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Blueberry Biscuits

User Rating 4.5 Star Rating (2 Reviews)




Photo: Diana Rattray
Blueberry biscuit recipe is made with frozen blueberries and a buttery sugar and spice topping.


  • 2 1/4 cups all-purpose flour, divided
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon fresh grated lemon peel
  • 3/4 teaspoon salt
  • 1/4 teaspoon soda
  • 1/3 cup shortening
  • 1 egg, lightly beaten
  • 3/4 cup buttermilk
  • 2/4 cup unthawed frozen blueberries (keep frozen right up until adding to dough)
  • .
  • Topping:
  • 3 tablespoons butter, melted
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon ground cinnamon
  • dash ground nutmeg


Mix 2 cups of the flour with the sugar, baking powder, lemon peel, salt, and soda in a large bowl. Cut in shortening until mixture resembles coarse meal. Mix egg and buttermilk then stir into the flour mixture. Stir in the frozen blueberries. Sprinkle remaining flour on the countertop. Scrape dough out onto the flour; flour fingers and gently knead 6 or 7 times, just until dough begins to hold together. Pat dough into a rectangle or round 1/2-inch thick. Cut out rounds with a floured 2-inch cutter or glass. Place biscuits 2 inches apart on a lightly greased baking sheet. Bake in center of a preheated 400° oven for 12 to 15 minutes, or until lightly browned. Combine topping ingredients and brush over the warm biscuits.
Makes 18 biscuits.


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User Reviews

Reviews for this section have been closed.

 5 out of 5
Biscuit Heaven, Member Biscuiteater

I have been making this recipe for at least 20 years. I originally found it in a magazine article about a Bed and Breakfast somewhere in Colorado. These biscuits are to die for. My kids used to beg me to make them for breakfast all of the time. I was a stay-at -home dad for about two years and my some of my friends and neighbors would occasionally stop by the house about coffee time just to see if I had made any biscuits. Of course, they knew I didn't mind and I was actually more than a little flattered by it. Word to the wise, If you are going to make them consider making a double batch so there will enough to share and still have some for yourself.

1 out of 1 people found this helpful.

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