Blueberry Biscuits

Recipe from

Southern Living


1/2 cup frozen blueberries, thawed
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/2 cup sugar
1/3 cup shortening
1 large egg
3/4 cup buttermilk
3 tablespoons butter or margarine, melted
2 tablespoons sugar
1/4 teaspoon ground cinnamon


Pat blueberries dry with paper towels; set aside.

Combine flour and next 4 ingredients in a large bowl; cut in shortening with a pastry blender until crumbly.

Whisk together egg and buttermilk; add to flour mixture, stirring just until dry ingredients are moistened. Gently fold in blueberries.

Turn dough out onto a lightly floured surface; knead 3 or 4 times.

Pat or roll dough to 3/4-inch thickness; cut with a 2 3/4-inch round cutter, and place on a lightly greased baking sheet.

Bake at 400° for 15 minutes or until biscuits are golden brown. Stir together butter, 2 tablespoons sugar and cinnamon; brush mixture over warm biscuits.

NOTE: Recipe can be doubled. Store biscuits in an airtight container for up to 3 weeks in freezer.