Introduction

Delight in these fluffy and buttery blueberry biscuits, perfect for breakfast or a sweet snack. Bursting with fresh blueberries and a hint of lemon zest, they are easy to make and sure to impress!

Skillet Blueberry Biscuits: A Deliciously Easy Breakfast or Brunch Recipe - Recipe Image

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup granulated sugar
1/2 cup unsalted butter, cold and cubed
1 cup fresh blueberries (or frozen, if fresh are not available)
3/4 cup buttermilk
1 teaspoon vanilla extract
1 tablespoon lemon zest (optional, for added flavor)
1 tablespoon milk (for brushing on top)
Additional sugar for sprinkling on top (optional)

Instructions

Step 1: Preheat your oven to 425°F (220°C).
Step 2: In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and granulated sugar until well blended.
Step 3: Add the cold, cubed butter to the dry mixture. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
Step 4: Gently fold in the fresh blueberries (no need to thaw if using frozen). Be careful not to overmix.
Step 5: In a separate bowl, whisk together buttermilk, vanilla extract, and lemon zest (if using).
Step 6: Pour the wet mixture into the dry ingredients and stir gently until just combined. The dough will be slightly sticky.
Step 7: Lightly flour your work surface and turn the dough out onto it.
Step 8: Gently knead the dough a few times (about 5-6 folds) to bring it together.
Step 9: Roll the dough out to about 1-inch thickness, adding more flour if it’s too sticky.
Step 10: Use a biscuit cutter or glass to cut out rounds and place them on a greased or parchment-lined skillet.
Step 11: Brush the tops of the biscuits with milk and sprinkle with additional sugar if desired.
Step 12: Bake in the preheated oven for 15-20 minutes, or until golden brown.
Step 13: Insert a toothpick into the center of a biscuit; if it comes out clean, they are done.
Step 14: Remove from the oven and let cool in the skillet for about 5 minutes.
Step 15: Serve warm with butter, honey, maple syrup, or whipped cream.

Tips & Variations

For best results, use cold butter and avoid overmixing the dough to ensure flaky biscuits.
Feel free to substitute other berries or add nuts for variation.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days. To keep longer, refrigerate up to 5 days or freeze for up to 2 months. Reheat gently in a warm oven or microwave to preserve softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well and do not need to be thawed before mixing into the dough.

How do I make biscuits flaky?

Using cold butter and handling the dough gently without overmixing helps create flaky layers in the biscuits.

Skillet Blueberry Biscuits: A Deliciously Easy Breakfast or Brunch Recipe

Print Recipe

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4.9 from 86 reviews

Delight in these fluffy and buttery skillet blueberry biscuits, perfect for breakfast or a sweet snack. Bursting with fresh blueberries and a hint of lemon zest, these biscuits are easy to make using a skillet and baked to golden perfection. Serve them warm with butter, honey, or your favorite spread for a delicious treat.

Author: Ella
Prep Time: 15 minutes
Cook Time: 15-20 minutes
Total Time: 30-35 minutes
Yield: 8–10 biscuits 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup granulated sugar

Wet Ingredients:

1/2 cup unsalted butter, cold and cubed
1 cup fresh blueberries (or frozen, if fresh are not available)
3/4 cup buttermilk
1 teaspoon vanilla extract
1 tablespoon lemon zest (optional, for added flavor)

For Finishing:

1 tablespoon milk (for brushing on top)
Additional sugar for sprinkling on top (optional)

Instructions

Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure it is hot and ready for the biscuits to bake evenly and rise properly.
Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar until well blended, creating a uniform mixture for the biscuits.
Cut in the Butter: Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs with small pea-sized pieces of butter throughout, which will help create a flaky texture.
Add Blueberries: Gently fold in the fresh blueberries (no need to thaw if using frozen) to the crumb mixture, making sure not to overmix to prevent the berries from breaking and discoloring the dough.
Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, vanilla extract, and lemon zest if using. This wet mixture will add moisture and flavor to the biscuits.
Mix Wet and Dry Ingredients: Pour the buttermilk mixture into the dry ingredients and stir gently with a spoon or spatula just until combined. The dough will be slightly sticky but should hold together.
Flour Your Surface: Lightly flour your clean work surface to prevent sticking, then turn the dough out onto it.
Knead the Dough: Gently fold and knead the dough a few times (about 5-6 folds) to bring it together without overworking it, preserving the biscuit’s tender texture.
Roll Out the Dough: Roll the dough out to about 1-inch thickness. Add a little more flour if the dough is too sticky to handle easily.
Cut the Biscuits: Use a biscuit cutter or a round glass to cut out biscuit rounds. Place the cut biscuits onto a greased or parchment-lined skillet, spacing them slightly apart.
Brush with Milk: Lightly brush the tops of the biscuits with milk to help them brown nicely. Optionally, sprinkle a little sugar on top for a sweet, slightly crunchy finish.
Bake the Biscuits: Bake the biscuits in the preheated oven for 15 to 20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Check for Doneness: Test doneness by inserting a toothpick or skewer into the center of a biscuit. If it comes out clean, the biscuits are fully baked.
Cool Slightly: Remove the skillet from the oven and let the biscuits cool for about 5 minutes in the skillet to set before serving.
Serve Warm: Serve the biscuits warm with butter, honey, maple syrup, or whipped cream for a delightful breakfast or brunch treat.

Notes

For best results, use cold butter and avoid overmixing the dough to ensure flaky, tender biscuits.
Feel free to substitute other berries like raspberries or blackberries, or add chopped nuts for a variation in flavor and texture.
If using frozen blueberries, you do not need to thaw them; fold them in gently to prevent color bleed.
Brushing the biscuits with milk before baking helps achieve a golden, glossy crust.
Baking in a skillet adds rustic charm and is convenient, but a baking sheet lined with parchment paper can also be used.

Keywords: Blueberry biscuits, breakfast biscuits, skillet biscuits, easy blueberry recipe, brunch recipe, homemade biscuits