Blueberry Biscuits

From-scratch Blueberry Biscuits are the most delicious treat you can get your hands on. These homemade biscuits are studded with fresh blueberries and bursting with delicious blueberry flavor. Makes 8 biscuits.

A stack of three blueberry biscuits on a scalloped plate on a yellow surface

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They tell me a popular fried chicken chain has delicious blueberry biscuits on their menu… and while I can neither confirm nor deny the flavor of those, I can tell you that these Blueberry Biscuits are something special.

They are a new family favorite that has been requested often since I initially developed the recipe.

I’m so happy to share this slightly sweet blueberry biscuit recipe with you because they strike the perfect balance of flavors and textures.

Why we love this recipe:

Flaky, a little crunchy and buttery on the outside but pillow-soft on the inside, these layered Blueberry Biscuits are a dream. 

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    They strike the perfect balance between savory and sweet, and that’s one of the reasons I love ‘em.

    The biscuit batter is slightly sweet (unlike our classic Butter Biscuits, which are savory as all get out), thanks to a little sugar and the fruit itself. 

    The end result is a buttery biscuit that has bursts of blueberry flavor in every bite. Every biscuit is beautifully layered. And if you enjoy blueberries — fresh in the summertime or even frozen — this is a different way to consume your favorite fruit.

    These beauties are quite versatile, so you can serve them for breakfast, brunch or dinner. And they’re ready quick, too!

    We like to serve ours with softened butter or even a homemade blueberry sauce in the mornings… but they taste really great on their own without anything else. The blueberries, as they bake, get nice and jammy and add a fun texture and flavor throughout.

    While they take a little of technique and some quick hands, I promise these tender biscuits are something you’ll want to make for your family again and again!

    Other biscuit recipes you might want to try: Honey Butter Biscuits | Coconut Oil Vegan Biscuits | Cream Biscuits and White Sausage Gravy | Raspberry Shortcake Biscuits

    Ingredients to make buttery biscuits with blueberries in bowls on a yellow surface with a white linen

    What you’ll need to make this recipe:

    The Speckled Palate participates in affiliate programs. As an Amazon Associate, I earn a commission from qualifying purchases. Please refer to my disclosure page for more information about these affiliate programs.

    Let’s talk ingredients!

    In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.

    Here are the simple ingredients you’ll need to get fro the grocery store:

    • All-purpose flour — this serves as the base for our biscuit recipe. I keep unbleached AP flour in the house, but you can use the regular kind, too.
    • Granulated sugar — this adds the sweetness to our biscuit dough. While I’m sure you could use a different type of sugar, I have not tried it and do not recommend it.
    • Kosher salt — a medium grain kosher salt is my favorite for a baked good like this.
    • Baking powder — this is our leavener, and it will cause the biscuits to rise as they bake in the oven. Make sure yours is fresh, and also confirm that you’re not using baking soda because they’re different things.
    • Unsalted butter — this is integral for making butter biscuits. You’ll need a full stick for the biscuits themselves and a little extra to brush ‘em with. 
    • Blueberries — I used fresh berries in all my tests for this recipe, and they were awesome. This should work with frozen fruit, though I’ve found that frozen fruit needs to be rinsed so it does not dye your dough colors. Make sure you’re using sweet blueberries and that the fruit isn’t too tart.
    • Milk — this is the liquid that goes into our biscuit dough. I like to use whole milk because it yields the most flavor, but you could easily use a low-fat milk, too. You’ll need a little extra milk to brush on the tops. Please note that we are NOT making blueberry buttermilk biscuits, so please do not swap this with buttermilk.
    • Turbinado sugar — this raw sugar adds a nice crunch to the tops of our biscuits. 
    A bowl of dry ingredients with a rubber spatula in it next to a bowl of blueberries on a yellow surface
    Mix together the dry ingredients

    How to make Blueberry Biscuits

    Preheat the oven. Line a sheet pan with parchment or a nonstick baking mat. Pour a little extra milk into a small bowl. You’ll use this to brush the tops of the biscuits, and it will help them brown.

    Combine the dry ingredients in a bowl. This includes the flour, sugar, baking powder and salt. We’re essentially making self-rising flour with this mix. Give ‘em a stir. 

    A bowl of dry ingredients with shredded butter next to a bowl of blueberries on a yellow surface
    Grate the butter into the dry biscuit ingredients

    Grate the cold butter directly into the flour mixture. A box grater or cheese grater is excellent for this.

    Mix with a rubber spatula, a pastry cutter or your hands to coat the butter in the flour mixture. You want the butter to become the size of peas.

    Add the blueberries and toss gently to coat in the flour mixture.

    Milk in a bowl with blueberry biscuit ingredients before mixing
    Add the milk

    Pour in the milk, and stir juuuuuust until the dough begins to pull away from the sides of the bowl.

    Be careful not to overmix, as this will affect its rise in the oven! Also, be careful not to mix too vigorously or you can burst the blueberries.

    It’s OK there to be some loose flour here. Don’t stir it too much—just until the mixture starts coming together. 

    A shaggy biscuit dough with blueberries in a bowl on a yellow surface


    If the mixture is too dry, add additional milk to it incrementally. I suggest measuring in extra by the tablespoon because this ensures that the mixture doesn’t get too wet.

    A shaggy biscuit dough on a floured parchment surface before shaping
    Pour the shaggy biscuit dough into a floured surface

    How to shape biscuits

    Flour a flat, clean surface in the kitchen. Flour your hands, too.

    Turn the dough out onto the floured surface. Sprinkle additional flour on top of the dough before patting it into a 1.5″ tall rectangle.

    Folded biscuit dough on a floured surface

    Fold the dough into thirds, bringing the short sides to meet in the middle like you would a tri-fold pamphlet or a letter.

    You can use a bench scraper for this portion to help you shape the dough,.

    Gently pat the dough into another 1.5” tall rectangle.

    Sliced biscuit dough on parchment paper

    Cut into rounds with a biscuit cutter OR into equal squares, as shown here, with a sharp knife. 

    If using biscuit cutters, do not twist them as you cut into the dough. It will affect the rise!

    Transfer to the prepared sheet pan, and transfer the biscuits to the freezer. Let them hang out for 10 or so minutes.

    Square blueberry biscuits on a sheet pan before baking

    Remove the biscuits from the freezer, and brush the tops with the extra milk. Add a sprinkle of the turbinado sugar on top of each, too

    Bake for 14-16 minutes in the preheated oven, or until golden brown. 

    Enjoy the warm biscuits with your favorite fillings, like butter, lemon curd and more. You could even add a sweet glaze drizzle with powdered sugar and a little lemon juice, if desired.

    Golden brown blueberry biscuits on a sheet pan after baking

    How to store:

    When the biscuits are completely cool, transfer to a plate and wrap in plastic wrap OR transfer to a large airtight container. Leave at room temperature for 2-3 days. Toast in the oven or toaster oven to crisp up the exterior again if desired, or eat at room temperature.

    Erin’s Easy Entertaining Tips 

    These fluffy Blueberry Biscuits are an excellent choice for entertaining. These sweet-savory baked goods are something most people enjoy!

    Also, they’re versatile, but they are spectacular when served for breakfast or an at-home brunch. Since they feature fresh fruit, they play nicely with other dishes that call for fresh fruit, too.

    Here are a few tips and tricks to make it as easy as possible:

    • Make the dough early. Follow the instructions up until the baking. Cut them, place them on a baking sheet and pop them into the freezer for a week in advance. Bake the biscuits straight from the freezer before serving!
    • Set out the toppings beforehand. Make sure to have softened salted butter or honey butter or even homemade jam. 
    • Serve the baked biscuits in a basket with a cute tea towel to keep them warm.
    • Pair ’em with brunch recipes, like fruit salad, baked bacon and mimosas! Or have a mimosa bar for guests to enjoy.
    Two blueberry biscuits on a white scalloped plate

    Frequently Asked Questions

    What is the secret to biscuits?

    Cold, cold, cold butter is the secret to sky high biscuits! The cold butter will melt and create air pockets in the biscuits, making them fluffy and utterly delicious.

    Are biscuits better made with butter or Crisco?

    That’s a personal opinion thing. I prefer a butter biscuit, like this one. I have not tried this recipe with a vegetable shortening.

    What is the most important step in biscuit making?

    The shaping of the biscuits and working quickly to where the fat does not melt. Also, if you work the dough too much, your biscuits will be less fluffy or even dense.

    A hand holds a blueberry biscuit above two other plates of biscuits

    Quick tips and tricks for making the best biscuits

    • Have the right tools. This biscuit cutter* (affiliate link) is my favorite to use for biscuits if I want them to be round. If you don’t have one, use a drinking glass and a paring knife to cut out the biscuits. Do not twist as you are cutting the biscuits!
    • Serve it with fun toppings. Soften butter to go with ‘em. Serve them with jams or even lemon curd.
    • Make the biscuits in advance and pop them into the freezer. Bake them straight from the freezer right before it’s time to enjoy them!
    • Double or triple the recipe. These biscuits are excellent for sharing, so make more than you need!

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      Here’s how you make these biscuits…

      A stack of three biscuits with blueberries on a sheet pan with more biscuits on a yellow surface

      Blueberry Biscuits

      Erin Parker, The Speckled Palate
      From-scratch Blueberry Biscuits are the most delicious treat you can get your hands on. These homemade biscuits are studded with fresh blueberries and bursting with delicious blueberry flavor.
      No ratings yet
      Servings 8 biscuits
      Calories 262 kcal
      Prep Time 15 minutes
      Cook Time 14 minutes
      Freeze Time 10 minutes
      Total Time 39 minutes


      • 2 cups AP flour 240g
      • 3 tablespoons granulated sugar 38g
      • 1 tablespoon baking powder 14g
      • 1 teaspoon kosher salt 4g
      • 8 tablespoons unsalted butter 113g
      • 1 cup blueberries 166g
      • 2/3 cup milk 160g
      • 1 tablespoon turbinado sugar 15g
      • Extra milk for brushing

      As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.


      • Preheat the oven to 425F. Line a sheet pan with parchment. Set aside.
      • Combine the flour, sugar, baking powder and salt in a bowl. Whisk to combine.
      • Grate the full stick of butter directly into the flour mixture with a box or cheese grater. Mix with a rubber spatula or your hands to coat the butter in the flour mixture.
      • Add the blueberries to the mixture, tossing to coat in the flour mixture.
      • Pour in the milk, and stir gently until just combined. The dough should start to pull away from the sides of the bowl. Be careful not to stir it too much or the rise will be affected. The more you work it, the more risk you run of squishing the blueberries, too.
      • Flour a flat surface or countertop. Flour your hands, too.
      • Turn out the dough onto a floured countertop. Sprinkle flour on top of the dough, too.
      • Pat the dough a 1.5" tall rectangle, working quickly, then fold it into thirds, bringing the short sides to meet in the middle, like you would a tri-fold pamphlet or a letter.
      • Gently pat the dough into another 1.5" tall rectangle, and cut into squares with a sharp knife. You’ll have about 8, depending on the size you cut them into. (Ours were 1 ½” tall and 2 ½” wide.)
      • Place on the prepared sheet pan, and transfer to the freezer for about 10 minuntes.
      • Remove the biscuits from the freezer. Brush the tops with the additional milk. Sprinkle on the raw sugar.
      • Bake for 14-16 minutes or until golden brown in the preheated oven.
      • Enjoy with softened butter, jams and more!



      How to freeze: Once the biscuit dough has been made and cut, place them on a parchment-lined sheet pan and transfer to the freezer. Freeze until solid, then transfer to a freezer-safe bag to store for up to 3 months.

      How to bake from frozen:
      Preheat the oven, as specified above. Place the frozen biscuits on a parchment-lined sheet pan. Bake for 17-20 minutes, or until golden brown. They will take a little longer to bake than the fresh biscuits, but not so much longer that it will make a huge difference.
      How to store leftovers: When the biscuits are completely cool, transfer to a plate and wrap in plastic wrap. Leave at room temperature for 2-3 days. Toast in the oven or toaster oven to crisp up the exterior again if desired, or eat at room temperature.


      Serving: 1 biscuitCalories: 262kcalCarbohydrates: 34gProtein: 4gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 33mgSodium: 302mgPotassium: 234mgFiber: 1gSugar: 9gVitamin A: 393IUVitamin C: 2mgCalcium: 100mgIron: 2mg
      Keyword baking recipe, best biscuits, biscuit recipe, Biscuits, blueberry, blueberry recipe, Breakfast, Brunch, butter biscuits, buttery biscuits, easy biscuit, easy biscuit recipe, easy biscuits, homemade biscuits, southern biscuits, southern breakfast recipe, southern brunch recipe, southern recipe
      Course Breakfast & Brunch
      Cuisine American
      Tried this recipe?Let us know how it was!
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      About the Author:

      Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her

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