Fluffy Blueberry Biscuits made with buttermilk, fresh blueberries, lemon zest, and finished with a sweet lemon glaze. Simple, cozy, and perfect for brunch!
I remember visiting my grandma’s house every summer. You know the kind of place—doilies on everything, the smell of something always baking, and one of those cookie tins that never actually had cookies in them. She made the fluffiest, most melt-in-your-mouth biscuits I’ve ever tasted. But here’s the thing—Grandma didn’t do blueberries. “Fruit belongs in pie,” she used to say.
Well… sorry, Grandma, but I’m bending the rules a bit. I figured if her biscuits were already perfect, adding blueberries and a zingy lemon glaze would only make them better. And guess what? I was right. (Don’t tell her I said that.) These Blueberry Biscuits are a mashup of nostalgia and a little rebellion—and I’m here for it.
Why You’ll Love This Blueberry Biscuits Recipe?
- They’re ridiculously easy. No rolling pins, no biscuit cutters, no stress.
- You get fluffy, tender biscuits with crispy golden edges. (The best of both worlds!)
- Juicy blueberries in every bite. Sweet, tart, and totally addictive.
- The lemon glaze? It makes them taste fancy—even if you’re still in pajamas at noon.
- Perfect for brunch, dessert, or an afternoon snack when you’re pretending to work but really just need something sweet.
Ingredient Notes:
I know recipes can get a little overwhelming with ingredients, so here’s a laid-back breakdown. Think of this like me handing you my shopping list at the farmer’s market.
- All-Purpose Flour (2 cups): Nothing fancy here. Just the good old pantry staple.
- Granulated Sugar (2 tbsp): Sweet but not too sweet—these aren’t cupcakes.
- Baking Powder & Baking Soda (2 tsp & ½ tsp): The power couple of biscuit fluffiness.
- Kosher Salt (¾ tsp): A little salt makes everything taste better. Trust me on this.
- Lemon Zest (zest of 1 lemon): Adds that zing that makes people go, “Hmm, what’s in this?”
- Cold Buttermilk (1 cup): Buttermilk makes them super tender. No buttermilk? No problem. Add a splash of vinegar to regular milk and wait 5 minutes.
- Melted Butter (½ cup): Yep, it goes in the dough AND on top. Because butter.
- Vanilla Extract (1 tsp): A little splash of cozy.
- Blueberries (1 cup): Fresh or frozen. Use what you’ve got! Just don’t thaw frozen ones or you’ll end up with purple dough (been there, done that).
- Turbinado Sugar (for sprinkling): Totally optional, but it gives a killer crunchy top.
- Lemon Glaze (1 cup powdered sugar + lemon juice + zest): The drizzle that ties it all together.
How To Make Blueberry Biscuits?
Step 1: Crank Up the Heat
Preheat your oven to 475°F. Yeah, it’s hot, but that’s how you get those golden brown tops that make you do a little fist pump.
Step 2: Dry Ingredients First
In a big bowl, whisk together your flour, sugar, baking powder, baking soda, salt, and lemon zest. If the zest sticks to the whisk, just tap it in. It’s fine.
Step 3: Wet Ingredients
In another bowl (or giant coffee mug if you’re like me and don’t want to wash another bowl), stir together your buttermilk, melted butter (cooled slightly), and vanilla extract. It’s gonna look a little clumpy. That’s the magic happening.
Step 4: Bring It Together
Pour the wet stuff into the dry stuff and stir until just combined. Don’t overthink it. Fold in the blueberries gently. You want them whole, not smushed.
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Step 5: Scoop & Sprinkle
Use a spoon (or your hands, no judgment) to drop big blobs onto a parchment-lined baking sheet. Sprinkle with turbinado sugar if you have it. If not, hey, they’ll still be delicious.
Step 6: Bake
Pop ‘em in for 10-14 minutes. Mine are perfect at 12, but every oven is its own beast. Look for golden brown tops and you’re golden, too.
Step 7: Glaze Time
While they cool (just a bit), whisk together powdered sugar, lemon juice, and zest. Drizzle generously. Don’t be shy!
Storage Options:
- Room Temp: 2 days in an airtight container.
- Fridge: Up to 5 days. Microwave for 10 seconds before eating for that fresh outta the oven vibe.
- Freezer: Freeze unglazed biscuits. When you want one, warm it up and glaze on demand.
Variations and Substitutions:
- Swap the berries: Raspberries or chopped strawberries would be amazing.
- Gluten-free? Use a 1:1 gluten-free flour blend. Texture’s a bit different but still yummy.
- No buttermilk? Make your own with milk + vinegar or lemon juice.
- Feeling fancy? Add a handful of chopped nuts. Pecans or almonds work great!
What to Serve with Blueberry Biscuits?
- A giant mug of coffee (obviously).
- Whipped cream & more berries for an easy dessert.
- Greek yogurt & honey drizzle for a healthyish breakfast.
- Side of bacon if you’re living your best brunch life.
Frequently Asked Questions:
Can I use frozen blueberries?
Absolutely. Just use them straight from the freezer. No need to thaw!
Why is my dough sticky?
It’s supposed to be! If it’s really hard to handle, dust a little extra flour on top before scooping.
Do I need the glaze?
You don’t, but it makes them extra special. Like, brunch-at-a-café special.
And that’s it! These Blueberry Biscuits are officially my favorite lazy morning treat, and I hope they’ll be yours too. If you try them, I’d love to hear how they turned out. Did you eat four in one sitting like I did? No judgment here.
Drop me a comment or tag me in your biscuit photos. We can be blueberry besties.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Blueberry Biscuits
Ingredients
Ingredients for the Biscuits:
- 2 c all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp kosher salt
- Zest of 1 lemon
- 1 c cold buttermilk
- 1/2 c unsalted butter melted and cooled slightly
- 1 tsp pure vanilla extract
- 1 c fresh or frozen blueberries
- Turbinado sugar for sprinkling on the biscuits
Ingredients for the Lemon Glaze:
- 1 c confectioner’s sugar
- 2 to 3 tbsp lemon juice
- 1/2 tsp lemon zest
Instructions
- Preheat your oven to 475°F. Line a baking sheet, with parchment paper. Use a Silpat mat for easy cleanup.
- In a bowl whisk together flour, granulated sugar, baking powder baking soda, salt and lemon zest.
- In another bowl mix the buttermilk with the butter that has slightly cooled. Add in the vanilla extract for flavor.
- Pour the buttermilk mixture into the ingredients. Stir gently until everything is just combined. Then carefully fold in the blueberries.
- Drop portions of batter about 3 tablespoons each onto your baking sheet. Sprinkle some Turbinado sugar on top for a touch. Bake in the oven for 10 to 14 minutes until they turn brown.
- Let your biscuits cool for 5 minutes on the baking sheet before transferring them to a wire rack to fully cool down.
- Whisk together confectioner's sugar, lemon juice and lemon zest until you get a consistency.
- Drizzle the lemon glaze, over your cooled biscuits to add some sweetness. Now it's time to enjoy your homemade Blueberry Biscuits!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
