Blueberry Angel Biscuits Recipe

This post may contain affiliate links. Please read our disclosure policy.

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.

Blueberry Angel Biscuits Recipe

Blueberry Angel Biscuits Recipe

This recipe is so delicious and tastes like a blueberry flavored cloud. This moist and savory dessert is super easy to make and you will have it prepared in no time. This recipe doesn’t have complex ingredients and they are really easy to find at your local grocery store for cheap. Be sure to write this recipe down!


  • Active dry yeast- Make sure the yeast has not expired.
  • Warm water- Make sure the water is heated between 95-110 degrees, this will be used to activate your yeast.
  • Granulated sugar- This will add sweetness to these biscuits.
  • All-purpose flour- Always use all purpose flour for the best results.
  • Salt- The salt will bring out the flavors in each recipe.
  • Baking soda- This will help the batter rise in the oven.
  • Baking powder- This will be an added addition to help with the rising of the ingredients.
  • Cold butter- Make sure it is unsalted to control the amount of salt.
  • Buttermilk- You can also milk with vinegar in it if you do not have buttermilk.
  • Lemon zest- This will be added into your batter for a light tangy taste.
  • Fresh blueberries- These will be used for the signature blueberry flavor.
  • Solid shortening- You can also use butter flavored Crisco.
  • Cream cheese- Best to have softened or at room temperature.
  • Powdered sugar- This will be added into your whipped cream.
  • Cool whip- This will be folded into your cream to thicken it.
  • Vanilla or maple extract- Always use pure extracts for best flavoring.


How to Make Blueberry Angel Biscuits

Combine and mix your yeast and warm water, then set aside until the mixture becomes foamy.

yeast and water

Add together 5 c. of the flour, salt, baking powder, baking soda and sugar in a large bowl.

flour and butter 

Slice and prepare your cold butter and add that and shortening to the dry mixture until small crumbles or pea shapes form. Then, add in the lemon zest.

flour mixture and buttermilk

Pour your yeast into the buttermilk and mix well. Add the liquid mix into the middle of your dry ingredients and knead together until its all combined. Don’t over work the ingredients.

dough in a bowl

Add in the blueberries and slowly, but surely fold them into the dough.

dough with blueberries

Use the remaining 1/2 cup of flour to dust over your work surface.

Place the dough on your floured surface and knead with hands until a ball shape forms.

dough ball

Make a rectangular shape with the dough using your hands. Fold the dough in half and shape into a rectangle two more additional times. Press into a thickness of 3/4 of an inch.

Use a biscuit cutter, making sure not to twist it. Press down and seal the edges of the dough as to keeping it from rising completely. You can use a 3-inch cutter to make about 13 biscuits or a smaller cutter and make more smaller biscuits.

cut the biscuits

Set the prepared biscuits on a evenly greased iron pan or on a baking sheet lined with parchment paper. Using a slightly damp towel, cover your biscuits and let them rise in a warmed place for about an hour and 15 minutes.

biscuits in a skillet

Set an oven to 400 degrees.

For about 12-15 minutes, bake your biscuits in the middle of the rack or until they are a light shade of brown.

Take them out and brush some melted butter on the top.

Take the biscuits out of the pan and place on a cooling rack.

baked Blueberry Angel Biscuits in a skillet

Make the Cream

cream ingredients

Add your cream cheese to a small mixing bowl and whip until its smooth and fluffy.

Mix in the powdered sugar.

Fold in your cool whip to the mixture.

You can use maple or vanilla extract and add it in or use both extracts by dividing the cream mixture and adding some of both in.

cream for Blueberry Angel Biscuits Recipe

Put your desired amount of blueberries and add a dollop of the prepared cream on the biscuits.

Blueberry Angel Biscuits Recipe

Where Did Angel Biscuits Get its Name?

Angel biscuits are delicious treats that are like biting into a cloud. Because these biscuits use 3 leavening ingredients, yeast, baking soda and baking powder, these biscuits are so fluffy. When you miss them with blueberries you get the very best angel biscuits ever.

Do I Use Fresh or Frozen Blueberries?

You want to use fresh blueberries in this recipe. If frozen is all you have, you will need to thaw the blueberries completely and then make sure they are dried thoroughly. If not, they will add too much moisture to your biscuits.

Blueberry Angel Biscuits Recipe

More Delicious Dessert Ideas

5 from 2 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.
Servings: 13
Prep: 40 minutes
Cook: 13 minutes
Total: 53 minutes



  • ½ oz active dry yeast 2 packets
  • ¼ c warm water between 95-110 degrees
  • 5 tbsp granulated sugar
  • c all-purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 tsp baking powder
  • ½ c cold butter cut into small pieces
  • ½ c buttermilk warm
  • 2 tsp lemon zest
  • 1 c fresh blueberries
  • 5 tbsp butter melted
  • ½ c solid shortening I used butter flavored Crisco


  • 4 oz. cream cheese softened
  • ¼ c powdered sugar
  • 2 c cool whip
  • ½ tsp vanilla or maple extract or ¼ tsp. of each if making both flavors
  • ½ c fresh blueberries



  • Add the yeast to the warm water and stir to combine. Set aside until foamy.
  • In a large bowl, combine 5 c. of the flour, salt, baking powder, baking soda and sugar.
  • Cut the cold butter and shortening into the dry ingredients until the mixture resembles small peas. Add in the lemon zest.
  • 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.
  • Gently fold in the blueberries.
  • Sprinkle the remaining ½ c. flour onto your work surface.
  • Dump the dough onto the floured surface and knead the dough, just until it forms a ball.
  • 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.
  • 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.
  • 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.
  • Preheat oven to 400-degrees.
  • Bake on center rack of the oven for about 12-15 minutes or until golden brown.
  • Remove from oven and brush tops with the melted butter.
  • Remove from pan and cool on wire rack.


  • Whip cream cheese until smooth and fluffy.
  • Add powdered sugar and mix well.
  • Add cool whip and fold in.
  • Add either vanilla extract, maple extract or divide cream mixture and make some of each.
  • Add blueberries if desired and place dollops of cream onto biscuits.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.


Leave a Review!

We LOVE hearing from you! Submit your question or comment here.

Your email address will not be published.

Your email address will not be published. Required fields are marked *

Recipe Rating:

I accept the Privacy Policy