Quick Blueberry Biscuits are a perfect treat for breakfast or a snack. They are light, fluffy, and bursting with fresh blueberries. With just a few simple ingredients and minimal prep time, you can whip up these delicious biscuits in no time!
Table of Contents
Why Make This Recipe
This recipe is great for anyone who loves quick and easy baking. Whether you are a beginner or an experienced baker, these biscuits come together effortlessly. The blueberries add a touch of sweetness and nutrition, making them a great choice for a healthy breakfast option. Plus, they make your kitchen smell fantastic while baking!
How to Make Quick Blueberry Biscuits
Ingredients
- 2 cups Bisquick mix
- 1/3 cup sugar
- 2/3 cup buttermilk (Use very cold for best results.)
- 1 cup fresh blueberries (Can substitute with frozen blueberries.)
- 1/4 cup powdered sugar
- 1-2 tablespoons milk (Adjust for desired glaze consistency.)
Directions
- Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the Bisquick mix and sugar. Stir gently to mix evenly.
- Pour in the buttermilk and stir just until everything is moistened. Be careful not to overmix—your biscuits will be lighter and fluffier!
- Gently fold in the fresh blueberries. You don’t want to squish them, so use a light hand.
- Drop heaping spoonfuls of dough onto your prepared baking sheet. You should get 8-10 biscuits, depending on size.
- Bake for 8-10 minutes, or until the tops are golden brown and the kitchen smells amazing.
- While the biscuits are baking, whisk together the powdered sugar and milk in a small bowl. Start with 1 tablespoon of milk and add more if needed, until the glaze is smooth but pourable.
- Once out of the oven, drizzle the glaze over the warm biscuits so it melts right into all those nooks and crannies.
- Enjoy these biscuits warm, preferably with family or friends!
How to Serve Quick Blueberry Biscuits
Serve these biscuits warm right out of the oven for the best flavor. They are delightful on their own, or you can enjoy them with butter, jam, or a dollop of whipped cream. They make a lovely addition to any breakfast spread or afternoon tea.
How to Store Quick Blueberry Biscuits
If you have any leftovers, store the biscuits in an airtight container at room temperature for up to two days. For longer storage, you can freeze them. Just make sure to wrap them tightly in plastic wrap or aluminum foil before placing them in freezer-safe bags.
Tips to Make Quick Blueberry Biscuits
- Use cold buttermilk for the best texture in your biscuits.
- Do not overmix the batter to keep your biscuits light and fluffy.
- If using frozen blueberries, do not thaw them; fold them in while still frozen to prevent them from bleeding into the batter.
Variation
You can experiment with this recipe by adding lemon zest for a bright flavor or swapping blueberries for other berries, like raspberries or blackberries.
FAQs
1. Can I use regular milk instead of buttermilk?
Yes, if you don’t have buttermilk, you can use regular milk mixed with a teaspoon of vinegar or lemon juice. Let it sit for a few minutes to sour before using.
2. How do I know when the biscuits are done?
The biscuits are done when they are golden brown on top and a toothpick inserted in the center comes out clean.
3. Can I make the dough ahead of time?
It’s best to make the dough fresh, but you can prepare the dry ingredients ahead of time and store them. Just add the wet ingredients right before baking.
Quick Blueberry Biscuits
Ingredients
Main Ingredients
- 2 cups Bisquick mix
- ⅓ cup sugar
- ⅔ cup buttermilk Use very cold for best results.
- 1 cup fresh blueberries Can substitute with frozen blueberries.
Glaze Ingredients
- ¼ cup powdered sugar
- 1-2 tablespoons milk Adjust for desired glaze consistency.
Instructions
Preparation
- Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the Bisquick mix and sugar. Stir gently to mix evenly.
- Pour in the buttermilk and stir just until everything is moistened. Be careful not to overmix.
- Gently fold in the fresh blueberries, using a light hand to avoid squishing them.
- Drop heaping spoonfuls of dough onto your prepared baking sheet. You should get 8-10 biscuits.
Baking
- Bake for 8-10 minutes, or until the tops are golden brown.
- While the biscuits are baking, whisk together the powdered sugar and milk in a small bowl until smooth.
- Once out of the oven, drizzle the glaze over the warm biscuits.
Serving
- Serve these biscuits warm right out of the oven, with butter, jam, or whipped cream if desired.
