cutter
• Pastry brush
• Wire cooling rack

Nice to have:

• Kitchen scale for precise measurements
• Bench scraper for handling sticky dough
• Parchment paper (though greasing works great)

How to Make This Blueberry Biscuit Recipe Step by Step

Making these homemade blueberry biscuits is easier than you’d think, even if you’ve never made biscuits before. The key is working quickly so the butter and blueberries stay cold, and treating the dough gently—no aggressive kneading allowed!

1. Get your oven ready. Preheat to 450°F and lightly grease the bottom of your 9-inch dark cake pan with a bit of shortening. Dark pans conduct heat better, giving you that gorgeous golden bottom.

2. Mix your dry ingredients. In a large bowl, whisk together 2 cups sifted all-purpose flour, ½ cup granulated sugar, 1 tablespoon baking powder, and 1 teaspoon salt. Whisk thoroughly for at least 30 seconds—this distributes the leavening evenly so every biscuit rises the same.

3. Cut in the shortening. Add ¼ cup butter-flavored shortening to the flour mixture and use your pastry cutter to work it in until the mixture looks like large bread crumbs with pea-sized pieces throughout. This creates tender pockets in the finished biscuit.

4. Grate the frozen butter. Here’s the fun part! Using the large holes of your box grater, grate ¼ cup frozen unsalted butter directly into the flour mixture. Toss occasionally with your rubber spatula so the butter shreds get coated in flour and don’t clump together. (If your butter starts getting too soft to grate, pop it back in the freezer for 5 minutes.)

5. Add the wet ingredients. Mix ½ teaspoon vanilla extract into 1 cup cold buttermilk, then pour this into your flour mixture. Using a rubber spatula, stir just until a shaggy dough forms—you’ll still see floury bits, and that’s perfect.

6. Turn out the dough. Sprinkle 1-2 tablespoons flour on your work surface and dump the dough right on top. It’ll look messy and rough, but we’re about to fix that.

7. Knead gently. Begin kneading the dough into a soft ball, working it just until it comes together. Flatten the dough into a rectangle, then fold it in half like a letter. Repeat this folding process 2-3 times total, adding tiny pinches of flour only if the dough is sticking—too much flour will dry out your biscuits and make them tough instead of tender.

8. Pat out and prepare for berries. Pat the dough into a 1-inch thick rectangle and set it aside for just a moment.

9. Coat your blueberries. Toss ¾ cup frozen blueberries with 1 teaspoon flour in a small bowl. This coating helps prevent the berries from sinking and keeps them from bleeding too much color into the dough.

10. Work in the blueberries. Press the frozen blueberries into your dough rectangle, distributing them as evenly as you can. Carefully fold the dough in half and press it back out to 1 inch thick. Keep your hands and work surface well-floured during this step. (Berries will absolutely fall out—don’t panic! Just tuck them back in and keep going.)

11. Fold two more times. Fold and press out the dough two more times, working quickly to keep those blueberries frozen. Yes, this gets messy. Yes, blueberries will escape. Just keep tucking them back in and moving fast. This folding creates beautiful berry swirls throughout.

12. Final shaping. Pat the dough one last time into a 1-inch thick rectangle. Make sure you’re measuring that thickness—too thin and they won’t be fluffy, too thick and the centers won’t cook through.

13. Cut your biscuits. Dip your 3-inch cutter in flour and press straight down through the dough without twisting—twisting seals the edges and prevents proper rising, according to Serious Eats’ biscuit testing. You’ll get about 6 biscuits on the first cut. Gather the scraps, add a touch more flour to your hands, and gently reroll to cut 2 more biscuits.

14. Arrange and brush. Place all 8 biscuits in your prepared pan with their sides touching—this helps them rise up instead of out. Using your pastry brush, lightly and evenly brush the tops with 1-2 teaspoons half and half. This creates that beautiful golden-brown top.

15. Bake to perfection. Slide the pan onto your middle oven rack and bake for 20 minutes. Ovens vary wildly, so start checking at 18 minutes—you want golden-brown tops and no raw dough smell.

16. Butter the tops. The second these come out of the oven, brush them generously with 1-2 tablespoons melted butter. If you want an extra-golden top, switch your oven to low broil and give them 1-2 minutes, but watch them like a hawk—they go from perfect to burned in seconds.

17. Make the glaze. While your biscuits cool slightly, whisk together 1 cup powdered sugar, 2 tablespoons half and half, 1 tablespoon melted butter, ¼ teaspoon vanilla extract, and a pinch of salt. Add more half and half by the teaspoon if you want a thinner, more drippy glaze.

18. Glaze while warm. Brush or drizzle the glaze over the hot biscuits and let it harden for about 5 minutes. Once that first layer sets, feel free to add another drizzle for extra sweetness and visual appeal.

19. Serve and enjoy. These fluffy blueberry biscuits are incredible warm or at room temperature. I’m team warm with extra butter, but you do you!

Pro Tips for Perfect Southern Blueberry Biscuits

Starting with an easy blueberry biscuit recipe doesn’t mean you can’t level up your technique. These tips come straight from my own trial and error in the kitchen.

Keep everything cold. Room-temperature ingredients might work for cakes, but biscuits need the opposite. Cold butter creates steam pockets as it melts during baking, and those steam pockets equal flaky layers.

According to King Arthur Baking‘s testing, butter that’s above 60°F starts melting before it hits the oven, which means you lose those layers. If your kitchen is warm, chill your flour and even your mixing bowl for 10 minutes before starting.

Don’t twist your cutter. I know it’s tempting, but twisting seals the edges and prevents the layers from separating and rising properly. Press straight down, pull straight up.

Freeze your butter solid. I’m not talking “pretty cold”—I mean actually frozen solid for at least 30 minutes. It should feel like a rock when you grate it. This is what creates those butter shards that make the difference between okay biscuits and mind-blowing ones.

Use frozen blueberries only. Fresh berries have too much moisture and will bleed into your dough, creating purple streaks and soggy spots. Frozen berries stay intact until they hit the oven’s heat, giving you perfect pockets of jammy fruit.

Handle the dough gently. Overworking develops gluten, which makes biscuits tough and dense instead of tender and flaky. Mix just until combined, fold gently, and don’t knead more than necessary.

Crowd them in the pan. Placing biscuits so their sides touch forces them to rise upward instead of spreading outward. You want tall, dramatic biscuits, not flat hockey pucks.

Common Blueberry Biscuit Problems (And How to Fix Them)

Why are my biscuits flat and dense instead of fluffy? This usually means your baking powder is old or you overmixed the dough. Baking powder loses potency after about 6 months, so test it first by dropping a teaspoon in hot water—it should bubble vigorously. Also, mix just until the dough comes together; overworking develops gluten and kills the rise.

My blueberries turned the dough purple—what went wrong? You used fresh or partially thawed berries instead of frozen. Keep those berries in the freezer until the second you need them, and work quickly once they’re in the dough. If they thaw even slightly, they’ll bleed.

The bottoms burned but the tops are pale. Your oven temperature is off, or you’re using a light-colored pan. Dark pans conduct heat better and create nice, even browning. Also, verify your oven temp with an oven thermometer—most home ovens run 25°F hotter or cooler than the dial suggests.

Why is my glaze too thick or too runny? Glaze consistency is all about the liquid ratio. Start with less half and half than you think you need, then add it by the teaspoon until you reach your preferred consistency. Too thick? Add more liquid. Too thin? Whisk in more powdered sugar.

My biscuits spread instead of rising tall. Your butter and dough were too warm. Everything needs to stay cold so the butter doesn’t melt before hitting the oven. Also make sure you’re cutting straight down with your biscuit cutter without twisting—twisting seals the edges.

Creative Variations for Your Blueberry Biscuits

Starting with this blueberry biscuit recipe gives you endless possibilities for customization. Here are my favorite twists:

Lemon blueberry biscuits: Add 1 tablespoon fresh lemon zest to the dry ingredients and replace the vanilla in the glaze with fresh lemon juice. The citrus brightens the berries beautifully.

Mixed berry version: Swap half the blueberries for frozen raspberries or blackberries. Just make sure everything stays frozen solid until you fold it in.

Cinnamon sugar topping: Skip the glaze and instead brush the tops with melted butter, then immediately sprinkle with cinnamon sugar before baking.

Make them vegan: Replace the buttermilk with cold non-dairy milk mixed with 1 tablespoon apple cider vinegar, use vegan butter and vegetable shortening, and substitute the glaze dairy with plant-based alternatives.

Chocolate chip addition: Fold in ¼ cup mini chocolate chips along with the blueberries for a decadent breakfast treat.

Savory blueberry biscuits: Cut the sugar to 2 tablespoons, add ½ cup shredded sharp cheddar, and skip the glaze. These are incredible with honey butter.

How to Serve, Store, and Reheat

Serving suggestions: These fresh blueberry biscuits shine brightest when served warm with salted butter melting into every layer. I also love them with cream cheese, a drizzle of honey, or even as the base for strawberry shortcake-style desserts. They’re fancy enough for brunch but casual enough for Tuesday breakfast.

Storage tips: Store completely cooled biscuits in an airtight container at room temperature for up to 2 days. The glaze will stay set, though it might soften slightly in humid weather. For longer storage, refrigerate for up to 5 days—just know that refrigeration can dry them out a bit.

Freezing instructions: These freeze beautifully! Let them cool completely, then freeze in a single layer on a baking sheet until solid. Transfer to a freezer bag and freeze for up to 3 months. Thaw overnight in the fridge or at room temperature for a few hours.

Reheating: Wrap individual biscuits in a damp paper towel and microwave for 15-20 seconds, or warm in a 300°F oven for 5-7 minutes. This brings back that just-baked texture without drying them out.

No-Waste Kitchen Magic

Leftover buttermilk: Use it in pancakes, smoothies, or our sweetened condensed milk snowball cookies for tangy depth.

Extra glaze: Drizzle it over pound cake, cinnamon rolls, or even fresh fruit. It keeps in the fridge for about a week and can be thinned with a splash of milk.

Biscuit scraps: Can’t get a full biscuit from your last reroll? Press the dough into a small free-form biscuit and bake it anyway. These “ugly” biscuits are perfect for testing doneness or sneaking as a baker’s treat.

Stale biscuits: Transform day-old biscuits into a rustic bread pudding or slice them for homemade croutons. Cube them, toss with butter and herbs, and toast until crispy.

Frequently Asked Questions

A Sweet Ending to Your Biscuit Journey

These fluffy blueberry biscuits have become my go-to recipe when I want to make breakfast feel special without spending hours in the kitchen. There’s something magical about breaking open a warm biscuit and watching steam escape, revealing those pockets of jammy blueberries inside.

I’d love to see how yours turn out! Drop a comment below with your favorite way to enjoy these, or tag your biscuit photos so I can cheer you on. And if you’re building out your breakfast spread, don’t miss our peach cobbler butter swim biscuits for another crowd-pleasing option.

Now go make some memories over warm biscuits and good company. That’s what cooking’s really about, isn’t it?

Baked with love by Rebeccah Ellene.