Blue Blueberry Drop Biscuits

May 16, 2021
4 Ratings
Photo by Bobbi Lin
  • Prep time 20 minutes
  • Cook time 15 minutes
  • Makes 9 biscuits
Author Notes

There is something alarming about blue food. A real saturated blue feels artificial, and my mind struggles to connect it to a flavor. I find it amusing to take something as welcoming and familiar as a warm buttermilk biscuit, the kind that would wake me on the occasional Sunday morning, and turn it blue. The longer you let the blueberries soak in the buttermilk, the bluer the biscuits get. Place the bowl in the fridge to keep cold while they soak.

VEGAN OPTION: Replace the butter with dairy-free butter and replace the buttermilk with 2/3 cup (160 ml) of nut or grain milk mixed with 1 teaspoon of lemon juice or apple cider vinegar. Let the mixture sit for 5 minutes to curdle before adding it to the recipe.

Reprinted with permission from "Black Girl Baking: Wholesome Recipes Inspired by a Soulful Upbringing." —Jerrelle Guy

What You'll Need
  • 1/2 cup (75g) frozen wild blueberries
  • 2/3 cup (160ml) buttermilk, plus more for brushing
  • 1/4 cup (50g) granulated sugar
  • 1 3/4 cups (210g) whole wheat pastry flour or unbleached all-purpose flour
  • 2 teaspoons (5g) baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup (112g) cold butter, cut into ½" (1.3cm) cubes, plus more for serving
  • 1 dash sugar in the raw, for sprinkling (optional)
  1. Preheat the oven to 425° F (220° C or gas mark 7), and have a lined baking sheet nearby.
  2. In a small bowl, toss the blueberries with the buttermilk and granulated sugar and set aside long enough for the milk to change color and get cold, 5 to 10 minutes.
  3. In a large mixing bowl, stir the flour, baking powder, baking soda, and salt together. Toss in the cubes of butter and flatten them between your fingers, breaking them into the flour just enough until the flour becomes damp and slightly mealy but there are still chunks of chickpea-size butter cubes dispersed throughout the flour. Make a well in the center of the flour and add the blueberries and buttermilk, mixing gently with your hands, compressing just until it comes together into a dough. You may or may not need all the liquid.
  4. Using a large ice cream scoop, drop about 1/4-cup (60g) spoonfuls of the batter onto the baking sheet, keeping 1 to 2 inches (2.5 to 5cm) of space between each biscuit. Brush the tops with more buttermilk, sprinkle with the raw sugar, if you'd like, and bake for 12 to 15 minutes, or until puffed, golden on the outside, and powder blue on the inside.
  5. Remove from the oven, and serve warm with more butter.

See what other Food52ers are saying.

  • themacaronbitch
  • Taylor Stanton
    Taylor Stanton
  • Loreal
  • kgottsdvm

4 Reviews

kgottsdvm September 22, 2022
This is a really easy breakfast treat that I prepare weekly for our family. The only modification I made was to make a citrus glaze from the zest and juice of a lemon or orange plus powdered sugar and drizzle on top after baking.
themacaronbitch June 26, 2020
Easy to make and comes out light, fluffy, and delicious! I used KAF Whole Wheat flour and they came out great.
Taylor S. April 12, 2020
These have such an incredible flavor! I substituted heavy cream + white vinegar for the buttermilk and did a mixture of blueberries and blackberries. I probably should have formed them a little better around the sides and chilled them as they spread a lot in the oven, but they cooked through beautifully, have a fluffy/tender texture, and taste excellent.
Loreal June 18, 2019
Super simple and delicious biscuits. Made them with fresh blueberries this weekend without incident (though they probably weren't as blue as in the photos above).