Blueberry Buttermilk Biscuits
Sweet and tangy blueberry buttermilk biscuits with tender crumb and golden crust, perfect for breakfast or brunch, appealing to fruit lovers and biscuit enthusiasts alike.
Ingredients
Instructions
- Combine the flour, baking powder, baking soda, salt, and sugar in a medium bowl; cut in the shortening with a pastry blender until mixture resembles cornmeal.
- Combine the beaten egg and buttermilk, then add to the flour mixture, stirring just until the dry ingredients are moistened.
- Stir in the blueberries.
- Turn the dough out onto a heavily floured surface and knead 4 or 5 times.
- Roll the dough to 1/2-inch thickness and cut with a 2 1/2-inch biscuit cutter.
- Place the biscuits on a lightly greased baking sheet.
- Bake at 400°F (200°C) for 12 minutes or until golden brown.
- Brush the warm biscuits with glaze.
Tips & Substitutions
For a lighter texture, make sure to handle the dough gently and avoid over-kneading. You can substitute half of the all-purpose flour with whole wheat flour for a healthier option. If you don't have buttermilk, mix 3/4 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes. These biscuits also pair beautifully with Pineapple Dreamsicle Punch.
Serving Suggestions
Serve these blueberry buttermilk biscuits warm, ideally with a pat of butter or a drizzle of honey. They make a delightful addition to a brunch spread alongside dishes like Your Choice Salad Mold or Cheddar Cheese With Chili Dip. For dessert, enjoy them with a dollop of whipped cream and fresh fruit.
Storage & Reheating
To store leftover biscuits, place them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week. To reheat, wrap the biscuits in aluminum foil and warm them in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Buttermilk Biscuits contains roughly 139 calories, with 2g protein, 12g carbohydrates, and 9g fat. Note that it is relatively high in sodium, at 837mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen blueberries in this recipe?
Yes, you can use frozen blueberries! Just be sure to fold them in gently to prevent coloring the dough too much. There's no need to thaw them beforehand; they will bake up nicely in the biscuits.
How do I achieve the best rise in my biscuits?
To ensure a good rise, make sure your baking powder is fresh and that you handle the dough as little as possible. Also, preheating your oven is crucial; a hot oven will help the biscuits rise quickly during baking.
What can I do if my biscuits are too dry?
If your biscuits turn out dry, it may be due to over-mixing or not having enough liquid. For future batches, try reducing the flour slightly or adding a bit more buttermilk to achieve the right dough consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).