• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Genetic Chef

  • RECIPES
  • ABOUT
  • SHOP
  • Navigation Menu: Social Icons

    • Amazon
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
menu icon
go to homepage
  • RECIPES
  • ABOUT
  • SHOP
    • Amazon
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • RECIPES
    • ABOUT
    • SHOP
    • Amazon
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    • Roasted asparagus with Parmesan on a baking sheet.
      Easy Delicious Roasted Asparagus with Parmesan
    • Sautéed broccoli with garlic and crushed red pepper.
      Quick Simple Sautéed Broccoli With Garlic
    • A sour cream coffee cake with two slices cut.
      A Sour Cream Coffee Cake Worth The Calories
    • Greek lemon potatoes in an oval baking dish.
      Greek Lemon Potatoes - Ellinikos Lemoni Patatas
    • A spatula lifting a serving of New England baked haddock.
      New England Baked Haddock
    • A skillet of garlic butter kale rice.
      A Simple Delicious Garlic Butter Kale Rice
    • A white bowl of Guinness beef stew with crusty bread.
      An Incredible Guinness Beef Stew
    • Chicken pot pie being scooped out with a serving spoon.
      The Best Homemade Chicken Pot Pie Ever
    • A bowl of rice pilaf.
      Quick And Easy Rice Pilaf
    • Simple Healthy Curry Roasted Cauliflower
    • A skillet of roasted cabbage with hot honey.
      Simple Roasted Cabbage With Hot Honey
    • Chunky chocolate date nut bars.
      Easy No-Bake Chocolate Date Nut Bars - 2 Ways
    Home » Breads

    EASY GLAZED BLUEBERRY BUTTERMILK BISCUITS

    Published: Sep 6, 2022 · by Natalie · This post may contain affiliate links. Please read our privacy policy. · Leave a Comment

    RECIPE PRINT PIN

    Blueberry Buttermilk Biscuits are loaded with blueberries then topped with a creamy glaze for a heavenly, buttery treat. These are made in a cast iron skillet and are a perfect way to start your day and can be served for breakfast, brunch, or even dessert. 

    Glazed blueberry buttermilk biscuits in a cast iron skillet.

    I don’t think I’ve ever met anyone who doesn’t love biscuits. I mean, who doesn’t love a flakey, soft, buttery biscuit? I have several recipes for biscuits, including a heavenly buttermilk biscuit, light and flaky baking powder biscuits, or super easy sour cream drop biscuits. This blueberry buttermilk biscuit recipe is based on my heavenly buttermilk biscuit that’s loaded with sweet blueberries then drizzled with a glaze.

    Let’s talk about the blueberries. Use frozen ones for best results. Why? Because it’s important to keep the dough cold when making biscuits, and using frozen blueberries is a brilliant way to do it. Also, you can buy frozen blueberries anytime. How convenient is that?

    If you don’t have buttermilk, you can make your own here. You’ll have ¼ cup remaining if using my recipe. What to do with that extra ¼ cup? Well, you can make my delicious banana bread. For this blueberry buttermilk biscuit recipe, we’ll only need ¾ cup (I have the recipe for that in the notes).

    • Dry ingredients for blueberry biscuits in a bowl.
    • A fork cutting butter into flour.
    • Biscuit dough spilled onto the counter.

    Next step, working the dough:

    You will only lightly work this dough because the more you knead it or work it, the tougher the texture the biscuits will have. You don’t want that. Gather up the dough and make sure everything is mixed together. Do this by forming a mound, then pressing down on it. Don’t make this if you’re pissed off at something because you’ll only toughen the dough and that will just piss you off even more. If you want to take your aggression out on the dough, make my oatmeal bread or soft fluffy rolls.

    Dividing the dough:

    After gathering and forming the dough, flatten the dough to about ¾”. No, you don’t have to measure this. Just eyeball it because it doesn’t have to be exact. 

    Slice them down into thirds. When you slice, use a knife or scraper then lift it back up. Did you read this? Again, slice down using a knife or scraper then lift back up. Do not slide the knife out because you will seal the biscuits and they will not rise. Read that again, please.

    • Biscuit dough divided in thirds.
    • Biscuit dough divided in thirds with blueberries on top.
    • Biscuit dough topped with blueberries.

    Adding the blueberries:

    Rather than kneading in the blueberries, I like to top each layer of dough with the blueberries and press them down gently. I find it’s easier, neater, and smarter.

    Blueberry biscuits placed in a skillet to bake.

    Scatter a third of the blueberries over one layer and gently press them down. Repeat with the other layer. Now, cut out the biscuits. Using a floured biscuit cutter or glass rim, press down then up. Do not twist because that will prevent them from rising. Ok? Ok.

    Place the biscuits into the cast iron skillet and make sure they touch. I use a 10.25-inch cast iron skillet. Top each biscuit with remaining blueberries and gently press them in. Now brush the melted butter on top of the biscuits and if you have any remaining drizzle it all over.

    Baked blueberry buttermilk biscuits cooling on a rack.

    Bake and make the glaze. Just mix the glaze ingredients together. After the biscuits are baked, let them cool for about 10 minutes then drizzle with icing. If you pour on the glaze while the biscuits are hot, they will melt into the biscuit and have a thinner topping. If you wait 10 minutes or so, it will be more like a frosting. It’s up to you. The ones here were a little cooler because I was running around like a crazed monkey trying to take pictures.

    Glaze covering the blueberry biscuits in a skillet.

    Serve these blueberry buttermilk biscuits for breakfast, brunch, snacking, or dessert. Seriously, who cares what time it is these are good anytime.

    A blueberry buttermilk biscuits lifted out of the skillet.

    MORE DELICIOUS BREAKFAST OPTIONS

    Best blueberry muffins ever

    French toast casserole

    Simple crumb coffee cake

    Melt in your mouth single layer blueberry cake

    A simple no fuss cinnamon coffee cake

    Big beautiful banana walnut streusel muffins

    Life is too short for mediocre food.

    HAVE YOU SEEN THESE?

    • Chocolate ganache peanut butter bars sliced.
      Chocolate Ganache Peanut Butter Bars
    • Golden chunks of coconut granola.
      Easy Crunchy Not-Too-Sweet Coconut Granola
    • A pile of gochujang wings garnished with sesame seeds.
      The Best Irresistible Gochujang Wings
    • Shredded slow-cooked chuck roast with cilantro and salsa criolla.
      Simple Slow-Roasted Chuck Roast
    Glazed blueberry buttermilk biscuits in a cast iron skillet.

    BLUEBERRY BUTTERMILK BISCUITS

    PRINT RECIPE PIN RECIPE SAVE RECIPESaved!
    Blueberry Buttermilk Biscuits are loaded with blueberries then topped with a creamy glaze for a heavenly, buttery treat. These are made in a cast iron skillet and are a perfect way to start your day and can be served for breakfast, brunch, or even dessert.
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 8 Biscuits
    Author: Natalie Gregory

    Equipment Used

    10.25 inch Cast Iron Skillet

    Ingredients

    Biscuits:

    • 2 cups flour plus a little more for dusting
    • 2 tablespoons cornstarch
    • 1 tablespoon baking powder
    • 4 tablespoons sugar
    • ½ teaspoon baking soda
    • ½ teaspoon fine salt
    • 8 tablespoons unsalted butter 4 ounces cold, cubed
    • ¾ cup buttermilk*
    • 1 cup frozen blueberries**
    • 2 tablespoons butter melted

    Glaze:

    • 1 cup powdered sugar
    • 3 tablespoons milk
    • pinch of salt
    Prevent your screen from going dark

    Instructions

    For biscuits:

    • Preheat oven 425 degrees.
    • Line a baking sheet with parchment.
    • In a large bowl, combine flour, cornstarch, baking powder, sugar, baking soda, and salt.
    • Cut in butter using a fork or pastry cutter until small chunks of butter are incorporated throughout.
    • Drizzle buttermilk while mixing with fork just until incorporated.
    • Turn dough out on lightly floured counter and gather together, pressing down to ½” height. Slice the dough into thirds. When slicing, cut down and lift the knife back up. Do not slide the knife out the side as this will prevent the biscuit from rising.
    • Scatter ⅓ of the frozen blueberries on top of one layer and gently press them in. Add another layer of dough on top and scatter another ⅓ of the berries. Top with the final layer and flatten the dough to about ¾” in height. You may need to dust with a little more flour.
    • Using a 2 ½ - 3-inch biscuit cutter or floured glass rim, push down but do not twist. Twisting will seal the biscuit and prevent it from rising. Use the scraps to make 1 or 2 more. Remember the more you work the dough the tougher the biscuit.
    • Place biscuits in a cast-iron skillet and be sure biscuits are touching. Top each biscuit with remaining berries and gently press them in.
    • Brush tops with melted butter. If any butter is remaining after brushing, drizzle over biscuits.
    • Bake for 20 - 25 minutes, but check at 15 because ovens vary.
    • Cool biscuits for about 10 minutes, leaving them in the skillet. Drizzle with glaze. If you drizzle the glaze while the biscuits are still hot it will spread and sink in. If they’re cooler they will end up more with a frosting-like texture. Either way, they are going to be delicious.

    Glaze:

    • Whisk together glaze ingredients in a small bowl until smooth.

    Notes

    *To make buttermilk, add 2 teaspoons of lemon juice into a measuring cup. Add milk to make ¾ cup.
    **Using frozen blueberries is best because it keeps the dough cold and there’s less “bleeding” into the dough. If you have fresh, I recommend freezing them for at least an hour before using.
    Did You Love This Recipe?Buy Me A Cup Of Coffee Thank You!

    Nutritional Information

    I don't post the nutritional value because I don't trust the accuracy of the nutritional apps. I’m not a nutritionist and don't want to post misinformation.

    Did you make this recipe?Tag @thegeneticchef and use #thegeneticchef and tell me about it!

    NEVER MISS A RECIPE!

    Reader Interactions

    Did you make this recipe? Let me know! Cancel reply

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

    Recipe Rating




    Primary Sidebar

    Natalie

    I'm Natalie a.k.a The Genetic Chef. Here you will find from scratch family recipes coupled with humor, helpful tips, and product recommendations.

    More about me →

    Like what you see? Please show your support by buying me a cup of coffee. Thank you!

    Categories

    AMAZON ASSOCIATES DISCLOSURE

    The Genetic Chef is an Amazon affiliate. If you click through to Amazon from my website, I get a small commission at no cost to you which helps me keep this site going. Thank you for your support!

    Visit My Shop!

    Product Recommendations

    Vitamix 5200 Blender

    Cuisinart 14-Cup Food Processor

    KitchenAid Stand Mixer

    Breville Smart Oven Pro

    Le Creuset 7-¼-Quart (Dutch) Oven

    Duralex Stackable 9-Piece Bowl Set

    Lodge 10.25 Inch Cast Iron Skillet

    Nordic Ware Baker's Half Sheet

    Footer

    ↑ back to top

    Privacy Policy

    Subscribe

    Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2025 The Genetic Chef

    Foodie Pro Theme

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required