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.
Blueberry Biscuits
WJ treated me to a fun weekend. We visited Greenwood, MS. We visited Viking Cooking School, shopped at the retail store which is like shopping for diamonds to me and took a cooking class. As well, we stayed at The Alluvian Hotel and this is where I was 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.
I didn’t.
But, I did start working on replicating it as soon as I got home!
Tips
- First, I used solid vegetable shortening instead of butter in these Blueberry Biscuits. I tested it with both, but they were less dense using shortening. Also, I prefer buttermilk to whole milk. Buttermilk always gives breads and cakes a very tender texture.
- I have used both fresh and frozen blueberries in this recipe. Usually, frozen berries are cheaper than fresh.
- Most important, you’ll want to make sure your blueberries are dry before adding them to your ingredients.
- Serve these Blueberry Biscuits for breakfast, lunch, dinner or dessert. Add them to your breakfast and brunch menu. As well, try them with salad for lunch.
- Finally, you may like these ham biscuits too!
More deliciousness
-
- Sausage Cheddar Biscuits
-
- Grands Ham Biscuit Sliders
-
- Sausage Gravy Biscuit Bubble Up Casserole
Decadent Blueberry Biscuits
Equipment
- cast iron skillet
Ingredients
- 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 shortening or vegetable oil for pan
Instructions
- 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.
Notes
Nutrition
Julie says
Can I use cold butter in place of the shortening?
Paula says
yes