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Blueberry Angel Biscuits
5 from 6 votes

Blueberry Angel Biscuits

If you want an incredible biscuit recipe that is a step above the original you have to make these Blueberry Angel Biscuits. These biscuits are absolutely amazing. Fluffy biscuits and a delicious creamy filling, these are a one of a kind treat.

Prep Time
40 mins
Cook Time
13 mins
Total Time
53 mins
Servings: 13
Calories: 458 kcal
Course: Bread
Cuisine: American

Ingredients

Biscuits
  • ½ oz active dry yeast 2 packets
  • ¼ c water between 95-110 degrees, warm
  • 5 tbsp granulated sugar
  • 5½ c all-purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 tsp baking powder
  • ½ c butter cut into small pieces, cold
  • ½ c buttermilk warm
  • 2 tsp lemon zest
  • 1 c blueberries fresh
  • 5 tbsp butter melted
  • ½ c shortening I used butter flavored Crisco, solid
Cream
  • 4 oz. cream cheese softened
  • ¼ c powdered sugar
  • 2 c Cool Whip
  • ½ tsp vanilla extract or ¼ tsp. of each if making both flavors, or maple extract
  • ½ c blueberries fresh

Instructions

Biscuits
    Cup of Yum
  1. Add the yeast to the warm water and stir to combine. Set aside until foamy.
  2. In a large bowl, combine 5 c. of the flour, salt, baking powder, baking soda and sugar.
  3. Cut the cold butter and shortening into the dry ingredients until the mixture resembles small peas. Add in the lemon zest.
  4. Add the yeast to the buttermilk and stir lightly. Pour the liquid into the center of the dry mixture. Work the ingredients together, just until all comes together. Do not overwork.
  5. Gently fold in the blueberries.
  6. Sprinkle the remaining ½ c. flour onto your work surface.
  7. Dump the dough onto the floured surface and knead the dough, just until it forms a ball.
  8. Using your hands, press the dough into a rough rectangle. Fold dough in half and press into a rectangle again two more times. Finally, press dough out to approx. ¾ inch thickness.
  9. Using a biscuit cutter, press cutter straight down into the dough to cut the biscuits. Do not twist the cutter. Doing so can seal the edges of the dough, keeping it from rising well. Rework, press out and cut the dough until all the biscuits are cut. I used a 3-inch cutter which produced 13 biscuits. You may use a smaller cutter, producing more, smaller. biscuits.
  10. Place the biscuits onto a lightly greased iron skillet or parchment-lined baking sheet. Cover with a slightly damp towel and allow to rise in a warm place for about 1-hour and 15-minutes.
  11. Preheat oven to 400-degrees.
  12. Bake on center rack of the oven for about 12-15 minutes or until golden brown.
  13. Remove from oven and brush tops with the melted butter.
  14. Remove from pan and cool on wire rack.
Cream
  1. Whip cream cheese until smooth and fluffy.
  2. Add powdered sugar and mix well.
  3. Add cool whip and fold in.
  4. Add either vanilla extract, maple extract or divide cream mixture and make some of each.
  5. Add blueberries if desired and place dollops of cream onto biscuits.

Nutrition Information

Calories 458kcal (23%) Carbohydrates 54g (18%) Protein 7g (14%) Fat 24g (37%) Saturated Fat 12g (60%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 7g (35%) Trans Fat 2g (100%) Cholesterol 42mg (14%) Sodium 402mg (17%) Potassium 183mg (4%) Fiber 2g (8%) Sugar 11g (22%) Vitamin A 515IU (10%) Vitamin C 2mg (2%) Calcium 72mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 13 Serving

Amount Per Serving

Calories 458

% Daily Value*

Calories 458kcal 23%
Carbohydrates 54g 18%
Protein 7g 14%
Fat 24g 37%
Saturated Fat 12g 60%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 7g 35%
Trans Fat 2g 100%
Cholesterol 42mg 14%
Sodium 402mg 17%
Potassium 183mg 4%
Fiber 2g 8%
Sugar 11g 22%
Vitamin A 515IU 10%
Vitamin C 2mg 2%
Calcium 72mg 7%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.