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
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.
Notes
- Keep ingredients cold for the flakiest biscuits.
- Lemon zest adds brightness, and turbinado sugar gives a sweet crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Brunch
- Method: Skillet Baking
- Cuisine: American
Nutrition
- Serving Size: 1 wedge
- Calories: 315 kcal
- Sugar: 13 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 35 mg
