These quick blueberry biscuits are a delightful twist on a classic Southern favorite—soft, fluffy, and bursting with juicy blueberries. Perfect for a weekend breakfast, brunch, or sweet snack, they come together fast and bake up beautifully with just a handful of pantry staples. Enjoy them warm with a pat of butter or a drizzle of glaze!
Ingredients:
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2 cups all-purpose flour
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1 tbsp baking powder
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¼ cup granulated sugar
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½ tsp salt
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½ cup (1 stick) cold unsalted butter, cubed
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¾ cup milk (or buttermilk for extra flavor)
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1 cup fresh or frozen blueberries (if frozen, do not thaw)
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Optional: coarse sugar for topping
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Instructions:
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Preheat Oven:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. -
Mix Dry Ingredients:
In a large bowl, whisk together flour, baking powder, sugar, and salt. -
Cut in Butter:
Add the cold cubed butter and cut it into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. -
Add Milk & Blueberries:
Pour in the milk and stir just until combined. Gently fold in the blueberries. Do not overmix. -
Shape Biscuits:
Drop spoonfuls of dough onto the prepared baking sheet (makes about 8–10 biscuits). For a rustic look, keep them slightly rough on top. -
Bake:
Bake for 15–18 minutes, or until the tops are lightly golden brown. -
Serve:
Let cool slightly. Enjoy as-is, or drizzle with a simple glaze made from powdered sugar and milk. -
Tips:
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For a sweet touch, brush tops with milk and sprinkle with coarse sugar before baking.
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These are best eaten fresh but can be stored in an airtight container for 2 days.
Would you like a version with a lemon glaze or a gluten-free variation?
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