Fresh buttery blueberry biscuits topped with a sweet and sticky glaze. These blueberry drop biscuits are such a delicious breakfast treat!
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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!
Love blueberry recipes? Try my Blueberry Muffin Loaf Bread recipe too. Each slice tastes just like a delicious blueberry muffin, but it’s baked all at once in a loaf pan.
Ingredients For Glazed Blueberry Biscuits
Here’s what you need to get started baking blueberry biscuits!
Ingredients For Blueberry Biscuit Base
- Flour– All-purpose works great
- Baking powder
- Salt– Cut the salt in half if you are using salted butter, but unsalted butter gives you more control over your finished biscuit.
- Sugar– Just a little in the biscuit base
- Unsalted butter– You want the butter to be cold for this recipe
- Buttermilk– See below for more substitutions if you only have regular milk on hand
- Blueberries– Frozen blueberries will color the whole batter more, but can be used. If you use frozen blueberries add them to the batter frozen, don’t defrost them first.
Ingredients For The Sweet Blueberry Biscuit Glaze
This sweet glaze is optional, but I love how it gives these blueberry biscuits just the right amount of extra sweetness.
- Powdered sugar– Powdered sugar brings out the sweetness from the blueberries in the biscuits. Powdered sugar will also dissolve much easier than regular sugar for the glaze. If you only have regular sugar, you can whip it in a food processor to turn it into powdered sugar.
- Melted butter– Use salted or unsalted, this gives the glaze a little body to it.
- Milk– You can use buttermilk also if that’s what you have, but regular milk is fine here.
- Vanilla extract– Almond extract can be substituted in a pinch.
How To Make Blueberry Buttermilk Biscuits
- Cut The Butter Into The Dry Ingredients– Measure all the dry ingredients, then cut the butter into the dough. I like to freeze the butter for 10 minutes and then grate it with a cheese grater as it distributes cold butter evenly into the batter. 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.
- Fold In The Blueberries– Once the biscuit dough is mixed, add the blueberries to the dough. You want to gently mix them in quickly, we don’t want to overmix the dough or it can become tough.
- Portion out the dough– If you use a 1/4 cup measuring cup, you’ll be able to easily portion the dough into 10 even biscuits. The dough can be a little on the sticky side, and this measuring doesn’t have to be perfectly even to be delicious.
- Bake The Biscuits– Bake the biscuits at 425 for 15-18 minutes or until they start to lightly brown. If you’re skipping the glaze, I recommend brushing the tops of the biscuits with a tablespoon of melted butter before baking.
Note about cutting in butter- 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.
How To Make The Blueberry Biscuit Glaze
- Add The Glaze Ingredients– Measure and add all the ingredients to the bowl right before you plan to glaze the biscuits.
- Mix With A Fork or A Whisk– Using a fork or a whisk breaks up any clumps of powdered sugar in your glaze and everything is smooth.
- Glaze Biscuits– Drizzle the glaze over the biscuits and serve. If the biscuits are super warm the glaze will drizzle a lot more than if you let them cool a little bit.
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.
Blueberry Lemon Biscuit Variation
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.
Other Recipes You Will Love
- Blueberry French Toast Casserole
- Easy Breakfast Baked Eggs Muffins
- Easy Mini Blueberry Galettes (Pies!)
Sweet Blueberry 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
- ½ cup Powdered sugar
- 1 tablespoon Melted butter
- 2 tablespoons Milk
- ½ teaspoon Vanilla extract
- 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.
Optional Vanilla Glaze
- 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!
- If you don’t have buttermilk on hand (I often don’t) you can use a combination of lemon juice and milk. Add a tablespoon of lemon juice to the bottom of a glass measuring cup. Then add milk to the cup until the mixture reaches one cup. Stir the milk mixture and allow it to sit for ten minutes in the fridge to make a buttermilk substitute. White vinegar can also be used in place of the lemon juice, but I think the lemon juice version tastes a little better and more like buttermilk.
- Make sure to scoop the flour from the bag to the measuring cup using a spoon, don’t use the cup! If you scoop with the measuring cup this can pack extra flour into your measuring cup and cause the biscuits to be denser.
- When making the glaze, use a whisk or fork to stir. This helps to break up any clumps of powdered sugar so that your glaze is smooth.
- If you are choosing not to serve with the glaze, melt an extra tablespoon of butter. Brush it over top of the biscuits after they have baked for about 10 minutes. This will help give the tops of the biscuits more of a golden brown color.
- Nutrition facts are calculated with glaze for this recipe