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Blueberry Biscuits

Delicious, fluffy southern-style biscuits with blueberries and sweet glaze. A simple and easy version of "Bo-berry biscuits" from Bojangles. This recipe calls for freeze dried blueberries and a combination of sweet cream butter and vegetable shortening. These can be made on a sheet pan or in a cast iron skillet. Perfect for Sunday brunch or a morning in. Vegetarian.
Course Breakfast, Brunch
Cuisine Southern
Keyword Biscuits, Blueberry Biscuits, Boberry Biscuits, Southern Biscuits
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 8 biscuits
Calories 240kcal
Author thedachshundmom


  • baking sheet
  • large mixing bowl
  • small saucepan


For Biscuits:

  • 2 c All Purpose Flour
  • 1 c Milk
  • 1/3 c freeze dried blueberries, roughly chopped
  • 1/4 c vegetable shortening
  • 1 Tbsp butter
  • 4 tsp baking powder
  • 1 Tbsp sugar
  • 1/2 tsp salt

For Sugar Glaze:

  • 1/2 c powdered sugar
  • 1 Tbsp milk
  • 1/8 tsp vanilla extract


  • Preheat oven to 425°F. Whisk together flour, baking powder, sugar and salt in a large bowl.
  • Using a pastry cutter or a fork, work butter and shortening into flour mixture until mixture resembles coarse crumbs.
  • Make a well in the center of the bowl. Slowly pour in milk, stirring with a fork until all milk is incorporated and a dough forms.
  • Fold in blueberries-- work from the outside of the bowl inward to gently stir in the berries.
  • On a well floured surface, roll or pat out the dough. Knead 10-12 times and pat out to 1/2 inch thickness. Be careful not to overwork the dough.
  • Cut with a floured 3 inch biscuit cutter. Re-roll dough and cut as necessary to finish the dough (this makes 8 biscuits and usually takes 2 re-rolls). 
  • Place cut biscuits on a sheet pan with sides touching.
  • Bake for 15-18 minutes or until biscuits are lightly browned. Rotate pan halfway through baking to evenly brown.
  • Place biscuits on a cooling rack. Let them cool slightly while preparing the glaze.

Make the Glaze:

  • Add 1/2 c powdered sugar, 1 Tbl milk and dash of vanilla to small saucepan. Whisk together over medium heat until sugar is completely dissolved.
  • Drizzle glaze over warm biscuits and serve. Enjoy!
    Biscuits can be stored 2-3 days in an airtight container in the refrigerator. Reheat before serving, if desired.


To bake in an iron skillet: arrange biscuits in a circle until full. Bake 18-20 minutes, until golden and cooked through. Biscuits will be fluffy but have a softer crumb and edges. Skillet biscuits are perfect for brunch for 2! 
  • This recipe calls for freeze dried blueberries because of their ability to add flavor without adding liquid. This also keeps the dough from turning blue. Roughly chopping the blueberries spreads them more evenly throughout the dough.
  • For extra blueberry flavor, increase amount to 1/2 cup.


Serving: 1biscuit | Calories: 240kcal | Carbohydrates: 36.8g | Protein: 4.3g | Fat: 8.9g | Saturated Fat: 2.8g | Cholesterol: 6mg | Sodium: 175mg | Potassium: 304mg | Fiber: 1.2g | Sugar: 11.3g | Calcium: 151mg | Iron: 2mg