Strawberry Blueberry Buttermilk Biscuits

Strawberry Blueberry Buttermilk Biscuits make delectable buttermilk biscuits even tastier with the addition of fresh fruit.

The summer  berries are roaring in. Our strawberry season is over in central Florida but we have strawberries from California, and other growing regions, in the grocery stores.  Florida blueberries are especially good this year and are in full harvest at this time.  Our backyard blueberries have just started to turn.

There’s many ways to enjoy good berries. We love to eat the berries fresh with a little honey drizzled on. Also, they turn a good fruit salad into an outstanding fruit salad. Of course, we enjoyed strawberry shortcake during our local strawberry season.  It’s a treat to go to a strawberry stand, order a fresh made strawberry shortcake and eat it as you overlook the strawberry fields. And, we can’t forget about muffins, pies and cobblers.

I haven’t made biscuits in a while  and the day seemed about as good a biscuit making day as you can get. We had strawberries and blueberries in the refrigerator so adding berries to the biscuits was right and good. I couldn’t decide between the two so both got to join in the reindeer games.Far be it from me to ever make berries feel like they don’t belong.

Some might call these scones and that’s perfectly alright. Scones and biscuits are cousins and they love each other. I’m sticking with the biscuit theme because…well, you know….I wrote a little biscuit cookbook once upon  a time.

Following along the strawberry and blueberry theme, checkout these Strawberry & Blueberry Shortcakes .

Y’all come see us!

Strawberry Blueberry Buttermilk Biscuits

preheat oven to 425 degrees

yield: 16 2 inch biscuits

I thought I was pushing my luck with the amount of fruit I added relative to the amount of flour.  I wanted enough fruit that it popped out of the dough and was obvious after the biscuits cooked but the biscuits needed enough structure to hold together.  They turned out beautifully but did require more cook time than expected.  I opted to cut these biscuits into square pieces instead of using a round biscuit cutter because I didn’t want scrapes of dough that needed to extra handling. The more I handled the dough, the greater chance of the fruit getting squished. Serve the biscuits just like they are or add a topping such as a glaze or whipped cream.

2 cups White Lily self-rising flour, plus an additional 1 cup (approximately)

2 tablespoons granulated sugar

1/2 cup butter, cubed and chilled

1 cup blueberries

1 cup diced strawberries

1 cup buttermilk

melted butter (approx. 2 tablespoons)

raw sugar for sprinkling (substitute granulated sugar if you’d like)

Place 2 cups flour and sugar in a bowl. Stir.

Add cubed butter and rub it or cut it  in until it’s the size of peas and the flour mixture resembles coarse cornmeal.

Add blueberries and strawberries. Gently stir until well coated with flour.

Stir in buttermilk until the dough is wet and sticky.

Turn out the dough onto a well floured tea towel. You can use a hard surface instead of the tea, but a towel makes turning the dough easier.

Sprinkle flour on top and gently start working it into the dough.  Flip the dough using the edge of the tea towel.  Add more flour and work it in. Continue flipping and adding flour until the dough is no longer sticky and holds it shape.

Pat the dough into a 1 inch thick square.. Cut the square into fourths with a sharp knife or pizza cutter.  Then, cut each fourth into fourths , yielding 16 biscuits.

Place the biscuits, not touching,  on a large baking sheet lined with parchment paper or a baking mat.

Dab a little melted butter on the top of each biscuits. Sprinkle with raw sugar.

Bake in a 425 preheated oven for 25 minutes or until tops and sides are browned.

Remove from oven and serve warm. Or cold. Or the next day. Biscuits are good anytime.

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4 from 16 votes

Strawberry Blueberry Buttermilk Biscuits

We had strawberries and blueberries in the refrigerator so adding berries to the biscuits was right and good.

Prep Time15 minutes mins

Cook Time2 hours hrs 25 minutes mins

Course: Breakfast

Cuisine: American South

Keyword: biscuits, blueberry, breakfast, buttermik, southern, strawberry

Servings: 16 (2 inch) biscuits

Author: Jackie Garvin

Ingredients

• 2 cups White Lily self-rising flour plus an additional 1 cup (approximately)
• 2 tablespoons granulated sugar
• 1/2 cup butter cubed and chilled
• 1 cup blueberries
• 1 cup diced strawberries
• 1 cup buttermilk
• melted butter approx. 2 tablespoons
• raw sugar for sprinkling substitute granulated sugar if you'd like

Instructions

• Place 2 cups flour and sugar in a bowl. Stir.
• Add cubed butter and rub it in until it's the size of peas and the flour mixture resembles coarse cornmeal.
• Add blueberries and strawberries. Gently stir until well coated with flour.
• Stir in buttermilk until the dough is wet and sticky.
• Turn out the dough onto a well floured tea towel. You can use a hard surface instead of the tea, but a towel makes turning the dough easier.
• Sprinkle flour on top and gently start working it into the dough. Flip the dough using the edge of the tea towel. Add more flour and work it in. Continue flipping and adding sugar until the dough is no longer sticky and holds it shape.
• Pat the dough into a 1 inch thick square.. Cut the square into fourths with a sharp knife or pizza cutter. Then, cut each fourth into fourths , yielding 16 biscuits.
• Place the biscuits, not touching, on a large baking sheet lined with parchment paper or a baking mat.
• Dab a little butter on the top of each biscuits. Sprinkle with raw sugar.
• Bake in a 425 preheated oven for 25 minutes or until tops and sides are browned.
• Remove from oven and serve warm. Or cold. Or the next day. Biscuits are good anytime.

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