Blueberry Biscuits – Soft, Fluffy & Ready in 30 Minutes

These blueberry biscuits are soft, flaky, and filled with juicy bursts of blueberries. They combine the buttery texture of classic biscuits with the gentle sweetness of fresh fruit, making them perfect for breakfast, brunch, or a cozy afternoon snack.

This recipe is simple, beginner-friendly, and ready in under 30 minutes. No mixer required and only basic pantry ingredients needed.

Why You’ll Love These Blueberry Biscuits

• Soft and fluffy with golden edges
• Loaded with fresh or frozen blueberries
• Quick and easy – ready in about 30 minutes
• Perfect for breakf
  ast, brunch, or snacks

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 1/2 cup unsalted butter, cold and cubed
• 3/4 cup buttermilk (or milk + 1 tablespoon vinegar)
• 1 cup fresh or frozen blueberries
• 1 teaspoon vanilla extract (optional)

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
3. Add the cold cubed butter and cut it into the flour using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
4. Gently fold in the blueberries, taking care not to crush them.
5. Pour in the buttermilk and vanilla extract. Mix gently until just combined. The dough should look slightly shaggy.
6. Turn the dough onto a lightly floured surface and pat it into a 1-inch thick rectangle. Cut into biscuits using a cutter or knife.
7. Place the biscuits on the prepared baking sheet and bake for 15–18 minutes, or until the tops are golden brown.
8. Let cool slightly and serve warm.

Tips for Perfect Biscuits

• Use very cold butter for the flakiest texture
• Do not overmix the dough
• If using frozen blueberries, add them directly without thawing

Serving Suggestions

Serve these blueberry biscuits warm with butter, honey, or a light dusting of powdered sugar. They also pair beautifully with coffee, tea, or a glass of cold milk.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat briefly before serving.

Recipe Summary

• Prep Time: 10 minutes
• Bake Time: 15–18 minutes
• Total Time: About 30 minutes
• Yield: 8 biscuits
• Difficulty: Easy