Grilled Blueberry Biscuits Recipe
Breads | Breakfast | Brunch | Food Recipes | Labor Day | Southern US | Summer
These Grilled Blueberry Biscuits want you to know that, while blueberry season might almost be over, biscuits on your Charbroil 3-in-1 are forever.
Think about it: what other kitchen appliance gets to live outside, look cool doing it, and still deliver golden, buttery, flaky biscuits without you having to heat up your entire house? The grill does. The grill has always done this. We’re just finally letting it.
These aren’t your grandma’s biscuits — unless your grandma grilled, in which case, legends only. We’re talking lemon-zested, honey-drizzled, fresh-blueberry-studded biscuits that go directly onto the Charbroil griddle, pick up a gorgeous golden crust on both sides, then finish on a wire rack with the lid closed like they’re getting their beauty sleep. The result? A biscuit that’s crispy where it should be crispy, soft and pillowy inside, and bursting with real blueberries in every single bite.
Then comes the Lemon Blueberry Glaze — fresh blueberries blended and strained into actual purple juice, mixed with powdered sugar, vanilla, milk, and lemon zest. It drapes over the top of these warm biscuits like a finishing move, turning something already great into something unforgettable.
Serve them for brunch. Serve them for dessert. Serve them at 11pm because you fired up the grill and had no regrets. The point is: blueberry season may end, but your excuse to make these? Never.
PREP TIME
30 mins
COOK TIME
25 mins
SERVINGS
12
Ingredients
Lemon Blueberry Biscuits
- 2 sticks salted butter + 1/2 stick butter for griddling
- 3 cups AP flour + more for dusting
- 1 Tbsp + 1/2 tsp baking powder
- 1 tsp salt
- 1 large lemon, zested
- 1.5 cups blueberries
- 1 cup buttermilk
- 4.5 Tbsp honey
Lemon Blueberry Glaze
- 1 cup fresh blueberries
- 2 cups powdered sugar
- 3 Tbsp whole milk
- 1/2 tsp pure vanilla extract
- 1/2 tsp lemon zest
COOKING INSTRUCTIONS:
Grilled Blueberry Biscuits
Lemon Blueberry Biscuits
- Cut 2 sticks of butter into 1/2″ cubes and place in the freezer for 10-15 mins.
- Add flour, baking powder, and salt to a food processor then pulse till well-integrated. Add chilled butter and pulse until large crumbs form.
- Transfer mixture to a large bowl. Stir in blueberries and lemon zest till well-combined. Drizzle buttermilk and honey in while tossing with a fork to combine. Lightly knead until a shaggy dough forms.
- On a floured surface, form dough into a 1″ thick circle. Cut dough into 4 equal pieces then stack pieces into layers. Press the layers down then roll out into a 1″ thick circle. Using a ~3″ circular cookie cutter, cut out as many circles as you can, until the dough needs to be packed together and rolled out again. Repeat until all dough is cut into circles. Using a baking sheet, transfer biscuits to grill.
- Preheat griddle to low heat.
- Generously butter griddle with 1/2 stick of butter. Brown biscuits directly on griddle surface for 2-4 mins per side. Be careful not to burn, because the biscuits will get a bit darker during Step 7.
- Remove biscuits from griddle and place them on a grill-safe wire rack, then place the wire rack on the griddle and close the lid. Cook for 15-20 mins or until biscuits are completely cooked through, while flipping biscuits halfway through. Remove from griddle and serve immediately topped with Lemon Blueberry Glaze.
Lemon Blueberry Glaze
- Add blueberries to a blender and blend on smoothie setting until completely blended. Using a small strainer, strain juice into a small bowl. Set aside.
- In a small bowl, mix together 1 Tbsp of strained blueberry juice and the remaining ingredients until well-combined. Set aside. Enjoy!
Tips for Nailing Grilled Biscuits Every Time
Cold butter is non-negotiable. The whole point of freezing your butter cubes before adding them to the food processor is keeping everything cold — warm butter melts into the flour and you lose those flaky layers. If your kitchen runs hot, stick the dough bowl in the freezer for a few minutes before adding the buttermilk too.
Don’t overwork the dough. “Shaggy” is the word you’re looking for here, not “smooth.” The second you over-knead, you activate the gluten and your biscuits go from fluffy to dense. A few turns with your hands, some visible butter chunks, a little rough around the edges — that’s exactly where you want it.
The layering step is the secret. Cutting the dough, stacking it, and pressing it back down creates the laminated layers that make these biscuits pull apart in beautiful ribbons. Don’t skip it, even if it feels unnecessary.
Low and slow on the griddle. This is not the time for high heat heroics. You’re browning the outside on low, then finishing with the lid closed on a wire rack — that indirect heat cooks them through without burning the bottom. If they’re getting dark too fast, your heat is too high.
Mix It Up: Variations & Substitutions
No buttermilk? Make your own: add 1 Tbsp white vinegar to 1 cup whole milk, stir, and let it sit for 5 minutes. It curdles slightly and works exactly the same way. In a pinch, plain full-fat Greek yogurt thinned with a splash of milk also does the job.
Fresh vs. frozen blueberries. Fresh is what we used and what we’d recommend, but frozen works in the biscuits themselves — just don’t thaw them first or they’ll bleed into the dough and turn everything purple. (Not the worst thing. Still delicious.)
Make it a dessert biscuit. Skip the Lemon Blueberry Glaze and sub in a simple vanilla glaze (powdered sugar + milk + vanilla) for something more neutral. Or go full dessert mode: split a warm biscuit and fill it with whipped cream and fresh blueberries. You’re welcome.
Frequently Asked Questions
Can I make these without a food processor?
Yes, totally. Use a box grater to grate frozen butter directly into your flour mixture — it’s the OG method and it works great. Then use your fingertips or a pastry cutter to combine until you hit those large crumb pieces. The goal is the same: cold fat, not fully incorporated.
Do I have to grill these, or can I bake them in the oven?
You can absolutely bake them — 425ºF for 12-15 mins on a parchment-lined sheet pan. But honestly, the griddle gives you a crust and a char note you just can’t get from an oven. If you’ve got the Charbroil out, use it. That’s the whole point.
What’s the secret to flaky biscuits?
Cold butter, minimal handling, and that layering step where you stack the dough and press it back down. Those three things. Every biscuit recipe will tell you this and they’re all right. Don’t let the butter warm up, don’t knead it like bread, and don’t skip the stack-and-press.
Can I make the glaze ahead of time?
Yes — the glaze keeps in the fridge for up to 3 days. Give it a good stir before using because the blueberry juice can settle. Just drizzle it cold over warm biscuits and it’ll set up beautifully as it cools.
PAIRINGS:
Grilled Blueberry Biscuits
Sparkling Rosé
Blueberry Wheat Ale
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