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Blueberry Cream Cheese Biscuits

  • Author: Meagan


The fluffiest, most perfect crumb I’ve experienced in forever!  Not too sweet, we actually enjoyed these beauties from, ‘The Pretty Dish’, by Jessica Merchant, with a big bowl of soup for dinner one weeknight.  I used my food processor instead of my hands and otherwise my only real change was to turn them into drop biscuits…faster, and I may have added a bit too much buttermilk so rolling them out wasn’t going to work – enjoy!



2 3/4 c. flour AND 1 T. baking powder AND 1/2 t. salt

1 t. EACH baking soda AND sugar

125 g (4 oz.) cold cream cheese, cubed

1/2 c. cold butter, cubed

1 c. buttermilk (you may need more, the original recipe calls for 1 1/4 cups)

~1 c. fresh or frozen blueberries


Preheat the oven to 425 and line a large baking sheet with parchment.

In a large bowl (or food processor), combine or pulse together the 5 dry ingredients. Use your hands, a fork, a pastry cutter, or pulse your food processor again to work in the cream cheese and butter until coarse crumbs form.  Pour in the  buttermilk and mix until just combined, adding a titch more buttermilk as needed to make sure the dough comes together.  Carefully fold in the blueberries.

If making cutouts, pat the dough into a circle about 1 1/2 inches thick – these make tall biscuits!, and cut out circles as you wish.  As I mentioned, my dough was a bit over-hydrated so I chose to drop large spoonfuls on the baking sheet instead.  Bake for about 12 minutes until the biscuits have risen and are golden all over.  Serve warm with butter (and honey!).



From Meagan's Kitchen

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