These homemade blueberry biscuits are an easy breakfast or brunch treat to serve up. Made with tangy buttermilk, lemon zest and touch of vanilla these fluffy blueberry biscuits are finished with tangy lemon glaze.
Is there anything better than a warm biscuit? Ok maybe a cup of coffee next to it with a couple slices of bacon. Yes that’s my perfect breakfast right there? You’re with me right? I mean, a buttery fluffy biscuit? Doesn’t get any better.
And hey these biscuits have blueberries in them. So healthy serving of fruit. 🤣 Ok, ok healthy might be a stretch. But it does make me feel a smidge better as I slather one of these in butter and take a bite.
If you’re new to making biscuits, don’t fret. I’m going to walk you through this so that these biscuits would make any Southerner proud.
Why You Will Love These Blueberry Biscuits
- No Mixer Required– Homemade biscuits don’t require any fancy equipment. I use a pastry cutter, but you can honestly make these with just your hands!
- One Bowl – Woo hoo! Less dishes! The entire biscuit dough is made in just one bowl. I love one bowl dessert recipes, don’t you?
- Ready In Minutes – Making homemade biscuits takes very little time. So if you’re craving a sweet breakfast treat, but cinnamon rolls is going to take too long make these instead.
Are buttermilk biscuits the same as scones?
Simple answer. No they aren’t. Now here’s the longer answer…
Scones, like my blueberry scones, have eggs. Biscuits do not have eggs.
Here is what you need for these biscuits made with fresh blueberries.
- Unsalted butter – I always recommend unsalted butter vs. salted butter when baking. Different brands can use varying amounts of salt in their salted butter so it’s best to use unsalted and control the amount of salt you add.
- Buttermilk – I love the flavor buttermilk gives to these biscuits. If you don’t have any on hand you can make your own buttermilk.
- Blueberries – I added fresh blueberries to the dough after I’ve cut the butter in. If you use frozen, do not thaw them first.
How to make these biscuits
Making The Biscuit Dough
- Combine Dry Ingredients. Whisk together the flour, baking powder, baking soda, sugar and a little bit of salt. Whisk dry ingredients together and set aside.
- Cut The Butter In. Start by tossing the butter in the flour until it’s coated. You want to cut the butter in, either using your fingertips or a pastry cutter, until the butter pieces are about pea-sized. The mixture should be crumbly and there should still be visible pieces of butter.
- Add The Blueberries And Lemon Zest. At this point, go ahead and stir in the blueberries and zest in until they’re evenly mixed in.
- Add the buttermilk and vanilla. Stir in the cold buttermilk and vanilla until a rough shaggy dough forms.
BAKING 101: COLD butter and cold buttermilk is key to flaky biscuits! You want the butter to stay as cold as possible, and in visible solid pieces. When the butter is in the oven will melt, and the water in the butter will turn to steam pushing apart the layers of flour.
Shaping The Biscuits
- Knead the dough. The dough will be pretty wet and sticky at this point. Just pour the dough onto a lightly floured surface or one of these pastry mats. And bring the dough together gently. You want to handle the dough as little as possible. You want to pat the dough down and then fold in half. Repeat this 3 times to create layers.
- Cut out the biscuits. Pat the dough into a 3/4- to 10inch thick circle. Using a biscuit cutter, cut out the biscuits. You want to dip the cutter into flour, and then press straight down. Cut out as many as you can then press the scraps together and continue cutting out biscuits until you’ve run out of dough.
- Bake the biscuits. I placed these biscuits on a parchment paper lined cookie sheet. I got about 8 biscuits every time I made these. I like mine a bit thicker so I tended to get about 8. I place mine together so they are touching which helps them rise and result in fluffy edges. If you want crispy edges then be sure to separate them.
HEATHER’S BAKING TIP: Twisting the cutter will end up in creating lopsided biscuits. Just press straight down and back up.
Add A Glaze
Ok this step is optional but why not drizzle these warm blueberry biscuits with a sweet tangy lemon glaze? It’s a simple glaze made of lemon juice, confectioners sugar, and vanilla.
You can drizzle the glaze over the biscuits when they are warm. If you want to skip the biscuits you can simply brush on some melted butter and serve as is!
You can bake biscuits on a cookie sheet, in a round or square baking pan, or in your cast iron.
You can store the biscuits in an airtight container in the refrigerator for up to one week.
You can freeze the biscuits in an airtight container for up to 3 months. I love putting them in a sealable plastic bag and squish as much air out as possible. They will thaw pretty quickly at room temperature. I also love warming them up in the microwave for about 15-30 seconds.
For the biscuits
- 3 cups 360 g all purpose flour
- 4 teaspoons baking powder
- ½ teaspoon baking soda
- 1 tablespoon sugar
- ½ teaspoon table salt
- ½ cup unsalted butter cold and cut into cubes
- 1 cup 240 mL cold buttermilk
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup 170 g blueberries, fresh or frozen
For the glaze
- 3-4 Tbs. lemon juice
- 1/2 teaspoon vanilla extract
- 1 1/2 cups 170 g confectioners sugar
- Preheat and prepare pan. Preheat your oven to 450oF. Line a cookie sheet with parchment paper or silicone baking mat, or you can bake these in a cast iron, or lightly greased round cake pan.
- Combine dry ingredients. In a mixing bowl, whisk together flour, baking powder, sugar, and salt.
- Cut in butter. Using your fingertips, two knives, or a pastry blender, cut the butter into the dry ingredients until the butter is pea-sized. Stir in lemon zest and blueberries. Pour in cold buttermilk, and vanilla and stir to combine.
- Knead the dough. The dough will be pretty wet and sticky at this point. Just pour the dough onto a lightly floured surface or one of these pastry mats. And bring the dough together gently. You want to handle the dough as little as possible. Overhandling the dough will develop the gluten in your biscuits, which will in turn make the texture of your biscuits very tough. So handle as little as possible. But you will knead the dough together about 3 times which will help to create the layers.
- Cut out the biscuits. After you have kneaded the dough together a few times then pat the dough into a 3/4-inch to 1-inch thick circle. Cut out the biscuits using a 2 ½ to 3 inch biscuit cutter. Press the scraps together and cut out remaining biscuits. Try to handle the dough as little as possible.
- Bake the biscuits. Arrange biscuits onto either parchment lined cookie sheet, in a round baking dish or in a cast iron. Bake for 15 minutes until golden brown.
- Make the glaze. In a small bowl, stir together the confectioner sugar, lemon juice and vanilla. Spread glaze over warm biscuits before serving.
- Tools: Pastry blender Pastry mat | Cookie Sheet | Biscuit cutter
- Make ahead/storage: You can store the biscuits in an airtight container in the refrigerator for up to one week. Or you can freeze the biscuits in an airtight container for up to 3 months. I love putting them in a sealable plastic bag and squish as much air out as possible. They will thaw pretty quickly at room temperature. I also love warming them up in the microwave for about 15-30 seconds.
- Baking pan: You can bake biscuits on a cookie sheet, in a round or square baking pan, or in your cast iron as I did.