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 Upside Down Cake 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, salt, 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!

Biscuits really are a simple recipe to make and we make so many different kinds that it has become one of those recipes that is natural to us.

But there is something about this Blueberry Biscuit Recipe that really makes it special, the overall flavor is just there and the texture of the biscuit itself is perfect.

CAN I USE ANY SIZE BISCUIT CUTTER?

Yes, you can use any size butter. 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.

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.

HOW TO STORE:

To store bake your biscuit as directed but do not add glaze to biscuits you are not serving immediately. Store glaze in a Tupperware container in the refridgerator for up to one week and biscuits in a tight container at room temperature for up to 3 days.

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.

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.

If you want a fun, tasty, sweet and delicious breakfast, brunch or dessert then you need to try my Blueberry Biscuits! You will fall in love.

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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