I absolutely love a biscuit Saturday. My classic butter biscuit recipe is already here on the blog, but this time we’re taking it to the next level.

I’ve been testing this blueberry biscuit recipe for weeks, and I finally got it perfected. I tried fresh blueberries, large frozen blueberries, and small wild blueberries, and the small wild blueberries were the key. Every version turned out fine, but it just wasn’t giving me what I wanted until I made that switch and adjusted a few of the flavors. After a few different tries, I landed on an easy version that all of you should be able to make and enjoy.

Now, last time I posted my biscuit recipe, I ended up on the wrong side of TikTok getting told I actually made scones. So whether you want to call these biscuits or scones, your home is going to enjoy them either way. Let’s get into it.

Blueberry Biscuits

What You’ll Need:

• 2 sticks butter, frozen
• 4 cups all-purpose flour
• 2 tablespoons baking powder
• 1 teaspoon salt
• 3 teaspoons sugar
• 1 tablespoon vanilla extract
• 1½ cups small wild blueberries
• 2 cups cold milk

This is my classic butter biscuit recipe with a few adjustments made just for these: less salt, a little more sugar, a splash of vanilla, and of course, the blueberries.

Putting It Together

To your bowl add your flour, salt, and sugar. Mix together and then start grating your two sticks of frozen butter. 
Once you’ve grated your cold butter into the flour and coated it well, add your 1½ cups of wild blueberries right into the flour mixture before adding in the milk. Once all coated add your cold milk and vanilla extract. 

This is a recipe where you want to work fast. The butter needs to stay cold, the milk needs to stay ice cold, and the blueberries need to stay cold too, so mix quickly. Even if the dough looks a little shaggy and dry at first, that’s okay. You’re folding it together to build those flaky layers, and working fast keeps everything from getting warm and sticky.

Mix it as much as you can in the bowl, then dump it onto a floured surface. Flour is going to be your best friend here, this dough is sticky, so keep dusting as needed. Fold the dough about 5 to 6 times, just enough to build those layers and work in the extra flour from your surface. This is a messy dough, so don’t be afraid to get a little messy with it.

Cut and bake. Cut your biscuits out, I use my biscuit cutter, linked here, but a cup works perfectly fine too. Place them close together on a parchment-lined baking sheet so they rise together and pull apart easily once baked, keeping everything moist instead of overly crisp on the edges.

Bake in a hot oven at 425°F for about 20 minutes. I have a gas range, so mine cook a little faster, just watch for that beautiful golden brown color on the top and bottom, and you’ll know they’re ready.

Strawberry Glaze

You can absolutely eat these fresh out of the oven with a pat of butter and call it a day,  but this time, we took it up a notch with a strawberry glaze. A regular glaze or a blueberry glaze works great too, so this part is totally optional. Here’s the strawberry version:

What You’ll Need:

• 2 cups powdered sugar
• 1 (1 oz) bag freeze-dried strawberries
• 3 tablespoons milk

Putting It Together

The freeze-dried strawberries are the game changer here. I tried this with fresh strawberries first and it just didn’t deliver, you need that concentrated, prominent flavor freeze-dried fruit gives you. Crush the strawberries up a bit, then add them straight into a blender with the powdered sugar and milk. Blend until smooth.

This makes a nice, medium-thick glaze. Want it thinner? Add a little more milk. Want it thicker? Use less. Three tablespoons was the sweet spot for me.

5 Easy Glazes That’ll Upgrade Anything You Bake

Can we talk about glaze for a second? Because I think it might be the most underrated part of baking. You can make the same biscuit, scone, or pound cake five different times and it’ll feel like a brand new recipe every single time just by changing up what you drizzle on top.

Ever since I figured out my strawberry glaze trick using freeze-dried fruit instead of fresh, I haven’t been able to stop. Fresh fruit sounds nice in theory, but it waters everything down and the flavor just doesn’t come through. Freeze-dried is the secret weapon, concentrated flavor, no extra liquid to mess with your consistency. Once I realized that, I started running the same formula through every flavor I could think of.

Here’s the base method for basically all of these: powdered sugar, a flavor booster, and milk to thin it out. That’s it. Adjust the milk until you get the thickness you want.  more milk for a thinner glaze that soaks in a little, less milk for a thicker glaze that sits right on top. Let’s get into my five favorites

Lemon Glaze

• 2 cups powdered sugar
• 3–4 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
Whisk everything together until smooth. This one’s bright and tangy and cuts through anything rich. It’s especially good on plain butter biscuits or a simple pound cake when you want a little zip.

Blueberry Glaze

• 2 cups powdered sugar
• 1 (1 oz) bag freeze-dried blueberries, crushed
• 3 tablespoons milk

Crush your freeze-dried blueberries and blend them right in with the powdered sugar and milk until smooth. Same trick that made my strawberry glaze work, real fruit flavor without any of the wateriness.

Maple Glaze

• 2 cups powdered sugar
• 3 tablespoons real maple syrup
• 1–2 tablespoons milk, as needed to thin

Whisk the maple syrup into the powdered sugar first, then add milk a little at a time until it’s the consistency you want. This one feels cozy and fall-ish, but honestly, I make it year-round. It’s incredible on biscuits.

Vanilla Bean Glaze

• 2 cups powdered sugar
• 3 tablespoons milk or heavy cream
• 1 tablespoon vanilla extract (or the seeds from 1 vanilla bean if you’re feeling fancy)

Whisk together until smooth. This is the classic, goes-with-everything glaze. If you use real vanilla bean seeds instead of extract, it takes it up a notch and looks so pretty with those little flecks throughout.

Raspberry Glaze

• 2 cups powdered sugar
• 1 (1 oz) bag freeze-dried raspberries, crushed
• 3 tablespoons milk

Same method as the blueberry and strawberry versions. crush, blend with the powdered sugar and milk, and you’ve got a tart, vibrant glaze that looks as good as it tastes.

A Few Tips

• Freeze-dried fruit is the move for any berry-based glaze. You’ll usually find it near the dried fruit or baking aisle, and one small bag goes a long way.
• Adjust your milk slowly. It’s a lot easier to add more than to fix a glaze that’s gone too thin.
• These all keep in the fridge for a few days, so don’t be afraid to make a batch ahead if you’re planning to bake a few things over the week.

Serving Suggestions

Drizzle the glaze right over warm biscuits and watch them disappear. My family absolutely devoured these,  they came out perfect. Give them a try and let me know if your family loves them as much as mine did!

Hope you enjoy! 

…and that’s all we did today. 

-Cyndi 

You’ll Need:

• Biscuit Cutters
• KitchenAid Mixer
• Mixing Bowls
• Wisks
• Sheet Pans
• Parchment Paper

Blueberry Butter Biscuits with Strawberry Glaze

5 from 1 vote

This is my classic butter biscuit recipe with a few adjustments made just for these: less salt, a little more sugar, a splash of vanilla, and of course, the blueberries.

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Ingredients Method

Ingredients

  

Blueberry Biscuits

What You’ll Need:

• 2 sticks butter frozen
• 4 cups all-purpose flour
• 2 tablespoons baking powder
• 1 teaspoon salt
• 3 teaspoons sugar
• 1 tablespoon vanilla extract
• 1½ cups small wild blueberries
• 2 cups cold milk

Strawberry Glaze

• 2 cups powdered sugar
• 1 1 oz bag freeze-dried strawberries
• 3 tablespoons milk

Method

 

Blueberry Biscuits

Putting It Together

1. To your bowl add your flour, salt, and sugar. Mix together and then start grating your two sticks of frozen butter.
2. Once you’ve grated your cold butter into the flour and coated it well, add your 1½ cups of wild blueberries right into the flour mixture before adding in the milk. Once all coated add your cold milk and vanilla extract.
3. This is a recipe where you want to work fast. The butter needs to stay cold, the milk needs to stay ice cold, and the blueberries need to stay cold too, so mix quickly. Even if the dough looks a little shaggy and dry at first, that’s okay. You’re folding it together to build those flaky layers, and working fast keeps everything from getting warm and sticky.
4. Mix it as much as you can in the bowl, then dump it onto a floured surface. Flour is going to be your best friend here, this dough is sticky, so keep dusting as needed. Fold the dough about 5 to 6 times, just enough to build those layers and work in the extra flour from your surface. This is a messy dough, so don’t be afraid to get a little messy with it.
5. Cut and bake. Cut your biscuits out, I use my biscuit cutter, linked here, but a cup works perfectly fine too. Place them close together on a parchment-lined baking sheet so they rise together and pull apart easily once baked, keeping everything moist instead of overly crisp on the edges.
6. Bake in a hot oven at 425°F for about 20 minutes. I have a gas range, so mine cook a little faster, just watch for that beautiful golden brown color on the top and bottom, and you’ll know they’re ready.

Strawberry Glaze

1. The freeze-dried strawberries are the game changer here. I tried this with fresh strawberries first and it just didn’t deliver, you need that concentrated, prominent flavor freeze-dried fruit gives you.
2. Crush the strawberries up a bit, then add them straight into a blender with the powdered sugar and milk. Blend until smooth.
3. This makes a nice, medium-thick glaze. Want it thinner? Add a little more milk. Want it thicker? Use less. Three tablespoons was the sweet spot for me.

Tried this recipe?

Let us know how it was!