BLUEBERRY BUTTERMILK BISCUITS

Blueberry Buttermilk Biscuits are soft and buttery and will melt in your mouth! One of my favorite biscuit recipes ever and perfect for any time of the day.

Blueberry Buttermilk Biscuits is a homemade biscuit recipe that yields a soft, buttery biscuit with the lovely addition of fresh blueberries. I drizzled a vanilla glaze on top because, well, it tastes wonderful, but it’s certainly not a requirement. The biscuit dough may be a bit different than what you’re used to. It’s a softer dough and you’ll need to scoop it into the pan. I do hope you try them! They’re one of my favorite biscuit recipes ever!

Blueberry Buttermilk Biscuits are soft and buttery and will melt in your mouth! One of my favorite biscuit recipes ever and perfect for any time of the day.

Soft, buttery homemade Blueberry Buttermilk Biscuits will melt in your mouth! One of my favorite biscuit recipes ever and perfect for any time of the day.

Blueberry Buttermilk Biscuits

  • 1 egg
  • 3/4 cup buttermilk
  • 1 tsp vanilla
  • 1 3/4 cup flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 TBSP sugar
  • 6 TBSP butter, softened
  • 3/4 cup fresh blueberries
  1. Preheat oven to 425 degrees F. If using a 10″ cast iron skillet, place on stove burner and set to a low temp to begin heating the pan up. (If you’re using a 9×13 pan, spray with non-stick spray and set aside.)
  2. Beat egg in a medium sized mixing bowl. Stir in buttermilk and vanilla. Add flour to buttermilk mixture about 1/3 of the total amount at a time, stirring until combined between each addition.
  3. Combine baking powder, baking soda, salt & sugar. Pour onto dough. Slice 4 TBSP butter into several small cubes. Mix with a fork until everything is incorporated.
  4. Add in blueberries and stir to combine.
  5. Place remaining 2 TBSP butter in whatever pan you’re cooking the biscuits in. (I love using my 10″ cast iron skillet. If you’d like, you can also use a 9×13 pan.) You want to place biscuits in a hot pan where you’ve melted the 2 TBSP butter, so if you’re using cast iron, you can pre-heat the pan on the stovetop. All other pans need to be placed in the oven with the butter, then remove once butter is melted.
  6. Scoop out about 3 TBSP worth of dough. And arrange in the melted butter around the pan.
  7. Bake at 425 degrees F for 15-18 minutes. Serve warm, topped with a simple glaze if desired.

Simple glaze: Whisk together 1/2 cup powdered sugar + 2 TBSP melted butter + 1 TBSP milk. Drizzle on top of warm Blueberry Buttermilk Biscuits.

Here are a few more amazing breakfast recipes you’ve got to try!

Blueberry Buttermilk Biscuits are soft and buttery and will melt in your mouth! One of my favorite biscuit recipes ever and perfect for any time of the day. Blueberry Buttermilk Biscuits are soft and buttery and will melt in your mouth! One of my favorite biscuit recipes ever and perfect for any time of the day.


Blueberry Buttermilk Biscuits - Butter with A Side of Bread
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BLUEBERRY BUTTERMILK BISCUITS

Blueberry Buttermilk Biscuits are soft and buttery and will melt in your mouth! One of my favorite biscuit recipes ever and perfect for any time of the day.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10 -12
Author Butter With A Side of Bread

Ingredients

  • 1 egg
  • 3/4 cup buttermilk
  • 1 tsp vanilla
  • 1 3/4 cup flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 TBSP sugar
  • 6 TBSP butter softened
  • 3/4 cup fresh blueberries

Instructions

  1. Preheat oven to 425 degrees F. If using a 10" cast iron skillet, place on stove burner and set to a low temp to begin heating the pan up. (If you're using a 9x13 pan, spray with non-stick spray and set aside.)
  2. Beat egg in a medium sized mixing bowl. Stir in buttermilk and vanilla. Add flour to buttermilk mixture about 1/3 of the total amount at a time, stirring until combined between each addition.
  3. Combine baking powder, baking soda, salt & sugar. Pour onto dough. Slice 4 TBSP butter into several small cubes. Mix with a fork until everything is incorporated.
  4. Add in blueberries and stir to combine. Place remaining 2 TBSP butter in whatever pan you're cooking the biscuits in. (I love using my 10" cast iron skillet. If you'd like, you can also use a 10" springform cake pan or even a 9x13 pan.) You want to place biscuits in a hot pan where you've melted the 2 TBSP butter, so if you're using cast iron, you can pre-heat the pan on the stovetop. All other pans need to be placed in the oven with the butter, then remove once butter is melted.
  5. Scoop out about 3 TBSP worth of dough. And arrange in the melted butter around the pan.
  6. Bake at 425 degrees F for 15-18 minutes.
  7. Serve warm, topped with a simple glaze if desired.
  8. Simple glaze: Whisk together 1/2 cup powdered sugar + 2 TBSP melted butter + 1 TBSP milk. Drizzle on top of warm biscuits.

12 COMMENTS

  1. I made these…a couple of times to check for my own errors. The dough comes out more like cake batter. Very runny! There is something wrong with this recipe. And just look at the ratio of liquid to flour. Something isnt right

    • Linda, did you cook the biscuits, or eat the dough raw?? Yes, the dough is a bit different than “traditional” biscuits but I assure you, the recipe is correct and AMAZING. There isn’t anything wrong with the recipe- I think you were expecting a traditional biscuit recipe and it’s not… they’re BETTER. 😉 Watch the video at the top of the post too- it gives you an idea of what it’s supposed to look like. I’ve made these many, many, many times and everyone devours them!

    • You must have done something wrong. I followed the recipe to the letter and it was definitely biscuit dough.

  2. I’ve made these four or five times and they are wonderful. The only thing I do differently is mix all wet ingredients together. Then in a separate bowl mix all of the fry ingredients, add the butter to the dry, add the wet, then the blueberries. I find this easier to fold the butter into the dry using my food processor similar to the way I make buttermilk biscuits.

  3. Loved them!! Tried them for the first time this morning and like others I thought they came out with a less stiff dough than first expected but believe me it all came together beautifully! My family loves them and can’t wait for me to make them again! This is a definite keeper! Thank you!

  4. I made these for Sunday breakfast, using frozen blueberries & they were a hit! I will definitely be making these biscuits again!

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