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.

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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 and Options

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 used both fresh and frozen blueberries in this recipe. Frozen berries are usually 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 and blueberry cookies too!

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Decadent Blueberry Biscuits

Buttermilk biscuits are spiked with fresh, sweet blueberries in this crowd-pleasing favorite.

Author: Paula

4.80 from 30 votes

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Prep Time: 10

Cook Time: 14

Total Time: 24

Servings: 10 servings

Equipment

Ingredients

2 cup all-purpose flour
2 teaspoon baking powder
½ teaspoon salt
¼ teaspoon ground cinnamon
3 Tablespoon Crisco shortening
1 tablespoon granulated sugar
½ cup buttermilk
¾ to 1 cup blueberries fresh or frozen

Instructions

Preheat oven to 450 degrees F. Flour for rolling out the biscuits and shortening or vegetable oil for pan.
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

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Nutrition

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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