BLUEBERRY BISCUITS

Blueberry biscuits are great for breakfast with your morning coffee.

Blueberry Biscuits - The Southern Lady Cooks

I can’t go long without a biscuit. I don’t care what kind of biscuit it is, I like it!  These are wonderful and I think you will love them. Blueberry biscuits are perfect for brunch.  You might also like our recipe for bacon cheddar scones.

Blueberry biscuits are a perfect way to use up blueberries.

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons sugar

4 tablespoons butter or margarine or 1/2 stick

3/4 cup buttermilk

1 egg

1 cup fresh blueberries (could use frozen)

Mix flour, baking powder and sugar together with a whisk. Cut in butter in pieces.  Beat egg and milk together in a separate bowl.  Add to dry ingredients and mix with a spoon.  Fold in blueberries.  Turn out onto a floured surface and pat to about 1/2 inch thick with your hands. Cut out with biscuit cutter.   Place on a sprayed baking sheet with biscuits touching.  Bake in preheated 425 degree oven for 15 to 20 minutes until biscuits are brown on top.  This makes about 12 biscuits.

We like these biscuits either with butter and honey or with a powdered sugar glaze. The glaze is posted below.

Topping for Biscuits

1 cup powdered sugar

4 or 5 tablespoon milk

In a bowl whisk together the milk and sugar until you get the consistency you want to drizzle over the biscuits.

Enjoy!

 
 
Blueberry biscuits
 
Blueberry biscuits
 

Tips on Blueberries:  Blueberries have only 80 calories in a cup and are full of fiber, vitamin C, vitamin K and Maganese. When buying blueberries look for berries that are firm, dry, plump and smooth-skinned, with a silvery surface bloom and no leaves or stems. Berries should be a deep purple blue or blue black. Reddish berries are not ripe and are ok for cooking but sour to the taste. Wash berries before using.  

Print Recipe
4.58 from 7 votes

Blueberry Biscuits

You will want to eat all of these delicious Blueberry Biscuits. The perfect start to any morning!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast
Cuisine: American, southern
Keyword: Blueberry Biscuits
Servings: 12 Biscuits

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons sugar
  • 4 tablespoons butter or margarine or 1/2 stick
  • 3/4 cup buttermilk
  • 1 egg
  • 1 cup fresh blueberries could use frozen

Topping for Biscuits

  • 1 cup powdered sugar
  • 4 or 5 tablespoon milk

Instructions

  • Mix flour, baking powder and sugar together with a whisk. Cut in butter in pieces. Beat egg and milk together in a separate bowl.
  • Add to dry ingredients and mix with a spoon. Fold in blueberries. Turn out onto a floured surface and pat to about 1/2 inch thick with your hands
  • Cut out with biscuit cutter. Place on a sprayed baking sheet with biscuits touching. Bake in preheated 425 degree oven for 15 to 20 minutes until biscuits are brown on top. This makes about 12 biscuits.

Topping Instructions

  • In a bowl whisk together the milk and sugar until you get the consistency you want to drizzle over the biscuits.

Notes

We like these biscuits either with butter and honey or with a powdered sugar glaze.

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Don’t forget to pin blueberry biscuits.  

 
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52 Comments

  1. Tried the recipe as written twice and both batches the biscuits had no rise in them. They were flat and hard as bricks. I had bought new baking powder.
    I went and bought another new can of baking powder and will try again.2 stars

    1. If they are hard you are baking them to long. All oven vary so you will need to adjust the baking time. Plus if you are not making them as thick as I make mine you will need to adjust the time as well.

  2. Omg. They are so fine! If I could send a pic, I would. Light, crunchy outside. Lots of sweet glaze. Nomnomnom. Oh yeah, I used self rising flour.5 stars

  3. Hi there. Love all your recipes! I would like to use a 3 berry mix I have in the freezer. Do you think that would work?

  4. Maybe y’all in the South have a standard size for biscuit cutters, but we up here don’t know what size is right. I ended up using my 2 1/2″ cutter b/c I didn’t think the larger 3″ one would make as many as the yield indicated. Can you set me straight? Thanks!

    1. It really doesn’t matter what size you use, it’s a personal preference because it depends on what size biscuit you want. I use a 2 inch or 2 1/2 but most of the time I use a glass jar, I don’t even use a cutter. Thanks!

  5. I’ve been saving your post so I could read about these lovely blueberry biscuits and I sure am glad I did both!!! We love biscuits and these we will be sure to make! They look divine! Thank you for sharing your yummy recipe with us! We always seem to like what treat you have on your blog!!

  6. I don’t find a place to Pin this recipe. Usually that is at the bottom of the recipe but not on this recipe.

  7. Where is the icon to pin this recipe. I made them and added a teas. of lemon peel. They were awesome! Thank you!5 stars

  8. These blueberry biscuits are a treat. I used self-rising flour and made “buttermilk” with vinegar and sweet milk. Thanks for the recipe.

  9. These look very good.. I make Biscuits, or as they are called here in Australia, Scones, all the time.. I grew up calling them biscuits.. From NYS, originally.. I will give the blueberry version a try.. Do look good. A local Bakery makes Blueberry Scones with white chocolate in them.. They taste very good, so may venture to add that one day, too. Thank you for your Southern Recipes. I do so enjoy them..

    1. So happy you are enjoying the recipes, Sue. Happy to have you on our site. Thank you for your comment and have a great weekend.

    1. Thank you so much Doris. Happy you enjoyed the biscuits and thank you for letting me know. Have a great weekend.

  10. These sound so yummy..I make buttermilk biscuits already now these….can I do them as drop biscuits?

    1. I just made these for the first time this morning. I used frozen as I had no fresh blueberries and regular whole milk. I also put extra blueberries as I love them and am a diabetic (blueberries good for diabetics). A slight dab of butter and a little honey on top. They’re delicious!

  11. I just made these using regular milk and frozen blueberries, because that’s what I had on hand, and they were delicious. The butter and honey really topped them off. Thanks. Love your recipes.5 stars

  12. Made these Judy did you forget the salt in these? I made them as written but 1/4 teaspoon of salt I will add next time good.

    Thanks Judy

    1. Hi Carol, I seldom add salt to my recipes. I am not big on salt. My mother and sister both had high blood pressure bad and ate salt all the time. I never eat it and never had a problem. I usually say “salt to taste” or salt “optional”.

  13. Yummy! I need to try these. I have the same blue checked cloth – got it years ago from my grandmother from NC.

    1. Has anyone tried just patting them into a pan and baking them that way? Or is that just an awful idea?

  14. Yum! Yum! Yum! Sometimes we gotta do what we gotta do…these look very tasty. Great way to begin the day!!! =)

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