Blueberry Biscuits

This post may contain affiliate links. Please read our disclosure policy

Blueberry Biscuits I One Lovely Life Like about every other female human I know, I absolutely LOVE Pinterest. I started using it the month before Sophie was born and it was so nice to finally transfer all my bookmarks (and there were hundreds) into a visual format. SO much better! One of the other benefits of Pinterest is being able to see what other people whose work or style I admire are pinning. It’s the land of a million good ideas!

And that’s where we got the idea for these beautiful biscuits.

Blueberry Biscuits I One Lovely Life Blueberry Biscuits I One Lovely Life
Although the inspiration biscuits were beautiful, I  just adapted my favorite recipe for buttermilk biscuits  by adding in a bunch of blueberries and topping them with a little coarse sugar. They were fabulous! I loved that they weren’t too sweet, were light and tender, and were NOT dry. (That’s always my problem with scones…too dry…)

I’ll be honest, they’re so good plain I ate mine sans toppings, but they’re the perfect vehicle for something like blueberry compote, your favorite jam, lemon curd, or a flavored butter. They’re perfect for breakfast, brunch, or breakfast for dinner (our favorite).

We made ours with fresh blueberries, but I think frozen would work just fine. The only side effect of using frozen blueberries (don’t thaw them) is that you’ll have slightly more bleeding from the berries, which isn’t a problem in my book.

Happy eating!
Blueberry Biscuits I One Lovely Life

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Blueberry Biscuits

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 5 reviews

  • Yield: 16 1x


  • 3c flour
  • 2 Tbsp sugar
  • 5 tsp baking powder
  • 1/2 tsp salt
  • 6 Tbsp butter
  • 1 1/4c buttermilk
  • 1 eggs
  • 1 1/2c blueberries (don’t thaw if using frozen)


  1. Combine flour, sugar, baking powder, and salt in a large bowl. Add the butter and combine with a pastry blender or two forks until very crumbly. The pieces should be no larger than peas. (Alternately, you can combine the dry ingredients in a food processor and pulse until the pieces are no larger than peas.)
  2. *If desired, you can prepare the dough up to this point and refrigerate up to 1 day until ready to continue.
  3. Combine egg and buttermilk and pour into dry mixture. Add blueberries, and gently stir with a fork until just combined. Flour the countertop and turn dough onto the counter.
  4. Pat out to a square, about 3/4″ in thickness. Being careful not to slice all the way through, slice large square into 16 smaller squares, keeping the dough in one large piece. Carefully transfer scored biscuits to a baking sheet lined with parchment paper (this is easier with a spatula or a bench scraper).
  5. Bake at 450 degrees for about 15 minutes, or until tops are just golden.


Variation: add 1 tsp lemon or orange zest into the batter with the sugar, etc.

Inspired by Pink Pistachio, recipe my own.


  1. These sound so yummy! I’ve never been interested in scones due to the dryness factor, these seem to solve that problem. I love having another good blueberry recipe!

  2. It is 7.30pm where I am and I have to put my little girl to bed and make dinner for my husband and I… However, I am seriously considering making these instead… YUM.

  3. I absolutely LOVE your blog and have tried several of your recipes. All delicious! These biscuits just came out of the oven and the look AND smell fantastic! Thank you!

  4. Yumm i would love to try this but im allergic to dairy products . Can i use something else instead of the butter and buttermilk ?

    1. Rebecca – I’ve never tried it dairy-free. I know that the flavor wouldn’t be the same (butter and buttermilk lend a LOT of the flavor in the biscuit), but I know people who make biscuits with vegetable shortening, and I know others who use 1c non-dairy milk + 1 tsp vinegar for a non-dairy buttermilk substitute. I’ve never tried either with this recipe, so I can’t guarantee your results, but I wish you the best of luck!

  5. How call this decadent with 3 tbsp of butter? and a mere dash of sugar? More important, this dough produced not flakey or even cohesive items. I am eating mine in crumble form with yogurt, which tastes fine. Even after adding more butter to the dough, these are more of a crumble than a biscuit. I added lemon zest to perk up the flavor. I say choose another recipe.

    1. Ann – I’m sorry it wasn’t what you were looking for. I’m not sure what you meant by 3 Tbsp butter? These call for 6 Tbsp of butter + 1 1/4c butter milk + an egg, which all help bind the recipe. As for sweetness, you’re always welcome to add more! I like my biscuits on the savory side. If I were doing scones, I’d probably add more sugar.

  6. Delicious. I substituted just 4T olive oil for the butter and made “buttermilk” with almond milk and lemon juice.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star