Blueberry Drop Biscuits

Blueberry Drop Biscuits. Photo © Elizabeth Yetter
  • 25 mins
  • Prep: 10 mins,
  • Cook: 15 mins
  • Yield: one dozen (serves 12)
Ratings (9)

These super-easy biscuits are a wonderful variation of easy drop biscuits. You can make them for breakfast without any problems. Just mix and bake, pretty much. Serve them with other breakfast favorites, such as eggs and sausage. You can also bake these as an afternoon snack or for after school when the kids come home hungry. These taste great during any time of the day and they are perfect for serving at afternoon tea.

What You'll Need

  • 2 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1/4 cup shortening
  • 1 cup milk
  • 1 cup fresh blueberries
  • 2 Tbsp sugar

How to Make It

  1. Preheat oven at 450 degrees F. Grease a baking sheet with shortening or non-stick spray.
  2. In medium bowl, mix the flour, baking powder, and salt. Cut in the shortening with a fork.
  3. Stir in milk just until flour is wet. Do not over mix.
  4. Fold in blueberries.
  5. Drop by large spoonfuls onto the greased baking sheet. Sprinkle tops with sugar. Bake at 450 degrees F for 15 minutes or until done.

Biscuit Making Tips:

Preheat your oven before you begin mixing the biscuits. This way, by the time you are finished mixing the batter and putting it onto the baking sheet, the oven should be fully heated. If it is not ready, wait the extra minute or two until the oven has reached the proper temperature.

These biscuits can be frozen. Store the biscuits in airtight bags to prevent freezer burn. Remove them from the freezer as needed and let them thaw before eating or warm them in the oven or microwave.

Buy baking powder in small quantities if you do not bake a lot. Baking powder looses its potency over time.

Make baking powder substitute by combining 1 teaspoon baking soda and 2 teaspoons cream of tartar. This will replace the 1 tablespoon of baking powder called for in this recipe.

Never mix biscuit batter until smooth. You want to mix the biscuit batter until the flour is wet, but there are still lumps in the batter.

Egg substitute can be used in place of the egg.

You can omit the egg in this recipe and replace it with 1/4 cup water.

There is a milk to dry milk powder conversion table. Use it to figure out how much dry milk to add to the water when replacing the milk in the recipe.

Soy milk can be replaced with almond milk or any type of milk.

You can use any type of milk in this recipe: whole milk, skim, low fat, etc. Milk can also be replaced with water and nonfat dry milk.

Store flour properly to keep it from spoiling.

To keep biscuits soft, store them in a plastic bag.

Nutritional Guidelines (per serving)
Calories 115
Total Fat 7 g
Saturated Fat 3 g
Unsaturated Fat 3 g
Cholesterol 7 mg
Sodium 456 mg
Carbohydrates 12 g
Dietary Fiber 1 g
Protein 2 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)