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Blueberry Biscuits Recipe
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5 from 7 votes

Blueberry Biscuits

These blueberry biscuits are wonderful danish-like treats that are not overly sweet but enough to satisfy your sweet tooth.
Prep Time15 mins
Cook Time27 mins
Total Time42 mins
Course: Breakfast
Cuisine: American
Servings: 4 servings
Calories: 660kcal
Author: Savory With Soul


  • 2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1 Tbsp sugar
  • ½ cup butter , room temperature
  • 1-¼ cup buttermilk (or 1 cup milk with 1 Tbsp apple cider vinegar - see instructions)
  • 1 cup blueberries frozen, removed from freezer right before adding


  • 1 cup powdered sugar
  • 2 Tbsp heavy cream
  • ½ tsp vanilla extract
  • 1 tsp lemon zest (or zest from one large lemon)
  • ¼ cup lemon juice (or juice from one large lemon)
  • ¼ tsp cinnamon , ground


  • Preheat oven to 400 F.
  • If not using buttermilk, pour 1 cup regular milk (preferrably whole, full-fat milk) into measuring cup and add apple cider vinegar (approximately 1 Tablespoon) and let sit until ready to add to mixture.
  • Add softened butter to a large bowl cut into small pieces. Add flour, baking powder, salt and sugar and combine with hands until fairly well incorporated (there will be pea-sized pieces of butter).
  • Add buttermilk to flour mixture and mix with spoon until incorporated.
  • Take blueberries from freezer and measure out 1 cup full. Add to flour mixture and mix gently with spoon or hands just until blueberries are scattered about.
  • Dump flour mixture onto floured countertop space. Cover with a bit of flour on all sides, but don't over flour. (You want it easy to handle but you don't want to dry it up with too much flour.)
  • Roll out gently with rolling pin to about 1 inch thick, taking care not to mash the blueberries.
  • With a 3-inch round biscuit cutter (or I use a cup or glass), cut out the biscuits, trying not to split the blueberries in the process.
  • Lightly oil a cast iron skillet.
  • Place each biscuit in the prepared cast iron skillet, scrunching up and making room so that 10 biscuits will fit as you add more.
  • Place in the oven. Cook for 30 minutes or until golden brown.
  • While cooking, prepare the glaze.
  • Add all glaze ingredients to a medium-sized bowl and blend with a small whisk until smooth.
  • When biscuits are done, let sit for 5 minutes after removing from the oven.
  • Add small spoonfuls of glaze to the top of the biscuits (about 5-6). Serve and add more glaze to individual portions.


Calories: 660kcal | Carbohydrates: 92g | Protein: 10g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 80mg | Sodium: 1186mg | Potassium: 212mg | Fiber: 3g | Sugar: 40g | Vitamin A: 963IU | Vitamin C: 10mg | Calcium: 284mg | Iron: 3mg