These easy Blueberry Biscuits shows are packed with fresh blueberries and have the perfect hint of sweetness. They’re fluffy, soft, quick, and perfect for breakfast, brunch, or dessert!


  • ½ cup (113g) plus 1 Tablespoon Unsalted Challenge Dairy Butter, plus more for greasing the pan
  • 2 cups (248g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 Tablespoon granulated sugar, plus more for sprinkling
  • ½ teaspoon salt
  • ½ teaspoon cream of tartar
  • zest of 1 lemon
  • ¾ cup (178ml) buttermilk up to a total of 7 ounces
  • 1 cup (145g) fresh blueberries


  • 1

    Preheat oven to 425°F. Grease a cookie sheet with some additional butter.

  • 2

    Whisk flour, baking powder, granulated sugar, salt and cream of tartar in a large bowl.

  • 3

    Remove wrapper from ½ cup butter and grate using the large opening of a box grater onto a plate. It is best if the butter is cold from the refrigerator OR has been frozen ahead of time.

  • 4

    Add butter to dry ingredients and use a pastry cutter or fork to cut the butter into the flour. This should not take long if the butter was grated; it should be sandy looking. Add the zest and stir with a fork.

  • 5

    Add the buttermilk and stir with a fork until you get a shaggy dough. Add the blueberries and continue to fold carefully, adding up to an additional 2 tablespoons buttermilk until the dough just comes together. Some of the blueberries might break during this process, that’s okay.

  • 6

    Use 2 spoons to scoop 8 biscuits on the prepared cooking sheet. Melt remaining 1 tablespoon butter and brush over biscuits, sprinkle with granulated sugar.

  • 7

    Bake for 15-20 minutes or until they just turn golden on the bottoms and some of the little points on top turn golden. Cool 5 minutes then remove from cookie sheet (the heat of the cookie sheet might make them soggy). Serve warm or room temperature with butter.

  • 8

    Store in an airtight container for up to 2 days.