Homemade biscuits are spiked with fresh, sweet blueberries in this crowd-pleasing Blueberry Biscuits recipe. This recipe is perfect to replace your traditional buttermilk biscuit recipe at breakfast. Try it also as a side to your favorite salad or as a light dessert served warm with ice cream.
WJ treated me to a fun weekend. We visited Greenwood, MS. If you seen the movie The Help, a lot of it was filmed in Greenwood. We visited Viking Cooking School shopped at the retail store which is like shopping for diamonds to me and took a cooking class. We stayed at The Alluvian Hotel. It was at The Alluvian, not the Cooking School that I got inspired! The Alluvian offered not-your-standard Continental breakfast. They refer to it as the Southern Buffet breakfast offering homemade buttermilk biscuits and gravy, pancakes, cheese grits, frittata and a to-die-for blueberry biscuit.
The Blueberry Biscuit is what inspired me!! It was just slightly sweet. It was crusty on the outside but wonderfully fluffy on the inside.
I wanted to fill my pocket full and bring all I could home.
But, I did start working on replicating it as soon as I got home!
1. I used solid vegetable shortening instead of butter in these Blueberry Biscuits. I tested it with both, but they were lest dense using shortening. Also, I prefer buttermilk to whole milk. Buttermilk always gives breads and cakes a very tender texture.
2. I have used both fresh and frozen blueberries in this recipe. There is no big difference and usually frozen berries are so much cheaper than fresh. My mom, however, shared her bounty and go got these beauties for free! Score!
3. You’ll want to make sure your blueberries are dry before adding them to your ingredients.
4. Serve these Blueberries Biscuits for breakfast, lunch, dinner or dessert. They are perfectly paired with breakfast and brunch items, make a wonderful side to your lunch fruit salad, exchange your regular side of bread for dinner and top them with vanilla ice cream for dessert!
Decadent Blueberry Biscuits
Yield 10 -12
Buttermilk biscuits are spiked with fresh, sweet blueberries in this crowd-pleasing favorite.
- 2 cup all-purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 3 Tablespoon solid vegetable shortening
- 1 tablespoon granulated sugar
- 1/2 cup buttermilk
- 3/4 to 1 cup blueberries, fresh or frozen
- flour for rolling biscuits
- solid vegetable shortenig or vegetable oil for pan
- Preheat oven to 450 degrees F
- Grease pan. I like to use a cast iron skillet
- In a bowl combine flour, baking powder, salt, sugar, and cinnamon.
- Cut shortening into dry ingredients until mixture resembles coarse crumbs.
- Add milk and mix until the dough sticks together. Try not to over-mix.
- The dough will be stiff.
- Fold in blueberries.
- Sprinkle a flat surface lightly with flour. Knead slightly and pat into 1/2 inch thick. Cut with a biscuit cutter.
- Bake at 450 degrees 12 to 15 minutes or until lightly browned.
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