Flaky Blueberry Buttermilk Biscuits

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Introduction

Blueberry biscuits are like the love child of a biscuit and a scone. They’re soft, fluffy, flaky, and packed with juicy bursts of blueberries in every bite. Buttermilk gives them a tender crumb and slight tang that balances the sweetness. Unlike muffins, these biscuits aren’t overly sweet—they’re just right for spreading butter, honey, or even a drizzle of glaze.

This recipe is a southern-inspired twist on the classic buttermilk biscuit, with a fruity upgrade that makes them unforgettable.

Ingredients

For the Biscuits:

  • 2 cups all-purpose flour (plus more for dusting)
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 3 tbsp granulated sugar
  • ½ cup (1 stick) cold unsalted butter, cut into cubes
  • 1 cup cold buttermilk (shake before using)
  • 1 cup fresh or frozen blueberries (keep frozen ones unthawed)
  • Zest of 1 lemon (optional, but amazing with blueberries)

For the Glaze (optional but heavenly):

  • 1 cup powdered sugar
  • 2–3 tbsp milk or lemon juice
  • ½ tsp vanilla extract

Instructions

  1. Prep the oven & pan
  • Preheat your oven to 425°F (220°C).
  • Line a baking sheet with parchment paper.
  1. Mix the dry ingredients
  • In a large bowl, whisk together flour, baking powder, baking soda, salt, sugar, and lemon zest.
  1. Cut in the butter
  • Add the cold butter cubes into the flour.
  • Use a pastry cutter (or your fingers) to work it in until the mixture looks like coarse crumbs with pea-sized bits of butter.
  1. Add buttermilk
  • Pour in the cold buttermilk and gently stir until the dough just comes together. Don’t overmix.
  1. Fold in blueberries
  • Gently toss the blueberries with 1 tsp of flour (to prevent sinking).
  • Fold them into the dough carefully to avoid bursting too many berries.
  1. Shape the dough
  • Turn the dough onto a floured surface.
  • Gently pat into a rectangle about 1 inch thick.
  • Fold the dough in half, then pat it out again. Repeat this 2–3 times to create layers.
  1. Cut biscuits
  • Use a floured biscuit cutter or glass to cut out biscuits.
  • Place them close together on the baking sheet for soft sides, or spaced apart for crisp edges.
  1. Bake
  • Brush the tops with a little buttermilk for golden color.
  • Bake 15–18 minutes, until tall and golden brown.
  1. Glaze (optional)
  • Mix powdered sugar, milk (or lemon juice), and vanilla until smooth.
  • Drizzle over warm biscuits.

Methods & Tips

  • Cold ingredients are key: Keep your butter and buttermilk cold for maximum flakiness.
  • Don’t overwork the dough: Gentle handling = tender biscuits.
  • Frozen blueberries work perfectly: No need to thaw—just fold in gently.
  • For extra rise: Chill cut biscuits for 10 minutes before baking.

History

Biscuits are a Southern classic, dating back to the 19th century when they became a staple bread thanks to soft winter wheat. Buttermilk was traditionally used to tenderize dough. The idea of adding fruit like blueberries blends southern biscuit culture with northern scone traditions, making this recipe a cross-cultural comfort food.

Benefits

  • Blueberries: Rich in antioxidants and vitamin C.
  • Buttermilk: Adds calcium, probiotics, and tenderness.
  • Homemade biscuits: No preservatives, just wholesome comfort.

Nutrition (per biscuit, without glaze – approx.)

  • Calories: 190
  • Carbs: 27g
  • Fat: 8g
  • Protein: 3g
  • Fiber: 1g
  • Sugar: 7g

Lovers of this Recipe

  • Breakfast lovers: Flaky, fruity start to the day.
  • Tea-time snackers: Pair with tea or coffee.
  • Kids & families: Sweet but not too heavy.

Conclusion

These Flaky Blueberry Buttermilk Biscuits are the perfect mix of buttery, fluffy layers and juicy fruitiness. Whether you eat them warm with butter, drizzle them with glaze, or snack on them plain, they’ll melt in your mouth and make you crave another batch.

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