Blueberry Biscuits

Blueberries
Blueberries. Photo: Diana Rattray
  • 30 mins
  • Prep: 15 mins,
  • Cook: 15 mins
  • Yield: 1 1/2 Dozen (18 servings)
Ratings (4)

These fabulous blueberry biscuits are finished with a lightly spiced butter and sugar topping. Use fresh or frozen blueberries in this biscuits recipe.

What You'll Need

  • 2 1/4 cups all-purpose flour (divided)
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon fresh grated lemon peel
  • 3/4 teaspoon salt
  • 1/4 teaspoon soda
  • 1/3 cup shortening
  • 1 egg (lightly beaten)
  • 3/4 cup buttermilk
  • 1 cup blueberries (fresh or frozen, do not thaw)
  • For the Topping:
  • 3 tablespoons butter, melted
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon ground cinnamon
  • Dash ground nutmeg

How to Make It

  1. Position a rack in the center of the oven. Heat the oven to 400° F (200° C/Gas 6).
  2. Lightly grease a baking sheet or line with parchment paper.
  3. Mix 2 cups of the flour with the sugar, baking powder, lemon peel, salt, and soda in a large bowl. Cut in shortening until mixture resembles coarse meal.
  4. Whisk egg and buttermilk until well blended; stir into the flour mixture. Stir in the frozen blueberries.
  1. Sprinkle remaining flour on the countertop.
  2. Scrape dough out onto the flour. With floured hands, gently knead 6 or 7 times, just until dough begins to hold together. Pat dough into a rectangle or round 1/2-inch thick.
  3. Cut out rounds with a floured 2-inch cutter or glass.
  4. Place biscuits 2 inches apart on the prepared baking sheet.
  5. Bake for 12 to 15 minutes, or until lightly browned.
  6. Combine topping ingredients and brush over the warm biscuits.

You Might Also Like

Southern-Style Buttermilk Biscuits

Cranberry Walnut Biscuits

Blueberry Muffins with Cinnamon Sugar Topping

Nutritional Guidelines (per serving)
Calories 120
Total Fat 7 g
Saturated Fat 3 g
Unsaturated Fat 3 g
Cholesterol 19 mg
Sodium 193 mg
Carbohydrates 13 g
Dietary Fiber 1 g
Protein 1 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)