These soft and fluffy blueberry biscuits are the perfect combination of sweet and tangy, with juicy bursts of fresh blueberries in every bite. Topped with a sweet glaze, they make a delicious breakfast or afternoon treat!

I don't know about you, but the amount of fruit, especially blueberries and strawberries, we go through is INSANE! I have loads of recipes using blueberries like my:

• Keto Blueberry Muffins
• Quick & Easy Homemade Blueberry Muffins
• Blueberry Lemon Cake
• Cream Cheese Lemon Blueberry Bread

recipes! I hope that you'll give these an so many more recipes a try!

Can I use frozen blueberries instead of fresh? Yes! You can absolutely use frozen blueberries. Just be sure to fold them into the dough gently, as frozen berries can release more juice and potentially make the dough wetter. You don’t need to thaw them before using.

Can I use a different type of flour? Yes, you can try whole wheat flour for a heartier texture, though it might make the biscuits a bit denser. For a gluten-free option, use a gluten-free all-purpose flour blend, but keep in mind that the texture may differ slightly.

How can I make these biscuits dairy-free? To make these biscuits dairy-free, substitute the butter with a dairy-free butter or coconut oil. Use a dairy-free milk, such as almond milk or oat milk, in place of regular milk. You can also substitute the glaze with a dairy-free powdered sugar glaze.

What if I don’t have lemon juice? If you don’t have lemon juice, you can substitute it with a splash of vinegar (white or apple cider) to give a similar acidity. The lemon juice adds brightness to the flavor, but it’s not essential for the recipe.

Can I make the glaze without lemon juice? Absolutely! The glaze will still be delicious with just the powdered sugar, milk, and vanilla extract. The lemon juice adds a little zing, but it’s optional.

How do I know when the biscuits are fully baked? The biscuits should be golden brown on top when they’re done baking. You can also insert a toothpick into the center—if it comes out clean or with just a few crumbs, the biscuits are ready!

Can I use another fruit instead of blueberries? Yes! You can swap the blueberries for other berries like raspberries, blackberries, or strawberries. Just keep in mind that strawberries might make the dough a bit more moist due to their higher water content.

Can I make these biscuits ahead of time? Yes! You can prepare the dough and refrigerate it for up to 24 hours before baking. Alternatively, you can bake the biscuits, let them cool, and store them in an airtight container for up to 2 days. Warm them up before serving for the best flavor.

Why are my biscuits not fluffy? If your biscuits aren’t as fluffy as you’d like, make sure not to overmix the dough. Overmixing can cause them to become dense. Also, check that your baking powder and soda are still fresh—they can lose their effectiveness over time.

How can I make my glaze thicker or thinner? If your glaze is too thick, add a little more milk, a teaspoon at a time, until you reach your desired consistency. If it’s too thin, add more powdered sugar to thicken it up.

Ingredients Needed for Blueberry Biscuits

For the Biscuits:

• 2 cups all-purpose flour
• ½ cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ¼ teaspoon cinnamon
• 1 cup milk
• ½ cup (1 stick) butter, melted and slightly cooled
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon vanilla extract
• 1½ cups fresh blueberries

For the Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons milk
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice (optional)

How to Make Blueberry Biscuits

Preheat the Oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or spray it with non-stick cooking spray.

Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and cinnamon until fully combined.

Add Wet Ingredients: Pour in the milk, melted butter, lemon juice, and vanilla extract. Use a spatula to stir until the dough is just moistened—be careful not to overmix!

Fold in the Blueberries: Gently fold in the fresh blueberries. Take care not to mash the berries to keep the biscuits light and fluffy.

Scoop the Dough: Using a ¼ cup measuring cup, drop spoonfuls of dough onto your prepared baking sheet. Space the biscuits about 2 inches apart to allow room for spreading as they bake.

Bake: Place the biscuits in the preheated oven and bake for 9-12 minutes, or until they turn golden brown on top. Keep an eye on them to prevent overbaking!

Prepare the Glaze: While the biscuits cool, whisk together the glaze ingredients (powdered sugar, milk, vanilla extract, and lemon juice, if using) in a medium bowl until smooth and creamy.

Glaze the Biscuits: Allow the biscuits to cool for about 5-10 minutes before drizzling the glaze over the top. You want the glaze to set just a little but still be sweet and drippy!

Serve your blueberry biscuits warm with a cup of tea or coffee. These sweet treats are perfect for breakfast, brunch, or as a delightful snack to brighten your day!