Fluffy Homemade Blueberry Biscuits combine fresh berries and a buttery biscuit dough for delicious dessert or breakfast treats. The biscuits have golden tops, tender flaky layers, and are lightly sweetened to let the berries shine.
These blueberry biscuits are perfect for the height of summer, but don’t fret. They freeze so well you can tuck some away to brighten a winter weekend! The dough is cut in squares instead of using a biscuit cutter so there’s no waste and every biscuit is as tender as the first.
Do you love biscuits as much as we do? Try these Zucchini Cheddar Cornmeal Biscuits or Peach Biscuits next!
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Ingredients
I include ingredient notes here when I think they’ll be helpful, including ways to source, any preparation tips, or why I've chosen a particular ingredient. Be sure to check out the recipe card below for the full list of ingredients and their quantities!
- All-Purpose Flour - These biscuits bake up tender and fluffy with all-purpose flour.
- Sugar - Just a bit of sugar helps to lightly sweeten the biscuits so that they don’t overpower your berries.
- Baking Powder and Cream of Tartar - Using baking powder as a leavener plus a bit more acid from the cream of tartar helps give the blueberry biscuits plenty of rise. Did you know that cream of tartar is simply tartaric acid?
- Salted Butter - We always have salted butter on hand so I generally develop recipes with salted (Costco) butter. If you only have unsalted butter, add an additional ¼ teaspoon of salt to the dry ingredients.
- Blueberries - Fresh blueberries will work best in this recipe because they will stay whole and not smear in the dough as much as a frozen blueberry. If you only have frozen berries, use them! Just keep them frozen and add them directly to the dough mixture without thawing.
- Egg - Just one egg helps bind the dough.
- Sour Cream - Sour cream adds richness and a bit of acid to the blueberry biscuits, so don’t swap for fat-free or light sour cream.
- Vanilla - Just a teaspoon is needed to add a layer of flavor and aroma to the biscuits.
- Milk - 2% milk was used to develop this recipe.
Instructions
Preheat your oven to 425°F and clear off a spot on your counter for shaping and cutting the biscuits.
Line a sheet pan with parchment paper. If you crumple up the paper before spreading it out over the sheet pan it will behave and lay flat for you.
Add the flour, sugar, baking powder, cream of tartar, and salt to a large mixing bowl.
Whisk the dry ingredients together and then add 8 tablespoons of cubed butter to the dry ingredients. Toss the cubes around until they are uniformly coated with the flour mixture.
Use your thumb and forefinger to press each cube of butter into a flat disk. Toss the mixture again to coat the butter pieces.
Add the blueberries to the bowl and toss them to coat everything in the flour mixture.
In a medium bowl, whisk together the egg, vanilla, sour cream, and milk.
Add the wet ingredients to the flour mixture and stir with a wooden spoon until it starts to come together into a dough. Use your hands to then fold the dough over itself several times, rotating the bowl as you go.
Once all of the flour has been incorporated, move the dough to a piece of parchment on your countertop. I generally use the same paper I line my sheet pan with. Shape the dough into a 12” x 6” rectangle, trying to keep the blueberries as whole as possible. Some will get mushed in the process!
Cut the dough into 8 squares, roughly 3” x 3”. Transfer the biscuits to your baking sheet.
Melt the remaining 2 tablespoons of butter and brush each biscuit with the melted butter.
Bake the biscuits for 20-22 minutes, until the tops are lightly browned, the biscuits are puffed up, and the bottoms are golden.
Substitutions and Variations
The substitutions listed below have been tested in this recipe and work well. If you successfully make any other ingredient substitutions, let us know in the comments!
- Use Greek Yogurt - If you don’t have sour cream on hand, full-fat Greek yogurt is a good substitute.
- Add Lemon or Herbs - Add the zest of one lemon or two tablespoons of thinly sliced basil leaves to the dry ingredients to add extra layers of flavor to the blueberry biscuits. Herbs like basil or thyme perfectly compliment your blueberries!
- Add a Glaze - Mix ½ cup of powdered sugar to a small bowl and stir it together with 1 ½ teaspoons of water or lemon juice to create a glaze. It should be thick enough to fall in a ribbon from a spoon. Drizzle the cooled biscuits with the glaze and allow it to harden before serving.
Serving Suggestions
Serve the biscuits immediately for steamy, tender centers and crisp edges. Split the biscuits and serve them with softened butter, lemon curd, jam, jelly, or cream cheese. Try this recipe for Mom's Lemon Curd for a real treat! If you are glazing the biscuits, wait for them to cool before adding the glaze.
Perfect Berry Shortcakes
Allow the biscuits to cool and split them for the best berry shortcake ever! Whip some heavy cream with powdered sugar and a dash of vanilla and layer it over the biscuit with fresh berries.
Or serve your blueberry biscuits with a scoop of ice cream and fresh berries for a dessert treat! This Sweet Corn Ice Cream (pictured below) or 3-Ingredient Blueberry Ice Cream would be next-level delicious with these tender biscuits and berries.
Storage
Store your baked biscuits in an airtight container at room temperature for up to two days. The biscuits are best fresh, but can be split and reheated in the toaster oven or under the broiler to bring back the crisp edges.
You can also freeze your baked biscuits in a zip bag with as much air removed as possible. Allow them to defrost at room temperature and then reheat them in the toaster oven or under the broiler briefly.
Make-Ahead Options
You can prepare the biscuit dough and cut it into 8 biscuits ahead of time! Chill your biscuits on the parchment paper and cover the sheet pan with plastic wrap the night before you bake. In the morning, remove the sheet pan and the plastic wrap from the fridge and then preheat your oven. Brush the biscuits with butter as directed in the recipe. You may need to add a couple of minutes to the baking time to make up for the chilled biscuits, but you’ll have perfectly fresh breakfast biscuits!
If you’d like to freeze your unbaked biscuits for later, here’s my favorite method: Freeze the cut biscuits on the baking sheet until they are solid. Then, transfer them into a zip bag and remove as much air as possible. The night before you are ready to bake the blueberry biscuits, transfer them to a parchment lined baking sheet and place them into the refrigerator to thaw. Again, brush the biscuits with butter as directed in the recipe before baking. Bake, adding a couple of minutes to ensure the biscuits are baked through in the center.
FAQ
Cream of tartar is a potassium salt of tartaric acid. A byproduct of the winemaking process, this acid helps bring tangy flavor to a recipe (snickerdoodles wouldn’t be the same without it). It also helps baked goods rise by providing acid to react with baking soda (a base) to produce gas bubbles. In biscuits it helps create a fluffy texture.
A biscuit (in the United States) is usually savory, with no eggs, and made with buttermilk while a scone is sweetened and made with cream and eggs. This recipe blurs the line a bit as the dough is folded to create layers (more of a biscuit technique) but is sweet and contains an egg. Call it whatever you want, but these are delicious!
Once the butter is added, try to work quickly so that it is still cold when the biscuits are placed in the oven to bake. While the leavening will help the biscuits rise, the butter will release steam and help create flaky, tender layers.
More Berry Treats
Check out the recipes below if you want to indulge all of your berry cravings:
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Recipe
Homemade Blueberry Biscuits
Ingredients
- 3¼ cups all-purpose flour (410g)
- ¼ cup granulated sugar
- 4 teaspoon baking powder
- ¾ teaspoon cream of tartar
- ½ teaspoon kosher salt
- 10 tablespoon salted butter (cubed and divided)
- 1½ cups blueberries (fresh, clean and dry)
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- ½ cup 2% milk
Instructions
- Preheat the oven to 425°F and line a sheet pan with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, cream of tartar, and salt.
- Add 8 tablespoons of cubed butter and use your fingers to toss the butter and coat each cube in flour. Press each cube between your thumb and forefinger to shape it into a flat disc.
- Add the blueberries to the flour and butter and toss well with your fingers to mix everything together.
- In a medium bowl, whisk together the egg, vanilla, sour cream, and milk until smooth.
- Pour the wet mixture over the dry ingredients. Stir with a wooden spoon until the dough is starting to come together.
- Using your hands, fold the dough over itself several times, pressing the dough together and rotating the bowl in between folds, until all of the flour is incorporated.
- Place a sheet of parchment paper over your countertop and transfer the dough in an elongated mound to the parchment paper. Press the mound into a 12" x 6" rectangle. Some berries will get mashed in the process but they will bake up jammy and delicious.
- Cut the dough into 8 squares. Transfer each one to the prepared baking sheet.
- Melt the remaining two tablespoons of butter and brush over the tops of the biscuits.
- Bake for 20-22 minutes, until the tops are lightly browned and the bottoms of the biscuits are golden.
- Serve immediately with jam, butter, cream cheese, or lemon curd. Cool completely before storing any leftovers in an airtight container.
Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts caculator to obtain the most accurate nutrition facts for your meal.
Cassie says
I’d love to hear how you enjoy these blueberry biscuits! My favorite is to spread some lemon curd over a warm one straight from the oven.