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These Blueberry Biscuits show how to make buttermilk drop biscuits with fresh blueberries and a hint of sweetness. Blueberry drop biscuits are fluffy, soft, quick and SO good for breakfast, brunch, or dessert!
Homemade Blueberry Biscuit Recipe
Want a twist on traditional buttermilk biscuits you can serve for breakfast? This recipe is for you! You’ll never buy a box mix again once you make these drop biscuits – they’re almost as easy and taste SO much better!
Drop biscuits from scratch are one of my FAVORITE breakfasts or side dish. I make them all the time – and I love adding blueberries as an alternative to blueberry muffins. Drop biscuits are my favorite to make because they’re easy, no fuss, and you don’t need a biscuit cutter or to make any mess rolling out dough. If you love bo-berry biscuits from that Bojangles fast-food chain – you’re going to love these.
Ingredients Needed
- All-Purpose Flour: I prefer using AP flour to self-rising because I never have self rising on hand. Be sure to measure your flour correctly.
- Baking Powder and Cream of Tartar: the combination makes these nice and fluffy and soft!
- Butter: I always start with unsalted butter and I always use Challenge Butter!
- Buttermilk: this gives a nice flavor to the end result and helps keep the biscuits soft. Learn to make your own buttermilk!
- Blueberries: I use fresh blueberries for this as they won’t make the dough too wet.
- Lemon Zest: you can omit but it adds a bit of brightness.
How to make Drop Blueberry Biscuits
- Use my butter hack and grate that butter! I like to freeze mine first but you don’t have to – at least make sure it’s cold straight from the fridge.
- Whisk together all the dry ingredients.
- Use a fork or a pastry blender to cut in the butter until it’s crumbly and worked into the flour. This takes almost no time with grated butter!
- Add the lemon zest then the buttermilk and stir with a wooden spoon or rubber spatula until it’s just mixed.
- Stir the blueberries carefully into the biscuit dough.
- Drop the biscuits on a buttered baking sheet using two spoons. Bake until golden brown on the bottom!
Tip From Dorothy
Expert Tips
- Make sure your butter is cold when you cut it in. The cold butter makes these nice and fluffy, like when you’re making pie dough.
- Don’t crowd these on your baking sheet. They need a little room to grow.
- You can make your own buttermilk with lemon juice OR vinegar and regular, low-fat, or fat-free milk. The rule of thumb is 1 tsp vinegar to 1 cup milk.
- What can I substitute for cream of tartar? If you don’t have cream of tartar you can substitute lemon juice. However, I suggest grabbing a jar in the spice aisle as it is such a helpful kitchen and baking ingredient.
- Add a bit of vanilla extract with the buttermilk for an extra flavor punch.
- Want to make glazed blueberry biscuits? Make a simple glaze with 1/2 cup powdered sugar and 1-2 tablespoons milk or heavy cream and some lemon extract or vanilla and drizzle it over the biscuits.
- This would be fantastic with strawberries or blackberries too! Serve these with honey butter or softened butter – you’re going to love them.
FAQ
I prefer fresh in this recipe. When you’re stirring them into the dough some will pop, and that’s fine, but thawed frozen blueberries are delicate and more will break, making these too wet.
It’s the combination of baking soda, cream of tartar, and buttermilk that makes them super fluffy. Don’t over mix, use cold butter, and be sure to measure your flour correctly.
These cook in a very hot oven. The hot oven mixed with the cold fat makes these nice and fluffy (along with the leavening, of course) so make sure to follow the directions.
These have a hint of sweet but if you’re in the mood for a sweet blueberry biscuit then make a glaze: whisk 1/2 cup powdered sugar with 1-2 tablespoons heavy whipping cream or lemon juice (or a combination) for a nice topper for these biscuits.
Rolled biscuits are kneaded and then cut with a cutter, whereas drop biscuits are dropped and aren’t as uniform. Both can be made with the same recipe: drop biscuits just have more buttermilk.
Easy Blueberry Biscuits Recipe
Ingredients
- ½ cup (113g) + 1 tablespoon cold Challenge Unsalted Butter , plus more for greasing the pan
- 2 cups (248g) all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon granulated sugar , plus more for sprinkling
- ½ teaspoon salt
- ½ teaspoon cream of tartar
- Zest of 1 lemon
- ¾ cup (178ml) buttermilk up to a total of 7 ounces
- 1 cup (145g) fresh blueberries
Instructions
- Preheat oven to 425°F. Grease a cookie sheet with some additional butter.
- Whisk flour, baking powder, granulated sugar, salt and cream of tartar in a large bowl.
- Remove wrapper from ½ cup butter and grate, using the large opening of a box grater, onto a plate. It's best if this is cold from the refrigerator OR has been frozen ahead of time. This makes cutting in the butter so much easier.
- Add butter to dry ingredients and use a pastry cutter or fork to cut the butter into the flour. If you’ve grated your butter this won’t take very long; it should be sandy looking. Add the zest and stir with a fork.
- Add the buttermilk and stir with a fork until you get a shaggy dough. Add the blueberries and continue to fold carefully, adding up to an additional 2 tablespoons buttermilk until the dough just comes together. Some of the blueberries might break during this process, that’s okay.
- Use 2 spoons to scoop 8 biscuits on the prepared cooking sheet. Melt remaining 1 tablespoon butter and brush over biscuits, sprinkle with granulated sugar.
- Bake for 15-20 minutes or until they just turn golden on the bottoms and some of the little points on top turn golden. Cool 5 minutes then remove from cookie sheet (the heat of the cookie sheet might make them soggy). Serve warm or room temperature with butter.
- Store in an airtight container for up to 2 days.
Recipe Notes
- Make sure your butter is cold when you cut it in. The cold butter makes these nice and fluffy, like when you’re making pie dough.
- Challenge Butter is the best tasting and the best for baking – be sure to use the best ingredients for the best results.
- Don’t crowd these on your baking sheet. They need a little room to grow.
- You can make your own buttermilk with lemon juice OR vinegar and regular, low-fat, or fat-free milk.
- Add a bit of vanilla extract with the buttermilk for an extra flavor punch.
- Want to make glazed blueberry biscuits? Make a simple glaze with 1/2 cup powdered sugar and 1-2 tablespoons milk or heavy cream and some lemon extract or vanilla and drizzle it over the biscuits.
Recipe Nutrition
Other Favorite Recipes with Butter
This post was sponsored by Challenge Butter in 2021. All opinions are my own.
Blueberry Biscuits are an easy and quick buttermilk biscuit recipe! These have a hint of sweet and tons of fresh blueberries and are delicious for breakfast, brunch or dessert!
