Flaky Blueberry Biscuits

Super flaky mile high blueberry biscuits


Christmas this year decided to grace the South with 70 degree weather.  As much as I love my shorts and t-shirts and flip flops, it was difficult to turn on my “Christmas spirit” so to speak.  I like my Decembers and Christmases cold.  Sue me.  However, with the heat wave, came BLUEBERRIES!  Suddenly, the berries started coming back into season and they didn’t cost $10/lb.  I joke, but seriously.  I got blueberries for $1.88/pint and stocked up.  Suddenly, my house was reminiscent of summertime.   Except by now, the heat wave was gone, and I was left baking blueberry things in 40 degree weather.  Oh well.  At least, I had blueberries.  And blueberries and biscuits?  Just ask Bojangles.  Yum.  Nothing like a flaky, buttery biscuit encasing a mound of fresh blueberries, am I right?

Some flour, sugar, salt, and baking powder go into a bowl.  Cut in a stick of butter until crumbly.

Next add some buttermilk.  I never have buttermilk, so I use this nifty trick using milk and vinegar.  1 Tbsp. of vinegar into your milk will spoil it in a few moments time, and you’re left with a curdled buttermilk mixture.  Trust me, works everytime!


Mix your dough until it becomes a crumbly yet mold-able dough.

Meanwhile, melt some butter into a square 8×8 pan.


Then flour your surface and roll out the biscuit dough into a rectangle.  Place blueberries on top and fold rectangle in half to make a square.



Cut your square into 9 equal parts.


Then, place in the pan with the melted butter.


Bake in a preheated oven for about 20-25 minutes and voila! Beautiful, flaky, golden brown biscuits with blueberries bursting at the seams.






Blueberry Biscuits


2 cups all purpose flour

2 Tbsp. sugar

1 tsp. salt

1 Tbsp. baking powder

1 stick of cold butter, cut into chunks

3/4 cup of buttermilk or 2/3 cup of milk with 1 Tbsp. of vinegar

1/2 cup fresh blueberries

2 Tbsp. butter for greasing the pan


Preheat oven to 400 degrees.  In a large bowl, mix flour, sugar, salt, and baking powder.  Cut in butter until it resembles a coarse meal.  Add the buttermilk or buttermilk mixture and mix until it becomes a crumbly, but mold-able dough.  Melt butter in an 8×8 square pan.  Roll out on a floured surface into a rectangle.  Place fresh blueberries on top and fold over into a square.  Cut into 9 sections and place into pan.  Bake for 20-25 minutes, until golden brown and done in the center.

Perfect for breakfast or as an awesome side for any dinner!