If you’re looking for the ultimate crowd-pleaser to wake up your weekend, these Skillet Blueberry Biscuits: A Deliciously Easy Recipe for Breakfast or Brunch will steal the show. They’re fluffy, golden, full of juicy bursts of blueberry, and they come together without any fussy shaping—just a simple press into a skillet and a cozy bake. Whether you’re serving family, brunching with friends, or hoping to treat yourself to something special, this recipe strikes the perfect balance between rustic comfort food and bright mornings. You’ll love not just how quickly these biscuits disappear, but how easy they are to bake from scratch.

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

Ingredients You’ll Need

Whipping up Skillet Blueberry Biscuits: A Deliciously Easy Recipe for Breakfast or Brunch is all about a handful of essentials that really pull their weight. Each ingredient has a unique purpose—giving you that irresistible biscuit texture, sweet-tart flavor, and the prettiest golden top. Let’s break down what you need, and why you need it!

Self-rising flour: The not-so-secret weapon for tall and fluffy biscuits—no extra leavening agents required.
Granulated sugar: Adds the perfect hint of sweetness to balance out the tangy blueberries.
Cold unsalted butter (grated or cubed): The real star for flakiness—keep it cold and your biscuits will have dreamy layers.
Lemon zest (optional): Zest brings a burst of fresh, citrusy aroma that perks up every bite (especially tasty with blueberries!).
Buttermilk: The acidity ensures tender, moist biscuits; it’s the backbone of classic Southern baking.
Blueberries (fresh or frozen): Sweeter than sweet and bursting with color—frozen work just as well as fresh.
Turbinado sugar (optional, for topping): Adds sparkle and a crunchy cap on each biscuit wedge; don’t skip if you crave a little texture.
Melted butter (for brushing): Gives the biscuits a golden, buttery finish that’s downright irresistible.

How to Make Skillet Blueberry Biscuits: A Deliciously Easy Recipe for Breakfast or Brunch

Step 1: Prep Your Skillet and Ingredients

Preheat your oven to 400°F (200°C) so it’s nice and hot when you’re ready to bake. Grab a 9- or 10-inch cast-iron skillet and give it a generous swipe of butter—this prevents sticking and helps with browning. If you haven’t already, cube or grate your cold butter and zest your lemons for maximum freshness.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the self-rising flour, granulated sugar, and lemon zest if you’re using it. This quick step evenly disperses all the dry goodies and tiny flecks of zest, so every bite of your Skillet Blueberry Biscuits: A Deliciously Easy Recipe for Breakfast or Brunch is full of flavor.

Step 3: Cut in the Butter

Add your grated or cubed cold butter into the flour mixture. Using a pastry blender, fork, or your fingertips, cut the butter in until the mix looks like coarse crumbs. Cold butter is crucial here—those little bits melt as the biscuits bake, creating pockets of irresistible flakiness.

Step 4: Add the Buttermilk

Pour in the buttermilk and stir gently, just until there are no big dry patches left. It’s okay if the dough seems a little shaggy—over-mixing leads to tough biscuits, and we’re all about tender results for Skillet Blueberry Biscuits: A Deliciously Easy Recipe for Breakfast or Brunch.

Step 5: Fold in Blueberries Carefully

Add your blueberries (no need to thaw if frozen), and fold them in gently. Try not to crush them, as a little streaking is pretty, but we still want distinct pops of berry goodness throughout.

Step 6: Press Dough into Skillet

Scrape the biscuit dough into your buttered skillet, and spread it out evenly to all the edges. Sprinkle the turbinado sugar over the top for a sweet crunch if you like an extra bit of sparkle.

Step 7: Bake to Golden Perfection

Slide the skillet into your oven and bake for about 25 minutes. When the biscuits look mostly set and a light golden color, carefully brush the tops with melted butter. Return them to the oven for another 5 minutes until the edges are crisp and beautifully browned.

Step 8: Slice and Serve Warm

Let the biscuits cool for just a few minutes in the skillet—this little break makes them easier to slice. Cut into generous wedges and serve warm, letting the cozy, blueberry aroma fill your kitchen.

How to Serve Skillet Blueberry Biscuits: A Deliciously Easy Recipe for Breakfast or Brunch

Garnishes

A light dusting of powdered sugar or a drizzle of lemon glaze makes these biscuits look extra-special with minimal effort. You can also add a dollop of whipped cream or a scoop of vanilla yogurt for a more decadent twist.

Side Dishes

Pair your Skillet Blueberry Biscuits: A Deliciously Easy Recipe for Breakfast or Brunch with soft scrambled eggs, crispy bacon, or a simple fruit salad for a well-rounded meal. A hot mug of coffee or chilled glass of orange juice ties it all together.

Creative Ways to Present

Serve the biscuits family-style right out of the skillet for a rustic, fuss-free presentation. Or, for a brunch spread, slice into small wedges and arrange on a platter with fresh edible flowers or citrus slices for a splash of color.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Skillet Blueberry Biscuits, store them in an airtight container at room temperature for up to two days. For longer freshness, move them to the refrigerator, and they’ll stay tasty for up to five days.

Freezing

These biscuits freeze beautifully. Let them cool completely, then wrap wedges individually or as a batch in plastic wrap, followed by foil or a zip-top freezer bag. They’ll keep well in the freezer for up to three months—just perfect for sudden biscuit cravings.

Reheating

Warm leftover biscuits in a 325°F (165°C) oven for 10 to 12 minutes, or pop an individual wedge into the microwave for about 20 to 30 seconds. A quick brush with melted butter after reheating brings them right back to life.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work just as well and don’t even need to be thawed. Just fold them in gently and bake as directed for Skillet Blueberry Biscuits: A Deliciously Easy Recipe for Breakfast or Brunch.

What if I don’t have self-rising flour?

No worries—make your own by combining 2⅓ cups all-purpose flour with 3½ teaspoons baking powder and ½ teaspoon salt. Give it a good whisk and you’re set for biscuit baking.

Can I make these biscuits gluten-free?

Yes! Swap the self-rising flour for a gluten-free all-purpose blend, plus add 1 tablespoon baking powder and ½ teaspoon salt. Just watch your mixing so the biscuits stay tender and delicious.

Do these biscuits have to be baked in a cast iron skillet?

While a cast iron skillet delivers the best rise and golden edge, you can use any oven-safe 9- or 10-inch round cake pan or pie dish in a pinch. The edges may not get quite as crisp, but you’ll still get amazing results.

How do I keep my biscuits from turning out dense?

The magic is in handling the dough as little as possible and making sure the butter stays cold. Over-mixing or using warm butter can make the biscuits tough, so stick to a gentle touch for maximum fluffiness.

Final Thoughts

There’s nothing cozier than sharing a skillet of fluffy, golden biscuits packed with sweet blueberries. Skillet Blueberry Biscuits: A Deliciously Easy Recipe for Breakfast or Brunch could easily become your new weekend ritual. Give them a try—your breakfast table (and everyone around it) will thank you.

Skillet Blueberry Biscuits: A Deliciously Easy Recipe for Breakfast or Brunch Recipe

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4.6 from 25 reviews

Author: admin
Total Time: 45 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

These Skillet Blueberry Biscuits are a delightful addition to any breakfast or brunch spread. With bursts of juicy blueberries nestled in a tender, buttery biscuit, they are easy to make and even easier to enjoy.

Ingredients

Scale

Dry Ingredients:

2⅓ cups self-rising flour
⅓ cup granulated sugar

Wet Ingredients:

½ cup cold unsalted butter (grated or cubed)
zest of 1–2 lemons (optional)
1⅓ cups buttermilk
2 cups blueberries (fresh or frozen)
2 tsp turbinado sugar for topping (optional)
melted butter for brushing

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Instructions

Preheat and Prepare: Preheat oven to 400°F (200°C) and butter a 9–10-inch cast-iron skillet.
Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, and lemon zest if using.
Add Wet Ingredients: Cut in cold butter until the mixture resembles coarse crumbs. Stir in buttermilk just until combined, then gently fold in blueberries.
Bake: Spread dough evenly in the skillet and sprinkle with turbinado sugar if desired. Bake for 25 minutes, brush tops with melted butter, and bake an additional 5 minutes until golden brown.
Serve: Cool slightly before slicing into wedges. Serve warm.