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Blueberry Biscuits with Cinnamon Sugar

Delightful, homemade blueberry biscuits topped with sweet cinnamon sugar, perfect for breakfast or a comforting snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 7 biscuits
Course: Breakfast, Dessert, Snack
Cuisine: American, Southern
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Dough
  • 1/3 cup light brown sugar, packed Gives a deep caramel flavor; don’t skip it!
  • 1 teaspoon cinnamon For that warm, nostalgic sweetness.
  • 1 cup salted butter, grated, cold Essential for the flaky texture - make sure it’s cold!
  • 4 cups all-purpose flour A must for classic biscuits; sifted for lightness.
  • 2 tablespoons granulated sugar Adds a bit more sweetness to balance the blueberries.
  • 1/2 teaspoon baking soda Helps the biscuits rise beautifully.
  • 2 tablespoons baking powder A key ingredient for fluffy texture.
  • 2 cups buttermilk The moisture and tang give these biscuits unbeatable flavor.
  • 1 cup fresh or frozen blueberries Bursts with juicy goodness; the star of the show!
  • 3 tablespoons heavy cream Makes the tops irresistibly golden and luscious.
  • 2 tablespoons unsalted butter, melted Adds richness when brushed on tops.

Method
 

Preparation
  1. Preheat the oven to 450°F (about 232°C). Spray a 12-inch cast-iron skillet or a large round baking pan with baking spray to prevent sticking.
  2. Grate the salted butter onto a piece of parchment paper and freeze it for about 5 minutes.
  3. In a small bowl, mix together the light brown sugar and cinnamon. Reserve 1 tablespoon of this mixture to sprinkle on top of your biscuits later.
  4. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and baking powder until well combined.
  5. Fold the grated, chilled butter into the dry ingredients until the mixture resembles coarse crumbs.
Mixing
  1. Make a well in the center of the mixture and pour in the buttermilk. Stir gently until mostly combined but still a bit lumpy.
  2. Gently fold in the blueberries, being careful not to crush them.
Baking
  1. Divide the sticky dough into 7 equal portions, shaping them into rough balls. Place them close together in the prepared pan.
  2. Brush the tops with heavy cream and sprinkle the reserved cinnamon sugar mixture generously on top.
  3. Bake for 22-27 minutes, until the biscuits are golden brown and a toothpick inserted comes out clean.
  4. Once baked, brush the tops with melted unsalted butter for extra flavor and shine. Serve warm.

Notes

Keep your butter cold for well-layered biscuits. Leftover biscuits can be stored in an airtight container for 1-2 days or can be refrigerated for up to a week.