These country blueberry biscuits are literally so delicious and easy to make. I feel like these are really the old-fashioned way to make cathead biscuits. Instead of butter, you’ll use shortening then mix together your flour, baking soda, sugar, and of course buttermilk. Knead them all together with some frozen blueberries into balls and bake them in a skillet with some melted butter for about 20 minutes until golden brown. These are the perfect breakfast or perfect for even just a snack.
I’ve become so spoiled with this biscuit recipe. The blueberry version is hardly any different that the original. All I did was added in a little bit of sugar and of course, blueberries. I chose to use frozen blueberries because they stay intact better when you’re kneading it all together. Of course, you can use fresh, but I like frozen the best. This recipe makes about seven biscuits, but you could double it and use a bigger skillet to make even more.
Equipment You’ll Need
If you’ve been reading my blog for a while, you’ve probably noticed that I pretty much have every size cast iron skillet there is. Most of them, my grandmother gave me or gifted to me from her kitchen, but a lot of them I bought myself. You just can’t beat them. For this recipe, I used my smallest one which is my 6 1/2-inch round. Like I said before, you can use a bigger one if you decided to double the recipe. You’ll also potentially need some measuring cups for your buttermilk and flour and a large bowl put to put the ingredients all together.
Ingredients You’ll Need
You obviously need flour for those recipe. I used 2 cups of regular white flour.
I used 2 tablespoons of Crisco. This is what you substitute with butter I just like the Crisco in this recipe it’s obviously not the healthiest option but there’s no cutting or freezing any butter it’s just straight Crisco very easy.
You’ll need a baking soda to help the biscuits rise.
You’ll need about a tablespoon of sugar this sweeten up the dough. This also makes a sweeter flavor to go along with the blueberries.
You’ll need a cup of buttermilk. You could use regular milk if you don’t have any but they may not rise as much.
You’ll need about a half a cup of frozen blueberries. I prefer frozen over fresh for this recipe. I just feel like when you need them into the dough they stay in tag better and don’t make such a mess. That’s just me personally you can use if that’s what you have, but be mindful that it can get a little mashed up.
I like to melt a half stick of butter and pour it over the top of these biscuits before baking. I just feel like it adds to the flavor. I do this for most all my biscuit recipes.
How to Make These Country Blueberry Biscuits
Preheat oven to 400 degrees. In a large bowl, sift and combine all dry ingredients.
Add in blueberries, shortening and buttermilk. Slowly work together dough with your fingers and hands. Use extra flour if needed.
Grease your skillet, then form dough into balls and add to the skillet. Pour melted butter over the top then bake for about 20 minutes until golden brown. Serve and enjoy!
Country Blueberry Biscuits
- 9" Round Cast Iron Skillet
- Large Mixing Bowl
- Measuring Cups
- 2 cups Flour
- 1/4 tsp Baking Soda
- 1 tbsp Sugar
- 2 tbsp Crisco or Shortening
- 1 cup Buttermilk
- 1/2 cup Frozen Blueberries
- 4 tbsp Melted Butter
- Preheat oven to 400 degrees. In a large bowl, sift and combine all dry ingredients.
- Add in blueberries, shortening and buttermilk. Slowly work together dough with your fingers and hands. Use extra flour if needed.
- Grease your skillet, then form dough into balls and add to the skillet. Pour melted butter over the top then bake for about 20 minutes until golden brown. Serve and enjoy!
Blueberries:I like to use frozen blueberries because they will hold up better while working the dough. You can use fresh but remember they may make a mess.
Hold Up a Sec…
Please let me know if you made the blueberry biscuits. What did you think? Let me know here or in the comments below. Happy cooking!