Whenever I visit a barbecue restaurant, I’m always happy when I see buttermilk biscuits served on the side. Then the smile leaves me…because I’m shoving said biscuits into my expanding hamster cheeks. It’s the best idea ever and just one more reason why I’m in love with Southern food. I need a road trip!

Easy light blueberry buttermilk biscuits

I know I might upset some biscuit experts by adding the blueberries and rosemary but trust me on this. Plain biscuits are awesome but for me they really need something mixed through the dough, maybe some sweet apple butter, a hefty dollop of ricotta with honey or some grated extra sharp cheddar.

Like everything in life, there’s rules and biscuits are no exception. 

  • Work them gently.
  • Keep the butter cold.
  • Pat them flat with your hand (not too thin though).
  • Keep them close together on the tray (keeps your biscuits soft).

Easy light blueberry buttermilk biscuits

If you can keep to these biscuit commandments, you’ll have light and flaky biscuits ready to fill with ridiculous things like fried chicken, meatballs and marinara or egg with avocado and cheese…yup amazing! 

Biscuits are ultra easy to make so next time you have a barbecue, mix up a batch and tell you’re friends it’s a no-buns party!

Buttermilk biscuits packed with fresh blueberries

Buttermilk biscuits packed with fresh blueberries

More buttermilk biscuits to drool over!

Local Milk Blog- Flaky Buttermilk Biscuits

Simply Recipes- Buttermilk Biscuits and Gravy

Add A Pinch- 3 Ingredient Buttermilk Biscuits


Easy light blueberry buttermilk biscuits

Blueberry Rosemary Buttermilk Biscuits

Course: Side Dish
Cuisine: American
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 8 people
Calories: 190kcal
Author: foodnessgracious
Light and flaky buttermilk biscuits with blueberries and rosemary.
Print Recipe


  • 2 cups all purpose flour
  • 1/4 teaspoon baking soda
  • 1 tablespoon baking powder
  • Pinch of salt
  • 6 tablespoons very cold butter cut into chunks
  • 1 cup buttermilk
  • 1 1/4 cups fresh blueberries
  • 2 1/2 teaspoons fresh chopped rosemary
  • 2 tablespoons milk
  • Sugar for sprinkling


  • Preheat the oven to 425 degrees F.
  • In a bowl, whisk together the flour, baking soda, baking powder and salt.
  • Add the butter and gently break it up with a fork or pastry cutter until it's small and coarse.
  • Add the buttermilk, blueberries and rosemary and gently mix through with a wooden spoon or your hands.
  • One the dough has formed a ball, dump it onto a floured work surface.
  • Dust the top lightly with some more flour and pat down until it's about 1 1/2 inches thick.
  • Using a 2 1/2 inch cookie cutter, cut out circles of the dough and lay them almost touching on a baking tray dusted with flour.
  • Glaze the top of each biscuit with some milk and sprinkle some sugar over each one.
  • Bake in the oven for about 10-15 minutes or golden brown on top.


Calories: 190kcal