Fridge (unbaked dough): Shape, cover, refrigerate up to 24 hours. Bake +2 mins.

Freezer (unbaked): Shape, freeze on sheet, then bag. Bake frozen +3–5 mins.

Fridge (baked): Up to 2 days—but best fresh! Reheat 5 mins @ 350°F.

Glaze ahead? Make day-of—keeps best when fresh.

Frequently Asked Questions

Q: Can I use frozen blueberries?

A: Yes! Do not thaw. Toss in 1 tbsp flour first to prevent bleeding.

Q: Why are my biscuits tough?

A: Likely overmixed dough or warm butter. Next time: cold butter + gentle folding.

Q: Can I make them dairy-free?

A: Yes! Use plant-based butter, almond milk + 1 tsp vinegar for buttermilk, and oat milk glaze.

Q: Can I use self-rising flour?

A: Yes! Omit baking powder and salt. Use 2 cups self-rising flour + ¼ cup sugar.

Q: Are they nut-free?

A: Yes (naturally)—just verify add-ins.

Allergy Information

Contains: Dairy (butter, buttermilk), wheat

Gluten-free option: Yes—with GF flour

Nut-free: Yes (naturally)

⚠️ Always verify labels.

Nutrition Facts (Per Biscuit — 8 servings, with glaze)

| Calories | 280 |

| Fat | 12g |

| Saturated Fat | 7g |

| Carbs | 40g |

| Fiber | 1g |

| Sugar | 18g |

| Protein | 4g |

| Sodium | 320mg |

Values are estimates. Varies by berries and glaze thickness.

Final Thought

These biscuits don’t arrive with fanfare.

They emerge from the oven quiet and golden—steam rising, blueberries glistening, the scent of butter and summer wrapping the kitchen in warmth.

You break one open. The center is tender, flecked with berries. The glaze cracks softly under your fork.

And someone at the table sighs and says:

“Now that’s how you start a good day.”

That’s the magic of simple food, made with care:

It doesn’t just feed the body.

It feeds the morning. The table. The memory.