Blueberry Skillet Biscuit

If you are a fan of buttermilk biscuits, you will love this recipe! It's a little sweeter version of my biscuit recipe with a ton of blueberries and a little lemon zest added in.

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Blueberry Skillet Biscuit in a cast iron pan on a cooling rack.

Sweet Blueberry Biscuit

I’m a big fan of buttermilk biscuits. I love their soft, tender crumbly nature and I love how receptive they are to additional ingredients and flavors. My traditional buttermilk biscuits have a lightly sweet flavor which, based on reader response, seems is quite controversial! Well, brace yourself because this big blueberry skillet biscuit adds a little more sugar, along with blueberries and lemon zest. Don’t think of it as a traditional Southern biscuit, but more of a delightful dessert or sweet afternoon snack. 

INgredients on a blue countertop - blueberries, lemons, flour, buttermilk, sugar, butter and a grater.

Buttermilk Biscuit Ingredients

The ingredients for buttermilk biscuits are pretty basic – self-rising flour, unsalted butter, buttermilk, salt and sugar. To make a blueberry buttermilk biscuit, you’ll just need to add blueberries and lemon zest to the regular ingredients. A few words about these simple ingredients…White Lily self-rising flour is my first choice for flour because it is made with soft winter wheat, which helps create a very tender crumb. If you don’t have any self-rising flour, scroll down to read about substitutions. While you can create a substitute for buttermilk (scroll down for that too), I really do think these are best made with true buttermilk. 

Hands grating butter into a mixing bowl with flour inside and several ingredients around.

Trick for Making Buttermilk Biscuits

If you want your buttermilk biscuits to be soft, tender and crumbly, you want to make sure you leave the butter somewhat intact in the batter, rather than letting it melt and incorporate completely into the flour. You could cut the butter into the flour with two knives or a pastry cutter, but I find the easiest and quickest way to do this is to freeze the butter briefly and then grate it into the flour using a box grater. That way, the butter is added in small chunks and all you need to do is stir to coat with the flour before adding the buttermilk which brings the batter together. 

Hands zesting a lemon into a bowl with flour, with blueberries and other ingredients around the outside.

Ingredient Substitutions

You might not have either self-rising flour or buttermilk on hand and in a pinch, there are some substitutions you can make. If you are fresh out of buttermilk, you have a choice. For every cup of buttermilk needed, add 1 tablespoon of white vinegar or lemon juice to a measuring cup, and then add enough milk to measure 1 cup. Let it stand for 5 minutes. Or, just replace the buttermilk with whole milk plain yogurt (not Greek). For self-rising flour, for every cup use 1 cup of all-purpose flour plus 1 1/2 teaspoons baking powder and 1/4 teaspoon salt. For this recipe you will need:

1⅓ cups of Buttermilk = 1⅓ cup milk + 1 tablespoon and 1 teaspoon of vinegar or lemon juice OR  1⅓ cups plain whole milk yogurt

2⅓ cups Self-Rising Flour = 2⅓ cups All-purpose flour + 3½ teaspoons baking powder + ½ teaspoon salt

Blueberry Skillet Biscuit batter in a cast iron skillet before being baked.

Cast Iron Skillet Biscuit

One of my favorite parts of this recipe is the fact that you bake it as one big biscuit in a skillet. No more shaping individual biscuits. Instead, just spread the batter into a greased skillet that is oven safe. I like to use a cast iron skillet because it gets hot and stays hot, giving the biscuit nice color on the bottom. You could use a stainless steel or aluminum non-stick skillet if you prefer, but check the timing of baking a little earlier than instructed – stainless steel and aluminum heat up faster than cast iron. 

A hand brushing butter onto a baked blueberry skillet biscuit.

How to Serve Sweet Blueberry Buttermilk Biscuits

When the big blueberry skillet biscuit comes out of the oven, brush it with a little melted butter for added flavor and shine. Then, let it cool for a little while in the pan before turning it out onto a cooling rack. To serve this, cut it into wedges and dollop a little whipped cream on the side, or just eat it plain with a cup of coffee or tea. It’s a great way to make any afternoon better. 

Looking down on a wedge of blueberry skillet biscuit with whipped cream and a cup of tea with lemon.


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Blueberry Skillet Biscuit

  • Prep Time: 15 m
  • Cook Time: 25 m
  • Total Time: 40 m
  • Servings:


  • Unsalted butter to grease the pan
  • 2⅓ cups self-rising flour
  • cup sugar
  • ½ cup butter 4 ounces or 1 stick, cold
  • Zest of 2 lemons
  • 2 cups blueberries
  • 1⅓ cups buttermilk
  • 2 teaspoons turbinado sugar


  1. Pre-heat the oven to 400°F and arrange a shelf slightly below the center of the oven. Butter the bottom and sides of a 9- or 10-inch cast iron skillet.
  2. In a large mixing bowl, stir together the flour and sugar. Grate the cold butter into the flour and stir it in to coat evenly. Stir in the lemon zest and the buttermilk. When the dough comes together gently fold in the blueberries. The dough will be quite wet.
  3. Spread the dough into the prepared skillet. Sprinkle the turbinado sugar over top the batter.
  4. Place the skillet on the arranged shelf in the oven. Bake until lightly browned - about 25 minutes. Brush the tops of the biscuits with some melted butter and pop them back into the oven for another 5 minutes or so, until nicely browned.
  5. Turn the biscuit out onto a plate, and then invert it again so it is right side up. Cut into wedges and serve warm with whipped cream or top with a little powdered sugar.
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Comments (14)Post a Reply

  1. 5 stars
    Grilling and baking is my passion, hence the recipe for Blueberry Skillet Biscuit has attracted my attention in the first instance. However, I have tried the recipe with pure ghee replacing unsalted butter. The biscuits are baked awesome with excellent ghee flavor. Ghee is a better baking medium for me for it flavor and high smoke point.

    1. This recipe has not been tested with gluten free flour but you can try substituing the same amount of almond flour or cassava flour for the all-purpose flour.

  2. This looks so delicious, but do I need to use a cast iron pan? I don’t have one because there is no room for one more thing in my tiny kitchen.

    1. You can make this with a good quality skilet – it doesn’t have to be cast iron, but cast iron gives you a more brown and baked crust, that’s all.

  3. 5 stars
    I made two pans of this biscuit bread tonight to share with my kids.. They are so easy to make and turn out wonderful.
    I’ ve made the regular buttermilk biscuits and they are great as well. Thank you for sharing all the delicious recipes!

  4. 4 stars
    I tried using frozen blue berries. Centre did not bake within tone frame Had to bake 12 minutes longer but very good recipe

  5. 4 stars
    OK, I’m giving this recipe 4 stars, but the problem may be me. Lol. I altered the recipe with KAB Measure for measure gluten free flour and added baking powder and salt to make it self rising. I made the recipe twice, both times my batter was quite dry vs quite wet and I needed to add additional buttermilk. Idk if that was due to the gf flour though. But anyway, the first time I made it I baked for the recommended time at 400° and when I took it out after the full 30 mins it was still dough in the middle. Today I made it again and used convection bake at 375° for the 25 mins then brushed with butter and baked the additional 5 mins and it came out perfect!

    1. The recipe has not been tested with gluten-free flour so that could have a difference in the consistency. Sounds like you were able to make a few adjustments to make it work for you. Glad you are enjoying the recipe.

  6. 5 stars
    so easy to follow – had to add more buttermilk but it is/was yummy. The trcik with the butter really helps. i find it better to freeze it. i always have success with your recipes since your QVC days. i look forward to both the recipe and hints. thank you!

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