These easy Bisquick blueberry biscuits combine the tender, flaky texture of a biscuit with the bright flavor of a blueberry muffin, finished with an indulgent vanilla glaze.
Just four main ingredients yield melt-in-your-mouth biscuits. If you haven’t tried soda biscuits before, the carbonation produces an unusually light and tender crumb that you’ll want to make again and again.
If you loved the blueberry biscuits from Hardee’s, this homemade version will hit the same spot.
- Bisquick Substitutions
- Using Frozen Blueberries
- How to Make Powdered Sugar Glaze
- Recipe
Ingredients
It may be surprising how few ingredients are needed, but each plays a role in texture and flavor. These biscuits are a hybrid of everything you love about muffins and biscuits rolled into one.
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These biscuits are everything you want in a breakfast treat—soft, slightly sweet, and studded with juicy blueberries.
Bisquick Substitutions
Bisquick is central to this recipe because it already contains leavening and fat, which affects texture. It is not the same as plain all-purpose flour or self-rising flour.
If you need an alternative, other pancake mixes generally work. The author has had success with Pioneer Buttermilk Pancake Mix. You can also try a homemade Bisquick-style mix if preferred, but results may vary slightly.
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Frozen Blueberries
Frozen blueberries work very well in this recipe and can be folded in without thawing. Keeping them frozen helps prevent the dough from turning purple and keeps whole berries intact.
Because the berries are cold, baking may take a few extra minutes so the center heats through. If you prefer fresh berries, bake times can be slightly shorter. Wild blueberries, when available, are smaller and can distribute more evenly through each biscuit.
If blueberries are thawed and release juice, rinse them briefly under cool water and drain, but it’s best to use them frozen so you don’t lose flavor.
Sprite
Sprite (or any lemon-lime carbonated soda) supplies carbonation that reacts with the leavening in Bisquick to create lift and tenderness. Use a fresh can or bottle for optimal rise—flat soda will reduce the effect.
Smaller cans are convenient if you don’t want leftover soda on hand.
How to Make Powdered Sugar Glaze
The powdered sugar glaze is a simple finishing touch: powdered sugar, a little vanilla, and water. It comes together quickly and doesn’t need refrigeration. Using a ziploc bag as a makeshift piping bag makes drizzling easy and cleanup minimal.
For the whitest glaze, clear imitation vanilla can be used, but regular vanilla will also taste great if you prefer natural extract.
More Bisquick Recipes
Bisquick is versatile—try it for quiche, quick breads, and pancakes. The same mix can produce both savory and sweet breakfast favorites.
Recipe
Easy Bisquick Blueberry Biscuits
These easy Bisquick blueberry biscuits combine tender biscuit texture with bright blueberry flavor and an optional vanilla drizzle.
Equipment
- 9″ cake pan
- Biscuit cutter, drinking glass, or similar round cutter
Ingredients
- 2 ½ cups Bisquick, divided
- ½ cup Sprite or other lemon-lime soda
- ½ cup sour cream
- 3 tablespoons butter
- 1 cup blueberries, frozen
Vanilla Drizzle (optional)
- ⅔ cup powdered sugar
- 1 teaspoon vanilla extract
- Water, to thin
Instructions
- Place 3 tablespoons butter in a 9″ cake pan and put the pan in the oven. Turn the oven on to preheat to 425°F.
- Separate frozen blueberries as best as possible.
- In a medium bowl, combine 2 cups Bisquick, sour cream, and the soda. Stir briefly until mixed.
- Sprinkle ¼ cup Bisquick onto a clean, dry countertop. Turn the dough onto the Bisquick and sprinkle the remaining ¼ cup Bisquick on top.
- Quickly bring the dough together with your hands to form a flat ball. The dough will be sticky—avoid overworking it or adding too much Bisquick.
- Gently fold in the frozen blueberries. Pat the dough to about ½” thickness.
- Remove the cake pan from the oven once the butter is melted and swirl to coat the bottom. Place the pan on a trivet.
- Cut biscuits with a cutter and place them in the pan on top of the melted butter. Reform the dough as needed to cut all the biscuits.
- Bake in the preheated oven 14–18 minutes until light golden. Allow the biscuits to cool 20–25 minutes before adding the glaze.
Vanilla Drizzle
- Place powdered sugar in a small bowl. Add vanilla and 1 teaspoon water, stir to combine. Add additional 1 teaspoon increments of water until the glaze reaches your desired consistency (the recipe used a total of about 3 teaspoons).
- When biscuits are cooled, transfer glaze to a ziploc bag, push it into one corner, snip a small hole, and drizzle over each biscuit.
Notes
- Any lemon-lime carbonated soda can be used.
- Use frozen blueberries without thawing—this helps prevent crushing and color bleeding into the dough.
Percent Daily Values are estimates. Calculate nutrition based on specific ingredients and brands if you have dietary restrictions. 24Bite and the authors are not responsible for individual outcomes from using these recipes.
© 2019-2026 Kim Guzman and Christian Guzman. All rights reserved.
