If you’ve ever wandered into the kitchen on a quiet Sunday morning, still half-asleep but craving something warm and sweet, you’ll understand why blueberry biscuits hold such a special place in my heart. I remember my mom pulling out a flour-dusted mixing bowl, her hair pinned up and lemon zest clinging to her fingertips. The smell of melting butter and vanilla would swirl through the house before the first bite even hit my plate. These biscuits were never fancy—but they were unforgettable.
That’s exactly what inspired this version. With golden tops, soft centers, bursts of juicy blueberries, and a zingy lemon glaze, these biscuits are meant to feel just like that memory: familiar, effortless, and quietly joyful. Whether you’re making breakfast for guests or simply treating yourself, this recipe turns a basic batch of Pillsbury-style biscuits into something downright delightful. In this guide, you’ll find everything from how to add extra flavor to helpful baking tips for perfect results every time.
Let’s begin with how these blueberry biscuits come together—and why they’ll quickly become a staple in your kitchen.
A Buttery Start to Blueberry Bliss
Sweet beginnings with lemon, vanilla, and blueberry
The base of these blueberry biscuits is simple, just the way I like it. What makes them special is how each ingredient brings its own little magic. Cold buttermilk helps keep the texture fluffy inside and golden outside. The melted butter blends into the dough, leaving buttery pockets that almost melt in your mouth.
Adding lemon zest right into the flour mixture brightens the flavor beautifully, while a splash of vanilla adds that bakery-style aroma. The fresh (or frozen) blueberries are gently folded in at the end—tossing them in too early would stain the dough and make it mushy. With each scoop of batter, you’ll notice the dough pulling together just enough without feeling stiff.
If you’re craving something sweet but simple, these biscuits offer that cozy homemade feel, just like our blueberry muffins and the Sunday-favorite blueberry buttermilk pancakes, which also bring out that same juicy berry comfort.
Why these blueberry biscuits stand out from store-bought
Sure, the refrigerated can of Pillsbury blueberry biscuits offers quick convenience—but when you want a little more control (and a lot more flavor), homemade is where it’s at. What truly sets this version apart is the texture: crisp on the edges, tender inside, and the occasional sweet bite of blueberry bursting through.
The turbinado sugar on top adds a delicate crunch that mimics a bakery-style finish. Then there’s the glaze—a zippy lemon drizzle that melts into the biscuit’s top without making it soggy. It’s a small touch that makes a big impression. If you’re serving these for a weekend brunch, they feel thoughtful without taking all morning to prepare.
And if you’re looking to get creative, you can always adjust the add-ins. Try chopped strawberries or blackberries instead of blueberries. Or, for a twist, fold in a little cinnamon and swap the lemon glaze for a vanilla bean version.
Ingredients and Steps for Perfect Blueberry Biscuits
What goes into these blueberry biscuits
Every comforting bite of these blueberry biscuits comes from pantry staples working together with a few flavor-rich add-ins. Here’s exactly what you’ll need for both the biscuits and the lemon glaze:
For the biscuits:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
- Zest of 1 lemon
- 1 cup cold buttermilk
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract
- 1 cup fresh or frozen blueberries
- Turbinado sugar, for sprinkling on top
For the lemon glaze:
- 1 cup confectioner’s sugar
- 2 to 3 tablespoons lemon juice
- 1/2 teaspoon lemon zest
The balance of sweet and tangy is what makes these biscuits so unique. The lemon zest adds brightness, the buttermilk brings tenderness, and the blueberries burst with natural flavor. For more lemon-inspired bakes, the blueberry muffins are another quick favorite, and the blueberry buttermilk pancakes follow a similar structure if you’re baking for two.
Step-by-step instructions to bake them just right
These blueberry biscuits come together quickly and easily—no rolling pin or biscuit cutter needed. Here’s how to do it:
- Preheat your oven to 475°F. Line a large baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest.
- In a separate medium bowl, stir together the cold buttermilk and the slightly cooled melted butter. The mixture will form soft clumps—this is good. Add the vanilla extract.
- Pour the buttermilk mixture into the dry ingredients. Use a rubber spatula to gently stir until just combined and the dough begins to pull away from the sides of the bowl.
- Carefully fold in the blueberries, trying not to crush them into the dough.
- Using a large spoon or cookie scoop, drop about 3 tablespoons of dough per biscuit onto the prepared baking sheet. Leave 2 inches between each for even baking.
- Sprinkle turbinado sugar over the tops of the unbaked biscuits for crunch and golden color.
- Bake in the center of the oven for 10 to 14 minutes, or until golden brown on top.
- Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
- While the biscuits cool completely, whisk together the confectioner’s sugar, lemon juice, and lemon zest until smooth.
- Drizzle the glaze over the cooled biscuits and serve.
These biscuits bake up tender with just the right golden crust, using ingredients like buttermilk, blueberries, and lemon zest. For a softer, richer sliceable option, try the blueberry cream cheese bread next. Or go classic with a warm blueberry cobbler, it’s a timeless comfort dessert that pairs beautifully with vanilla ice cream.
How to Serve Blueberry Biscuits Like a Pro
Breakfast, brunch, or dessert-they fit every mood
Fresh from the oven, these blueberry biscuits shine on their own. But how you serve them can take them from a quiet weekday breakfast to the centerpiece of a brunch table. One of my favorite ways to enjoy them is warm, split open with a pat of salted butter or a dollop of whipped ricotta and honey. They’re also wonderful with a smear of lemon curd if you want to double down on citrus.
Hosting brunch? Pile these biscuits high on a platter with fresh berries, a bowl of yogurt, and hot coffee for an easy yet special spread. The glaze hardens slightly after cooling, so they travel well and look beautiful on a buffet-style table. For a cozy twist, serve them alongside savory options like soft scrambled eggs or herb-roasted potatoes—perfect contrast for the sweetness.
Craving a little more indulgence? Turn them into shortcakes. Slice a biscuit in half and layer it with whipped cream and macerated strawberries. It’s a dessert you can pull together in minutes but feels totally homemade.
Want to take them a step further? Use them like scones split one and layer with jam, soft cheese, or even scrambled eggs for a sweet-savory combo. You could even bake them into ramekins for a dessert-style dish, inspired by this blueberry drop biscuit cobbler from Bon Appétit.
Keeping it fresh: Storage and reheating tips
These blueberry biscuits are best the day they’re made, but with the right storage, you can keep enjoying them all week. Once completely cooled, store the biscuits in an airtight container at room temperature for up to two days. If glazed, place parchment paper between layers to keep them from sticking.
To reheat, pop them in a 300°F oven for about 5 to 7 minutes, or microwave one biscuit for 15 to 20 seconds. They’ll taste almost as good as fresh—especially if you drizzle a little extra lemon glaze on top before serving.
Want to make them ahead? Prepare the biscuit dough the night before, scoop it onto your baking sheet, and refrigerate it uncovered overnight. Bake straight from the fridge in the morning—just add 1–2 extra minutes of bake time. You can also freeze unbaked biscuit dough and bake directly from frozen when needed.
Serving and Storing Blueberry Biscuits
How to serve blueberry biscuits for any occasion
These blueberry biscuits come out golden, fluffy, and slightly crisp on top—just asking to be served warm. My favorite way to enjoy them is straight from the oven with a thin slice of salted butter melting into every soft crevice. If you’re looking for a more indulgent spin, try pairing them with whipped cream and a drizzle of honey, or even lemon curd for a tart finish.
For brunch, serve them in a warm bread basket alongside a bowl of fresh berries or yogurt. Add brewed coffee and you’ve got a cozy, crowd-pleasing setup. Want to take them a step further? Use them like scones—split one and layer with jam, soft cheese, or even scrambled eggs for a sweet-savory combo.
When serving these biscuits as a dessert, they make a stunning shortcake. Just slice one open, spoon in lightly sweetened whipped cream, and top with strawberries or extra blueberries. The light lemon glaze gives them a bakery-worthy finish that feels anything but basic.
Storage tips to keep biscuits fresh and flavorful
To keep your blueberry biscuits tasting their best, store them in an airtight container at room temperature for up to two days. If you’ve already added the lemon glaze, place a sheet of parchment between layers to prevent sticking. They’re still delicious on day two—especially when rewarmed.
When you’re ready to reheat, warm a biscuit in the microwave for about 15–20 seconds, or refresh them in a 300°F oven for 5–7 minutes. This brings back that soft texture and cozy aroma, almost like they were just baked.
For make-ahead convenience, you can prepare and scoop the dough onto a baking sheet, then refrigerate it uncovered overnight. Bake straight from the fridge the next morning with just 1–2 extra minutes added to the bake time. Want to freeze them? Freeze unbaked scoops of biscuit dough on a tray until solid, then store them in a zip-top bag. Bake straight from frozen—no need to thaw.
Blueberry Biscuits with Lemon Glaze
Ingredients
Equipment
Method
- Preheat oven to 475°F. Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest.
- In another bowl, stir cold buttermilk into the melted butter until small clumps form. Add vanilla.
- Pour the wet mixture into the dry ingredients and stir gently.
- Fold in the blueberries without overmixing.
- Drop 3-tablespoon scoops onto baking sheet, spaced 2 inches apart.
- Sprinkle tops with turbinado sugar and bake 10–14 minutes until golden.
- Cool for 5 minutes on sheet, then transfer to wire rack.
- Whisk together glaze ingredients until smooth.
- Drizzle glaze over cooled biscuits and serve.
Nutrition
Notes
Reheat gently in the oven or microwave for best texture.
You can freeze unbaked biscuit dough and bake directly from frozen.
From your stove to our hearts
share your delicious take!FAQs About blueberry biscuits
Does Pillsbury have blueberry biscuits?
Yes, Pillsbury does offer blueberry-flavored biscuits in their refrigerated line, but the flavor and texture are quite different from homemade. If you’re craving real fruit flavor, a soft, tender crumb, and a fresh lemon glaze, these homemade blueberry biscuits are a delicious step up.
How can I spruce up Pillsbury biscuits?
Start by brushing the tops with melted butter and sprinkling with turbinado sugar before baking. Add fresh or frozen blueberries into the dough or top with lemon glaze after baking. You can also serve them split with whipped cream and fruit for a quick shortcake-style dessert.
What gives blueberry biscuits extra flavor?
Bright lemon zest, pure vanilla extract, and cold buttermilk work together to boost the flavor of these blueberry biscuits. The fresh or frozen blueberries bring natural sweetness, while the lemon glaze ties it all together with a sweet-tart finish that wakes up the whole recipe.
The fresh or frozen blueberries bring natural sweetness, while the lemon glaze ties it all together with a sweet-tart finish that wakes up the whole recipe. For a more dessert-forward take, check out this blueberry-drop biscuit cobbler recipe that layers berries and biscuits in a comforting bake.
What are the sweet biscuits called?
Sweet biscuits like these are sometimes referred to as “drop biscuits” or “glazed biscuits.” They’re softer and fluffier than scones, often baked with sugar in the dough and served for breakfast, snacks, or even dessert with berries and cream.
Conclusion
Whether you’re baking for a cozy morning, a weekend brunch, or a simple treat to enjoy with tea, these homemade blueberry biscuits bring warmth and joy to the table. Made with real ingredients and bursting with citrusy, buttery flavor, they’re the kind of recipe you’ll want to keep close.
From the soft, fluffy texture to the sweet glaze and juicy blueberries, every bite feels like a small pause in your day, a chance to enjoy something made with care. And the best part? They’re easy enough to bake on a quiet morning but special enough to share.
