Go Back
–+ servings
Blueberry Angel Biscuits With Cream Cheese Topping.

Blueberry Homemade Angel Biscuits

Angela Milnes
You won’t believe how easy these Blueberry Angel Biscuits are! Fluffy, buttery, and packed with juicy blueberries—they’re pure homemade goodness!
5 from 2 votes
Print Recipe Pin Recipe Rate this Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Additional Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Course Breakfast
Cuisine American
Servings 8 Servings
Calories 754 kcal

Ingredients
  

Biscuits

  • ½ oz. Active Dry Yeast
  • ¼ Cup Warm Water Between 95-110 Degrees
  • 5 tbsp. Granulated Sugar
  • 5½ Cup All-Purpose Flour
  • 1 tsp. Salt
  • 1 tsp. Baking Soda
  • 2 tsp. Baking Powder
  • ½ Cup Cold Butter Cut Into Small Pieces
  • ½ Cup Buttermilk Warm
  • 2 tsp. Lemon Zest
  • 5 tbsp. Butter Melted
  • 1 Cup Fresh Blueberries
  • ½ Cup Solid Shortening I Used Butter Flavored Crisco

Cream

  • 4 oz Cream Cheese Softened
  • ¼ Cup Powdered Sugar
  • 2 Cup Cool Whip
  • ½ teaspoon Vanilla Or Maple Extract
  • ½ Cup Fresh Blueberries

Instructions
 

To Make Biscuits

  • Add yeast to warm water. Stir to combine. Let sit until foamy.
  • In a large bowl, mix 5 cups of flour, salt, baking powder, baking soda, and sugar.
  • Cut cold butter and shortening into the dry mixture until it looks like small peas. Add lemon zest.
  • Mix the yeast into buttermilk. Pour into the dry mixture. Stir gently until combined (do not overwork).
  • Carefully fold in blueberries.
  • Sprinkle ½ cup flour on the work surface.
  • Dump dough onto the floured surface. Knead lightly until it forms a ball.
  • Press dough into a rough rectangle. Fold in half, press again, and repeat two more times. Flatten to ¾-inch thickness.
  • Use a biscuit cutter to cut biscuits. Press straight down (don’t twist). Rework the dough to cut more.
  • Place biscuits on a greased skillet or parchment-lined sheet. Cover with a damp towel. Let rise for 1 hour 15 minutes.
  • Preheat oven to 400°F.
  • Bake for 12-15 minutes until golden brown.
  • Brush hot biscuits with melted butter.
  • Cool biscuits on a wire rack.

To Make Cream

  • Whip cream cheese until fluffy.
  • Mix in powdered sugar.
  • Fold in Cool Whip.
  • Add vanilla or maple extract (or divide the cream to use both).
  • Top biscuits with cream and blueberries as desired. Enjoy!

Notes

Prevent Blueberry Bleeding: Use frozen blueberries to keep them from bleeding into the dough.
Chill Your Biscuit Cutter: A cold biscuit cutter makes cleaner cuts and helps biscuits rise better.
Golden Biscuit Tops: Brush biscuits with buttermilk before baking for a perfectly golden top.

Nutrition

Serving: 13BiscuitsCalories: 754kcalCarbohydrates: 90gProtein: 12gFat: 39gSaturated Fat: 19gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 2gCholesterol: 69mgSodium: 766mgPotassium: 198mgFiber: 4gSugar: 20gVitamin A: 849IUVitamin C: 4mgCalcium: 147mgIron: 4mg
Print Recipe Pin Recipe Rate this Recipe
Tried this recipe?Let us know how it was!