Quick Blueberry Biscuits

Quick Blueberry Biscuits – only 4 ingredients and ready in 15 minutes!!! Seriously delicious! Bisquick, sugar, blueberries, and buttermilk. Top with a quick powdered sugar and milk glaze. Tastes just like Bojangles Bo Berry Biscuits. These are a favorite any day of the week!

plate of blueberry biscuits

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Copycat Bojangles Bo-Berry Biscuits

I love blueberry muffins. I usually just buy a box of blueberry muffin mix. The little wild blueberries that come in the box are my favorite. I recently bought a bag of frozen wild blueberries and decided to make some quick blueberry biscuits. I love this Quick Blueberry Biscuit recipe. It is super easy to make! These are drop biscuits, so there is no rolling pin or biscuit cutter is required! Simply mix the dough together, scoop and bake. Easy Peasy!

What is Bisquick?

Bisquick is a pre-made baking mix sold by Betty Crocker. It is made with flour, shortening, salt, sugar, and baking powder.

If you don’t have access to a box of Bisquick, you can make a quick homemade Bisquick mix.

In a food processor pulse 1 cup of all-purpose flour, 1 1⁄2 teaspoons of baking powder, 1⁄2 teaspoon of salt, and 2 1⁄2 tablespoons Crisco shortening. If you don’t have a food processor, you can use a pastry cutter to cut the shortening into the flour mixture.

How to Make Bisquick Blueberry Drop Biscuits

These sweet biscuits are super easy to make with only 4 simple ingredients. In a large bowl, whisk together Bisquick and white sugar. Use a wooden spoon to stir buttermilk into dry ingredients just until a dough forms. Gently stir in fresh blueberries. Use a large cookie scoop or ice cream scoop, scoop biscuit dough, and place on a parchment paper lined baking sheet. Bake until the biscuits are golden brown. In a small bowl, combine powdered sugar and milk. Spoon the sweet glaze over the warm biscuits and enjoy.

  • Can I use frozen blueberries? Yes! Make sure to thaw the blueberries before adding them to the batter. Using frozen blueberries will add excess liquid to the biscuit dough.
  • If you don’t like blueberries, you can use any fresh berries that you prefer. Raspberries, strawberries, or blackberries all work fine. Make sure to chop them into small pieces before adding them to the biscuit dough.
  • Can Blueberry Biscuits be frozen? Yes! Bake the biscuits and cool completely. Place the biscuits in a ziplock freezer bag and freeze for up to 3 months. Reheat in the microwave or covered in foil in the oven.
  • Do I have to use the glaze? No. If you don’t want to use the sweet glaze, you can simply brush the top of the biscuits with melted butter.
  • To make homemade buttermilk, combine 1 cup milk with 1 Tbsp of white vinegar or lemon juice. Let stand for 5 minutes or until the milk starts to curdle.
  • Store leftover biscuits in an airtight container at room temperature.
Quick Blueberry Biscuits - only 4 ingredients and ready in 15 minutes!!! Seriously delicious! Bisquick, sugar, blueberries and buttermilk. Top with a quick powdered sugar and milk glaze if desired. These area favorite any day of the week! #biscuits #blueberries #breakfast

Delicious Blueberry Biscuits Recipe

These homemade biscuits have quickly become one of our favorite recipes. They are so easy to make and taste fantastic! These blueberry buttermilk biscuits are easy enough to make on a weekday morning. Next time I add a little bit of lemon zest to the batter. YUM! Serve the homemade biscuits With some fresh fruit, scrambled eggs, or a breakfast casserole. Give these a try the next time you need a quick and tasty breakfast!

Looking for more yummy breakfast recipes? Here are a few of our favorites from the blog:

plate of blueberry biscuits

Quick Blueberry Biscuits

Yield: 14 biscuits
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Quick Blueberry Biscuits – only 4 ingredients and ready in 15 minutes!!! Seriously delicious! Bisquick, sugar, blueberries, and buttermilk. Top with a quick powdered sugar and milk glaze if desired. These are a favorite any day of the week! #biscuits #blueberries #breakfast

Ingredients:

  • cups Bisquick
  • cup sugar
  • 1 cup wild blueberries, can use regular
  • ¾ cup buttermilk
  • ½ cup powdered sugar
  • 1 to 2 Tbsp milk

Instructions:

  • Preheat oven to 450ºF.
  • Stir together bisquick, sugar and buttermilk until soft dough forms. Fold in blueberries.
  • Scoop dough with large cookie scoop or ice cream scoop onto ungreased cookie sheet.
  • Bake 9-12 minutes or until golden brown.
  • Combine powdered sugar and milk. Drizzle over biscuits.

Steph

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Comments

    1. I haven’t tried this recipe with dried blueberries. I would think it would be fine, but I can not say with 100% certantity.

  1. Just made these this morning and they are so good! I added 1/4 tsp of lemon zest only because one reviewer mentioned it and I had them. Never thought something so easy to make would be a winner but I was wrong! Thanks so much for sharing recipe.

  2. Oh my these are delicious!!! Just made a batch. I added a bit of vanilla to the glaze and used almond milk due to allergies. Total YUM❣

  3. I used a carton of yogurt mixed with a little bit of milk. They were great although they did get a little dark even though only baked nine minutes. Wonder if a 450 oven is too hot. Very easy though.

  4. I made these with fresh blueberries next time I will use less buttermilk mine turned out like puffy pancakes. Tasted good was a sweet morning treat. Will make them again

  5. I just made these according to the recipe.
    They came out perfect with just the right amount of sweetness. Bisquick is always a go to ingredient as well as buttermilk.
    Thank you!

  6. has anyone used just plain milk in place of buttermilk? we do not like buttermilk so I never buy it because it goes to waste after using in a recipe. I know you can make buttermilk by adding vinegar to the milk and let it set. Maybe I'll try that when making this recipe.

    1. I never buy buttermilk
      Add 1 tbsp of white vinegar or lemon juice to 1 c. Of milk and it makes buttermilk. Regular milk won’t work.

      1. Do I have to wait any time for this to become buttermilk or is it ready to roll? This is an awesome tip. Since buttermilk is expensive and u have to buy a big size and it expires fast! Thank you ❤️

    2. Hi Lynn, I don’t use a lot of buttermilk either so what I do with the leftover rather than let it go to waste is I measure out 1 cup then pour that in an ice cube tray, measure out another cup or whatever is left put that in a separate ice cube tray, freeze it, then place the cubes in a small freezer bag marked with the measurements and then I have it if I need it for next time I make something that calls for buttermilk.

      1. Could I use frozen berries instead? Would I need to alter the recipe in any other way?

        1. I haven’t made this recipe with frozen berries, so I can not say. You can always thaw the frozen berries before adding them to the batter.

  7. I used 3/4 cup buttermilk and my "dough" was like pancake batter. Very runny. I also used Jiffy mix instead of Bisquick. I had to add more to thicken it. Was still very "wet". They're in the oven………….

  8. Cruiser – the dough needs to be thicker than pancake batter. Start with 3/4 cup of butter milk. It will just depend on how much you pack the bisquick when you scoop it. The dough should be sticky and moldable.

  9. Did you use 3/4 or 1 cup buttermilk? Not sure what soft dough means. Mine tasted terrific, however were a bit flat….sort of like puffy pancakes.

  10. These are seriously yum! I suggest frozen berries. They thaw plenty fast enough while baking and won't break up while being mixed.

  11. These are seriously yum! I suggest frozen berries. They thaw plenty fast enough while baking and won't break up while being mixed.

  12. I am always looking for something different and good to make with our bluberries.
    These look so good…can hardly wait to try them.

    1. Delicious and super easy! Always have buttermilk on hand to make ranch dressing and now have another recipe to use it in regularly! Only needed 3/4 cup buttermilk. Added a little lemon juice to the glaze. These are wonderful!

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