I don’t know who needs to hear this, but sometimes the best recipes come from not having a plan. These blueberry biscuits are proof of that.

I wasn’t trying to bake anything impressive. No brunch spread. No guests coming over. I just had blueberries that were one day away from being sad blueberries and this urge for something warm. Something soft. Something that felt like a small win before the day got loud.

You know that feeling? When the house is still quiet and the coffee’s halfway gone and you just want one good thing to happen before emails start? Yeah. That’s where these blueberry biscuits live.

They’re not fancy. They’re not fussy. They’re a little messy, honestly. And that’s what makes them perfect.

Why These Blueberry Biscuits Work (Even on Tired Days)

Here’s my honest take: biscuits can be intimidating. Rolling, folding, cutting, re-rolling… it can feel like too much before 9 a.m. These blueberry biscuits don’t ask for any of that.

They’re drop biscuits. Which basically means stir, scoop, bake, done. No perfection required. No matching shapes. If one biscuit is bigger than the others, so what? That’s character.

And the flavor? Soft and fluffy inside, lightly crisp on top, bursting with blueberries that melt into jammy little pockets. The lemon glaze isn’t loud — it just wakes everything up. Like sunlight through a window you forgot to open.

I’ve made these when I was in a great mood… and when I really wasn’t. They work either way.

Ingredient Notes (A Few Friendly Thoughts Before You Start)

Let’s talk ingredients real quick — not in a “lecture” way, more like I’m leaning on the counter pointing at bowls.

• Flour – Regular all-purpose. Nothing special. This isn’t the time to overthink it.
• Buttermilk – Cold matters. It helps the biscuits puff instead of spread. If you’re out, you can fake it, but real buttermilk just feels right here.
• Butter – Melted, then cooled a bit. Easy. Forgiving. No cold butter wrestling match.
• Blueberries – Fresh or frozen. Both work. Frozen blueberries go straight in — don’t thaw them or you’ll regret it.
• Lemon zest & juice – This is what keeps the biscuits from tasting flat. Don’t skip it unless you really hate lemon (and if you do… we might need to talk).
• Turbinado sugar – Optional, but that little crunch on top? It makes you pause mid-bite.

Nothing here is precious. If your batter looks a little rough around the edges, you’re doing it right.

Making Blueberry Biscuits (Without Stressing Yourself Out)

1. Start by heating your oven nice and hot. Biscuits like confidence. High heat gives them that quick rise and fluffy center.
2. Whisk the dry ingredients together in a big bowl. Add the lemon zest and just… smell it for a second. It’s one of those small moments that makes baking feel grounding.
3. In another bowl, stir together cold buttermilk and melted butter. It’ll look clumpy and weird. That’s normal. Add the vanilla and move on.
4. Now combine wet and dry. Gently. Stop before it looks smooth. Lumpy batter equals tender biscuits. Smooth batter equals regret.
5. Fold in the blueberries like you’re handling something fragile. Because you are. Scoop the dough onto your baking sheet — no shaping, no fixing, no judging.
6. Sprinkle with turbinado sugar, slide them into the oven, and wait.
7. In about ten minutes, your kitchen will smell like something good is happening. That’s your cue.

The Lemon Glaze (Where Things Get Emotional)

1. Once the biscuits cool just enough to not melt the glaze instantly, whisk together the lemon glaze. It should be pourable. Not thick. Not watery. Somewhere in between — like it’s undecided, which honestly feels relatable.
2. Drizzle it over the biscuits. Don’t aim. Don’t try to make it neat. Let it drip where it wants. This isn’t a bakery display. This is real life.

And yes, licking the spoon is encouraged.

Storing Blueberry Biscuits (If Any Survive)

These blueberry biscuits are best the day they’re made. Warm. Slightly messy. Soft in the middle.

If you do have leftovers, keep them in an airtight container at room temp for a day or two. Already glazed biscuits will soften overnight — and honestly? They’re still really good.

You can also freeze unglazed biscuits and warm them later. Glaze after reheating. Future-you will thank past-you.

Variations (Because Curiosity Happens)

Once you’ve made these once, ideas start popping up. At least they did for me.

• Swap blueberries for raspberries or blackberries
• Try orange zest instead of lemon
• Skip the glaze and brush with melted butter
• Add a pinch of cinnamon for cozy vibes

I once split one open and added a little butter while it was still warm. No regrets.

What I Like Serving These With

Coffee. Always coffee.

They’re also great with scrambled eggs, crispy bacon, or just eaten standing at the counter while scrolling your phone pretending you’re “just checking one thing.”

No judgment.

FAQ:

Can I use frozen blueberries?
Yes. Straight from the freezer. Don’t thaw them.

Why does my batter look uneven?
Because biscuits like a little chaos.

Can I make these ahead?
Bake and freeze unglazed. Glaze later.

Do I have to glaze them?
No. But I really think you’ll want to.

If you make these blueberry biscuits, I hope they bring you a quiet, happy moment — even if the rest of the day is loud or messy or uncertain. If you tweak them, I’d love to hear how. And if you eat one before they’ve fully cooled… well, that’s just part of the experience, isn’t it?

Blueberry Biscuits

Tender drop biscuits filled with juicy blueberries and bright lemon zest, finished with a smooth lemon glaze. An easy, bakery-style biscuit perfect for breakfast, brunch, or a simple sweet treat.

Print Pin Rate

Course: Breakfast, Brunch

Cuisine: American

Keyword: Blueberry Biscuits

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 10 biscuits

Ingredients

For the Biscuits

• 2 c all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ¾ tsp kosher salt
• Zest of 1 lemon
• 1 c cold buttermilk
• ½ c unsalted butter melted and slightly cooled
• 1 tsp pure vanilla extract
• 1 c fresh or frozen blueberries
• Turbinado sugar for topping

For the Lemon Glaze

• 1 c confectioners’ sugar
• 2 –3 tbsp fresh lemon juice
• ½ tsp lemon zest

Instructions

• Preheat the oven to 475°F (245°C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
• In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and lemon zest until evenly combined.
• In a separate medium bowl, combine the cold buttermilk and melted butter. Stir gently until incorporated; small clumps are expected. Stir in the vanilla extract.
• Add the buttermilk mixture to the dry ingredients. Using a rubber spatula, mix just until the dough comes together and begins to pull away from the sides of the bowl. Do not overmix.
• Gently fold in the blueberries until evenly distributed throughout the dough.
• Scoop approximately 3 tablespoons of dough per biscuit and drop onto the prepared baking sheet, spacing the biscuits at least 2 inches apart. Sprinkle the tops lightly with turbinado sugar.
• Bake on the center rack for 10–14 minutes, or until the biscuit tops are lightly golden.
• Remove from the oven and allow the biscuits to cool on the baking sheet for 5 minutes. Transfer to a wire rack and cool completely.
• To prepare the glaze, whisk together the confectioners’ sugar, lemon juice, and lemon zest in a medium bowl until smooth.
• Drizzle the glaze over the cooled biscuits before serving.

Notes

To make these blueberry biscuits gluten free, substitute the all-purpose flour with a 1:1 gluten-free baking flour that contains xanthan gum. Ensure the baking powder and baking soda are certified gluten free. The remaining ingredients are naturally gluten free, but always verify labels to avoid cross-contamination.