Sweet Glazed Blueberry Biscuits
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Fresh buttery blueberry biscuits topped with a sweet and sticky glaze. These blueberry drop biscuits are such a delicious breakfast treat!
Table of Contents
Why We Love Blueberry Biscuits
The first time I tried blueberry biscuits, I was at a bed and breakfast taking a little getaway with my husband pre- kids. I had never had warm biscuits stuffed full of delicious blueberries then topped with a gooey glaze and it was simply heaven!
I’ve seen similar blueberry biscuits with glaze when I was living in Atlanta at Popeyes or made by Pillsbury, but none of them can hold a candle to these delicious biscuits!
Ingredients For The Blueberry Biscuits
Find the full printable recipe with specific measurements and directions below in the recipe card.
- all-purpose flour
- baking powder
- salt
- sugar
- unsalted butter cold
- buttermilk see notes for substitutions further down the articles
- blueberries – fresh is best for this recipe
Ingredients For The Blueberry Biscuit Glaze (optional)
Find the full printable recipe with specific measurements and directions below in the recipe card.
- powdered sugar also known as confectioner’s sugar
- butter melted
- milk I use 2% but you can use your favorite milk
- vanilla extract – almond extract can also be used
This sweet glaze is optional, but I love how it gives these blueberry biscuits just the right amount of extra sweetness.
How To Make Blueberry Buttermilk Biscuits
Make The Blueberry Biscuits
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Place the butter in the freezer for 10 minutes. Rinse and dry the blueberries well, then place them in a small bowl with 1 teaspoon of flour to help absorb any additional moisture.
- In a large mixing bowl add the flour, baking powder, salt and sugar. When measuring the flour, scoop from the bag into the cup with a spoon and level off the top with a butterknife for accuracy. Mix together the dry ingredients and set to the side.
- Once the butter has been in the freezer for 10 minutes, remove it and grate it with a cheese grater. Add the butter to the dry ingredients, separating any large clumps with your fingers. This helps to distribute the butter throughout the dough evenly.
- Once the butter is mixed in and feels kind of sandy, then add the other wet ingredients and mix just enough to mix them together. Add the buttermilk to the biscuit dough and stir just until the flour is mixed in the dough. Be careful not to overmix as it can make the biscuits tough and hard.
- Fold the blueberries quickly into the dough. The blueberries should be evenly distributed in the dough, but again try to mix the dough as little as possible.
- Using a quarter cup measure, portion out 10 drop biscuits so that they are touching each other on the pan. The dough will be a little sticky. If you’re skipping the glaze, I recommend brushing the tops of the biscuits with a tablespoon of melted butter before baking. Bake in the oven for 15-18 minutes or until cooked through and lightly beginning to brown.
Make The Vanilla Glaze (Optional)
- While the biscuits are baking whisk together in a small bowl the powdered sugar, 1 tablespoon of melted butter, milk and vanilla. Drizzle this over the biscuits right before serving. If the biscuits are warm the glaze will be much more drippy then if you wait until they cool, but they taste great warm too!
You can also use a pastry blender (Sometimes called a pastry cutter) or a fork to work chunks of cold butter into the biscuit dough. Cutting the butter in will help the biscuits to be flakier, don’t skip this step or the biscuits will end up flatter.
I usually only glaze the biscuits we plan on eating right away. If you’re planning on keeping some for later they will taste best if you glaze them right before you eat them. This same glaze also works for other quick pastries, try it with an Apple Turnover with Pie Crust.
Blueberry Lemon Biscuit Variations
To make this biscuit have more of a lemon blueberry flavor, add the zest from one lemon to the glaze. It makes a lemon blueberry biscuit that is heaven, and perfect for spring or summer!
What Does Buttermilk Do To Biscuits?
Buttermilk is used in recipes for it’s fat content and it’s acidity in the biscuits. Buttermilk in this recipe causes the biscuit to have a tender crumb in the inside of the biscuit, but in some recipes it can also cause the biscuit to be more flakey.
Buttermilk was traditionally the milk that was leftover at the end of churning butter which gave it that more acidic tang we think of with buttermilk. Most buttermilk today though is more often a low fat milk that’s been cultured. Which is why when I’m making a quick recipe for brunch, I have no trouble using my own buttermilk subsitutions.
What Substitutions Can I Use For Buttermilk?
I don’t keep buttermilk on hand in my house unless I am planning a recipe that really needs a lot of it. Instead, I typically use lemon juice or vinegar.
Use Lemon Juice or Vinegar To Make A Buttermilk Substitution
For every cup of milk, you’ll need one tablespoon of lemon juice or vinegar. Add the lemon juice to the bottom of the measuring cup you’ll be measuring the milk into. (I like to use a glass 2 cup measuring cup to give myself room)
Add the milk to the same measuring cup until you reach the amount of buttermilk you need. Give the mixture a stir and let it sit for five minutes.
- 2 Cups Of Buttermilk = 2 tablespoons of lemon juice or vinegar plus milk
- 1 Cup Of Buttermilk = 1 tablespoon of lemon juice or vinegar plus milk
- 1/2 cup of Buttermilk – 1 1/2 teaspoons of lemon juice or vinegar plus milk
Other Buttermilk Substitution Options
My kitchen is always stocked with lemon juice or vinegar (or both) so I haven’t tried some of these other options. I’ve heard you can use yogurt that is thinned down with a little milk to be about the same liquid level as buttermilk as a substitute.
Why Aren’t My Biscuits Light And Fluffy?
Occasionally a batch of biscuits doesn’t work out, and there is usually a reason your biscuits aren’t light and fluffy. These are the most common mistakes people make when making biscuits that can cause the biscuits to be too hard or dense.
- The butter was too warm– In order to create a tender and fluffy blueberry biscuit, the butter must be cold when you work it into the dough. If the butter is too warm it can leak out of the biscuits too fast and not make the right amount of steam inside, which is one of the most common reasons your biscuits may not have worked.
- The dough was overmixed – Overmixing the dough can also cause biscuits to be too heavy and tough. Once the butter is cut into the dough, you want to only mix the dough enough that the liquid and the flour combine. Overmixing can cause biscuits to be really heavy.
- The biscuits were baked too long OR the oven was too hot- Any time you make a new recipe you should start checking on it a little early as overbaking the biscuits can cause them to be too hard.. I recommend you start taking a peek in at your biscuits at about 13-14 minutes. Ovens can vary wildly in their temperatures, and if yours is much hotter than mine your biscuits may be done ahead of time.
You can also check the temperature of your oven with a simple oven thermometer. I’ve moved around a lot with my husband, and every single oven I’ve used has been a little different. Checking the temperature of your oven with a oven thermometer can let you know if your oven runs slightly hot or if you maybe even need to turn the temperature down.
How Long Do Blueberry Biscuits Last?
Expect these blueberry biscuits will last about three to four days if stored in a covered container in the refrigerator. I recommend only adding the glaze to the biscuits you plan to eat right away, as they will keep fresher without the glaze. Extra glaze can be stored in the refrigerator and drizzled right before enjoying.
Other Sweet Breakfast Recipes You’ll Love
Sweet Blueberry Biscuits
Ingredients
For The Biscuits
- 2 cups all-purpose flour + 1 teaspoon
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 6 tablespoons unsalted butter cold
- 1 cup buttermilk see notes for substitutions
- ⅔ cup blueberries
For The Glaze (optional)
- ½ cup powdered sugar also known as confectioner's sugar
- 1 tablespoon butter melted
- 2 tablespoons milk I use 2% but you can use your favorite milk
- ½ teaspoon vanilla extract
Instructions
Make The Blueberry Biscuits
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Place the butter in the freezer for 10 minutes. Rinse and dry the blueberries well, then place them in a small bowl with 1 teaspoon of flour to help absorb any additional moisture.
- In a large mixing bowl add the flour, baking powder, salt and sugar. When measuring the flour, scoop from the bag into the cup with a spoon and level off the top with a butterknife for accuracy. Mix together the dry ingredients and set to the side.
- Once the butter has been in the freezer for 10 minutes, remove it and grate it with a cheese grater. Add the butter to the dry ingredients, separating any large clumps with your fingers. This helps to distribute the butter throughout the dough evenly.
- Add the buttermilk to the biscuit dough and stir just until the flour is mixed in the dough. Be careful not to overmix as it can make the biscuits tough and hard.
- Fold the blueberries quickly into the dough. The blueberries should be evenly distributed in the dough, but again try to mix the dough as little as possible.
- Using a quarter cup measure, portion out 10 drop biscuits so that they are touching each other on the pan. The dough will be a little sticky. Bake in the oven for 15-18 minutes or until cooked through and lightly beginning to brown.
Make The Vanilla Glaze (Optional)
- While the biscuits are baking whisk together in a small bowl the powdered sugar, 1 tablespoon of melted butter, milk and vanilla. Drizzle this over the biscuits right before serving. If the biscuits are warm the glaze will be much more drippy then if you wait until they cool, but they taste great warm too!
Notes
Nutrition
Did You Make This?
I would love to see it! Share your thoughts with me in the comments below!
These turned out WONDERFUL. Only comment / question….the bottoms of the biscuits ended up a bit soggy later in the evening and the next day, I assume just due to the water content in the blueberries. I did use fresh blueberries and they were large. Just curious if anyone else encountered this and if there are any solutions? I thought I might just not incorporate them into the mixture and just add them on top next time. Or maybe try frozen or smaller fresh ones instead. Either way – they were delicious and I will absolutely make them again.
Hi Dayna, I’m so glad you enjoyed the biscuits. I do have a few ideas that may help if the blueberries are getting a little too soggy.
Tossing the berries in a teaspoon of flour before adding them to the batter not only helps the berries from sinking, but also can help control moisture within the biscuits themselves.
Allowing the biscuits to completely cool before you place them in any kind of container can also help to keep moisture from getting trapped in the container. You can also line the bottom of the storage container with paper towels to help trap any extra moisture. If they are sticky from the frosting, even folding a piece of a paper towel on each end can help to absorb moisture in the container. I’ve heard throwing some saltine crackers into the container can also help, though I’ve never tried that trick.
Lastly the glaze can cause them to be extra sticky, especially if you live in a place that is on the humid side. You may want to try just glazing the biscuits you want to eat, then saving the extra glaze to add to the remaining biscuits as you eat them. This can help preserve the fresh taste. Let me know how it goes, hope that helps, and I’m so glad you enjoyed the recipe!
Made it with my granddaughter and we loved it she was impressed with the taste
Made these this morning. Excellent recipe!
Hi ! I did not put the blueberries in the batter , but on top. The biscuits turn out good .
I just made this and found it to be outstanding. Even my husband thought it was excellent! And he has to be the most picky eater in the U.S.!
Thanks for sharing.
So glad both you and your husband enjoyed the recipe Jan! Kristy
Hi! I can’t wait to try these! What about almond milk? I’m not on an dairy type restriction but I almost never buy milk, my kids and I would much rather drink almond milk but I’m not sure if I can use it to bake with. Any ideas?
Hi Ashely, Almond milk can be substituted cup for cup in baking, the tricky part is when you switch almond milk for regular milk the texture and the fat content change in the recipe. I do cook and bake with almond milk sometimes too, but I haven’t made this recipe with almond milk yet. The biscuits should still taste delicious, but the texture may change a little. Maybe try this recipe and then fold in the blueberries and add the glaze from this recipe? https://minimalistbaker.com/the-best-damn-vegan-biscuits/#wprm-recipe-container-36129
Another idea if you do like baking and don’t mind using dairy for baking, but don’t want to keep it in a whole jug of milk because you prefer almond milk… I often keep shelf-stable juice box-style containers of milk in my pantry. They have a decently long shelf life and comes in packs of 6, about a half of a cup per each package. The ones I use are made by Horizon and are usually near the non-dairy milk. I keep these as a pantry backup (sometimes the milk has gone bad and I need to test recipes. It has saved me more than once a trip to the store.), but you could use them for just baking and they are a much smaller serving.
Hope that helps! -Kristy
Do you think these would turn out well if I used fresh blueberries that have been frozen?
Hi Amanada,
You can use frozen blueberries and the biscuits will be delicious, but it will change a few things. Here are my best tips for using frozen blueberries.
-Add 2-3 teaspoons of flour to the berries and mix, then add them to your batter completely frozen. The flour helps to soak up some of the moisture on the outside of the frozen berries.
-Only use blueberries that are frozen solid- Adding defrosted frozen blueberries makes them too gooey inside the biscuits
-You also may need to cook the biscuits slightly longer if using frozen berries, they pack a little extra moisture.
-Frozen blueberries tend to color the biscuit dough more and will likely be a slightly different color than fresh when baked.
Hope that helps, Kristy
These look like a total win! My favorite breakfast biscuits are BoBerry Boscuits from Bojangles. Pretty sure these would give them a run for the money!
Oh I didn’t know Bojangles has a berry biscuit too Andrea! Next time I’m traveling somewhere with a Bojangles, I’m stopping to try one and see how they compare! 🙂 Thanks so much