These EASY Blueberry Biscuits shows how to make buttermilk biscuits with fresh blueberries and a hint of sweetness. These drop biscuits are fluffy, soft, quick and SO good for breakfast, brunch, or dessert!
This post is sponsored by Challenge Dairy, whose award winning unsalted butter I used to make the biscuits from scratch. I love their butter – and it makes amazing biscuits!
Want a twist on traditional buttermilk biscuits you can serve for breakfast? This recipe is for you! You’ll never buy a box mix again once you make these drop biscuits – they’re almost as easy and taste SO much better!
Why We Love Homemade Blueberry Biscuits
Once you try a homemade biscuit you’ll never go back to the mix again – I promise. We love these because:
- They’re easy with just a few ingredients
- I’m showing you a butter hack to make them even easier to make
- The recipe comes together quick
- Adding blueberries make them the perfect breakfast!
Table of Contents
Ingredients for Homemade Drop Biscuits
You just need a few ingredients to make these soft and fluffy biscuits:
- All-Purpose Flour: I prefer using AP flour to self-rising because I never have self rising on hand. Be sure to measure your flour correctly.
- Baking Powder and Cream of Tartar: the combination makes these nice and fluffy and soft!
- Butter: I always start with unsalted butter and I always use Challenge Butter!
- Buttermilk: this gives a nice flavor to the end result and helps keep the biscuits soft. Don’t have buttermilk? You can make your own!
- Blueberries: I use fresh blueberries for this as they won’t make the dough too wet.
- Lemon Zest: you can omit but it adds a bit of brightness.
My Favorite Butter Hack
As always, when you’re making a recipe with simple ingredients you want to use the BEST ones, which is why I always use Challenge Butter. In case you didn’t know, Challenge Dairy is the only butter I used growing up – it’s the only one my parents buy – and it’s my absolute favorite.
Challenge Butter is farm to fridge in just 2 days, made with no additives, hormones or fillers, and comes from happy cows at over 400 family-owned dairies. Their unsalted butter was named a favorite among top selling brands by Cooks Illustrated, so you know it has to be good.
When you’re making biscuits, you have to cut in cold butter, much like when you’re making pie dough. It can be difficult and takes lots of arm strength – unless you use my favorite butter hack: grate the butter into the flour mixture. The small pieces make it a snap to cut in with a pastry cutter or even just a fork.
How to make Drop Blueberry Biscuits
1. Grate: use my butter hack and grate that butter! I like to freeze mine first but you don’t have to – at least make sure it’s cold straight from the fridge.
2. Dry Ingredients: whisk together all the dry ingredients.
3. Butter: use a fork or a pastry blender to cut in the butter until it’s crumbly and worked into the flour. This takes almost no time with grated butter!
4. Wet Ingredients: add the lemon zest then the buttermilk and stir until it’s just mixed. Stir in blueberries carefully.
5. Drop: drop the biscuits on a buttered baking sheet using two spoons. Bake until golden on the bottom!
Drop biscuits from scratch are one of my FAVORITE breakfasts or side dish. I make them all the time – and I love adding blueberries as an alternative to blueberry muffins.
Serving and Storing Buttermilk Biscuits
We serve these warm, slathered with Challenge Spreadable Butter with Canola Oil. It’s actually my favorite day-to-day butter! I use it on toast, sandwiches, when making grilled cheese, you name it. I love that it’s spreadable straight from the refrigerator.
You can also serve the biscuits room temperature. Store in an airtight container for up to 2 days or freeze them for up to a month.
Biscuit Making Tips
- Make sure your butter is cold when you cut it in. The cold butter makes these nice and fluffy, like when you’re making pie dough.
- Challenge Butter is the best tasting and the best for baking – be sure to use the best ingredients for the best results.
- Don’t crowd these on your baking sheet. They need a little room to grow.
- You can make your own buttermilk with lemon juice OR vinegar and regular, low-fat, or fat-free milk.
I prefer fresh in this recipe. When you’re stirring them into the dough some will pop, and that’s fine, but thawed frozen blueberries are delicate and more will break, making these too wet.
If you don’t have cream of tartar you can substitute lemon juice. However, I suggest grabbing a jar in the spice aisle as it is such a helpful kitchen and baking ingredient.
It’s the combination of baking soda, cream of tartar, and buttermilk that makes them super fluffy. Don’t over mix, use cold butter, and be sure to measure your flour correctly.
These cook in a very hot oven. The hot oven mixed with the cold fat makes these nice and fluffy (along with the leavening, of course) so make sure to follow the directions.
These have a hint of sweet but if you’re in the mood for a sweet blueberry biscuit then make a glaze: whisk ½ cup powdered sugar with 1-2 tablespoons heavy whipping cream or lemon juice (or a combination) for a nice topper for these biscuits.
Rolled biscuits are kneaded and then cut with a cutter, whereas drop biscuits are dropped and aren’t as uniform. Both can be made with the same recipe: drop biscuits just have more buttermilk.
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Easy Blueberry Biscuits Recipe
- ½ cup (113g) + 1 tablespoon cold Challenge Unsalted Butter , plus more for greasing the pan
- 2 cups (248g) all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon granulated sugar , plus more for sprinkling
- ½ teaspoon salt
- ½ teaspoon cream of tartar
- Zest of 1 lemon
- ¾ cup (178ml) buttermilk up to a total of 7 ounces
- 1 cup (145g) fresh blueberries
- Preheat oven to 425°F. Grease a cookie sheet with some additional butter.
- Whisk flour, baking powder, granulated sugar, salt and cream of tartar in a large bowl.
- Remove wrapper from ½ cup butter and grate, using the large opening of a box grater, onto a plate. It's best if this is cold from the refrigerator OR has been frozen ahead of time. This makes cutting in the butter so much easier.
- Add butter to dry ingredients and use a pastry cutter or fork to cut the butter into the flour. If you’ve grated your butter this won’t take very long; it should be sandy looking. Add the zest and stir with a fork.
- Add the buttermilk and stir with a fork until you get a shaggy dough. Add the blueberries and continue to fold carefully, adding up to an additional 2 tablespoons buttermilk until the dough just comes together. Some of the blueberries might break during this process, that’s okay.
- Use 2 spoons to scoop 8 biscuits on the prepared cooking sheet. Melt remaining 1 tablespoon butter and brush over biscuits, sprinkle with granulated sugar.
- Bake for 15-20 minutes or until they just turn golden on the bottoms and some of the little points on top turn golden. Cool 5 minutes then remove from cookie sheet (the heat of the cookie sheet might make them soggy). Serve warm or room temperature with butter.
- Store in an airtight container for up to 2 days.
Nutritional information not guaranteed to be accurate
Blueberry Biscuits are an easy and quick buttermilk biscuit recipe! These have a hint of sweet and tons of fresh blueberries and are delicious for breakfast, brunch or dessert!
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: March 31, 2021