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blueberry buttermilk breakfast biscuits

These blueberry biscuits are reminiscent of their cousin the scone, but their texture is so much more . . . biscuity.  They are not too flaky, a little bit chewy and not too sweet.  The blueberries add a perfect tartness that’s balanced out by the lemon zest.  These are great for breakfast with eggs, or just by themselves with some tea or coffee.

from: ben rayl

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blueberry buttermilk breakfast biscuits

By 04/18/2013

  • Prep Time : 15 minutes
  • Cook Time : 30 minutes
  • Yield : about 15 biscuits



  • Preheat oven to 220 C (450 F).
  • Put the sugar in a small bowl, then use your fingers to rub the lemon zest into it until fragrant, then set aside.
  • Combine the flour, lemon sugar, baking powder and salt together in a large bowl.
  • Add the pieces of butter, and rub in with your hands, or use a pastry blender - until the butter is combined and the mixture is very crumbly.
  • In a separate bowl, whisk the buttermilk together with the egg, and add this to the flour mixture and stir with a fork until combined, then gently stir in the blueberries.
  • Place the dough on a heavily floured surface and carefully (so you don't squish all the blueberries) roll out into a large circle or rectangle.
  • Use a biscuit cutter to cut biscuits from the dough, or use a knife to gently cut squares.
  • Put your biscuits on a baking paper lined baking sheet and bake for about 10 - 15 minutes, (depending on their size) until golden brown.

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