Blueberry Biscuits

Best Blueberry Biscuits Recipe: Soft and Buttery

Cooking dinner today for family, and then a much needed rest a couple of days. Made another beautiful pan of Blueberry biscuits this morning.


  • 2 cups White Lily self-rising flour
  • 1 stick frozen shredded butter
  • 1 teaspoon additional baking powder
  • 1 cup cold buttermilk
  • Blueberries (if desired)
  • Crisco for greasing
  • 2 tablespoons butter, melted

Blueberry Biscuits


  1. Shred butter into flour and coat.
  2. Add 1 teaspoon additional baking powder.
  3. Make a well and pour in the buttermilk.
  4. Mix until it forms a soft ball.
  5. Put dough on a floured surface.
  6. Fold at least 5-6 times, adding a little bit of flour as needed.
  7. Cut dough in half 2 times, placing half on top of each other. (If you’re adding blueberries, this is where you add them, between the folds.)
  8. Pat out dough to about 1 inch thick and cut with a biscuit cutter.
  9. Use a well-greased cast iron skillet. (I use Crisco.)
  10. Bake in a 500-degree oven for about 15 minutes until golden brown.
  11. Melt 2 tablespoons butter and brush on top after taking out of the oven.

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