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30-Minute Homemade Buttery Blueberry Biscuits

Quick, flaky, and tender buttermilk biscuits packed with bursting blueberries and topped with a sweet vanilla glaze. Ready start-to-finish in half an hour.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 biscuits
Course: Breakfast, Brunch, Snack
Cuisine: American, Southern
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Biscuit Dough
  • 2 cups all-purpose flour spooned and leveled
  • 1 tbsp baking powder
  • 0.25 tsp baking soda
  • 2 tbsp granulated sugar
  • 1 tsp salt
  • 0.5 cup unsalted butter VERY cold, cubed
  • 0.75 cup buttermilk cold
  • 1 cup blueberries fresh or frozen
Vanilla Glaze
  • 1 cup powdered sugar sifted
  • 2 tbsp milk plus more if needed
  • 0.5 tsp vanilla extract

Equipment

  • Baking sheet
  • Parchment paper
  • Large mixing bowl
  • Pastry blender or knives
  • Whisk
  • Scoop

Method
 

  1. Preheat oven to 425°F (218°C) and line a baking sheet with parchment paper.
  2. Whisk together flour, baking powder, baking soda, sugar, and salt in a large bowl.
  3. Cut in cold, cubed butter using a pastry blender until mixture resembles coarse crumbs with pea-sized butter bits.
  4. Stir in buttermilk until a shaggy dough forms, then gently fold in blueberries.
  5. Scoop mounds of dough onto the prepared baking sheet, spacing 2 inches apart.
  6. Bake for 15-18 minutes until golden brown.
  7. While baking, whisk together powdered sugar, milk, and vanilla for the glaze.
  8. Cool biscuits slightly before drizzling with glaze.

Notes

Keep butter as cold as possible for flaky layers. Do not thaw frozen blueberries before adding to dough to prevent streaking.