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Close-up of golden-baked blueberry biscuits on a parchment-lined baking tray, the foreground biscuit bursting with deeply stained purple-blue blueberries and generously drizzled with a thin white vanilla glaze pooling onto the parchment, with additional glazed blueberry biscuits softly blurred in the background on a rustic dark baking pan.

Blueberry Biscuits

Fluffy and flaky homemade buttermilk biscuits packed with sweet fresh blueberries and finished with a velvety powdered sugar glaze perfect for family brunch.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 people
Course: Breakfast
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour Sifted for lightness
  • ½ cup unsalted butter Frozen and grated
  • 1 cup fresh blueberries Tossed in flour
  • ¾ cup buttermilk Chilled completely
  • 1 cup powdered sugar For finishing glaze

Equipment

  • 1 Box grater To shred frozen butter
  • 1 Baking sheet Lined with parchment paper
  • 1 Bench Scraper To cut clean lines

Method
 

  1. Grate the frozen butter into the flour mixture gently to distribute cold fat throughout the dough.
  2. Stir the buttermilk and fresh berries into the dry ingredients briefly until a shaggy dough forms.
  3. Fold the dough over itself three times on a floured counter to build flaky layers cleanly.
  4. Bake the square biscuit cut portions at 425°F until the tops are beautifully golden brown.

Notes

Keep the butter as cold as possible before mixing to ensure maximum flakiness. Cut the dough straight down without twisting the knife to allow the layers to rise fully during baking.