Blueberry Biscuits

Name: Blueberry Biscuits Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 2 cups flour; 2 tbsp sugar; 2 tsp baking powder; ½ tsp baking soda; ¾ tsp salt; Zest of 1 lemon; 1 cup cold buttermilk; ½ cup melted unsalted butter; 1 tsp vanilla; 1 cup blueberries; Turbinado sugar (for topping); 1 cup powdered sugar; 2 –3 tbsp lemon juice; ½ tsp lemon zest

Jump to Recipe Print Recipe

These Blueberry Biscuits are soft, fluffy, and filled with bursts of juicy berries in every bite. Made as simple drop biscuits—no rolling, cutting, or fancy steps—this is the kind of recipe that comes together fast but tastes like something special. Whether you’re enjoying them for breakfast, brunch, or a midday snack, they’re the kind of treat that feels like a little celebration.

And the lemon glaze? It takes them from “yum” to “where have these been all my life?”

Easy, Breezy, and Packed with Flavor

Drop biscuits are the best kind of homemade. You just mix, scoop, and bake. That’s it. These come out buttery and tender on the inside, with golden tops and a sweet sparkle from the turbinado sugar. Each biscuit is studded with fresh or frozen blueberries, and a hint of lemon in the dough adds a fresh, sunny flavor that pairs perfectly.

Drizzle them with a simple lemon glaze while they cool and watch them disappear!

Frequently Asked Questions

Can I use frozen blueberries?
Yes! No need to thaw—just toss them in straight from the freezer.

Is buttermilk required?
It really makes a difference! But if you’re out, mix 1 tablespoon of lemon juice or vinegar into 1 cup of milk and let it sit for 5–10 minutes.

Can I skip the glaze?
Totally. They’re delicious as-is, or you can serve them with honey butter or a swipe of jam.

How do I store them?
They’re best the day you make them, but leftovers can sit on the counter in an airtight container for up to 2 days. You can also freeze them for up to 2 months—just make sure the glaze is set first.

Ingredients You’ll Need

For the biscuits:

2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon kosher salt
Zest of 1 lemon
1 cup cold buttermilk
½ cup unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
1 cup blueberries (fresh or frozen)
Turbinado sugar, for topping

For the lemon glaze:

1 cup powdered sugar
2–3 tablespoons fresh lemon juice
½ teaspoon lemon zest

How to Make Blueberry Biscuits

Step 1: Preheat the oven
Set your oven to 475°F and line a baking sheet with parchment paper or a baking mat.

Step 2: Mix dry ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest.

Step 3: Combine the wet ingredients
In a separate bowl, stir together the buttermilk and melted butter. It may look a little clumpy—that’s perfect. Stir in the vanilla.

Step 4: Make the dough
Pour the wet ingredients into the dry and stir just until everything comes together. Gently fold in the blueberries, being careful not to overmix.

Step 5: Scoop and sprinkle
Scoop out about 3 tablespoons of dough for each biscuit and drop them onto the prepared baking sheet. Leave some space between them. Sprinkle the tops with turbinado sugar for a little crunch.

Step 6: Bake
Bake for 10–14 minutes, or until the tops are golden brown and the edges are crisp.

Step 7: Glaze it up
While the biscuits cool on a wire rack, whisk together the powdered sugar, lemon juice, and zest until smooth. Drizzle over the biscuits once they’ve cooled slightly.