Our Award-Winning Blueberry Shortcake Biscuit Recipe

From Carrie Morey's Hot Little Suppers cookbook

Our Award-Winning Blueberry Shortcake Biscuit Recipe


  • • 2 cups Self-rising flour
  • • 10 Tablespoons salted butter, divided
  • • 1 Teaspoon of vanilla added to your buttermilk
  • • 1 cup of blueberries
  • • 1/4 cup of white sugar
  • • 3/4 to 1 cup buttermilk
  • • Turbinado sugar for dusting

If you've been in the Callie's family long, you are very familiar with this legendary biscuit, made with real fresh blueberries. It's a sofi Award Winner for a reason! 

We created the blueberry biscuits for a seasonal weekend special at the Callie's Hot Little Biscuit eateries. As our customers raved about the special made with real blueberries, I knew our online shoppers would love them too. In 2021, this hot little biscuit won the Silver sofi Award for the Breads category. 

I enjoy adding a savory element when eating these sweet, fluffy blueberry biscuits served with homemade icing. Crispy bacon and cheese grits are perfect additions to make this a delicious brunch!

For additional tips and techniques on handcrafting your biscuits, be sure to visit the "Callie's Award Winning Buttermilk Biscuit Recipe and Techniques" for valuable insights.

Iced Blueberry Biscuit


  • Preheat oven to 375 degrees.
  • Place 2 cups of the mix into a large bowl.
  • Add 8 tablespoons of salted butter and work it into the mix in a snapping motion with your fingers until your mix is the consistency of grated Parmesan cheese.
  • Add the sugar to the flour mixture.
  • Add the blueberries to the mixture.
  • Make a well in the center of the dough, add vanilla and buttermilk, and combine until the dough is wet and sticky.
  • Dust the dough, rolling surface, rolling pin, and a 2-inch biscuit cutter very liberally with the remaining biscuit mix.
  • Dump the dough onto a floured surface. Roll dough to ½-inch thick. Using the floured biscuit cutter, cut straight down into the dough, starting from the outside edge of the dough and working in.
  • Place biscuits on a parchment-lined baking sheet with sides. The biscuits should touch each other on the pan.
  • Brush with 2 tablespoons butter.
  • Bake for 16-18 minutes, turning the pan halfway through and continuing to bake until the tops are a light golden brown.
  • Top with turbinado and icing.

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Not in the mood to bake? Buy our frozen Iced Blueberry Biscuits, just simply reheat them!



Hot Little Tip

Switch your blueberries for any other berry for a delicious berry assortment!