Blueberry Lime Biscuits

blueberry drop biscuits

Over the years, I have gained a reputation for my savory quick breads. Scones and biscuits are always a welcome addition to meals, as are many of the breads that I make without yeast. This time, I have gone with a blueberry biscuit, so these are sweeter than the ones I often serve, but the burst comes from the natural goodness of plump berries — rather than too much added sugar — that makes its presence known in a muted way. The addition of lime adds a tangy undertone that pairs well with the berries. These biscuits work especially well for a quick breakfast, accompaniment to lunch, or as a light dessert after a meal.

Blueberry Lime BiscuitsBlueberry Lime Biscuits
Recipe by
Published on December 12, 2013

Simple tasty blueberry tea biscuits with a refreshing lime zest

Print this recipePrint this recipe

  • 2 cups unbleached white flour
  • 1/4 cup sugar
  • 4 teaspoons baking powder
  • pinch or two of sea salt
  • juice and zest from 1 lime
  • 1/2 cup (1 stick) cold butter, cut into 1-inch pieces
  • 1 1/2 cups fresh blueberries, lightly dusted with flour
  • 1 1/2 teaspoons vanilla
  • 3/4 cup buttermilk or yogurt
  • Line a baking sheet with parchment paper and preheat an oven to 375°.

  • In a large bowl, combine the flour, sugar, baking powder, sea salt and lime zest. Working quickly, cut the butter into the dry ingredients with a pastry cutter or folk until the butter is reduced to small pea-size pieces. Add the blueberries to the bowl.

  • In a small bowl, whisk together the lime juice, vanilla and buttermilk or yogurt. Pour this into the dry ingredients and gently mix using a spatula until combined and a ball of dough forms. Take care not to overmix.

  • Drop about 2 tablespoons of the dough for each biscuit onto the prepared baking sheet, leaving about a 1-inch space between each round. Bake for 20 to 25 minutes or until the biscuits begin to brown.

  • Remove from the oven and let sit on the baking sheet for 5 to 10 minutes (you don't want these delights to fall apart). Transfer to a wire rack and serve warm or at room temperature.

Makes 10 to 12 biscuits

blueberry biscuits

More quick breads you are sure to enjoy from Lisa's Kitchen:
Ricotta Cheese Biscuits
Lemon Ricotta Blueberry Biscuits
Indian-Style Spicy Cheese Scones
Whole Wheat Olive Oil Biscuits

On the top of the reading stack: Gogol and more Gogol

Audio Accompaniment: Marsen Jules Trio


mauigirlcooks said...

These biscuits sound delightful! Will give them a try soon. Thanks for sharing!

Joanne said...

I've combined blueberries and lime in muffins before and they were great! I'm sure these scones are just as tasty!

Deena Kakaya said...

Blueberry and lime, mmm...what a gorgeous combination! The cookies look very pretty too x