Step-by-Step Instructions
1. Prep & Preheat
Preheat oven to 425°F (220°C)
Line a baking sheet with parchment paper
In a large bowl, whisk together the flour, sugar, baking powder, and salt
2. Cut in the Butter
Add cold cubed butter
Use a pastry cutter or your fingers to work it in until the mixture resembles pea-sized crumbs
Pro Tip: Chill the bowl and tools beforehand for extra flakiness
3. Add Wet Ingredients
Pour in buttermilk and lemon zest (if using)
Stir gently with a fork until just combined (the dough will be shaggy)
Carefully fold in blueberries
4. Shape & Cut
Turn the dough onto a floured surface
Pat into a 1-inch thick rectangle
Fold it over itself three times to create layers, then pat down again
Cut into 8 squares or use a round biscuit cutter
5. Bake to Perfection
Place biscuits 2 inches apart on the baking sheet
Bake for 12–15 minutes or until golden brown
Cool for 5 minutes before adding glaze (if using)
Pro Tips for Success
Freeze butter for 10 minutes before using for ultra-flaky layers
Press the cutter straight down—don’t twist it—to help the biscuits rise evenly
Brush tops with buttermilk before baking for extra browning
Creative Variations
Lemon Blueberry: Add 2 tbsp lemon juice to the glaze
Cinnamon Sugar: Roll the dough in cinnamon-sugar before baking
Cream Cheese Swirl: Add softened cream cheese in between folds of dough
Serving Suggestions
Breakfast: Serve warm with honey butter
Dessert: Add whipped cream and extra fresh berries
Brunch: Pair with clotted cream and jam
Storage Tips
Store in an airtight container for up to 2 days at room temperature
To freeze: shape the dough, freeze the biscuits on a tray, then bake from frozen at 400°F (205°C) for 18–20 minutes
Conclusion: Bake, Savor, Repeat!
These Sweet Blueberry Biscuits are a foolproof way to impress—whether you’re a beginner or a seasoned baker. With their melt-in-your-mouth layers and juicy berry bursts, they’re guaranteed to disappear fast.
Enjoy!
