These biscuits are simple. No kneading, rolling, layering or cutting in the butter.
Just mix, scoop and bake!
Blueberry Drop Biscuits
- 2 cups flour
- 2 tsp baking powder
- 1 tsp baking powder
- 1 tsp salt
- 3 Tbsp sugar
- Zest of half a lemon, optional
- 1 cup cold buttermilk
- 1/2 cup butter, melted
- 1 cup blueberries, fresh or frozen (dried will also work)
- 3 Tbsp sanding sugar or granulated sugar
Preheat you oven to 450°F. Line a baking tray with parchment.
In a large bowl, mix the dry ingredients including the zest, if using.
In a measuring cup, measure out the buttermilk and pour in the melted butter. Stir until little clumps of butter are formed and pour over the dry ingredients. Add the blueberries and mix until combined.
Measure out 1/4 cup of batter and space with 3-inches between each biscuit on tray. Top with sanding sugar and bake for 12-15 minutes and golden.
NOTE: Here’s a bit of a cheat. Unbaked scones can be frozen and baked straight out of the freezer.