Fluffy Blueberry Biscuits are a delightful fusion of traditional Southern-style biscuits and the sweet burst of fresh blueberries. These tender, buttery biscuits are perfect for breakfast, brunch, or an afternoon snack, and they strike the perfect balance between comfort food and fruity freshness. With a golden-brown crust and soft, moist interior, every bite is rich in flavor and texture. Whether served warm with a pat of butter, a drizzle of honey, or simply enjoyed on their own, these biscuits are sure to become a family favorite. Made with pantry staples and bursting with real blueberries, this recipe is both easy and rewarding. These biscuits rise beautifully in the oven and require no complicated techniques—just simple mixing, folding, and baking. Ideal for both beginner and experienced bakers, this recipe brings a touch of homemade goodness to any table.
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
3 tablespoons granulated sugar
½ cup unsalted butter, cold and cubed
¾ cup buttermilk, cold
1 cup fresh or frozen blueberries
1 teaspoon vanilla extract (optional)
1 tablespoon heavy cream or milk (for brushing tops)
Coarse sugar, for topping (optional)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar until well combined
Cut the cold butter into the dry ingredients using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized butter pieces
Pour in the cold buttermilk and vanilla extract (if using), stirring just until the dough begins to come together
Gently fold in the blueberries, being careful not to overmix or crush them
Turn the dough out onto a lightly floured surface and gently pat it into a rectangle about 1-inch thick
Fold the dough in half and gently press it down again, repeating the folding process two more times to create layers
Using a biscuit cutter or a sharp round glass, cut out biscuits and place them on the prepared baking sheet about 1 inch apart
Gather the remaining dough scraps and repeat the process until all dough is used
Brush the tops of the biscuits with heavy cream or milk for a golden finish and sprinkle with coarse sugar if desired
Bake in the preheated oven for 15 to 18 minutes or until the tops are golden brown and the biscuits are cooked through
Remove from the oven and allow to cool for a few minutes before serving warm
Serve with butter, jam, or a light drizzle of honey for an extra special touch