BLUEBERRY BISCUITS

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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
5 from 6 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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50 Comments

  1. I can’t pin the blueberry biscuits. After the recipe it goes into comments5 stars

  2. Debbie Perkins says:

    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. Can you freeze these?

  5. 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!

    • The Southern Lady says:

      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!

  6. I just made these this morning. Yummy, thank you for sharing.5 stars

  7. Lucy Beliveau says:

    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!!

  8. Sue Miller says:

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

  9. Norma Camel says:

    Would like to know if I could use Bisquick and add the blueberries and milk???

  10. 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

  11. Can’t wait to try these. They look so good!

  12. Patricia Williams says:

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

  13. Sue Erskine says:

    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..

    • The Southern Lady says:

      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.

  14. Made these this morning they were awesome.

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

    • The Southern Lady says:

      Yes, I think you could Terry.

    • Edna C Bobbitt says:

      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!

  16. Marlene Fannon says:

    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

  17. OlechefRobert says:

    Good with dried cherries or cranberries reconstituted a bit with apple juice?

  18. donna snider says:

    Can i replace buttermilk with whole milk?

  19. I will be making these biscuits as soon as I get home for Satursday breakfast…

  20. These sound so yummy, this will be a recipe I def. try.. Thanks for sharing..

  21. What’s diff tween these & scones?

  22. 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

  23. D. B. Harrington says:

    Those biscuits look absolutely awesome! I will be making these.

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

  25. Buttermilk biscuits with blueberries sounds terrific.

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

  27. These look so tasty! Nice pictures too!

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Southern Cooking

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