Homemade Buttermilk Blueberry Biscuits
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Blueberry Biscuits are so light and fluffy! Slightly sweet and bursting with sweet, fresh blueberries. They are savory enough to enjoy with a meal and sweet enough to be a delicious dessert.
Ingredients You Will Need for Making Blueberry Biscuits
- Dry Yeast
- Warm Water
- Granulated Sugar
- All-purpose Flour
- Salt
- Baking Soda
- Baking Powder
- Butter
- Buttermilk
- Lemon Zest
- Solid Shortening
-
Fresh Blueberries
** Amounts in the recipe card
How to Make Blueberry Angel Biscuits
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Add the yeast to the warm water and stir to combine. Set aside until foamy.
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In a large bowl, combine 5 c. of the flour, salt, baking powder, baking soda and sugar.
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Cut the cold butter and shortening into the dry ingredients until the mixture resembles small peas. Add in the lemon zest.
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Add the yeast to the buttermilk and stir lightly. Pour the liquid into the dry mixture. Work the ingredients together, just until all comes together. Do not overwork.
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Gently fold in the blueberries.
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Sprinkle the remaining ½ c. flour onto your work surface.
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Dump the dough onto the floured surface and knead the dough, just until it forms a ball.
-
Using your hands, press the dough into a rough rectangle. Fold dough in half and press into a rectangle again two more times. Finally, press dough out to approx. ¾ inch thickness.
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Using a biscuit cutter, press cutter straight down into the dough to cut the biscuits. Do not twist the cutter. Doing so can seal the edges of the dough, keep it from rising well. I used a 3-inch cutter which produced 13 biscuits. You may use a smaller cutter, producing more, smaller. biscuits.
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Place the biscuits onto a lightly greased iron skillet or parchment-lined baking sheet. Cover with a slightly damp towel and allow to rise in a warm place for about 1-hour and 15-minutes.
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Preheat oven to 400-degrees.
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Bake on center rack of the oven for about 12-15 minutes or until golden brown.
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Remove from oven and brush tops with the melted butter.
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Remove from pan and cool on wire rack.
Cream Filling Ingredients for Blueberry Buttermilk Biscuits
- Cream Cheese
- Powdered Sugar
- Maple or Vanilla Extract
- Cool Whip
- Fresh Blueberries
How to Make Cream Filling for Blueberry Angel Biscuits
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Whip cream cheese until smooth and fluffy.
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Add powdered sugar and mix well.
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Add cool whip and fold in.
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Add either vanilla extract, maple extract or divide cream mixture and make some of each.
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Add blueberries if desired and place dollops of cream onto biscuits.
Blueberry Biscuits Recipe
Blueberry Angel Biscuits
Light and fluffy blueberry biscuits.
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Servings: 13
Calories: 388kcal
Equipment
- Iron Skillet
- Biscuit Cutter
Ingredients
Biscuits
- ½ oz active dry yeast (2 packets)
- ¼ c warm water (between 95-110 degrees)
- 5 tbsp granulated sugar
- 5½ c all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 2 tsp baking powder
- ½ c butter (cold and cut into small pieces)
- ½ c buttermilk (cold)
- 2 tsp lemon zest
- 1 c fresh blueberries
- 5 tbsp butter (melted)
- ½c solid shortening (I used butter flavored Crisco)
Cream
- 4 oz. cream cheese (softened)
- ¼ c powdered sugar
- 2 c cool whip
- ½ tsp vanilla or maple extract (or ¼ tsp. of each if making both flavors)
- ½ c fresh blueberries
Instructions
Biscuits
- Add the yeast to the warm water and stir to combine. Set aside until foamy.
- In a large bowl, combine 5 c. of the flour, salt, baking powder, baking soda and sugar.
- Cut the cold butter and shortening into the dry ingredients until the mixture resembles small peas. Add in the lemon zest.
- Add the yeast to the buttermilk and stir lightly. Pour the liquid into the dry mixture. Work the ingredients together, just until all comes together. Do not overwork.
- Gently fold in the blueberries.
- Sprinkle the remaining ½ c. flour onto your work surface.
- Dump the dough onto the floured surface and knead the dough, just until it forms a ball.
- Using your hands, press the dough into a rough rectangle. Fold dough in half and press into a rectangle again two more times. Finally, press dough out to approx. ¾ inch thickness.
- Using a biscuit cutter, press cutter straight down into the dough to cut the biscuits. Do not twist the cutter. Doing so can seal the edges of the dough, keep it from rising well. I used a 3-inch cutter which produced 13 biscuits. You may use a smaller cutter, producing more, smaller. biscuits.
- Place the biscuits onto a lightly greased iron skillet or parchment-lined baking sheet. Cover with a slightly damp towel and allow to rise in a warm place for about 1-hour and 15-minutes.
- Preheat oven to 400-degrees.
- Bake on center rack of the oven for about 12-15 minutes or until golden brown.
- Remove from oven and brush tops with the melted butter.
- Remove from pan and cool on wire rack.
Cream
- Whip cream cheese until smooth and fluffy.
- Add powdered sugar and mix well.
- Add cool whip and fold in.
- Add either vanilla extract, maple extract or divide cream mixture and make some of each.
- Add blueberries if desired and place dollops of cream onto biscuits.
Nutrition
Serving: 1piece | Calories: 388kcal | Carbohydrates: 54g | Protein: 7g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 43mg | Sodium: 413mg | Potassium: 179mg | Fiber: 2g | Sugar: 11g | Vitamin A: 513IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 3mg
Tips for Making Homemade Blueberry Biscuits
- You can use frozen blueberries in place of the fresh blueberries, but be sure to absorb any water from the berries before adding to the recipe.
- I like to use buttermilk because it adds more tenderness to the biscuits but you can choose to use any milk you have available.
- I like to use my Lodge cast iron skillet when making blueberry biscuits, but you can use a regular baking pan if you want. I think the cast iron skillet does brown the biscuits better.
