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 biscuits

Calories 247kcal

Author Dorothy Kern

Cost $8

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.

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.