Round white plate filled with glazed blueberry biscuits, surrounded by scattered fresh blueberries and smaller side plates.

Blueberry biscuits are soft, buttery, and packed with juicy blueberries, topped with a sweet lemon glaze for the perfect balance of flavor. Made with simple ingredients and ready in under 20 minutes, they’re an easy breakfast treat or snack that bakes up fluffy and golden brown every time.

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Prep Time15

Cook Time16

Total Time31

Servings

These blueberry biscuits are simple, easy, and absolutely packed with flavor. Buttery, lightly sweet, and loaded with juicy berries — they come together fast and disappear even faster. No overthinking. Just really good biscuits.

Close-up of a blueberry biscuit on a white plate with a bite taken out, topped with glaze and surrounded by more biscuits in the background.

Blueberry Biscuits Ingredients

Flat lay of labeled ingredients for blueberry biscuits, including flour, sugar, butter, buttermilk, blueberries, and lemon zest.

Ingredients You’ll Need

For The Biscuits

2 cups + 2 tablespoons all-purpose flour
¼ cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon lemon zest
1 cup buttermilk very cold
½ cup unsalted butter
1 ½ cups fresh blueberries

For The Glaze

1 ½ cups powdered sugar sifted
2 tablespoons milk
1 teaspoon fresh lemon juice
½ teaspoon vanilla extract

Ingredient Substitutions

✔️ If fresh blueberries 🫐 aren’t available, you can use frozen blueberries—just add them straight from the freezer to avoid excess liquid.

✔️ No buttermilk? 🥛 Use one cup milk (whole or low-fat milk) mixed with one tablespoon lemon juice or vinegar. Let it sit for five minutes before using.

Quick Guide To Making This Blueberry Biscuit Recipe

1️⃣ Mix the Dry Ingredients – In a large mixing bowl, whisk together the flour mixture, sugar, baking powder, baking soda, salt, and lemon zest.

2️⃣ Prepare the Buttermilk Mixture – In a small bowl, stir cold buttermilk and melted butter until small clumps form. Use Very Cold Buttermilk – The colder the buttermilk, the better. When mixed with melted butter, it creates tiny fat pockets, which help the biscuits bake up soft and flaky.

3️⃣ Combine the Dough – Gently fold the buttermilk mixture into the dry ingredients until just combined. The dough should look rough and slightly dry in spots—avoid overmixing as it leads to dense, tough biscuits. The less you handle the dough, the better.

Glass bowl of biscuit dough showing rough, shaggy texture with a note emphasizing not to overmix for best biscuit consistency.

4️⃣ Fold in the Blueberries – Toss fresh blueberries in a little flour, then carefully fold them into the biscuit dough without crushing them. This keeps the blueberries from sinking to the bottom.

5️⃣ Scoop and Shape – Use a large cookie scoop to portion out dough onto a parchment paper-lined baking sheet. Lightly flatten the tops for even baking.

6️⃣ Bake Until Golden– Bake at 450°F for 16-18 minutes until the biscuits are golden brown and slightly puffed.

Unbaked and baked blueberry biscuits on a baking sheet lined with parchment paper, showing the rise and golden tops.

How To Serve

Serve them warm with a smear of butter, a drizzle of honey, or go all out and top with a vanilla glaze. Breakfast, brunch, or afternoon snack… you don’t need a reason. Just make them.

Stack of glazed blueberry biscuits with visible whole berries and a thick drizzle of white icing on top.

How to Store Blueberry Biscuits

Make Ahead: Prepare the biscuit dough up to 24 hours in advance. Scoop onto a parchment paper-lined baking sheet, cover, and refrigerate. Let sit at room temperature while the oven preheats, then bake as directed.

In the Fridge: Store baked biscuits in an airtight container for up to two days at room temperature or five days in the fridge. Let refrigerated biscuits sit at room temp for a few minutes before eating or reheat for better texture.

In the Freezer: Freeze baked biscuits individually wrapped in plastic and stored in an airtight container for up to three months.

For unbaked biscuits, freeze dough portions on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a couple of extra minutes to the bake time.

Golden blueberry biscuits with a light glaze, one biscuit in the center showing a soft, fluffy inside with juicy blueberries.

Recipes like this stick around for a reason. These blueberry biscuits hit the mark with every bite — buttery, barely sweet, bursting with berries.

More Biscuit Recipes

Blueberry Biscuits

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Prep Time 15

Cook Time 16

Total Time 31

Servings

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Ingredients

Blueberry Biscuits

2 cups all-purpose flour, for dry ingredients
2 tablespoons all-purpose flour, to toss the fresh blueberries before folding into the biscuit dough
¼ cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon lemon zest
1 cup buttermilk, very cold
½ cup unsalted butter, melted and cooled to room temperature
1 ½ cups fresh blueberries

Glaze

1 ½ cups powdered sugar, sifted
2 tablespoons milk
1 teaspoon fresh lemon juice
½ teaspoon vanilla extract

Instructions

Preheat the oven to 450°F. Line a large (14×20 inch) half sheet pan sized baking pan with parchment paper and set aside.
To a large mixing bowl whisk together 2 cups of the all-purpose flour, granulated sugar, baking powder, baking soda, salt and lemon zest.
To a small bowl, stir together the buttermilk and cooled melted butter until the butter starts to harden and form tiny clumps with the buttermilk. This ensures the butter mixes evenly into the biscuit dough resulting in light, fluffy biscuits.
Add the buttermilk mixture to the bowl of dry ingredients and gently fold to combine until the dry ingredients have been absorbed by the buttermilk. You should have a very rough biscuit dough. Do not overmix or you will end up with tough blueberry biscuits when baked.
In a small bowl, gently toss the fresh blueberries with the remaining 2 tablespoons of all-purpose flour. This helps to keep the blueberries evenly dispersed in the biscuit dough when combining.
Gently fold the flour coated fresh blueberries into the biscuit dough being very careful not to break apart the blueberries.
Using a large cookie scoop, approximately 2 ½ inch wide or ½ cup, and gently scoop out a level scoop. Be careful not to pack the biscuit dough too tightly when scooping. Place the scoop of blueberry biscuit dough onto the prepared baking sheet. Repeat until all eight biscuits have been scooped and placed onto the prepared baking sheet being sure to leave about 2 inches of space between each biscuit.
Using your fingers, gently flatten the dome of the scooped biscuits and shape the sides of the blueberry biscuit to a more uniform thickness. The blueberry biscuits should be approximately 3 inches wide by ¾-1 inch thick. You can dip your fingertips into a small amount of all-purpose flour to help keep them from sticking to the biscuit dough if needed when shaping your blueberry biscuits. Shaping the biscuits ensures they bake up evenly.
Bake the blueberry biscuits for 16-18 minutes or until they are golden brown and the blueberries start to burst. Remove the baking sheet from the oven and allow the blueberry biscuits to cool on the baking sheet for 5 minutes before placing them onto a cooling rack, placed over a separate piece of parchment paper, to cool completely before adding the glaze.
To make the glaze, whisk together the sifted powdered sugar, milk, fresh lemon juice and vanilla extract in a small bowl until smooth. The consistency of the glaze should be thin enough to easily drizzle over the biscuits with a spoon similar to the thickness of honey. You can add ½-1 teaspoon of additional lemon juice to thin out the glaze if too thick or 1-2 tablespoons of additional powdered sugar to thicken the glaze if too thin.
Using a spoon, drizzle the glaze in a back and forth motion over the tops of each blueberry biscuit. Do not add too much glaze drizzle to the tops of the blueberry biscuits to allow the beautiful fresh blueberries to still be seen when served. Allow the glaze to set for 10-15 minutes before plating and serving.

Notes

If you do not have buttermilk on hand for this recipe, you can easily make a buttermilk substitute by adding 1 tablespoon fresh lemon juice to 1 cup whole milk and allowing it to sit for 5 minutes before proceeding with the recipe. Whole milk works best for this substitution.
The drop biscuit method of portioning your biscuit dough works best for this recipe as it keeps the blueberries whole when forming the biscuits. Unlike a traditional biscuit cutter which would cut through, and break apart, some of the blueberries before baking.

Nutrition

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This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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Blueberry Biscuits