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Blueberry Biscuits with Vanilla Glaze

There’s nothing quite like the joy of waking up to the scent of homemade biscuits wafting through the house. One of my favorite recipes is for delicious blueberry biscuits with a sweet glaze. They’re a delightful twist on traditional buttermilk biscuits, bringing together the succulence of sweet blueberries and the comforting, hearty texture of a fluffy biscuit. Not only do they rival the best blueberry muffins, but dare I say it, they also give the fast-food chain favorite, the Bo-Berry biscuit, a run for its money!

3 glazed blueberry biscuits on a small white plate

Blueberry Biscuits Ingredients

Blueberries: I recommend fresh blueberries for this recipe.

Buttermilk: you really want full fat buttermilk for the best biscuits.

Flour: just regular all purpose flour.

Butter: good biscuits need lots of cold salted butter.

Baking powder and Baking soda: to achieve tender fluffy biscuits that rise really nicely we need a little of both.

blueberry biscuit ingredients. flour, sugar, lemon, butter, buttermilk, baking powder and baking soda

Essential Tools for the Task

Mixing bowls: a large bowl to make the biscuits in and a small bowl for prepping the wet ingredients. You could also do this in the bowl of a food processor but I find it really easy to over work the dough that way.

Measuring cups: you will need both a wet measuring cup and a dry measuring cup.

Rubber spatula: for folding the wet ingredients in.

Rolling pin: we want to avoid the heat from our hands melting the butter so I like to use a rolling pin.

Grater or pastry cutter: you can use either to cut in the butter. I switched to a grater once the kids wanted to start helping and never went back!

Baking sheets: you can also use a cookie sheet, casserole, or cast iron skillet.

Silpat or parchment paper: we love our silpats but parchment paper works great as well.

Round biscuit cutter: 2-inch and 2.5-inch are the ones we use the most!

The Perfect Blend: Simple Ingredients and Fresh Fruit

For this delightful breakfast treat, you’ll need a few simple ingredients. Gather up fresh blueberries, all-purpose flour, cold buttermilk, a stick of butter, baking powder, baking soda, and the zest of half a lemon. You might be tempted to try self-rising flour instead of all-purpose flour, but for best results, stick with the recipe. The lemon zest adds a light, zesty undertone that perfectly balances the sweetness of the blueberries and the glaze.

You might also want to add a squeeze of fresh lemon juice to enhance the fruity flavor. And speaking of the glaze, it’s a simple mix of powdered sugar, a bit of milk, and vanilla extract. A drizzle of this sweet glaze will make your delicious blueberry biscuits truly irresistible.

blueberry biscuit in woman's hand

Mixing and Folding Blueberry Biscuits

To start, grate your frozen butter using the largest side of a box grater into a medium bowl and then place it back into the freezer.

Then, in a large mixing bowl, combine your dry ingredients: the flour, sugar, salt, baking powder, and baking soda. Once the butter is sufficiently cold, add it to the flour mixture.

Here comes the fun part: using a pastry blender, or your hand, work the butter into the flour mixture until it resembles small pieces, about the size of peas. If you don’t have a pastry blender, don’t worry. You can achieve the same result with a large fork or even just your fingers. This method is one of the different methods bakers use to ensure that their biscuit dough remains tender and flaky.

shaggy biscuit dough with blueberries in a clear glass mixing bowl

Next, stir in the fresh berries and lemon zest. Then slowly pour in the cold buttermilk, using a rubber spatula to stir just until the dough comes together.

Rolling and Folding the Key Flaky Layers

Once your biscuit dough is ready, it’s time to roll it out. Turn the dough out onto a lightly floured surface. Gently roll the dough into a rectangle about 1/2-inch thick with a rolling pin. Now, here’s a secret to achieving flaky layers: fold the dough into thirds like a letter and then roll it out again into a rectangle. Repeat this process two more times.

folded biscuit dough on a white quartz counter top

Use a floured biscuit cutter to cut your biscuits, pressing straight down without twisting. If you don’t have a biscuit cutter, a large glass or a bench scraper can do the job. Just remember, the key to a tender biscuit is a clean cut so push straight down and avoid twisting the biscuit cutter.

Baking Blueberry Biscuits

Arrange your biscuits on a baking sheet lined with parchment paper. Make sure the biscuits are touching; this helps them rise upward, creating tall, fluffy biscuits rather than spreading outward. Chill the prepared biscuits until the oven is preheated to 400°F. Place them in the center of the oven and bake until golden brown, about 10-12 minutes.

While the biscuits are baking, whip up your sweet glaze. Once the warm biscuits are out of the oven and have cooled slightly, drizzle the vanilla glaze

tray of biscuits with butter going into the overn


Once the warm biscuits are out of the oven and have cooled slightly, drizzle the vanilla glaze over the top of the biscuits. A tip here – if you drizzle while the biscuits are still a little warm, the glaze will melt and spread nicely over the top, making them extra delicious.

The glaze adds the perfect touch of sweetness to these delicious biscuits, creating a wonderful contrast to the slight tartness of the blueberries and the richness of the buttery biscuits.

Glazed blueberry biscuits on a baking tray

Serving and Storing Your Homemade Blueberry Biscuits

These fluffy blueberry biscuits are best served warm, straight out of the oven. They’re absolutely heavenly on their own, but you could also serve them with a side of honey butter or cream cheese for extra indulgence.

If you happen to have any leftovers, store the cooled biscuits in an airtight container at room temperature. They’ll keep for up to two days. For longer storage, you can freeze them in a freezer-safe bag or container. When you’re ready to enjoy them, defrost at room temperature and warm up in the oven.

These homemade blueberry biscuits have been a hit with my whole family. They’re perfect for a lazy Sunday brunch or a sweet afternoon treat. I love pairing them with a cup of coffee or tea and enjoying them as I catch up on a good book.

blueberry biscuit with bacon and eggs on a white plate

Don’t be surprised if these delicious glazed blueberry biscuits soon become a staple in your recipe box. And next time, why not experiment with different kinds of fresh fruit? Raspberries or diced strawberries would make a lovely alternative to blueberries. Enjoy baking and savoring these delightful sweet biscuits!

Blueberry Biscuits
Yield: 12 Biscuits

Blueberry Biscuits

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

Delicious homemade blueberry biscuits, perfect for a sweet breakfast. Enjoy the flaky layers bursting with fresh berries and a sweet vanilla glaze.



  • 2 sticks butter, frozen for 30 minutes then grated
  • 4 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 1/2 teaspoons salt
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 cups fresh blueberries
  • 2 cups buttermilk (plus more if needed)
  • Zest of 1/2 a lemon
  • Vanilla icing

Vanilla Icing:

  • 1 cup of powdered sugar
  • 1-2 tablespoons of milk
  • 1/2 teaspoon of vanilla extract


  1. Using the largest side of a box grater, grate the butter into a medium bowl. Chill while preparing the rest of the ingredients.
  2. Preheat the oven to 400°F. Line a baking sheet with a silicone baking mat or parchment paper.
  3. In a large mixing bowl, whisk together the flour, granulated sugar, salt, baking powder, and baking soda.
  4. Add the chilled grated butter to the flour mixture and use a fork to mix in the butter until coarse crumbs form.
  5. Gently stir in the blueberries and lemon zest.
  6. Gradually add the buttermilk, stirring just until the dough comes together. The dough should be slightly sticky but manageable. If the dough seems too dry, add more buttermilk, a tablespoon at a time.
  7. Turn the dough out onto a lightly floured surface and sprinkle the top with a bit more flour. Gently roll the dough into a rectangle about 1/2-inch thick. Fold the dough into thirds like a letter and then roll it out again into a rectangle. Repeat this process two more times to create lots of flaky layers in your biscuits!
  8. Use a floured 2-inch biscuit cutter to cut out about 12 biscuits. Be sure to press straight down and avoid twisting the biscuit cutter.
  9. Transfer the biscuits to the prepared baking sheet. Arrange the biscuits so that they all are touching for tall, flaky biscuits! If there is space between the biscuits they will spread outward instead of upward.
  10. Chill the prepared biscuits until the oven is preheated.
  11. Bake until the biscuits are a light, golden brown color, about 10-12 minutes. Let them cool slightly on the pan.
  12. While the biscuits are cooling, prepare the vanilla icing. To make a simple vanilla icing, whisk together 1 cup of powdered sugar, 1-2 tablespoons of milk, and 1/2 teaspoon of vanilla extract until smooth. Adjust the consistency with more milk or sugar as needed.
  13. Drizzle the biscuits with the vanilla icing before serving.


Storage: Store any leftover biscuits in an airtight container at room temperature. They should keep for up to two days. For longer storage, freeze the cooled biscuits in a freezer-safe container or bag. To serve, defrost at room temperature and warm in the oven if desired.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 370Total Fat: 17gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 42mgSodium: 699mgCarbohydrates: 50gFiber: 2gSugar: 16gProtein: 6g

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