Easy homemade Blackberry Buttermilk Biscuits add a whole new level of amazing to breakfast, brunch, even dessert! Loaded with plump, ripe blackberries, topped with a bright & zesty lemon glaze and just the right amount of buttery goodness, these berry-loaded biscuits are the something special you’ve been looking for!
There is nothing quite like a warm homemade biscuit. Incredibly soft and oh-so tender with a delicously golden top and bottom, a good biscuit is Southern baking at its finest. But these biscuits? Oh! These biscuits take everything you love about buttermilk biscuits and make them even better!
And don’t worry, these biscuits aren’t hard to make! This easy-to-follow recipe is virtually foolproof and not really all that different from a scone. Blackberry Buttermilk Biscuits are guaranteed to be your new secret weapon. You’ll be the queen of brunch and weekend breakfasts, en pointe for holidays and the hero of every shower.
Ingredients for Blackberry Biscuits
- ripe blackberries
- all purpose flour
- brown sugar
- baking powder
- baking soda
- salt
- ground cinnamon
- frozen butter
- buttermilk
- confectioner’s sugar
- lemon & lemon juice
How to Make Fluffy Blackberry Biscuits
Make The Dough. In a large bowl, first mix together the dry ingredients. Then it’s time for the butter and buttermilk. This recipe uses a hand held grater to grate frozen butter right into the bowl. The butter & dry ingredients are then tossed together using a fork. Lastly the buttermilk is added and mixed in 1/3 at a time to produce a soft and wet dough.
Make the Biscuits. These biscuits aren’t kneaded or rolled, but instead made by folding the dough left over right and lightly patting the dough into a thick 1 – 1 1/4 inch rectangle.
The berries are placed across the surface of the rectangle and more folds are gently made mixing the blackberries into the dough without bursting them. Then biscuits are cut out of the dough using a biscuit cutter.
Bake & Glaze. The cut out biscuits are placed in a greased 9×13 pan and baked for about 25 minutes. A simple glaze of lemon juice, zest, melted butter and powdered sugar is mixed up to brush on the tops of your warm biscuits before serving.
How To Serve Homemade Blackberry Biscuits
For brunch or breakfast, these biscuits are best served just as they are- topped with their lemon glaze and warm from the oven. Partner them up with slices of your favorite bacon or spicy breakfast sausage patties. Pour up some Pineapple Orange Fizzies in a pretty glass or serve Homemade Butterscotch or Cinnamon Roll Coffee Creamer with a hot pot of coffee!
For a special homemade dessert, think blackberry shortcake! Slice biscuits in half, fill with blackberry pie filling and top with a little homemade whipped cream.
Substitutions & Variations
Why blackberries? They are juicy, tart and loaded with summer goodness! But if blackberries aren’t your thing, try these biscuits with blueberries for the same scrumptious results!
Can You Use Frozen Berries?
You sure can! Thaw just enough to remove any excess ice, separate the berries and pat dry. Make the recipe as you would with fresh berries! Any extra liquid from frozen berries might make your dough a little purple, but they will still be heavenly!
Additionally, these biscuits can be frozen and reheated later if you happen to have any leftovers.
Other Blackberry Recipes
- Easy Skillet Blackberry Cobbler
- Old Fashioned Buttermilk Blackberry Jam Cake
- Blackberry Mint Fruit Pizza
- Blackberry Margarita Ambrosia
- French-Toasted Blackberry Grilled Cheese
More Biscuit & Bread Recipes
- Savory Rosemary Cheddar Biscuits
- Carrot Zucchini Muffins with Walnuts
- Cobblestone Apple Muffins
- Farmstyle Strawberry Buttermilk Muffins
If You Make This Recipe, I Can’t Wait To Hear About It!
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Blackberry Buttermilk Biscuits with Lemon Glaze
Ingredients
- 4 C all purpose flour
- 1/2 C brown sugar, packed
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1.5 sticks frozen butter, grated
- 1.5 C buttermilk
- 1 C blackberries (approx. 6 oz.)
Lemon Glaze
- 1/2 stick butter, melted
- 1 C confectioner's sugar
- zest 1 lemon
- 1 Tbsp lemon juice + 1 tsp
Instructions
- Preheat oven to 400° Fahrenheit. Use cooking spray to lightly grease a 9×13 baking dish.
- In a large bowl, use a fork to mix together dry ingredients. When mixed, grate frozen butter into bowl. Using same fork, lightly toss butter in dry mixture until butter is fully coated and evenly distributed throughout all of the dry ingredients.
- Pour in 1/3 of buttermilk. Use fork to mix in. Repeat until all buttermilk has been used. Dough will be very soft and still wet.
- Turn out dough onto a floured surface. Lightly dust top of dough with extra flour. Fold dough in half 2 times- right over left, left over right. If necessary, use extra flour from the floured surface to sprinkle on sides and top to keep dough from being sticky. Gently pat dough to make a 1 1/4 inch thick rectangle. Do not knead or roll.
- Evenly place 1/3 of the blackberries (without juice) across the surface of the dough. Fold dough in half- right over left- so that berries are now inside the dough and pat lightly around top and sides (do not press, knead or mash) to make new 1 1/4 inch rectangle with blackberries inside. Repeat- alternating right over left, left over right folds- until all berries are incorporated into the dough adding extra flour to the floured surface as needed to keep dough from sticking.
- When all berries have been incorporated, turn dough completely over. Gently pat sides and ends to close edges. Make sure dough is 1- 1 1/4 inch thick. Cut out biscuits using a 2 1/2- 3" diameted biscuit cutter. Fold leftover dough and make new rectangle and cut out biscuits until all dough has been used.
- Place biscuits close together in greased 13X9 with outside biscuits touching the edges of the dish. Bake 20-25 minutes or until tops and side are golden brown.
- While biscuits are cooking, make glaze by whisking together confectioner's sugar, lemon juice, zest and melted butter. Use a pastry brush to coat tops of biscuits and serve.
Notes
So delicious!
Thanks, Linda!