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+ servings
Blueberry Skillet Biscuit
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
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.
Course: Desserts/Sweets
Cuisine: American, British
Keyword: Breakfast/Brunch, Great Snacks
Servings: 8
Calories: 315 kcal
  • 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.
Nutrition Facts
Blueberry Skillet Biscuit
Amount Per Serving
Calories 315 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g40%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 35mg12%
Sodium 134mg6%
Potassium 123mg4%
Carbohydrates 43g14%
Fiber 2g8%
Sugar 15g17%
Protein 6g12%
Vitamin A 441IU9%
Vitamin C 4mg5%
Calcium 57mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.