Fluffy, sweet and fruity these Blueberry Biscuits are a delicious recipe for morning, noon and night! With a sweet cream cheese glaze this is a hit with the whole family.
I love biscuits, any and all kinds. I especially love sweet biscuits and that is where these Blueberry Biscuits come in. They are absolutely mouthwatering and I can’t get enough of them.
Blueberries are one of my favorite fruits to bake with and I just had to share my loved Blueberry Biscuit Recipe with you guys. These are requested so often in my house.
We really don’t get sick of these at all, of course you could use any other fruit in these as well but today I’m sharing my favorite blueberry version first.
The blueberries in this really make the biscuits burst with flavor and the cream cheese icing puts these over the top. Everything works together nicely inn this recipe and this is our go-to for sweet biscuits.
These make the perfect breakfast with a cup of coffee or a delicious dessert! There really is no exact time that you have to make these, but you’ll want these!
Some of our other favorite blueberry recipes we have on our site include The Best Blueberry Pie, Blueberry Overnight Oats and Blueberry Pancakes!
WHY THIS RECIPE WORKS:
- With pantry staple ingredients these are easy to whip up.
- The icing is optional but highly recommended.
- You can double this recipe to make more for larger crowds or your family.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
All-purpose flour
Baking soda
Granulated sugar
Buttermilk
Unsalted butter
Blueberries
Cream cheese
Powdered sugar
Vanilla extract
Milk
HOW TO MAKE BLUEBERRY BISCUITS, STEP BY STEP:
- Preheat your oven to 350 degrees F.
- Place diced butter cubes in the freezer while you prepare the rest of your ingredients. You want the butter to be as cold as possible, at least 5 minutes.
- In a medium sized mixing bowl place dry ingredients (flour, sugar, and baking soda) and whisk together to combine. Prepare your buttermilk in a measuring cup.
- Add in your cubed butter and work together with your hands or pastry cutter. Only do this until the consistency has pea sized pieces of butter with a few large pieces still intact.
- Pour in your buttermilk and mix together with a fork or your hands. Be careful not to overmix.
- Add the blueberries mixing them in with your hands so they don’t burst.
- Pat dough out on a floured surface with your hands (A rolling pin may burst blueberries) into a 1-inch-thick rectangle.
- Cut 8 biscuits out with a 2-inch biscuit cutter.
- Place on a parchment paper baking sheet and into the freezer for 10 minutes.
- Take out of the freezer and bake for 15-20 minutes.
- While the biscuits are baking you can make the glaze. In a mixing bowl mix together cream cheese, powdered sugar, vanilla, and milk with a hand mixer. Combine until the glaze is smooth.
- Allow baked biscuits to cool for ten minutes. You do not want the glaze to melt on top of the biscuits. Once they are cooled, drizzle glaze over biscuits before serving. Enjoy!
CAN I USE ANY SIZE BISCUIT CUTTER?
Yes, you can use any size cutter. However, the size cutter you use will determine how many biscuits you get. We find that the 2-inch cutter is our favorite and produces just the right sized biscuit for us.
Also the baking time will change as well depending on the size, so take that into consideration.
CAN I USE FROZEN BLUEBERRIES?
For this particular recipe I recommend only using fresh blueberries as frozen ones will produce more liquid when baking. You can thaw and drain your blueberries if frozen is all that you have.
But if you get the chance I highly suggest that fresh are used when making these Blueberry Biscuits.
DO I HAVE TO MAKE THE GLAZE?
While the biscuits themselves are great on their own, the glaze really adds that cherry on top. We absolutely love the addition of it, but if you want to leave it off you can.
HOW TO STORE:
To store bake your biscuit as directed but do not add glaze to biscuits you are not serving immediately. Store in an airtight container where they will keep for up to 3 days.
Store glaze in an airtight container in the refrigerator for up to one week.
You can also freeze these biscuits! Place baked and cooled biscuits (unglazed) in a freezer bag where they will keep for up to 2 months. To defrost remove to countertop until thawed then add glaze
TIPS AND TRICKS:
- If you don’t have buttermilk on hand you can easily make your own, for every cup of buttermilk you can use regular milk plus 1 Tablespoon of white vinegar or lemon juice.
- Fresh blueberries are recommended for this recipe.
- These can be frozen, see my tips above.
- We like to use a 2-inch biscuit cutter for this recipe.
- The glaze is optional but highly recommended.
Want a fun, tasty, sweet and delicious breakfast, brunch or dessert then you need to try my Blueberry Biscuits! You will fall in love.
If you like this recipe you might also like:
If you’ve tried these BLUEBERRY BISCUITS or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Blueberry Biscuits
Ingredients
- 4 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp sugar
- 1 1/2 cup buttermilk
- 8 Tbs cold butter cubed
- 2 cups fresh blueberries
- 4 oz cream cheese at room temperature
- 2 cups powdered sugar
- 1 Tbs vanilla extract
- 2 Tbs milk
Instructions
- Preheat your oven to 350 degrees F.
- Place diced butter cubes in the freezer while you prepare the rest of your ingredients. You want the butter to be as cold as possible, at least 5 minutes.
- In a medium sized mixing bowl place dry ingredients (flour, sugar, and baking soda) and whisk together to combine. Prepare your buttermilk in a measuring cup.
- Add in your cubed butter and work together with your hands or pastry cutter. Only do this until the consistency has pea sized pieces of butter with a few large pieces still intact.
- Pour in your buttermilk and mix together with a fork or your hands. Be careful not to overmix.
- Add the blueberries mixing them in with your hands so they don’t burst.
- Pat dough out on a floured surface with your hands (A rolling pin may burst blueberries) into a 1-inch-thick rectangle.
- Cut 8 biscuits out with a 2-inch biscuit cutter.
- Place on a parchment paper baking sheet and into the freezer for 10 minutes.
- Take out of the freezer and bake for 15-20 minutes.
- While the biscuits are baking you can make the glaze. In a mixing bowl mix together cream cheese, powdered sugar, vanilla, and milk with a hand mixer. Combine until the glaze is smooth.
- Allow baked biscuits to cool for ten minutes. You do not want the glaze to melt on top of the biscuits. Once they are cooled, drizzle glaze over biscuits before serving. Enjoy!
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
ORIGINALLY PUBLISHED JULY, 2021
Marilyn
The ingredient list notes 2 tsp sugar and no salt, however, in the Instructions, it mentions to add dry ingredients (flour, salt, & baking soda). How much salt do you add and when do you add the sugar? Also, my go-to homemade biscuit recipe calls for baking powder and no baking soda. Is your recipe correct calling for baking soda?
Tornadough Alli
Thanks for pointing that out, I have since fixed it and the sugar is correct and not the salt. I will go back and check my recipe notes about the baking soda to make sure that it is indeed correct, but you can absolutely use your go-to biscuits and add blueberries and the glaze if you’d like.