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close up of blueberry biscuit on rack with blueberries behind
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Easy Blueberry Biscuits Recipe

Make Buttermilk Blueberry Biscuits from scratch - these drop biscuits are great for breakfast or dessert!
Course Breakfast
Cuisine American
Keyword biscuits, blueberry, challenge
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 8 biscuits
Calories 247kcal
Author Dorothy Kern
Cost $8

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.
  • Nutrition

    Serving: 1biscuit | Calories: 247kcal | Carbohydrates: 30g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 172mg | Potassium: 213mg | Fiber: 1g | Sugar: 5g | Vitamin A: 402IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 2mg