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A stack of golden blueberry biscuits topped with glaze, surrounded by fresh blueberries, served on a plate with a cup of coffee in the background.

Biscuits Recipe

Tender, flaky buttermilk biscuits recipe filled with juicy blueberries and a hint of lemon zest. Easy enough for beginners, yet special enough for brunch gatherings or church potlucks.
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Course: Breakfast, Brunch, Snack
Cuisine: American, Southern
Keyword: 3 ingredient biscuit recipe, Best biscuit recipes, Best buttermilk biscuits recipe, Biscuits recipe easy, Butter biscuit recipe, Cake flour biscuits recipe, Drop biscuit recipe, English biscuits recipe
Prep Time: 15 minutes
Cook Time: 18 minutes
Chill Butter & Buttermilk: 10 minutes
Total Time: 43 minutes
Servings: 12 biscuits
Calories: 185kcal
Cost: $8

Equipment

  • 1 Large mixing bowl (For combining dry ingredients)
  • 1 Pastry cutter or 2 knives (To cut cold butter into flour)
  • 1 Baking sheet with sides (Lined with parchment)
  • 1 Sharp knife or biscuit cutter (For cutting dough rounds)

Ingredients

  • 2 ½ cups All-purpose flour - plus 1 tablespoon for tossing blueberries
  • 2 teaspoon Baking powder
  • ½ teaspoon Fine sea - salt
  • 2 tablespoon Sugar - plus extra for sprinkling tops
  • ½ cup Unsalted butter - cold cut into cubes
  • 1 cup Buttermilk - cold
  • 1 ½ cups Fresh blueberries - tossed in 1 tablespoon flour
  • 1 teaspoon Lemon zest - optional for brightness
  • 2 tablespoon Heavy cream - for brushing tops

Instructions

  • Preheat oven to 425°F (220°C). Line baking sheet with parchment. Toss blueberries with 1 tablespoon flour and keep buttermilk cold.
    A baking sheet lined with parchment paper, filled with fresh blueberries, alongside small bowls of flour and cream.
  • Whisk flour, baking powder, salt, sugar, and lemon zest. Cut in cold butter until coarse crumbs form.
    A large glass bowl of crumbly dough mixture with blueberries, being mixed by hand until it looks sandy.
  • Pour in buttermilk and stir gently. Fold in floured blueberries without overmixing.
    Unbaked biscuits dusted with flour, placed on a wooden surface also sprinkled with flour.
  • Pat dough to ¾-inch thickness. Cut biscuits and place on baking sheet, sides touching. Brush with cream and sprinkle sugar.
    A golden, freshly baked cake with a slightly crisp top, baked in a cast iron skillet inside the oven.
  • Bake 15–18 minutes until golden. Cool 5 minutes on pan, then serve warm.
    A stack of golden blueberry biscuits topped with glaze, surrounded by fresh blueberries, served on a plate with a cup of coffee in the background.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 65g | Calories: 185kcal (9%) | Carbohydrates: 28g (9%) | Protein: 3g (6%) | Fat: 7g (11%) | Saturated Fat: 4g (25%) | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 20mg (7%) | Sodium: 160mg (7%) | Potassium: 95mg (3%) | Fiber: 1g (4%) | Sugar: 8g (9%) | Vitamin A: 200IU (4%) | Vitamin C: 2mg (2%) | Calcium: 50mg (5%) | Iron: 1.2mg (7%)
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