Flaky Buttermilk Blueberry Biscuits (The Sweet Side of Soul Food)
I pulled a tray of these Buttermilk Blueberry Biscuits out of the oven this morning, and the way the purple juice from the berries had sizzled against the buttery, golden crust was a beautiful sight. If you love a classic, salty buttermilk biscuit but have a weakness for blueberry muffins, this is the hybrid you’ve been dreaming of. They are tall, incredibly flaky, and bursting with jammy pockets of fruit.
The secret to that “sky-high” rise isn’t a professional bakery oven—it’s all in the way we handle the butter. By keeping everything cold and using a simple folding technique, we create dozens of microscopic layers that puff up into a tender, pull-apart masterpiece. These aren’t just for breakfast; they are just as good with a smear of honey at tea time or even as the base for a summer shortcake.
Whether you’re a seasoned baker or a “biscuit beginner,” these are a guaranteed way to make your kitchen smell like heaven.
Simple Flaky Buttermilk Blueberry Biscuits
Ingredients
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2 ½ cups all-purpose flour
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1 tbsp baking powder
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¼ tsp baking soda
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1 tsp salt
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2 tbsp granulated sugar (plus extra for topping)
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½ cup (1 stick) unsalted butter, frozen
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1 cup cold buttermilk
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1 cup fresh blueberries (frozen works too, see tips!)
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1 tbsp melted butter (for brushing)
Instructions
1) Preheat and Prep Preheat your oven to 425°F (215°C). Line a baking sheet with parchment paper. For the tallest biscuits, you can also use a cast-iron skillet.
2) Mix the Dry Ingredients In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
3) The Butter Secret Using a box grater, grate the frozen butter directly into the flour mixture. Use a fork to gently toss the butter shreds until they are coated in flour. This keeps the butter from melting before it hits the oven.
4) Fold in the Berries and Buttermilk Gently fold in the blueberries. Pour in the cold buttermilk and stir with a wooden spoon just until a shaggy dough forms. Do not overmix!
5) Laminate for Layers Turn the dough onto a floured surface. Pat it into a rectangle, then fold it in half. Turn it 90 degrees and repeat this 3 or 4 times. This “lamination” creates the flaky layers. Pat the dough to about 1-inch thickness.
6) Cut and Bake Cut into rounds using a floured biscuit cutter (press straight down, don’t twist!). Place them on the sheet so they are just touching. Brush the tops with melted butter and a sprinkle of sugar.
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Bake for 15–18 minutes, or until the tops are a deep golden brown.
Why These Biscuits Are the Best
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Cold Butter Tech: Grating frozen butter ensures those pockets of steam that create “the flake.”
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Not Too Sweet: The sugar is subtle, allowing the natural tang of the buttermilk to shine.
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The “Touch” Rule: Placing biscuits close together on the pan helps them climb higher as they bake.
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Bakery Quality: The folding technique gives you those “commercial” layers at home.
Tips for Success
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Don’t Twist the Cutter: If you twist, you seal the edges of the dough, and the biscuit won’t rise. Press straight down!
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Keep it Cold: If your kitchen is hot, pop the bowl of flour and butter in the freezer for 10 minutes before adding the buttermilk.
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Frozen Berry Trick: If using frozen berries, do not thaw them. Add them straight from the freezer to prevent your dough from turning completely purple.
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Check the Flour: Use a light hand when measuring flour (spoon it into the cup) to keep the biscuits from becoming heavy.
Easy Variations
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Lemon Zest: Add the zest of one lemon to the flour for a bright, citrusy pop.
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Glazed Style: Whisk together powdered sugar and a drop of vanilla to drizzle over the warm biscuits.
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White Chocolate: Fold in ½ cup of white chocolate chips for a more decadent treat.
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Honey Butter: Serve with a side of whipped honey butter for the ultimate southern experience.
FAQ – Blueberry Biscuits
Can I use regular milk?
Buttermilk is key for the lift and tang. If you don’t have it, add 1 tbsp of lemon juice to a cup of milk and let it sit for 5 minutes.
Why are my biscuits flat?
This usually happens if the butter got too warm or the baking powder is expired. Make sure your oven is fully preheated!
Can I make these ahead of time?
You can cut the biscuits and freeze them unbaked. Just bake them straight from the freezer and add 3–5 minutes to the time.
How do I store leftovers?
Store in an airtight container at room temperature for 2 days. Reheat in the oven or air fryer for 2 minutes to restore the “crisp.”
