Blueberry Biscuits are quick and easy to make! You just need a handful of baking staples and a few minutes of your time to make a batch of the very best sweet, buttery, and soft biscuits with the perfect amount of fresh blueberries. 

blueberry biscuits on a sheet pan

Blueberry Biscuits Recipe

I love baking our Blueberry Muffins during the summer and these biscuits are a new blueberry favorite too! I wanted these to be easy so I designed the recipe around our popular Drop Biscuits recipe. These berry biscuits taste like they were created in a bakery, so much so that no one ever believes me when I tell them just how quick and easy this recipe really is. Basically, you just throw together a handful of baking staples (that you probably already have on hand), form the biscuits, bake and enjoy! The end result is perfectly baked buttery blueberry biscuits that make your whole kitchen smell better than any candle ever could. Word of advice – it’s almost impossible to resist, but let the biscuits cool off before taking a bite!

Craving more blueberries? Check out my easy recipes for Blueberry Jam Brownies and Lemon Blueberry Cake

Can I Glaze My Blueberry Biscuits?

The answer to this is always YES! Simply make the glaze by whisking together powdered sugar and milk until smooth. Squeeze in a little bit of fresh lemon juice if desired. Once the biscuits have fully cooled to room temperature, drizzle the sweet glaze all over the biscuits, and voila! You have glazed blueberry biscuits. Note that if you try to glaze the biscuits while they’re still warm from the oven, the glaze will melt right off. 

How to Make Blueberry Biscuits

  • Prepare. Heat the oven to 425°F and line a baking sheet with parchment paper. Or, spray it down with nonstick spray. 
  • Whisk the dry ingredients. Whisk together the flour, sugar, baking powder, baking soda and cinnamon until combined.
  • Add remaining ingredients. Pour in the milk, melted butter and lemon juice. Use a spatula to mix just until everything is moistened. Do not overmix! Carefully fold in the blueberries. 
  • Bake. Use a ¼ cup to drop the dough onto the baking sheet. Bake for about 9-12 minutes. 
four panel collage image showing different steps of making blueberry biscuits

Storing and Freezing Blueberry Biscuits 

Once the biscuits cool off, you can store them in an airtight container at room temperature for up to 4 days. 

Or, pop them in the freezer for up to 3 months! They’ll keep well in a large zip-top bag (don’t forget to date and label). Let a frozen biscuit come to room temperature on the counter for about 30 minutes to an hour prior to enjoying. 

Ingredient Notes

  • Flour – Spoon the flour into the measuring cup rather than dunking the cup straight into the bag. When you dunk a cup into flour, you end up really packing it in there tightly. 
  • Sugar – There’s just enough granulated white sugar in this recipe to create a subtle sweet flavor without being overly sugary. 
  • Baking Powder and Baking Soda – Check the labels on these and make sure they’re not expired! Once they’re outdated, they lose their potency and need to be tossed out. 
  • Cinnamon – This is my not-so-secret ingredient that sends this blueberry biscuit recipe over the top. Just a pinch of cinnamon goes undetected but still warms things up in the very best way! 
  • Milk – Any type of milk should work just fine in this easy recipe. 
  • Butter – The butter needs to be melted but also cooled off! Do NOT use hot melted butter. 
  • Lemon Juice – It’s important to only use lemon juice that’s freshly squeezed. Both the fresh flavor and natural acidity do a lot for the biscuits. 
  • Fresh Blueberries – You can use frozen blueberries, Do not thaw them first.
biscuit with blueberries on a sheet pan



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Blueberry Biscuits

Blueberry Biscuits are quick and easy to make! You just need a handful of baking staples and a few minutes of your time to make a batch of the very best sweet, buttery, and soft biscuits with the perfect amount of fresh blueberries. 
Prep 10 minutes
Cook 12 minutes
Total 22 minutes
Servings 12 Biscuits



  • 2 Cups All Purpose Flour
  • 1/2 Cup Granulated Sugar
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1/4 teaspoon Cinnamon
  • 1 Cup Milk
  • 1/2 Cup 1 Stick Butter, MELTED AND COOLED SLIGHTLY
  • 1 Tablespoon Lemon Juice freshly squeezed
  • 1 1/2 Cups Fresh Blueberries


  • 1 Cup Powdered Sugar
  • 2-3 Tablespoons Milk
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Lemon Juice OPTIONAL


  • Preheat oven to 425 degrees. Prepare a large baking sheet with parchment paper or non-stick cooking spray and set aside.
  • In a large bowl whisk together the flour, sugar, baking powder, baking soda, and cinnamon until combined.
  • Add in the milk, melted butter, and lemon juice and use a spatula to mix just until everything is moistened.
  • Gently Fold in the blueberries.
  • Use a 1/4 Cup measuring cup to drop the dough onto the prepared baking sheet.
  • Bake in preheated oven for 9-12 minutes.
  • For the glaze, whisk together all ingredients in a medium bowl until smooth.
  • Allow biscuits to cool for 5-10 minutes before glazing.


NOTE ON GLAZE: The glaze is optional but it really makes these biscuits extra special!  You can leave out the lemon juice if you wish.  You can also replace vanilla extract with Almond if preferred. 


Serving: 1g, Calories: 190kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
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Hey! Nice to meet you! I'm Nichole!

Welcome to The Salty Marshmallow! I'm a mom, animal lover, photographer, & kitchen mess-maker. Here you will find the result of my decades-long passion for chasing the best flavors in the kitchen, all meant to be cooked by regular people with busy lives just like you and me.

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