Blueberry Buttermilk Biscuits are soft and buttery and bursting with fresh blueberry flavor. Topped with an easy vanilla glaze, these sweet biscuits are perfect for breakfast or as a treat. One of my favorite biscuit recipes ever!
Blueberry Buttermilk Biscuits is a homemade biscuit recipe that yields a soft, buttery biscuit with the lovely addition of fresh blueberries. I drizzled a vanilla glaze on top because, well, it tastes wonderful, but it’s certainly not a requirement. The biscuit dough may be a bit different than what you’re used to. It’s a softer dough and you’ll need to scoop it into the pan. I do hope you try them! They’re one of my favorite biscuit recipes ever!
Easy Blueberry buttermilk biscuits
Blueberry buttermilk biscuits are a simple and basic biscuit recipe that’s perfect for desserts, breakfast, or just snacking. It’s so good and easy to make that you’ll no doubt become a huge fan. Made in a cast-iron skillet or a 9×13 baking dish, these biscuits are fluffy, moist, and fabulous.
-Egg: 1 egg will help to bind the biscuit dough together wonderfully.
-Buttermilk: We want to use 3/4 cups of buttermilk because it will add moisture, fat, and acidity needed to create a great texture. You can DIY your own buttermilk using milk and lemon juice or vinegar if needed.
-Vanilla: Adding 1 teaspoon of vanilla will help to make these biscuits taste great.
-Flour: The base of our biscuit dough is 1 3/4 cups of all-purpose flour.
-Leavening agents: We will need 1 teaspoon of baking powder and 1/2 teaspoon of baking soda to get a puffy well-risen biscuit.
-Salt: With 1/2 teaspoon of salt we can naturally enhance the flavors in our recipe.
-Sugar: To bring in a little sweetness, but not too much, we want 2 tablespoons of sugar.
-Butter: Adding 6 tablespoons of softened butter will also make our biscuits perfect thanks to the richness in fat.
–Blueberries: To give our biscuits a blueberry touch we want to use 3/4 cups of fresh blueberries in the dough.
-Simple glaze: Whisk together 1/2 cup powdered sugar + 2 TBSP melted butter + 1 TBSP milk. Drizzle on top of warm Blueberry Buttermilk Biscuits.
Preheat your oven to 425 degrees F and prepare your baking dish. If using a 10 inch cast iron skillet, preheat it on the stovetop over low temp and if using a 8×13 baking dish, spray with nonstick cooking spray and set aside.
In a medium sized mixing bowl, beat the egg. Stir in the buttermilk and vanilla.
Add your flour to the buttermilk mixture about 1/3 at a time, stirring until combined between each addition.
Combine the baking powder, baking soda, salt, and sugar. Pour the mixture onto the dough.
Slice 4 tablespoons of butter into several small cubes and mix with a fork until everything is incorporated.
Add in the blueberries, stirring to combine.
Add the remaining 2 tablespoons of butter into the baking dish you’re using. Melt the butter (if using a 9×13 baking dish this means to place it in the oven for a minute or two before removing.
Scoop out the dough in 3 tablespoon sized portions and arrange in the melted butter filled pan.
Bake at 425 degrees F for 15-18 minutes.
Serve warm and top with the simple glaze if desired.
BLUEBERRY BUTTERMILK BISCUITS
- 1 egg
- ¾ cup buttermilk
- 1 tsp vanilla
- 1 ¾ cup flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 TBSP sugar
- 6 TBSP butter softened
- ¾ cup fresh blueberries
- Preheat oven to 425 degrees F. If using a 10″ cast iron skillet, place on stove burner and set to a low temp to begin heating the pan up. (If you’re using a 9×13 pan, spray with non-stick spray and set aside.)
- Beat egg in a medium sized mixing bowl. Stir in buttermilk and vanilla. Add flour to buttermilk mixture about 1/3 of the total amount at a time, stirring until combined between each addition.
- Combine baking powder, baking soda, salt & sugar. Pour onto dough. Slice 4 TBSP butter into several small cubes. Mix with a fork until everything is incorporated.
- Add in blueberries and stir to combine. Place remaining 2 TBSP butter in whatever pan you’re cooking the biscuits in. (I love using my 10″ cast iron skillet. If you’d like, you can also use a 10″ springform cake pan or even a 9×13 pan.) You want to place biscuits in a hot pan where you’ve melted the 2 TBSP butter, so if you’re using cast iron, you can pre-heat the pan on the stovetop. All other pans need to be placed in the oven with the butter, then remove once butter is melted.
- Scoop out about 3 TBSP worth of dough. And arrange in the melted butter around the pan.
- Bake at 425°F for 15-18 minutes.
- Serve warm, topped with a simple glaze if desired.
- Simple glaze: Whisk together 1/2 cup powdered sugar + 2 TBSP melted butter + 1 TBSP milk. Drizzle on top of warm biscuits.
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Can I use a 12 inch cast iron skillet?
Yes you could use a larger skillet. Just keep in mind that the biscuit will come out flatter to accommodate the size. That said you could also increase the recipe by 50% and still get fluffy tall biscuits.
Can I use frozen blueberries?
If you have frozen instead of fresh, go right ahead and use them! No need to thaw or do anything extra as they’ll thaw as they bake. No need to extend the baking time either.
Need more biscuit and dinner roll recipes? Here you go!
- How to make Homemade Biscuits
- Blueberry Buttermilk Biscuits
- Cinnamon Biscuits with Honey Butter
- Easy Parmesan Garlic Dinner Rolls
- Easy 30-Minute Dinner Rolls
- Raspberry Honey Butter spread
- Cheesy Cornbread Muffins
- Best Blueberry Muffins
- Sweet Potato Biscuits
- Strawberry Butter recipe
- Homemade English Muffins
- Nutella Banana Muffins recipe
- Banana Nut Muffins
You’re going to love these tasty and fluffy buttermilk blueberry biscuits. Made with eggs, flour, butter, and the best simple glaze on top, every bite is like dessert for breakfast. What a wonderful way to start your day!