Blueberry Sour Cream Drop Biscuits

These ultra-tender drop biscuits are easy to stir together, and perfect for any weekend brunch.

Blueberry Sour Cream Drop Biscuits
Makes 12
  • 2 cups self-rising flour*
  • ¼ cup firmly packed light brown sugar
  • 1 teaspoon lemon zest
  • ½ cup cold unsalted butter, cubed
  • 1 cup fresh blueberries
  • ¾ cup sour cream
  • ⅓ cup whole buttermilk
  • 2 teaspoons turbinado sugar
  • GLAZE:
  • 1 cup confectioners’ sugar
  • 2 tablespoons fresh lemon juice
  1. Preheat oven to 400°. Line a baking sheet with parchment paper.
  2. For biscuits: In a large bowl, stir together flour, brown sugar, and zest. Using two forks or a pastry blender, cut in cold butter until mixture is crumbly. Stir in blueberries, sour cream, and buttermilk until dough comes together. Drop dough 2 inches apart on prepared pan. Sprinkle with turbinado sugar.
  3. Bake until golden brown, about 15 minutes.
  4. For glaze: In a small bowl, whisk together confectioners’ sugar and lemon juice until smooth. Drizzle glaze over warm biscuits.
*We used White Lily.



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