These Old-Fashioned Blueberry Glazed Biscuits are made with flour, butter, buttermilk, blueberries, and a tangy lemon glaze—simple comfort.
I wasn’t trying to reinvent breakfast. Honestly, I was just looking to escape the mountain of dishes in the sink and the weird leftover garlic smell clinging to the kitchen from the night before. There was half a bag of frozen blueberries hiding behind a forgotten veggie burger, one tired-looking lemon, and no plans for the day. Which, honestly, is sometimes the best place to start.
I’d never made Old-Fashioned Blueberry Glazed Biscuits before. In fact, biscuits and I have always had a rocky relationship. Either too dry, too flat, or just plain underwhelming. But that morning, I just… needed something cozy. Something that felt like a little win. You know that feeling? When everything else feels off, but your dough comes together just right?
I didn’t measure perfectly. I definitely eyeballed the lemon zest. I may have dropped a biscuit dough ball on the floor and shouted something I won’t repeat here. But when those biscuits came out of the oven—warm, golden, bursting with blueberries and that sweet-tart glaze dripping down the sides—it felt like everything was okay. Or, at least, it would be.
Why You’ll Love This Old-Fashioned Blueberry Glazed Biscuits Recipe?
They’re not perfect. But that’s the point. They’re a little rustic, a little messy, and ridiculously good in that “how did something this easy make me this happy?” kind of way. The biscuits themselves are fluffy and rich, thanks to the butter and buttermilk (which I almost always forget to buy, so thank you apple cider vinegar for being my backup). And then the glaze—it’s not just sweet, it’s got a kick of citrus, a hint of vanilla, and the kind of cinnamon warmth that makes you want to eat these barefoot by the window with a cup of something hot and your phone on Do Not Disturb.
They’re breakfast, dessert, snack, and hug all in one.
Ingredient Notes:
Here’s what you need—and why it doesn’t have to be perfect.
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All-purpose flour (2 cups): Standard. Nothing fancy. Use whatever’s in the pantry.
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Baking powder (1 tbsp): That’s a lot, but you want lift. These aren’t pancakes.
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Salt (1 tsp): Don’t skip it. It makes everything else pop.
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Sugar (1 tbsp): Just a kiss of sweetness in the dough—not enough to make it cake, but enough to say, “Hey, I’m here.”
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Butter (½ cup, softened-ish): I’ve used cold. I’ve used slightly melted. As long as it’s real butter, it works. Just don’t use margarine. Ever.
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Buttermilk (1¼ cup): If you have it, great. If not? Mix 1 cup milk with 1 tbsp lemon juice or ACV. Stir, let it sit 5 min, boom—buttermilk.
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Frozen blueberries (1 cup): Don’t thaw them. Trust me. It gets messy. Plus, the burst of cold helps keep your dough from getting too soft.
For the glaze:
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Powdered sugar (1 cup): The base. No notes.
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Heavy cream (2 tbsp): Makes it creamy. Use milk if that’s all you’ve got.
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Vanilla (½ tsp): Optional but lovely.
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Zest + juice of 1 lemon: Adds brightness. If your lemon is sad and dry? Add a splash of bottled lemon juice and pretend it’s fine.
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Cinnamon (¼ tsp): That little extra something. Optional, but it makes it feel like fall morning magic.
How To Make Old-Fashioned Blueberry Glazed Biscuits?
- First things first: Preheat your oven to 400°F. Then grease a skillet or pan. I like using a cast iron skillet because it makes the edges crisp up perfectly, but use what you’ve got. These biscuits don’t care.
- In a big bowl, toss together the flour, baking powder, salt, and sugar. Add in your butter, and use your fingers to smush it into the flour until it looks like crumbly sand. Don’t overthink it.
- Pour in the buttermilk (or your faux version), and stir until it just comes together. Then fold in the frozen blueberries. Gently. I mean it. This is not the moment to go full Hulk with your spoon.
- Flour your countertop and plop the dough down. Pat it out with your hands—skip the rolling pin, this is biscuit-making, not pastry school. Use a biscuit cutter or a mason jar lid (I’ve used a wine glass, no shame) to cut out your rounds.
- Nestle those biscuits into your pan, shoulder to shoulder. Bake for 30 minutes or until the tops are just golden and the smell makes you do a little happy sigh.
- While they bake, make the glaze. Just whisk everything together. It should be thick but pourable. Like… drip off a spoon, but still coat it. You know?
- The second those biscuits come out? Pour that glaze right on top. Watch it sink in. Try not to burn your mouth taking the first bite too soon (I never wait, so no judgment).
Storage Options:
Will they make it to tomorrow? That’s a different question. But if you somehow have leftovers, store them in an airtight container on the counter for up to 2 days. Or pop them in the fridge for 4–5.
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To reheat: Microwave for 15–20 seconds. Or stick them in the oven at 300°F to revive the edges.
Pro tip: Save some glaze to add again after reheating. No one has to know.
Variations and Substitutions:
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No blueberries? Try raspberries, chopped strawberries, even cranberries if you’re wild like that.
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Gluten-free? Use a 1:1 flour blend. Might be slightly crumblier, but still good.
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No heavy cream? Milk or even almond milk works.
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No lemon? Use orange zest/juice. Different vibe, still delicious.
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Wanna get weird? Add a little rosemary to the dough. Trust me—it works.
What to Serve with Old-Fashioned Blueberry Glazed Biscuits?
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A mug of coffee you forgot about but reheat anyway.
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A smear of whipped butter if you’re feeling bougie.
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A couple bacon strips for that sweet-savory balance.
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Scrambled eggs when you’re pretending this is part of a balanced breakfast.
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Another biscuit.
Frequently Asked Questions:
Can I make the dough ahead of time?
Totally. Cut the biscuits, cover them, and chill overnight. Bake in the morning and pretend you’re one of those people who has their life together.
Can I skip the glaze?
You can, but also… why? That’s like skipping the frosting on a cupcake.
Can I freeze them?
Yep! Bake, cool, and freeze. Glaze after reheating for max impact.
So there you go—Old-Fashioned Blueberry Glazed Biscuits that don’t require perfection, just a little butter, some frozen fruit, and a willingness to get your hands messy. They’re soft, sweet, and a little nostalgic in a way that’s hard to explain but easy to fall in love with.
If you give these a try, I wanna hear how it went. Did you make swaps? Eat four in one sitting? Drop one on the floor and pick it up anyway? You’re my kind of person. Let’s talk biscuits.
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Planning to try this recipe soon? Pin it for a quick find later!
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Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Ingredients
For the Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- ½ cup unsalted butter softened and cut into cubes
- 1¼ cups buttermilk
- or 1 cup milk + 1 tablespoon apple cider vinegar
- 1 cup frozen blueberries
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- ½ teaspoon vanilla extract
- 1 lemon zest and juice
- ¼ teaspoon ground cinnamon
Instructions
Preheat the Oven:
- Set the oven to 400°F (200°C). Lightly grease a large oven-proof skillet or baking dish.
Prepare the Dry Ingredients:
- In a large mixing bowl, combine the flour, baking powder, salt, and sugar. Whisk until well blended.
Incorporate the Butter:
- Add the cubed butter to the dry mixture. Using your hands or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs.
Add the Liquid Ingredients:
- Pour the buttermilk (or milk and vinegar mixture) into the flour mixture. Stir until a soft dough forms. Gently fold in the frozen blueberries, being careful not to overmix.
Shape the Biscuits:
- Transfer the dough to a lightly floured surface. Pat it into a 1-inch thick disc. Use a 3-inch biscuit cutter to cut out biscuits, reforming the dough as needed for additional biscuits.
Arrange and Bake:
- Place the cut biscuits into the greased skillet so they are slightly touching. Bake for 30 minutes or until the tops are golden and the centers are cooked through.
Prepare the Glaze:
- While the biscuits bake, whisk together the powdered sugar, heavy cream, vanilla extract, lemon zest and juice, and cinnamon in a small bowl until smooth.
Glaze and Serve:
- Once the biscuits are removed from the oven, drizzle them with the prepared glaze while they are still warm. Serve immediately.
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!