Blueberry Biscuits

Our homemade blueberry biscuits are perfect for weekends. Great for breakfast or a sweet treat, these biscuits bake up soft, fluffy, and full of plump blueberries in every bite. Fresh blueberries, flour, milk, and a few simple ingredients are all you need!

Blueberry biscuits in a pan.

John and I make a lot of biscuits. By a lot, I mean at least every couple of weeks at a minimum. He mastered my jalapeño cheddar biscuits a while back, and I make buttermilk biscuits on occasion.

We keep an endless supply of fresh blueberries in the fridge, so I started adding those to my buttermilk biscuits. And, the results were amazing!

They are a wonderful balance between tender and fluffy with sweet blueberries in every bite. These biscuits taste similar to blueberry muffins but have the texture of a flaky biscuit. So, you get the best of both worlds.

The best part? They’re easy to whip up, making them a great option for new bakers and experienced home cooks!

Plate piled with fruit filled biscuits.

Tips for Great Biscuits

Choose the Best Blueberries: Selecting the right blueberries is crucial for flavor. Look for berries that are firm, plump, and have a vibrant blue hue. Avoid berries that appear dull or shriveled.

Taste the Blueberries: Before adding the sugar to the flour, taste your blueberries for sweetness. If the blueberries are really sweet, feel free to reduce the sugar to ¼ cup, 2 tablespoons, or leave it out entirely.

Keep the Dough Cold: For flaky, tender biscuits, ensure your dough remains cold throughout the preparation process. Try to avoid touching the dough more than necessary.

Gently Fold the Blueberries: When incorporating blueberries into the mix, do so gently to avoid crushing the berries. Crushing them will not only discolor your dough but can also affect the texture of your biscuits.

Avoiding Overmixing: Overmixing the dough can result in tough blueberry biscuits. Mix just until the ingredients are combined. This ensures the dough remains tender and avoids activating too much gluten, which can make the texture dense rather than light and flaky.

Chill the Dough: After cutting the biscuits and placing them into the pan, refrigerate the dough for at least 30 minutes to help the butter firm up. This will give you a flakier more tender biscuit.

Round pan filled with fruit biscuits.

How to Store Leftovers

Leftover blueberry biscuits store well in an airtight container in the fridge for 3-4 days.

FAQs (Frequently Asked Questions)

Can frozen blueberries be used?

Yes, frozen blueberries can be used. Just make sure to add them to your recipe without thawing to avoid excess moisture.

How do you get biscuits to rise evenly?

Make sure your baking powder is fresh and evenly distributed throughout the dough. Preheating your oven is also crucial.

What’s the best way to reheat blueberry biscuits?

The best way to reheat these biscuits is in the oven at 350°F for about 5-10 minutes. You can also microwave them for a few seconds, but their texture is best when reheated in the oven.

Stack of biscuits on a light colored plate.

Blueberry Biscuits

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Author: Kim
Prep Time: 15 minutes
Cook Time: 22 minutes
Chill Time: 30 minutes
Total Time: 1 hour 7 minutes
Servings: 8 Servings


  • 2 cups all-purpose flour
  • cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 8 tablespoons unsalted butter, cubed and very cold
  • 1 heaping cup fresh blueberries
  • ½ cup milk, *See note


  • Line the bottom and sides of a 9-inch round baking pan with parchment paper. Set aside.
  • Combine the flour, sugar, baking powder, and salt in a large bowl. Cut the butter into the mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs about the size of peas or a little smaller.
    2 cups all-purpose flour
    ⅓ cup granulated sugar
    1 tablespoon baking powder
    ½ teaspoon salt
    8 tablespoons unsalted butter
  • Add the blueberries to the bowl and toss until well coated.
    1 heaping cup fresh blueberries
  • Slowly add the milk until the dough holds together when pressed.
    ½ cup milk
  • Lightly flour a work surface, and gently pat the dough into a rectangle about ¾ to 1-inch thick.
  • Use a 3-inch biscuit cutter to cut the dough without twisting.
  • Arrange the cut biscuits in the prepared pan making sure their sides touch. Refrigerate for at least 30 minutes. While the biscuits chill, preheat the oven to 425°F.
  • Bake for 18-23 minutes or until the biscuits are golden brown and cooked through.


*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 biscuit. Actual calories will vary.
*Recipe makes 6-8 biscuits. It’s dependent on how thick you roll the dough and the size of the biscuit cutter. I’m able to get 6 biscuits into an 9-inch pan and cook a 7th biscuit on a separate smaller pan.
*You may not need all the milk. Add it just until the dough holds together.
*Make sure to line the pan with parchment paper; otherwise, the blueberries will stick to it and burn.
*Every oven operates differently, so adjust the cooking time if needed.
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Serving: 1biscuitCalories: 267kcalCarbohydrates: 36gProtein: 4gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 32mgSodium: 313mgPotassium: 74mgFiber: 1gSugar: 11gVitamin A: 385IUVitamin C: 2mgCalcium: 116mgIron: 2mg

Nutrition Disclaimer

Kim and John Vargo of More Than Meat and Potatoes and its affiliates are not dieticians or nutritionists. Any nutritional information shared is an estimate. If preferred, use your favorite online nutrition calculator to double check the amounts. Calories and other nutritional values can vary based on brand and serving size.

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