Vanilla-Glazed Blueberry Biscuits Recipe: Fluffy Sweet Treat

Vanilla Glazed Blueberry Biscuits are buttery, studded with blueberries, finished with a sweet vanilla glaze, and take about 15 minutes to prep. They’re delicious!

Have you tried a sweet blueberry biscuit? These are tender, slightly flaky, and packed with fruit. After making them once, many people are hooked. If you’ve never made biscuits before, the step-by-step photos included here make the process approachable. After baking, the biscuits are brushed with a simple vanilla glaze for the perfect finishing touch. Here’s how to make vanilla glazed blueberry biscuits.

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Make the Biscuit Dough

Preheat your oven to 500°F. In a large bowl, combine 2 cups all-purpose flour, 3 tablespoons granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt. Cut 1 stick (8 tablespoons) of very cold butter into the dry ingredients using a pastry blender or two forks until the pieces are about the size of peas.

Slowly drizzle 3/4 cup cold buttermilk into the flour mixture, stirring just until the dough comes together. The dough should pull away from the sides of the bowl and form a shaggy ball.

Roll Out the Dough and Add Blueberries

Generously flour a large work surface. Place the dough on the floured surface, add a little more flour on top, then press and flatten the dough with your fingers until it’s about 1/2″ thick. You don’t need a rolling pin—this dough is easy to work with by hand.

Spread 1 cup of frozen, unthawed blueberries over half of the dough, leaving a small bare edge around that side. Fold the plain half of the dough up and over the blueberries to enclose them, trying to make the edges meet. This step can be a little messy since frozen berries tend to roll out—tuck them back in with your fingers as needed. Turn the dough over and gently knead it a couple times, then flatten it again to about 1″ thick. Don’t worry if some blueberry color bleeds into the dough.

Cut Out the Biscuits

Use a biscuit cutter, the rim of a glass, or a canning jar lid to cut rounds. Press straight down to cut—don’t twist the cutter. Removing and re-flattening scraps will let you cut additional biscuits. Using a small cup or jar lid yields about 8 biscuits; a large 4″ cutter will make fewer.

Bake the Biscuits

Arrange the biscuits in a 9″ cast iron skillet or other oven-safe skillet so they are touching. This helps them rise up rather than spread. Bake in the preheated 500°F oven for 6 minutes.

While they bake, melt 1/2 stick (4 tablespoons) butter. After 6 minutes, remove the skillet and brush the tops of the biscuits with the melted butter—use it all. Return the skillet to the oven and bake another 4–6 minutes, until the biscuits are lightly golden and a toothpick inserted into the center comes out clean. Baking times vary by oven, so watch them closely.

Cool and Glaze

Remove the skillet and let the biscuits cool on a wire rack for about 10 minutes. While they cool, whisk together the glaze: 1 cup powdered sugar, 3 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth and lump-free.

Brush the cooled biscuits with the glaze, covering every nook and cranny. Let the glaze set for a few minutes before serving.

Serve the Biscuits

When the glaze has slightly firmed, use a knife to separate biscuits and a spatula to lift them from the skillet. These biscuits are tender, full of juicy blueberries, and the sweet vanilla glaze adds the ideal finishing touch. Leftovers can be covered and reheated briefly in the microwave on medium-low.

Printable Recipe Card