Drop biscuits are fast, forgiving, and, in the case of these Fresh Blueberry Not-Too-Sweet Drop Biscuits, absolutely irresistible. Crispy on the outside, soft and tender on the inside, with just the right hint of sweetness to highlight the natural tartness of plump, fresh berries, these fruity biscuits are an absolutely delicious way to start the day. In fact, they’re so good, don’t be surprised if “breakfast for dinner” becomes a weekly family request.
Several times a year, I wake up super-early craving a homemade biscuit. But more often than not, I ignore my cravings in favor of rolling over and attempting to fall back asleep. All, of course, while McKenna stomps over my entire trying-to-still-sleep body, in a maddening attempt to get me to walk downstairs and feed her because she is simply starving away. Sure, right. My wee lil’ chunky monkey chipmunk kitty is nowhere near starving.
Although there are days I do indulge her by walking downstairs early, feeding her, and then deciding if I feel like cleaning flour off of my counter and floor for the rest of the day. On the days when I have time for this annoying little chore, I make traditional biscuits. On the days when I don’t have time for this annoying little chore, I make drop biscuits. Thankfully, with drop biscuits, most of the flour tends to actually stay in the bowl.
And that’s a really good thing when you consider that lil’ miss “I’m Starving Away to Nothing” is usually eating her breakfast right under my feet as I’m making biscuits. With drop biscuits, she stands a ninety-nine percent chance of making it out of the kitchen without flour in her fur. With traditional biscuits, her chances are almost zero. But that’s her problem, not mine. If I were still in bed sleeping, her fur would be one-hundred percent flour-free.
Ingredients:
- 1 Cup Fresh Blueberries
- 1 Cup Whole Milk
- 1 Teaspoon Lemon Juice
- 2 Cups All-Purpose Flour
- 3 Tablespoons Granulated Sugar (Divided)
- 1 Tablespoon Baking Powder
- 1 Teaspoon Kosher Salt
- 7 Tablespoons Unsalted Butter, Cold
- 1 Tablespoon Unsalted Butter, Melted
Directions:
- Preheat oven to 425 degrees.
- In a small colander, rinse the blueberries well under running cold water, then set them aside to drain.
- In a glass measuring cup, whisk the milk and lemon juice together. Allow to rest for at least 10 minutes.
- In a large glass or ceramic bowl, whisk together the flour, 2 tablespoons of granulated sugar, baking powder, and salt. Cut the cold butter into very small pieces and then add it to the flour mixture. Use a fork or pastry cutter to cut the butter into the flour.
- Add the blueberries and gently stir to coat.
- Add the milk and gently stir until there are no more streaks of flour. Do not overmix
- Use an ice cream scoop to scoop 8 biscuits onto a Silpat or parchment paper-lined baking sheet. Sprinkle a little bit of the remaining 1 tablespoon of granulated sugar over each biscuit.
- Bake for 24 to 26 minutes or until golden brown and crispy on top.
- Immediately brush with melted butter. Allow to rest for at least 15 minutes before serving. The tops will crisp up even more as the biscuits set.
Suggestions:
- These drop biscuits will spread out a bit. If you are looking at your cookie sheet horizontally, place 3 biscuits in a row on the top of the sheet, and then 3 biscuits in a row on the bottom of the sheet. Place the last 2 biscuits in a row in the middle of the sheet.
- Don’t be tempted to add additional blueberries to the biscuit dough. They have a large water content that will mess up the dough. Make sure to get as much water off of the blueberries as you can after you rinse them under cold running water. You can use a few paper towels to gently pat off any excess water.
- You may want to check on the biscuits every two minutes after they have been baking for 20 minutes, just to make sure they don’t burn. Every oven cooks at a different temperature.
- If you have buttermilk, you can use that instead of the milk and lemon juice mixture. Use 1 cup of buttermilk.
- You can freeze these biscuits for later use. Tightly wrap each drop biscuit individually in plastic wrap, and then place the plastic-wrapped biscuits in a resealable plastic bag, making sure to squeeze the air out of the bag before sealing it. Allow the biscuits to thaw in the refrigerator overnight or for an hour or two at room temperature, and then toast them before serving.
Improvements:
- Add 1/4 cup of finely diced crystallized ginger to the biscuit dough.
- Use these biscuits to make blueberry shortcake. Place a warm biscuit in a bowl, and then top it with fresh blueberries and whipped cream.
- Add 1/2 teaspoon of ground cinnamon to the dry ingredients or sprinkle cinnamon sugar over each biscuit instead of plain granulated sugar.
- Serve these warm biscuits for dessert with a scoop of this Classic Vanilla Ice Cream (Easy No Egg Recipe).
Ingredients:
- 1 Cup Fresh Blueberries
- 1 Cup Whole Milk
- 1 Teaspoon Lemon Juice
- 2 Cups All-Purpose Flour
- 3 Tablespoons Granulated Sugar (Divided)
- 1 Tablespoon Baking Powder
- 1 Teaspoon Kosher Salt
- 7 Tablespoons Unsalted Butter, Cold
- 1 Tablespoon Unsalted Butter, Melted
Directions:
- Preheat oven to 425 degrees.
- In a small colander, rinse the blueberries well under running cold water, then set them aside to drain.
- In a glass measuring cup, whisk the milk and lemon juice together. Allow to rest for at least 10 minutes.
- In a large glass or ceramic bowl, whisk together the flour, 2 tablespoons of granulated sugar, baking powder, and salt. Cut the cold butter into very small pieces and then add it to the flour mixture. Use a fork or pastry cutter to cut the butter into the flour.
- Add the blueberries and gently stir to coat.
- Add the milk and gently stir until there are no more streaks of flour. Do not overmix
- Use an ice cream scoop to scoop 8 biscuits onto a Silpat or parchment paper-lined baking sheet. Sprinkle a little bit of the remaining 1 tablespoon of granulated sugar over each biscuit.
- Bake for 24 to 26 minutes or until golden brown and crispy on top.
- Immediately brush with melted butter. Allow to rest for at least 15 minutes before serving. The tops will crisp up even more as the biscuits set.
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Make sure to check out all of the other great Farmer’s Market Week recipes below. A huge thanks to Jolene’s Recipe Journal for hosting this event.
- Fresh Blueberry Not-Too-Sweet Drop Biscuits by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Roasted Brussels Sprouts with Bacon by Karen’s Kitchen Stories
- Roasted Heirloom Tomato Soup by Rave About Food
- Spicy Salsa by That Recipe
- Strawberry Goat Cheese Salad by Art of Natural Living
- Sweet Corn Risotto by A Day in the Life on the Farm
- Taco Sloppy Joes by A Kitchen Hoor’s Adventures
- Thetcha by Magical Ingredients
- Zucchini Coffee Cake Muffins by Jolene’s Recipe Journal
