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U.S. Highbush Blueberry Council

Apricot-Glazed Blueberry Biscuits

Apricot-Glazed Blueberry Biscuits



  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup (1 stick) cold butter, cut into 1-inch pieces
  • 3/4 cup cold milk
  • 1 cup frozen blueberries, unthawed
  • 1/3 cup apricot jam



  1. Heat oven to 450°F. In a medium bowl, combine flour, sugar, baking powder, salt and cinnamon.
  2. Add butter; cut in with a pastry blender until mixture looks like fine crumbs with some pea-sized pieces.
  3. Lightly stir in milk. Do not over mix. *
  4. Turn dough out onto a lightly floured surface.
  5. Knead in the frozen blueberries just until evenly blended. Pat dough into a square, 3/4-inch thick.
  6. With a sharp knife cut into 12 rectangles. Place 1-inch apart on an ungreased baking sheet.
  7. Bake 10 to 12 minutes until golden brown.  Remove from sheet to cool on a wire rack.
  8. In a small microwave-safe bowl, heat jam on high power just until melted, about 30 seconds. Drizzle onto biscuit tops.


1. In a food processor, pulse the flour, sugar, baking powder, salt and cinnamon to blend thoroughly.

2. Add the chunks of butter; pulse until mixture looks like fine crumbs, 8 to 10 times.

3. Turn into a medium bowl; lightly stir in milk.

4. Follow further directions as above.