These Blueberry Biscuits are flaky, buttery, and packed with fresh blueberries. Scrumptious and easy to make, they’re the perfect treat for breakfast or brunch.
One of the first things I noticed after moving to LA is how much people here love brunch. It inspired me to make a batch of blueberry biscuits.
And oh my God, they turned out so well. The outside is crisp and golden, while the inside is light and tender with bursts of sweet blueberry.
This might be one of the best things I’ve made in a while. And surprisingly easy, too.
I like to drizzle mine with honey and butter and enjoy them with a cup of tea. Delicious.
Why You’ll Love These Blueberry Biscuits
There are plenty of reasons to love these blueberry biscuits.
- Flaky and buttery. They’re crisp and golden on the outside with a light crumb and tender interior.
- Packed with blueberries. Every bite has juicy blueberries throughout the biscuit.
- Easy to make. No mixer needed and the dough comes together quickly.
- My mom’s cream trick. Instead of buttermilk, heavy cream and vinegar make these biscuits richer and extra tender.
- Ready in about 30 minutes. These biscuits come together quickly and bake in just 15 minutes.
Ingredients
You probably already have most of these ingredients in your kitchen.
- Heavy cream and vinegar. This is my mom’s trick and the secret to these biscuits. The cream makes them richer and more tender than biscuits made with regular buttermilk.
- All-purpose flour. Spoon the flour into your measuring cup and level it off. Scooping directly from the bag will pack in too much flour and make the biscuits dense.
- Baking powder and baking soda. Make sure they’re fresh. Otherwise, the biscuits won’t rise.
- Granulated sugar. Add a little more if you prefer sweeter biscuits.
- Salt. Don’t skip it. Even in sweet biscuits, salt is what brings out the flavor.
- Unsalted butter. Keep the butter very cold before mixing it in. Cold butter is what creates those tender layers as the biscuits bake.
- Fresh blueberries. Gently toss the blueberries with the flour mixture before adding the liquid. This helps prevent them from sinking.
How to Make Blueberry Biscuits
Follow these steps to bake a batch of light, buttery blueberry biscuits.
1. Prep. Preheat the oven to 450°F and line a baking sheet with parchment paper. Cut cold butter into cubes and freeze.
2. DIY Buttermilk. In a small bowl, stir together 1 cup heavy cream and 1 tablespoon vinegar. Let sit for about 5 minutes to thicken.
3. Mix the dry ingredients. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
4. Cut in the butter. Add the cold butter cubes and cut them into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter.
5. Add the blueberries. Gently toss the blueberries into the flour mixture.
6. Add the liquid. Pour in the cream mixture and stir just until the dough comes together. The dough should look slightly shaggy. Do not overmix.
7. Shape and fold the dough. Turn the dough onto a lightly floured surface and gently pat it into a rectangle. Fold the dough in half, then gently it down again to about ¾ to 1 inch thick.
8. Cut the biscuits. Cut the dough with a biscuit cutter or glass and place the biscuits on the prepared baking sheet. Chill for 10-15 minutes if the butter in the dough has started to soften.
9. Bake. Bake for about 15 minutes, or until the tops are golden brown. Let biscuits cool on the pan for about 5 minutes, then transfer to a wire rack.
10. Serve with honey and butter. Enjoy!
Tips for the Best Biscuits
Keep these tips in mind while working for the best blueberry biscuits.
- Use extra cold butter. Cut the butter into cubes and pop them in the freezer while you prep the rest of the ingredients. It’ll be perfectly cold by the time you’re ready to use it.
- Use cream instead of buttermilk. I use my mom’s trick of mixing cream with a little vinegar. The cream adds richness, making the biscuits tender and flavorful but still light.
- Fold the dough once. After the dough comes together, pat it into a rectangle, fold it in half, then pat it down again. This helps the biscuits rise taller.
- No biscuit cutter? Use a glass. I actually misplaced mine and used a drinking glass instead. It works great. Just flour the rim and inside so the dough doesn’t stick.
- Don’t twist the cutter. When cutting the biscuits, press straight down instead of twisting. Twisting seals the edges and keeps the biscuits from rising as tall.
- Freeze if the dough softens. If the butter starts to melt while shaping the biscuits, pop them in the freezer for about 5 minutes before baking. It firms the butter back up quickly.
- Don’t overmix the dough. Stir just until the dough looks shaggy and the flour is mixed in. Overmixing can make the biscuits dense instead of light.
Fresh vs Frozen Blueberries
Use fresh blueberries if you want clean-looking biscuits with whole berries throughout. They hold their shape well and won’t bleed as much into the dough.
Frozen blueberries work too and are often sweeter since they’re picked at peak ripeness. Just add them straight from the freezer and don’t thaw them first, or they’ll turn the dough purple.
How to Store Blueberry Biscuits
At Room Temp: Place cooled biscuits in an airtight container and keep at room temperature for up to 2 days.
In the Fridge: For longer storage, refrigerate them for up to 5 days.
To Reheat: Warm refrigerated biscuits in a 300°F oven for 10-12 minutes, in the air fryer at 320°F for 3-4 minutes, or microwave for 20-30 seconds until heated through.
Can You Freeze Blueberry Biscuits?
Yes. Place cooled biscuits in a freezer-safe bag or airtight container and freeze for up to 3 months.
To Reheat: Warm frozen biscuits in a 325°F oven for 10-12 minutes, in the air fryer at 320°F for 5-6 minutes, or microwave for 30-45 seconds.
What to Serve with Blueberry Biscuits
These blueberry biscuits are delicious on their own, but they’re even better with a little something on top.
- Honey & butter. My favorite. It’s simple, but the flavors together are amazing. The honey adds sweetness while the butter melts into the warm biscuit.
- Sugar glaze. Drizzle a quick glaze on top for a bakery-style finish. Mix 1 cup powdered sugar, 2–3 teaspoons milk, and a splash of vanilla until smooth.
- Lemon curd. The bright citrus flavor pairs beautifully with blueberries and adds a nice tangy contrast.
- Jam. Blueberry, strawberry, or raspberry jam all work well here and make the biscuits extra fruity.
- Whipped cream. A dollop of lightly sweetened whipped cream turns these into a simple dessert.
- Cream cheese. Spread a little softened cream cheese on a warm biscuit for a creamy, slightly tangy topping.
Frequently Asked Questions
Blueberry Biscuits (Flaky, Buttery, Easy)
Ingredients
- 1 cup heavy cream + 1 tablespoon vinegar (buttermilk substitute)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¼ cup granulated sugar
- ½ cup unsalted butter cold and cut into small cubes
- 1 cup fresh blueberries
Instructions
- In a small bowl, stir together 1 cup heavy cream and 1 tablespoon vinegar. Let sit for about 5 minutes to thicken slightly.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Add cold butter cubes and cut them into the flour using a pastry cutter or your fingertips. Mixture should resemble coarse crumbs with some pea-sized pieces of butter.
- Gently toss in blueberries.
- Pour in the cream mixture and stir just until the dough comes together. The dough should look slightly shaggy. Do not overmix.
- Turn the dough onto a lightly floured surface and gently pat it into a rectangle. Fold the dough in half, then pat it down again to about ¾ to 1 inch thick. Cut with a biscuit cutter and place on the prepared baking sheet.
- (If the butter in the dough has started to melt, refrigerate for 10-15 minutes before baking.)
- Bake for about 15 minutes, or until the tops are golden brown.
- Let the biscuits cool on the pan for about 5 minutes, then transfer to a wire rack. Serve with honey and butter. Enjoy!
