Fluffy Blueberry Biscuits

There’s nothing quite like the aroma of warm biscuits fresh from the oven, especially when they’re bursting with juicy blueberries and a hint of sweetness. These Fluffy Blueberry Biscuits strike the perfect balance between tender, flaky layers and pops of tangy fruit—making them the ultimate easy blueberry breakfast recipe for weekend brunches, special occasions, or a cozy morning treat.

In just over an hour, you can whip up a batch of these homemade beauties that rival even the top bakery offerings. With simple pantry staples and fresh or frozen berries, this recipe transforms basic ingredients into a show-stopping delight.

Pro Tip: Keep your blueberries whole and chilled until just before folding them into the dough to prevent them from bleeding and turning your biscuits purple.

 Ingredients

(Makes 10–12 biscuits)

• 2 cups (250 g) all-purpose flour, plus extra for dusting

• 1 tbsp baking powder

• ½ tsp baking soda

• 2 tbsp granulated sugar

• ½ tsp fine sea salt

• ½ cup (113 g) unsalted butter, cold and cubed

• 1 cup (240 ml) buttermilk, cold

• 1 tsp pure vanilla extract

• 1½ cups fresh or frozen blueberries

• 2 tbsp coarse sugar (optional, for sprinkling)

 Directions

1. Preheat & Prep

   • Preheat your oven to 425 °F (220 °C).

   • Line a baking sheet with parchment paper or lightly grease it.

2. Mix Dry Ingredients

   • In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until well combined.

3. Cut in the Butter

   • Add the cold, cubed butter. Using a pastry cutter or your fingertips, work the butter into the flour until the texture resembles coarse crumbs (pea-sized bits of butter still visible).

4. Add Wet Ingredients

   • In a measuring cup, stir together the cold buttermilk and vanilla extract.

   • Pour into the flour–butter mixture and fold gently until the dough just comes together. Do not overmix.

5. Fold in Blueberries

   • Gently fold in the blueberries, taking care not to crush them.

6. Shape the Biscuits

   • Turn the dough out onto a lightly floured surface and pat into a 1-inch–thick rectangle.

   • Fold in half and pat again to create flaky layers.

   • Cut into rounds with a 2½-inch cutter, pressing straight down without twisting. Place on the baking sheet.

7. Bake to Golden Perfection

   • Brush tops with buttermilk or melted butter; sprinkle with coarse sugar if desired.

   • Bake 12–15 minutes, rotating halfway, until golden brown.

8. Cool & Serve

   • Let rest 5 minutes on the sheet, then transfer to a rack.

   • Serve warm for best texture.

Tips & Variations

• Frozen Blueberries: Toss unthawed berries in a tablespoon of flour first to prevent sinking.

• Lemon Zest: Add 1 tsp lemon zest to the dry mix for brightness.

• Cheesy Twist: Fold in ½ cup shredded cheddar and a pinch of jalapeño for a sweet-savory spin.

• Gluten-Free Option: Use a gluten-free flour blend with xanthan gum.

• Vegan Version: Swap butter for vegan margarine and buttermilk for plant milk + 1 tbsp vinegar.

• Extra Flakiness: Chill the dough 10 minutes before cutting for stronger layers.

 Storage

• Room Temperature: Airtight container for up to 2 days.

• Refrigerator: Wrapped or sealed for up to 4 days; reheat gently.

• Freezer: Freeze on a sheet then bag for up to 3 months; reheat at 350 °F for 10–12 min.

 Time & Yield

• Prep Time: 20 minutes

• Bake Time: 12–15 minutes

• Total Time: 35 minutes

• Yield: 10–12 biscuits

Final Thoughts

These Fluffy Blueberry Biscuits bring bakery-style indulgence to your home kitchen with minimal effort. Their tender layers, bursting berries, and subtle sweetness make them a standout addition to any breakfast or brunch spread. Whether enjoyed plain, slathered with honey butter, or paired with your favorite coffee, these biscuits are sure to become a household favorite. Enjoy every warm, flaky bite!