Blueberry biscuits are tender, buttery, and filled with juicy fresh blueberries. Made with simple pantry ingredients, these homemade biscuits make the perfect breakfast or dessert treat.
Recipe summary
Flavor/texture: Flaky, tender, and buttery biscuits are lightly sweetened and filled with juicy blueberries.
Made with few ingredients: Blueberries, buttermilk, cold butter, flour, sugar, salt, and leavening. That's it!
Yield: 7 biscuits
Pan size: 10-inch cast iron
More biscuit recipes: Cast Iron Buttermilk Biscuits, Jalapeño Cheddar Biscuits, Buttery Stovetop Biscuits, and Cheese Stuffed Biscuits
Ingredients and substitutions
- Unsalted butter - Your butter needs to be cold - straight from the refrigerator or freezer. I like to shred mine with the large side of a cheese grater because it incorporates seamlessly into your dough. If you need to pause at any point while preparing your biscuits, place your butter back in the refrigerator until ready to use.
- All-purpose flour - Do not substitute with other types of flour (self-rising flour, cake flour, etc), because it will change the acidity and/or texture of your biscuits.
- Buttermilk - Cannot be substituted with other types of milk. Buttermilk adds the perfect amount of acidity paired with the leavening agents in this recipe.
- Blueberries - Fresh, never frozen blueberries are best. Frozen blueberries can work, but need to be thawed first. See my tips below for using frozen blueberries.
- Granulated sugar - A small amount of sugar is added to make these biscuits a little sweet. Sugar also helps keep your biscuits moist.
- Leavening agents - You'll need baking soda and baking powder for this recipe. One cannot be substituted with the other - you'll need both to get the perfect rise in your biscuits.
- Salt - Enhances the flavor of your biscuits.
How to make blueberry biscuits
- Add dry ingredients to a large bowl and whisk to combine. Grate cold butter into the bowl and toss with flour. Add buttermilk and gently stir until ingredients are mostly incorporated. Pour out onto a lightly floured surface.
- Pat dough into a large rectangle, top with blueberries, and pat them gently into the dough.
- Carefully fold dough in half and pat back into a large rectangle. Repeat this process four more times.
- Use a 3 inch biscuit cutter to cut biscuits (take care not to twist the cutter) and place into a buttered cast iron pan. Reform leftover dough and cut more biscuits until most of your dough is used.
- Bake biscuits until golden brown across the top.
Tips and tricks
The importance of folding dough - Folding biscuit dough is one of the most important steps in making biscuits. The goal of folding is to create layers of cold butter throughout the dough. Once baked, this makes those flaky, tender layers in your biscuits.
Visual aid for folding - If you're a visual person, here's a great YouTube video showing how exactly to fold biscuit dough: Biscuits and Shortcakes: Folding and Turning
Use cold butter - When baked, the butter melts and creates steam, which makes little pockets of air inside your biscuit. Make sure your butter is cold and don't handle the dough so much that the butter melts.
Do not knead your dough - Biscuit dough does not need to be kneaded like bread dough. In fact, you want to handle your dough as little as possible. Gently stir your ingredients until they're just incorporated, then only use gentle pats when folding your dough.
Cutting your biscuits - Do not twist your biscuit cutter. Twisting the cutter while stamping out your biscuits seals the edges, which means they'll rise less while cooking. Use a straight up and down motion while cutting.
Serve with - Peach Freezer Jam or Whipped Honey Butter for breakfast with coffee or as an after-dinner treat.
Frequently asked questions
Fresh blueberries will give you the best results in this recipe, but frozen blueberries can be used when prepared properly.
Place frozen blueberries in a colander and allow to thaw completely. Strain excess juices and gently pat dry with a paper towel. Frozen, thawed blueberries are likely to add extra liquid to your biscuits, so take care to remove as much excess juice as possible.
This recipe yields about seven 3-inch round biscuits, or ten 2.5-inch round biscuits. The quantity depends on the thickness of your dough and size of your biscuit cutter.
Once your dough has been folded and is ready to cut, use a sharp knife and cut your dough into squares.
Homemade biscuits keep for 1-2 days at room temperature in a sealed container, up to 1 week in the refrigerator, or 2-3 months in the freezer.
Yes, biscuits will keep for 2-3 months in the freezer. If freezing, seal tightly with foil or plastic wrap and store in a freezer safe container.
Recommended
📖 Recipe
Blueberry Biscuits
Ingredients
- 2 cups (240 g) all purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- 4 tablespoons unsalted butter, cold
- 1 cup (227 g) buttermilk
- 1 cup (155 g) fresh blueberries
Instructions
- Preheat oven to 425℉. Butter a 10 inch cast iron pan (or other similarly sized baking dish) and set aside.
- In a bowl, add flour, sugar, salt, baking powder, and baking soda. Whisk to combine and remove clumps. (Or, add to a food processor and pulse a few times).
- Grate cold butter using the large side of a box grater and add to flour mixture, tossing to combine. Alternatively, use a pastry cutter to cut cubed butter into flour mixture. (Or add to food processor and pulse until butter is pea sized. If using a food processor, pour mixture into a large bowl at this time).
- Make a well in the center of your flour mixture and add buttermilk. Gently stir until ingredients are mostly incorporated. Dough will look shaggy and sticky. Pour dough out onto a lightly floured surface.
- Gently pat dough with lightly floured hands into a large, flat rectangle, about 10-12 inches wide and about ¾ inch thick. Gently press blueberries into the top of your dough.
- Fold dough rectangle in half, turn to the right to make your new rectangle horizontal, and gently pat back into a large rectangle. Repeat 4 times, folding your dough 5 times in total. Pat dough into a large rectangle, about 1 inch thick.
- Using a 2.5 to 3 inch biscuit cutter, cut biscuits out of dough (do not twist your cutter, this will seal the edges). Reform leftover dough gently and continue cutting until all dough is used - you should get anywhere from 7 to 10 biscuits, depending on the size of your biscuit cutter.
- Place biscuits close together (touching if possible) in your prepared pan. Bake for 16-20 minutes, or until tops are golden brown.
Equipment Recommendations
Notes
- Storage: Homemade biscuits keep for 1-2 days at room temperature in a sealed container, up to 1 week in the refrigerator, or 2-3 months in the freezer. If freezing, seal tightly with foil or plastic wrap and store in a freezer safe container.
- Yield: Recipe yields about seven 3-inch round biscuits, or ten 2.5-inch round biscuits. This will depend on the thickness of your dough and size of your biscuit cutter. Dough can also be sliced into squares with a sharp knife.
- To use frozen blueberries: Place in colander and thaw completely. Strain excess juices and pat dry with a paper towel before adding to dough.
My favorite Sunday morning
I never leave comments on a recipe but these were amazing. The directions are easy to follow. I made a simple lemon glaze with lemon juice, a touch of vanilla and some powdered sugar and drizzled on top before serving. Perfect for a snowy day at home. Thank you!!
So glad to hear you enjoyed the recipe! A glaze sounds like a great addition 🙂
Can I make the biscuit dough the night before baking?
Yes, prepared biscuit dough can be covered and stored in the refrigerator until the next morning. I'd recommend cutting your biscuits out and placing them in the pan, then covering and refrigerating. This way they're easy to pop right into the oven in the morning.
How do I make this without popping the blueberries as I pat the dough out???
Hi Trina, I'd recommend using only light, gentle pats while folding the dough and the blueberries should be fine.