September 28, 2017 • RECIPE

Hello, Sugar: Blueberry Buttermilk Biscuit Recipe from Callie’s Biscuits

September is National Biscuit Month… not that we don’t eat biscuits all year round…

And Carrie Morey, founder of Callie’s Biscuits, shared her Blueberry Buttermilk Biscuit recipe with us for the occasion.

Because of there’s one thing that can make a buttermilk biscuit any better, it’s fresh blueberries!

Tell us about this recipe.

The blueberry biscuit was born out of a seasonal weekend special at Callie’s Hot Little Biscuit, and our bake shops in Atlanta and Charleston.

Our customers went crazy for it, and since it was only a seasonal special, we decided to make it and package it so our customers could get it year round!

What do you think is the biggest mistake people make when baking homemade biscuits

I think the biggest mistake that people make when making biscuits is they don’t use their hands–handmade biscuits produce melt-in-your-mouth, not tough, dry biscuits.

What’s your favorite topping on a biscuit?

Butter and lots of it!

What would you serve with these biscuits?

I think the blueberry biscuits are served perfectly alongside crispy bacon and maybe some cheese grits to present a delicious brunch!

Favorite “Southernism”?
“Bless her heart!”

Callie’s Blueberry Buttermilk Biscuits Recipe


1 dozen buttermilk biscuits

1 Bag Callie’s Buttermilk Biscuit Mix

10 tablespoon salted butter, divided (2 reserved for melting)

1  teaspoon of vanilla added to your buttermilk

1  cup of blueberries

1/4 cup of white sugar

3/4 – 1 cup whole buttermilk

Turbinado sugar for dusting


Preheat the oven to 375°F.

Place 2 cups of the mix into a large bowl.

Cut 8 tablespoons butter into small cubes and then incorporate until the mixture looks like grated parmesan cheese.

Add the sugar to the flour mixture.

Add the blueberries to the mixture.

Make a well in the center of the dough, add the vanilla/buttermilk and combine until the dough is wet and sticky.

Dust the dough, rolling surface, rolling pin, and a 2-inch biscuit cutter very liberally with the remaining biscuit mix.

Dump the dough onto a floured surface. Roll dough to ½-inch thick. Using the floured biscuit cutter, cut straight down into the dough, starting from the outside edge of the dough and working in.

Place biscuits on a parchment lined baking sheet with sides. The biscuits should touch each other on the pan.

Brush with 2 tablespoons butter.

Bake for 16-18 minutes, turning the pan halfway through continuing to bake until the tops are a light golden brown.

Top with Turbinado and your own Icing.

Photography courtesy of Lindsay Narcisso