Red, White and Blueberry Biscuit Shortcake

Note: To print recipe without the recipe index on the sidebar, scroll all the way down the bottom for the 'print page' option.

Red, White & Blueberry Biscuits

The original recipe is from Southern Living. These biscuits are good for breakfast/ brunch, served with Basil-Honey Butter. For dessert, serve them layered with whipped cream and berries as shortcake. I posted the recipe as written with a few changes I made: I lowered the baking temperature from 475 to 425, added some blueberries in addition to strawberries, and brushed the biscuits with melted butter during last few minutes of baking time, sprinkling them with sugar. (Use regular sugar or a sprinkle of sanding sugar.) The dough was a sticky mess to roll out, to avoid the mess, work the dough in the bowl and make drop biscuits using an ice cream scoop or a quarter cup measure, scooping the batter out onto a parchment lined baking tray, instead of rolling the dough out.

Makes 12 Biscuits


1/2 cup (4 oz.) salted butter, *frozen (*freezing the butter prevents it from getting too soft while forming the dough)

2 1/2 cups (10 oz.) self-rising flour

1/4 cup granulated sugar

1/4 teaspoon baking powder

1 cup chilled heavy whipping cream

3/4 cup chopped fresh strawberries

1/4 cup blueberries

2 tablespoons salted butter, melted

Sugar for sprinkling top of biscuits, if desired


Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper. Grate the frozen butter using large holes of a box grater. Toss together grated butter, flour, sugar, and baking powder in a large bowl. Chill 10 minutes.
Make a well in the center of the butter mixture. Add the heavy cream, and stir 10 times. Add the berries, and stir 5 times. (Dough will be loose and flaky.)

Turn the dough out onto a lightly floured surface, and gently knead 3 to 4 times. Lightly sprinkle flour over top of dough. Using a lightly floured rolling pin, roll dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Starting at 1 short end, fold dough in half so short ends meet. Repeat rolling and folding procedure 4 more times.

Roll the dough to 1-inch thickness. Cut dough with a floured 2 1/2-inch round cutter, and place on prepared baking sheet, rerolling dough scraps and flouring as needed.

Bake in preheated oven until lightly browned, about 15 minutes. During last few minutes of baking time, brush biscuits with melted butter and sprinkle with sugar. Serve with Basil-Honey Butter.

Basil-Honey Butter


1/2 cup (4 oz.) salted butter, softened

2 tablespoons chopped fresh basil

1 teaspoon lime zest

1 tablespoon honey

 Stir together all ingredients, serve with biscuits. Is great served with cornbread too!