Blueberry Biscuits

Confession: I’ve never made biscuits before. Intimidation. That’s why. The thought of biting into a brick is almost too much for this OCD (overly cautious dame) to handle. The solution has always been sticking to things I KNOW will turn out. But this recipe (no butter and very few ingredients adapted from BHG) made me think twice about conquering my fear of biscuit bombs. The results were flaky, not too sweet, melt in your mouth yumminess. Can NOT wait for you to see for yourself how equally tasty and simple these are to make.

Biscuits as seen in THIS post (I might add, they’re perfect for a picnic)

59 Responses to Blueberry Biscuits

    • missy says:

      everything i’ve learned, i’ve learned from my mom. she’s a fabulous cook. i can only hope to become as talented as her one day. but no formal training…

  • Robin says:

    This may be a silly question, but the ingredinets call for organic whipping cream. Is this the liquid cream in the carton (organic heavy whipping cream) or is it an organic cool whip? I want to bring these along for Easter and want to make sure I make them right…. Thanks.

    • missy says:

      the dangerous part? once you make them you’ll want them again and again and again. ry has already asked when i’m making them next.

  • Oh I LOVE biscuits! I’m glad you finally decided to try them out because now we all benefit – I especially love compotes, too. They’re so easy for me to sub in a natural sweetener because the liquid/dry sweetener issue doesn’t really come into play here. Thanks Missy!

  • Shalee says:

    Made them yesterday and they were a big hit with my husband, one year old and the rest of my family who couldn’t wait for the ham to be done! I did add an extra tablespoon of sugar and I sprinkled just a smidge on top and they were wonderful! I will be making these often. Thanks so much!!!

    • missy says:

      I’d recommend baking/eating the same day. We did eat the leftovers the next day (still delicious warmed up) but nothing beats these biscuits fresh!

    • missy says:

      You could probably use frozen for the compote but wouldn’t recommend using frozen for the biscuits (they’ll be blue and the extra liquid might change the consistency).

  • Mary-Margaret Richter says:

    Can you substitute soy creamer or tofu for the whipping cream (allergies)? I think I might try it.

  • Tiffany says:

    YUMMM!!!! Just made these this morning for my husbands birthday! Soooo good! I didn’t use anything organic though. It was still AMAZING!! Thanks so much for sharing! He went to work super happy and very full and I am sure once the kids wake up there will be no left overs! I will be making this one again soon!

  • Jennifer says:

    I made these tonight. Turned out great! Not sweet enough for me, but I sprinkled some sugar on top and it was great! I used frozen berries in both and it worked out fine. I did have issues transferring the square dough to the pan, but I’m thinking that I didn’t have enough flour on the counter. Thanks for the wonderful recipe!

  • BN says:

    Fabulous! I didn’t do all of it organic because I just don’t have access and I didn’t make the compote this time. I also bought the little carton of whipping cream and it’s only 1 cup (doh!), so I just added a heaping tablespoon of plain greek yogurt and a splash or two of skim milk and it seemed to work just fine, though it didn’t rise as much as your picture. But, the biscuits are very, very fluffy!!! Husband approved!

  • Aimee says:

    I’m making these for guests in the AM. Do you think I can make the dough and refrigerate over night, then pop
    In the oven in the AM?

    Just curious of your thoughts on that?

  • ang says:

    i too have biscuit fear (so glad you shared this post!!) these look amazing! we’re going blueberry picking soon and cant wait to try this recipe! :)

  • sara says:

    soooo in making this (right now…) my batter is WAY wetter than yours looks. Couldn’t even cut it with a knife like you said. Added more flour and baking it now to see how it goes….do you know what could have happened??? Thanks!
    Gorgeous Picture by the way!

    • My batter was very wet too, but I believe it is because I used frozen, thawed blueberries and I’m pretty sure they added a lot more moisture to my dough. I added about 3/4 cup extra flour and all was well. Next time I will use fresh blueberries. Mine are in the oven right now and they smell fantastic! I cannot wait to eat them!

  • Kim says:

    I saw this yesterday on my “Pinterest Weekly” email and made it this morning. I am not good in the kitchen by any means and this recipe made me look like a star baker. It was so delicious and my whole family enjoyed it. It will go into our regular rotation. Thank you!!

  • Wendy says:

    Went blueberry picking yesterday and made these tonight. With a whole gallon of blueberries, I searched Pintrest for blueberry recipes you can only do so many muffins and pancakes…these were delicious and easy, thanks for sharing!

  • Kristen says:

    Made these last night for dinner after seeing how yummy they looked in the picture. My mom and I loved them! They turned out pretty much identical to your pictures above. The compote on top was an amazing compliment to the biscuits. So delicious and so easy to make!

  • Maddie says:

    This looks so delish that I am making right this minute! For the future is there a way you can make the font color darker. As I went to print this recipe, it printed very light colored. A little hard to read. Your pictures are fabulous. Thank you for sharing.

  • Carrie says:

    These look amazing and I can’t wait to try them!!
    I know this is a strange question, but what is the font?? I love it too!!

  • Cherie says:

    DELICIOUS! I can’t have dairy or soy because I breastfeed and my daughter is allergic but I really wanted to make these so I substituted the heavy cream for coconut milk and it turned out perfect! Thanks so much!!

  • Kris says:

    Made these today and they were super yum! Only thing I’d change is the amount of vanilla in the compote. In my opinion, overwhelming the blueberry flavor. Other than that, great!

  • Crystal says:

    Oh wow! I have never made biscuits and am looking forward to these! Do you think almond or coconut milk will be a good substitute for the dairy.

  • Marissa says:

    I made these this morning and I was amazingly able to have them finished within about 30 minutes total time! They were a HUGE hit! I used primarily low fat cream cheese so that I wouldn’t have to use so much whipping cream and it still worked out great. They were so soft and fluffy! The compote was great too – I wish I had made more! :) Thank you for the recipe!

  • Lindsay M. says:

    Made these tonight after finding them on Pinterest…huge hit! My hubby loves blueberries and was swooning over these. A new regular menu item!

  • Krissa says:

    To die for! I used frozen blueberries and just regular old unorganic cream and they were beautiful. The biscuits did get a slight blue hue inside but nevertheless tasted wonderful! This is a winner…

  • Funny story – I have made the biscuits before and loved them, so when I got a case of blueberries from Bountiful Baskets this week, this was the first recipe I thought of because they turned out so well last time! I hadn’t made the compote previously, however (laziness?) Something went wrong, though. Somehow I left out the sugar so the biscuits were..ok…but a little bland. The next morning, determined to salvage the biscuits, I made the compote and poured it over our bland biscuits and WOW, so wonderful. We didn’t miss the omitted sugar anymore because of the sweetness of the compote.
    Lesson: Don’t skip the compote, but you can skip the sugar in the biscuits!

  • Donnis says:

    I made these with Trader Joe’s gluten free flour. I was a little nervous about how they would turn out, but they were fabulous! Didn’t miss the wheat one bit. Will make them again, no doubt!

  • Donna G says:

    Made these this morning with my 10 year old granddaughter. She did most of the work and they were delicious! The whole family loved them. We did add a little more sugar to the dough. A definite keeper.

  • Cheryl says:

    These look amazing! Quick question. Do you use self rising flour even though you are using the baking powder or are you using plain flour?

  • Liza says:

    Made these for our vacation trip and these ROCK!!! Thank you for sharing. Will Definitely be using this recipe again… :)

  • Theresa says:

    I was skeptical making this and did not have the cream so I sustituted 1 1/4 cups milk and 1/2 cup butter melted. I also used cinnamon instead of nutmeg. I added 3 tab of sugar. it turned out deliciouse!! It was not like a dough but more of a very thick cake batter but i just poured it in the glass casserole dish and baked for 26 minutes until it browned on top.Its a keeper! I am going to try it with dark sweet cherries next time.

  • Kim says:

    I made these today and they turned out fantastic! I was surprised it didn’t have eggs and butter. These are so easy to make and very moist. I like things sweeter so I added 1 extra tbsp sugar and 1/2 cup white chocolate chips. I used thawed blueberries and drained them before folding in. I brushed the top with milk and pressed it into an 8 inch cake pan because I was in a rush. I’m sure the results would still be great without the tweaks I made for my taste. This recipe is a keeper!!!

  • Jodi says:

    Adding these to Xmas morning breakfast. Love my daily dose of beautiful Oregon blueberries so excited to try this recipe.
    Thanks for posting.

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