Blueberry Biscuits


Diana Rattray

  • Total: 30 mins
  • Prep: 15 mins
  • Cook: 15 mins
  • Yield: 1 1/2 Dozen (18 servings)
Nutritional Guidelines (per serving)
120 Calories
7g Fat
13g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 1 1/2 Dozen (18 servings)
Amount per serving
Calories 120
% Daily Value*
Total Fat 7g 9%
Saturated Fat 3g 15%
Cholesterol 19mg 6%
Sodium 193mg 8%
Total Carbohydrate 13g 5%
Dietary Fiber 1g 2%
Protein 1g
Calcium 71mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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


  • 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

Steps 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.

  5. Sprinkle remaining flour on the countertop.

  6. 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.

  7. Cut out rounds with a floured 2-inch cutter or glass.

  8. Place biscuits 2 inches apart on the prepared baking sheet.

  9. Bake for 12 to 15 minutes, or until lightly browned.

  10. Combine topping ingredients and brush over the warm biscuits.