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.
Blueberry Biscuit ingredients
-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.
How to make Cast Iron 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!
I made these…a couple of times to check for my own errors. The dough comes out more like cake batter. Very runny! There is something wrong with this recipe. And just look at the ratio of liquid to flour. Something isnt right
Linda, did you cook the biscuits, or eat the dough raw?? Yes, the dough is a bit different than “traditional” biscuits but I assure you, the recipe is correct and AMAZING. There isn’t anything wrong with the recipe- I think you were expecting a traditional biscuit recipe and it’s not… they’re BETTER. 😉 Watch the video at the top of the post too- it gives you an idea of what it’s supposed to look like. I’ve made these many, many, many times and everyone devours them!
Julie Knutson says
You must have done something wrong. I followed the recipe to the letter and it was definitely biscuit dough.
I’ve made these four or five times and they are wonderful. The only thing I do differently is mix all wet ingredients together. Then in a separate bowl mix all of the fry ingredients, add the butter to the dry, add the wet, then the blueberries. I find this easier to fold the butter into the dry using my food processor similar to the way I make buttermilk biscuits.
So glad you liked them!!
Can I use a 12 skillet do I need to increase anything
Either the biscuits will be a bit flatter or you can increase the recipe by 50%.
Loved them!! Tried them for the first time this morning and like others I thought they came out with a less stiff dough than first expected but believe me it all came together beautifully! My family loves them and can’t wait for me to make them again! This is a definite keeper! Thank you!
I’m SO glad you liked them Kathleen!
I made these for Sunday breakfast, using frozen blueberries & they were a hit! I will definitely be making these biscuits again!
So glad you enjoyed them Joy!
I am from Germany and I baked it last night. It was so great, my son always come in the kitchen and asked for more. I really like your receipes, they’re awsome.
Karl, Hello from the US! I’m so glad you and your family are enjoying our recipes! Thank you for your comment!
These were so delicious that we’re making them for Sunday breakfast for the second week in a row!
These are beyond delicious! They taste like something you could only get from a professional bakery. Easy to make, they are our new family favorite! Thank you for sharing this recipe!
I love this! Credit definitely has to go to you as the baker too! Thanks Stephanie!
I absolutely love this recipe and so does everyone in my house 🙂
I’ve made it 3 or four times now and absolutely love it.
I always use frozen blueberries though and was wondering how much longer baking time should be?
So glad you love the biscuits Rachel! The baking time should be the same, even with frozen blueberries.
Annice Manuel says
His one question. What type of flour to use?
I usually just use all-purpose flour.
Meredith LeBlanc says
I was wondering if it would work if I just put all dough in the skillet together? My little ones won’t eat a whole biscuit. If if would cook correctly in the cast iron skillet as almost a round loaf?
You can do that! Or you could use a cookie scoop and make smaller biscuits. They’re tender, so trying to cut a whole pan’s worth might be difficult.
Robert Landau says
absolutely delicious and easy to make. will be making these again
Thank you Robert! I hope you enjoy them again!
Made these for an afternoon snack and they were a hit! Followed some of the comment suggestions: mixed wet ingredients together and then all dry ingredients, including cold butter in food processor (on pulsating), and then stirred the wet and dry together with blueberries. Used large Pampered Chef scoop to drop biscuits in pan. For anyone carrying on about these not being “true” biscuits, these are what I would consider a drop biscuit and thus the stickier dough.
Sounds delicious, thank you