Flaky Buttermilk Blueberry Biscuits

Flaky Buttermilk Blueberry Biscuits (Your New Morning Favorite!)

Looking for the best homemade blueberry biscuits that are flaky, tender, and bursting with sweet berries? These golden biscuits bring bakery-style comfort right to your kitchen table—without needing special tools or ingredients. Whether you're serving them at a weekend brunch or enjoying one with a hot cup of coffee, they’re the perfect fruity indulgence.

 Why You’ll Love These Blueberry Biscuits

•  Buttery & flaky layers from cold butter and folding technique
•  Packed with fresh blueberries for sweet, juicy bursts
•  Ready in under 30 minutes—no mixer required
•  Perfect for breakfast, brunch, or afternoon tea

 Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 tablespoon sugar
• ½ cup (1 stick) unsalted butter, cold and cubed
• ¾ cup buttermilk, cold
• 1 cup fresh blueberries (or frozen, unthawed)
• Optional: melted butter for brushing tops

 Equipment You’ll Need

• Mixing bowl
• Pastry cutter or two forks
• Wooden spoon or spatula
• Biscuit cutter or round glass
• Parchment-lined baking sheet
• Pastry brush (for melted butter)

 Step-by-Step Instructions

1. Prep the Oven

Preheat oven to 425°F (220°C). Line your baking sheet with parchment paper.

2. Mix the Dry Ingredients

In a large bowl, whisk together flour, baking powder, salt, and sugar.

3. Cut in the Butter

Add cold butter cubes. Use a pastry cutter or your fingers to cut in the butter until the mixture looks like coarse crumbs—some pea-sized pieces are perfect for flakiness.

4. Add Blueberries

Gently fold in the blueberries, trying not to crush them.

5. Add Buttermilk

Pour in cold buttermilk and mix just until the dough starts to come together. Avoid overmixing—it should be slightly sticky.

6. Fold for Layers

Turn dough out onto a floured surface. Pat into a 1-inch thick rectangle. Fold the dough over itself a couple of times, then pat it out again to 1-inch thickness.

7. Cut Biscuits

Use a biscuit cutter or glass to cut rounds. Place biscuits slightly touching for soft sides, or spaced for crisp edges. Re-roll scraps as needed.

8. Bake

Optional: brush tops with melted butter. Bake for 12–15 minutes or until golden brown.

9. Serve

Let cool slightly. Enjoy warm with butter, honey, or your favorite jam.

 Pro Tips

•  Use very cold butter for the best flaky texture. Freeze it for 10 minutes if needed.
•  Drizzle with honey or maple syrup for a sweet twist.
•  If using frozen blueberries, do not thaw—this helps avoid streaking the dough.

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Buttermilk Blueberry Biscuits

These homemade buttermilk blueberry biscuits are buttery, flaky, and bursting with fresh berries. The perfect easy blueberry breakfast or fruit-filled brunch idea.

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Ingredients Equipment Method

Ingredients

  

• - 2 cups all-purpose flour
• - 1 tbsp baking powder
• - ½ tsp salt
• - 1 tbsp sugar
• - ½ cup unsalted butter cold and cubed
• - ¾ cup buttermilk cold
• - 1 cup fresh or frozen blueberries
• - Optional: melted butter for brushing

Equipment

• mixing bowl
• Pastry cutter or two forks
• Wooden spoon or spatula
• Biscuit cutter or round glass
• Parchment-lined baking sheet
• Pastry brush (for melted butter)

Method

 

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk flour, baking powder, salt, and sugar.
3. Cut in the cold butter until coarse crumbs form.
4. Fold in blueberries carefully.
5. Stir in buttermilk until just combined.
6. On a floured surface, pat dough to 1-inch thick, fold over twice, and re-flatten.
7. Cut biscuits and place on baking sheet.
8. Brush with melted butter if desired. Bake 12–15 mins until golden.
9. Let cool slightly and serve warm.

These easy blueberry biscuits combine the nostalgia of grandma’s kitchen with the ease of modern baking. Whether you enjoy them with a latte or a tall glass of milk, they’re the kind of fruit-filled breakfast treat that never gets old.