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
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Save To Your Recipe BoxEquipment
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
- 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
Sarah says
I haven’t tried this yet so I only gave 3 stars, sorry, I didn’t know how else to ask a question! I don’t have a cast iron pan. I’d love to try this recipe. What else can I use to bake these?
Thank-you, I can’t wait to try them. 🙂
Glenda says
Scrumptious! Never had blueberries in biscuits before. Wow!. So good. We’ll be making these regularly. Thank you
Jade says
I loved how crusty the the outside is! Really delicious, and my family liked it. I’ll be having this again soon.
Shelby Stover says
Love the fresh burst of blueberries in these and they’re a great way to use up the extras from blueberry picking!
Gina Abernathy says
So yummy and so perfect! I love blueberries and I have fresh ones ready for me to pick.
Raquel says
The perfect blueberry treat – nice for a bbq or picnic.
Silvia says
Nothing like blueberry biscuits for breakfast. Soft, delicious and a hit with the family.
Sarah says
Absolutely delicious! Such a treat!
Allyssa says
Very delicious and easy to do! Really loved it! Thanks a lot for sharing, will make it again!
Mary says
I made these and added chopped ham and topped with a sprinkle of cheese. Sweet and savory!
Paula says
Sounds wondeful
Julie says
Can I use cold butter in place of the shortening?
Paula says
yes
Gina says
What about the tablespoon of sugar?
Paula says
Hi Gina, sorry about that, I have corrected the recipe. Add it with the dry ingredients. Thanks for alerting me to my omission. Have a great day!
Louis says
This cake looks fabulous! I can’t concentrate on this, it’s so cute!!!!
Randi says
Hi! Just wanted to let you know I made a reference to this recipe on my personal blog. Hope that’s okay! I made sure to give you credit 🙂
Connie says
Thanks for linking!
PMc says
Connie, I'll be there! Thanks so much for the invite!!
Connie says
Loved this post, please link it with me tomorrow at Wow Us Wednesday!
Marilyn Clark says
I love blueberries…this looks YUMMY!! I need to try this. Thanks for sharing! 😀