Blueberry Biscuits

Blueberry Biscuits are quick, simple, and absolutely delicious! Made with just a few pantry staples, they bake up soft, buttery, and perfectly sweet with juicy blueberries in every bite. A cozy treat that comes together in minutes, perfect for breakfast or a last-minute snack.

Love Blueberry Desserts ? Try My Chewy Blueberry Cookies or this Blueberry Cheesecake Swirl Cookies next.

Why You’ll Love This Recipe

These are soft, fluffy, and packed with juicy blueberries in every bite. The simple glaze takes them over the top—it keeps the biscuits moist, adds just the right touch of sweetness, and makes them taste bakery-worthy. Easy to make yet impressive enough to serve guests, they’re the kind of treat you’ll want to bake again and again.

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Ingredient List

Dry Stuff:

• 2 cups all-purpose flour
• 3 tablespoons granulated white sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon ground cinnamon
• ¼ teaspoon salt

Wet Stuff:

• ½ cup (1 stick) unsalted butter, melted
• ¾ cup milk (whole or 2%)
• 1 tablespoon fresh lemon juice

The Good Part:

• 1 cup fresh blueberries

I’ve subbed frozen berries when fresh ones cost $6 a pint. Don’t thaw them. Also tried almond milk once – worked fine but less rich.

Why These Ingredients Work

Melted butter instead of cold chunks changes everything. Cold butter gives you flaky layers like pie crust. Melted butter makes these tender and almost cake-like. Took me three batches to figure this out after reading about it somewhere.

The lemon juice brightens the whole thing without making it taste lemony. It also does some science thing with the baking soda that makes them puff up better. Room temperature milk is key – learned that when my first batch had weird butter clumps throughout.

Cinnamon amount matters. Too much and they taste like coffee shop muffins. This tiny bit just enhances the berry flavor. The sugar amount is perfect – sweet enough but not dessert-level sweet.

Essential Tools and Equipment

Nothing fancy. Big bowl, whisk, rubber spatula, measuring cups. I use a quarter-cup scoop but a big spoon works. Line your pan with parchment paper or you’ll spend twenty minutes scraping stuck bits off later.

How To Make Blueberry Biscuits

Step 1: Oven to 425°F. Parchment on baking sheet.

Step 2: Whisk all dry ingredients in big bowl. Make sure cinnamon gets distributed evenly.

Step 3: Pour melted butter, milk, and lemon juice into flour mixture. Stir just until combined. Seriously, stop when you still see some flour streaks.

Step 4: Add blueberries and fold gently. Don’t mash them or everything turns purple.

Step 5: Scoop quarter-cup portions onto sheet. Space them apart – they spread a little.

Step 6: Bake 9-12 minutes until tops are golden. They’ll spring back when poked lightly.

Expert Tips

Undermix rather than overmix. This is where most people mess up. The dough should look rough and shaggy. If it looks smooth, you’ve gone too far and they’ll be tough.

Personal Secret: I toss berries in about a tablespoon of flour before adding them. Keeps them from sinking to the bottom. Game changer.

Pro Tips & Cooking Hacks

Take milk out thirty minutes before baking so it’s room temp. Cold milk makes the melted butter seize up into little chunks. Not the end of the world but not ideal either.

Fresh lemon juice tastes so much better than bottled. I keep lemons around just for baking now. The bottled stuff tastes artificial.

Don’t open the oven door for the first eight minutes. They need that initial blast of heat to rise properly. I learned this after making flat biscuits several times.

Let the melted butter cool slightly. If it’s too hot, it can cook the milk proteins and make everything weird. Warm is good, hot is not.

Use light-colored baking sheets if you have them. My dark ones always brown the bottoms before the tops are done.

Flavor Variations & Suggestions

Added lemon zest once – really good but almost too lemony. My mom loves them with vanilla extract instead of lemon juice. Mixed berries work but raspberries make them more fragile.

Tried orange juice and zest for a citrus version. Really good but different vibe entirely. Half teaspoon almond extract makes them taste bakery-fancy.

My neighbor adds a tiny bit of cardamom with the cinnamon. Sounds weird but it’s actually really nice.

Make-Ahead Options

Mix dry ingredients the night before and leave covered on counter. In the morning just add wet stuff and bake. Takes five minutes.

You can freeze the scooped unbaked dough. Put them on a sheet pan, freeze solid, then bag them. Bake straight from frozen but add a couple extra minutes. I do this when I know people are coming over.

Recipe Notes & Baker’s Tips

The dough looks messy and wet. That’s normal. Don’t add more flour even though every instinct tells you to. It should be sticky and rough-looking.

These actually taste better the next day. Something about the flavors settling overnight. I make them Saturday evening for Sunday breakfast now.

If your berries are really juicy, they might bleed a little. Doesn’t affect taste but they won’t look as pretty. Frozen berries do this less.

Serving Suggestions

Butter and honey is classic. I like them with good cream cheese and whatever jam I have. Greek yogurt and fresh berries if you’re being healthy. They’re sturdy enough to slice and make breakfast sandwiches.

My kids eat them plain straight from the cooling rack. Can’t argue with that.

How to Store Your Blueberry Biscuits

Airtight container on the counter for three days max. After that they get stale. For longer keeping, wrap individually in plastic and freeze. They’ll keep three months but honestly, they never last that long here.

To reheat, five minutes in a 350°F oven brings them back to life. Microwave works too but makes them a bit chewy. Twenty seconds is enough.

Allergy Information

These have gluten and dairy. For dairy-free, vegan butter works fine. So does oat milk or any plant milk really. For gluten-free, I’d try a cup-for-cup substitute but can’t promise the texture will be the same. Never tried it myself.

Questions I Get Asked A Lot

Frozen berries okay?

Yep. Don’t thaw them first or they’ll bleed everywhere and make purple dough.

Why are mine tough?

Overmixed. Stir just until things come together, even if it looks messy.

Can I use buttermilk?

Sure. Makes them slightly tangier. Might want to cut the lemon juice in half though.

Mine didn’t rise much. What happened?

Old baking powder probably. Check the expiration date. Also make sure oven is actually at 425°F.

Can I double this?

Of course. Just use two pans and maybe rotate them halfway through for even browning.

Berries keep sinking to bottom. Help?

Toss them in a little flour first. Also don’t overmix once you add them.

How do I know when they’re done?

Tops should be golden brown and spring back when lightly touched. Usually takes about 11 minutes in my oven.

💬 Made these? Tell me how they turned out! I love hearing about people’s baking adventures and any changes you made.