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A plate of American-style blueberry biscuits with a lemon in the background.

American Style Blueberry Biscuits

Jennifer Ryan
Bake up fluffy American style blueberry biscuits with juicy berries, lemon zest, and a golden sugar-crusted top.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Course Bread, Breakfast, Brunch, Dessert
Cuisine American
Servings 16
Calories 122 kcal

Equipment

Ingredients
 
 

Instructions
 

  • Preheat the oven to 425°F / 220°C.
    Oven preheated to 425°F or 220°C and displayed in bold orange text.
  • Line an 8x8-inch square baking pan with parchment paper, leaving a little overhang on the sides for easy lifting.
    A baking pan lined with parchment paper, ready for blueberry biscuits.
  • In a large mixing bowl, whisk together the flour, baking powder, granulated sugar, salt, and lemon zest.
    2 ½ cups all-purpose flour, 2 teaspoons baking powder, 3 tablespoons granulated sugar, ¾ teaspoon salt, 1 finely grated zest of lemon
    A bowl containing flour, sugar, and lemon zest, ready for baking blueberry biscuits.
  • Add the blueberries to the flour mixture and gently toss until they are lightly coated. This helps keep them from sinking and bursting too much in the dough.
    1 cup fresh blueberries
    A bowl of biscuit dough mixed with blueberries and a spatula resting inside.
  • Make a well in the center of the dry ingredients. Pour in the buttermilk and melted butter.
    ¼ cup unsalted butter, 1 cup buttermilk
    A bowl with flour, blueberries, and an egg yolk being mixed together.
  • Gently fold everything together with a silicone spatula until the flour is just moistened. Be careful not to crush the blueberries.
    A bowl of blueberry biscuit dough with visible blueberries mixed in.
  • If the dough feels too dry or crumbly, add a little extra buttermilk, 1 tablespoon at a time. If it feels very sticky or wet, add a little more flour, 1 tablespoon at a time, until the dough holds together.
  • Transfer the dough to the prepared pan. Lightly flour your hands and gently press the dough into an even layer about 1 inch thick. Using a sharp knife, lightly score the dough into 16 squares without cutting all the way through.
    A square baking dish filled with blueberry biscuit dough, dotted with fresh blueberries.
  • Brush the top lightly with milk, then sprinkle with coarse sugar if using.
    1 tablespoon milk, 1 teaspoon coarse sugar
    A tray of freshly baked American-style blueberry biscuits cut into squares.
  • Bake for 23 to 30 minutes, or until the top is golden brown and the center is baked through.
    A golden-brown blueberry biscuit baked in a square pan, with visible blueberries throughout.
  • Let the biscuits cool in the pan for 10 to 15 minutes, then lift them out using the parchment paper. Cut into squares and serve warm or at room temperature.
    Freshly baked blueberry biscuits cooling on a wire rack.

Notes

Tips and Tricks
  • Mix the dough gently and only until combined. Overmixing can make the biscuits dense.
  • Fresh blueberries work best because they hold their shape better than frozen berries.
  • If using frozen blueberries, do not thaw them first.
  • Coating the blueberries in the flour mixture helps prevent streaking and sinking.
  • For the best texture, serve these biscuits the day they are baked.
  • Store leftovers in an airtight container at room temperature for up to 2 days.

Nutrition

Calories: 122kcalCarbohydrates: 20gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 9mgSodium: 179mgPotassium: 51mgFiber: 1gSugar: 4gVitamin A: 120IUVitamin C: 1mgCalcium: 53mgIron: 1mg
Keywords biscuit, biscuits, brunch, easy breakfast
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