Fresh Blueberry Biscuits

Janet Crow


When a good idea comes together you want to share it for others to enjoy. This happens to be a recipe that came from an idea I had after buying some blueberries that were marked down and needed used rather quickly. What a way to start your morning, delicious warm biscuits bursting with fresh blueberries and topped with a sweet glaze.


☆☆☆☆☆ 0 votes

5 (makes 10 biscuits)
15 Min
20 Min


  • 2 c
    self rising flour
  • 1/2 tsp
    baking powder
  • 3 Tbsp
    powdered sugar
  • 5 Tbsp
    cold butter, cubed
  • 3/4 c
    whole milk
  • 1 c
    fresh blueberries, washed and dried
  • 3 Tbsp
    butter, melted

  • 1/2 c
    powdered sugar
  • 2 Tbsp
    whole milk
  • ·
    good splash of lemon juice

How to Make Fresh Blueberry Biscuits


  1. In a bowl combine the flour, baking powder and powdered sugar. Use a pastry blender or two forks to cut in the butter until it is pea size. Make a hole in the center of the flour mixture and add the milk. Work the flour and milk together with a fork to form the dough.
  2. Turn out onto a floured surface and pull the dough together. Press, with your hands, into a rectangle about 1/2" thick. Take the blueberries and spread evenly over the dough and use the palms of your hands to gently press them into the dough. Fold the dough in 3rd's from left to right (like a letter) then in half lengthwise. Once again, press the dough out this time to 1" thickness. Use a floured biscuit cutter to cut the biscuits and place in a well greased 10" cast iron skillet with the biscuits touching. Reusing all the extra dough, pressing and cutting.
  3. Bake in a 425 degree oven for 15-18 minutes, until golden on top. Remove and brush with the melted butter. Let cool for 10 minutes. Meanwhile, whisk together the topping. Once the biscuits have cooled, brush them all over with the topping.

Printable Recipe Card

About Fresh Blueberry Biscuits

Course/Dish: Other Breakfast
Main Ingredient: Bread
Regional Style: American

Show 2 Comments & Reviews

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