Blueberry Cream Cheese Biscuits

4.75 from 4 votes

Recipe from Two Peas and Their Pod

These soft and flaky biscuits are bursting with blueberries! They are great for breakfast or brunch. Don't forget to finish them off with salted vanilla butter, the butter makes the biscuits extra special.

Prep Time20

Cook Time12

Total Time32

Course: Breakfast

Cuisine: American

Keyword: biscuit

Servings:

Calories: 279kcal

Ingredients

For the Biscuits:

2 3/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon sugar
1/2 teaspoon salt
4 ounces cold cream cheese
1/2 cup cold unsalted butter cut into small pieces
1 1/4 cups cold buttermilk
2/3 cup fresh or frozen blueberries

For the Vanilla Butter:

6 tablespoons unsalted butter softened
1 teaspoon vanilla bean paste
1/4 teaspoon fine sea salt

Instructions

Preheat the oven to 425 degrees F.
To make the biscuits, in a large bowl combine the flour, baking powder, baking soda, sugar, and salt. Add the cream cheese and butter and use a fork, pastry blender, or your hands to mix until coarse little crumbs form. Make a well in the center and pour in the buttermilk. Stir with a large spoon until just combined. Fold in the blueberries. Use your hands if needed to bring the dough together.
Pat the dough into a circle that is about 1 1/2 inches thick. This will make tall biscuits and that is what you want. Using a biscuit cutter, cut the dough into rounds and place on a nonstick baking sheet. Bring the extra dough together and cut more biscuits, using all of the dough.
Bake for 10-12 minutes or until the biscuits are golden and high. Let cool slightly before serving.
To make the vanilla butter, in a bowl mix the butter, vanilla bean paste, and salt until combined. Serve the butter on the warm biscuits. You can keep this at room temperature or store it in the fridge for a few days.

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