Sweet Blueberry Biscuits

There’s something truly magical about the combination of fresh, juicy blueberries and soft, flaky biscuits. The day I decided to bake Sweet Blueberry Biscuits marked the discovery of what would become a beloved recipe in my home. These biscuits are the perfect blend of sweet and tart, with each bite bursting with blueberries and a hint of lemon, all topped with a delicate vanilla glaze. Not only are they a delight to eat, but they also fill the kitchen with a wonderful aroma that promises something delicious is about to grace the table. Whether served as a special breakfast treat or a comforting snack, these blueberry biscuits are sure to enchant anyone lucky enough to try them.



  • 2 cups Flour
  • 4 teaspoons baking powder
  • 1 cup milk, cold
  • 1/3 cup sugar
  • 5 tablespoons of butter (cold or frozen)
  • 1 teaspoon salt
  • 3 ounces blueberries, fresh or dried


  • 1 cup powdered sugar
  • 1/8 cup water
  • 1 teaspoon vanilla
  • 1/2 teaspoon lemon juice


  1. Preheat your oven to 450°F (232°C).
  2. In a mixing bowl, combine the flour, sugar, baking powder, and salt. Gradually add the cold milk to the dry ingredients, mixing until just combined.
  3. Cut the cold or frozen butter into small chunks and distribute them evenly throughout the dough. Fold and knead the dough gently, ensuring the butter remains in small chunks.
  4. Carefully incorporate the blueberries into the dough, trying not to crush them.
  5. Transfer the dough to a floured surface, and roll it out to about ¼ to ½ inch thickness. Cut into biscuits using a biscuit or cookie cutter.
  6. If the dough becomes too warm and the butter starts to melt, place it in the freezer for 10-15 minutes before continuing.
  7. Bake the biscuits for 7-12 minutes or until lightly golden.
  8. Brush the freshly baked biscuits with melted low-fat butter.
  9. For the glaze, mix powdered sugar, water, vanilla, and lemon juice in a bowl until smooth. Drizzle over the biscuits using a fork.

Additional Tips

  1. Cold Ingredients: Keeping the milk and butter cold is crucial for achieving flaky biscuits. If possible, freeze the butter before using it.
  2. Handling the Dough: Handle the dough as little as possible to prevent the butter from melting and to keep the biscuits light and airy.
  3. Blueberry Placement: When folding in the blueberries, be gentle to avoid squishing them, which could lead to unevenly colored dough.
  4. Biscuit Thickness: For taller biscuits, roll the dough closer to ½ inch thickness. Adjust baking time accordingly.
  5. Glaze Consistency: If the glaze is too thick, add a little more water. If it’s too thin, add more powdered sugar until the desired consistency is reached.

FAQ Section

  1. Can I use frozen blueberries? Yes, frozen blueberries can be used without thawing to prevent the dough from becoming too wet.
  2. What if I don’t have a biscuit cutter? You can use a round glass or cup as a substitute. Just be sure to flour the rim to prevent sticking.
  3. Can I make the dough ahead of time? Yes, the biscuit dough can be prepared and refrigerated overnight. Bake fresh in the morning for the best results.
  4. How do I store leftover biscuits? Store them in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
  5. Can I add other ingredients to the biscuits? Absolutely! Consider adding lemon zest to the dough or swapping the blueberries for raspberries or blackberries for a different flavor profile.

Sweet Blueberry Biscuits are not just a treat; they’re an experience. From the moment you start preparing the dough to the last bite of a biscuit, the process is as rewarding as it is delicious. These biscuits are perfect for any occasion, from a lazy Sunday breakfast to an elegant afternoon tea. With this recipe, you’re sure to bring a touch of sweetness and a lot of smiles to any table.