These blueberry buttermilk biscuits are soft, tender drop biscuits dotted with fresh berries and finished with a sweet glaze. They mix up in one bowl, bake in minutes, and taste like a pastry shop treat made at home.
There is no rolling, cutting, or chilling, so the work is almost entirely scooping. A short ingredient list and a hot oven are all you need for a warm breakfast or brunch tray.
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Why This Blueberry Buttermilk Biscuits Recipe Works
Using very cold buttermilk keeps the fat in the baking mix firm, which helps the biscuits rise high and bake up tender instead of dense.
Folding the blueberries in gently at the end prevents the dough from turning purple and keeps the berries whole and juicy in every biscuit.
A thin powdered sugar glaze sets over the warm tops and adds a light sweetness that brings the biscuits closer to a pastry than a plain side.
Ingredients for Blueberry Buttermilk Biscuits
- 2 cups biscuit baking mix
- 1/3 cup granulated sugar
- 2/3 cup cold buttermilk
- 1 cup fresh blueberries, or frozen
- 1/4 cup powdered sugar
- 1 tablespoon milk, plus more as needed
Baking mix. It already contains flour, leavening, fat, and salt, which makes these biscuits fast to mix.
Buttermilk. Its tang and acidity give a tender crumb and a classic biscuit flavor.
Blueberries. Fresh berries hold their shape, while frozen ones work if folded in still frozen.
Sugar. A small amount sweetens the dough so the biscuits taste like a pastry.
Powdered sugar glaze. Whisk it thick enough to coat the back of a spoon, then drizzle it over warm biscuits.
How to Make Blueberry Buttermilk Biscuits
1. Heat the oven Set the oven to 450 degrees F and line a baking sheet with parchment paper.
2. Mix the dry base Stir the baking mix and sugar together in a large bowl.
3. Add the buttermilk Pour in the cold buttermilk and stir only until the dry mix is moistened, because overmixing makes the biscuits tough.
4. Fold in the berries Fold in the blueberries gently with a light hand so they do not break and bleed into the dough.
5. Portion the dough Drop heaping spoonfuls of dough onto the baking sheet, spacing them about two inches apart, to make eight biscuits.
6. Bake the biscuits Bake for 8 to 10 minutes, until the tops are golden brown.
7. Make the glaze While they bake, whisk the powdered sugar with the milk in a small bowl until smooth.
8. Glaze and serve Drizzle the glaze over the warm biscuits and serve them right away.
How to Serve Blueberry Buttermilk Biscuits
Serve the biscuits warm with butter or jam for a simple breakfast spread. Add muffin tin egg bites for protein and a glass of banana blueberry smoothie on the side. For brunch, set a slice of sour cream coffee cake nearby and pour fresh peach lemonade for guests.
How to Store and Reheat Blueberry Buttermilk Biscuits
Biscuits taste freshest the day they are baked. Store the cooled biscuits in an airtight container at room temperature for up to two days, or refrigerate for up to four days. Freeze unglazed biscuits for up to three months and warm them in an oven set to 350 degrees F for about ten minutes.
Tips and Variations for Blueberry Buttermilk Biscuits
Flag the allergens. These biscuits contain wheat, milk, and soy, so check the baking mix label for guests with allergies.
Keep it cold. Chill the buttermilk well, because cold liquid gives a taller, flakier biscuit.
Do not overmix. Stir just until moistened, and a few dry spots are fine.
Use frozen berries correctly. Fold frozen blueberries in straight from the freezer so they do not bleed into the batter.
Space them out. Leave two inches between biscuits so the edges brown and the centers cook through.
Glaze while warm. Warm biscuits help the glaze spread and set into a thin shell.
Add lemon zest. A teaspoon of zest in the dough brightens the blueberry flavor.
Check trusted guidance. For safe storage of baked goods and leftovers, see the Purdue Extension guide to storing leftovers for helpful timelines.
Frequently Asked Questions About Blueberry Buttermilk Biscuits
Can I make blueberry buttermilk biscuits without a baking mix?
Yes. Whisk two cups of flour, one tablespoon of baking powder, and half a teaspoon of salt, then cut in four tablespoons of cold butter before adding the buttermilk.
Can I use frozen berries in blueberry buttermilk biscuits?
Yes. Fold them in while still frozen and add a minute or two to the baking time if needed.
Can I freeze blueberry buttermilk biscuits?
Yes. Freeze them unglazed in a sealed container for up to three months and glaze after reheating.
What can I use if I have no buttermilk?
Stir one tablespoon of lemon juice into two thirds of a cup of milk and let it stand for five minutes.
Why are my biscuits flat?
The dough was probably overmixed or the oven was too cool, so mix gently and let the oven reach full temperature.
Blueberry Buttermilk Biscuits
Equipment
- Baking sheet
- Parchment paper
- Large mixing bowl
- Whisk
Ingredients
Main Ingredients
- 2 cup biscuit baking mix
- ⅓ cup granulated sugar
- ⅔ cup cold buttermilk
- 1 cup fresh blueberries or frozen
- ¼ cup powdered sugar for the glaze
- 1 tbsp milk for the glaze, plus more as needed
Instructions
Cooking
- Preheat. Heat the oven to 450 degrees F and line a baking sheet with parchment.
- Dough. Stir the baking mix and sugar, add the buttermilk, and mix until just moistened.
- Berries. Gently fold in the blueberries.
- Bake. Drop 8 mounds onto the sheet and bake 8 to 10 minutes until golden.
- Glaze. Whisk the powdered sugar and milk, then drizzle over the warm biscuits.
